Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce (or soy sauce); 2 tablespoons Shaoxing wine (or dry sherry); 2 teaspoons dark soy sauce (or soy sauce); 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil (or vegetable oil); 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors preferred)

If you love bold, spicy flavors paired with tender, juicy chicken, then you’re in for a real treat. This Black Pepper Chicken recipe is a classic stir-fry that bursts with a perfect balance of peppery heat, savory soy, and a touch of sweetness. Every bite delivers a wonderful contrast of textures—from the crisp bell peppers and onions to the succulent chicken pieces soaked in a luscious, glossy sauce. It’s quick to make, satisfying for any meal, and sure to become a favorite in your dinner rotation.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering a few simple yet essential ingredients is all you need to create this unforgettable Black Pepper Chicken. Each player has its role, contributing vibrant color, rich umami, or the signature kick that defines this dish.

Chicken breasts or thighs: Sliced thin for quick, even cooking and tender bites.
Light soy sauce: Adds savory depth and saltiness without overpowering.
Shaoxing wine: Brings a subtle aromatic sweetness characteristic of traditional Chinese cooking.
Cornstarch: For a silky sauce and to give the chicken a tender, velvety coating.
Chicken broth: The base for the sauce that enhances richness.
Dark soy sauce: Introduces color and a hint of robustness to the sauce.
Sugar: Balances the savory and peppery flavors with mild sweetness.
Coarsely ground black pepper: The star ingredient delivering the classic bold, spicy warmth.
Salt: To fine-tune the seasoning.
Peanut or vegetable oil: For high-heat cooking that crisps the chicken nicely.
Minced ginger and garlic: Essentials for fragrant, zesty layers of flavor.
White onion and bell peppers: Crunchy, colorful veggies that add sweetness and texture.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. This simple marinade not only tenderizes the meat but creates a thin protective layer that locks in juicy flavor when seared. Let it sit for 10 to 15 minutes—this little wait goes a long way in elevating the dish.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together all the sauce ingredients—chicken broth, additional soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. This mixture is where the magic happens: a sauce that perfectly balances sweet, savory, and peppery notes, thickened just right to coat the chicken beautifully.

Step 3: Sear the Chicken

Heat a tablespoon of oil in a large skillet until it’s hot and shimmering. Add the chicken in a single layer so it sears evenly, giving you a slightly browned, flavorful crust. Flip carefully and cook the other side briefly—aim for a slight pink inside as it will finish cooking in the sauce. Remove the chicken from the pan to keep it juicy and perfect.

Step 4: Cook the Aromatics and Vegetables

Add the remaining oil to the skillet and toss in minced ginger and garlic. Stir quickly until fragrant, releasing their irresistible aroma. Follow with onions and bell peppers, cooking just until slightly softened—they should retain a bit of their crunch for a fresh contrast.

Step 5: Bring It All Together

Give the sauce a quick mix to dissolve the cornstarch, then pour it into the skillet. Stir immediately and watch as it thickens to a glossy consistency. Return the chicken to the pan and toss everything gently but thoroughly to coat all the ingredients in that peppery sauce. Remove from heat and serve quickly to enjoy the ideal texture.

How to Serve Black Pepper Chicken

Garnishes

To add a fresh finishing touch, sprinkle some finely chopped scallions or a few toasted sesame seeds over the top—it brightens up the dish and adds a little crunch. A wedge of lime on the side can also complement the savory depth with a zesty burst if you’re feeling adventurous.

Side Dishes

This Black Pepper Chicken pairs wonderfully with steamed jasmine rice or fluffy garlic fried rice, which soak up the luscious sauce beautifully. For a lighter option, serve with a crisp cucumber salad or simply stir-fried greens to balance the peppery boldness of the chicken.

Creative Ways to Present

For a special touch, serve the Black Pepper Chicken over a bed of noodles or inside lettuce wraps for a fun, hands-on meal. You can also spoon it into steamed bao buns for a delightful fusion treat that’s perfect for sharing around the table.

Make Ahead and Storage

Storing Leftovers

Place any leftover Black Pepper Chicken in an airtight container and refrigerate. It’s best enjoyed within 2 to 3 days to keep the chicken tender and the peppers crisp.

Freezing

If you want to stash some away for later, this dish freezes well. Just cool it completely before transferring to a freezer-safe container, and use within 1 month for optimal freshness.

Reheating

Reheat gently in a skillet over medium heat or microwave until warmed through. To revive a bit of crispness in the veggies and chicken, stir-fry for a minute or two after reheating. Avoid overheating to keep the chicken juicy and tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually a fantastic option for Black Pepper Chicken, offering a richer flavor and extra juiciness. Just slice them the same way and cook as instructed.

How much black pepper should I use if I want it less spicy?

You can reduce the black pepper to 1 teaspoon or even less if you prefer a milder heat. The dish will still have that lovely peppery aroma without being too intense.

Is Shaoxing wine necessary? What can I substitute?

Shaoxing wine adds distinctive sweetness and depth, but if you don’t have it, a dry sherry or even a splash of mirin plus a tiny bit of sugar works well as a substitute. Avoid skipping it entirely to maintain the dish’s authentic flavor.

Can this recipe be made gluten-free?

Yes! Use gluten-free soy sauce or tamari and check that your Shaoxing wine (or substitute) does not contain gluten. Cornstarch is naturally gluten-free, so the sauce can be easily adapted.

What vegetable substitutions work best?

Feel free to swap the bell peppers and onion for other crisp, colorful veggies like snap peas, carrots, or baby corn. Just keep the cooking time short to maintain their crunchiness.

Final Thoughts

Black Pepper Chicken is truly a timeless dish that packs a flavorful punch while being surprisingly simple to prepare. Its marvelous combination of tender chicken, aromatic spices, and colorful veggies creates a meal that’s as comforting as it is exciting. I can’t wait for you to try this recipe and savor every vibrant bite—it might just become one of your go-to favorites too!

Black Pepper Chicken Recipe

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★★★★★

5 from 5 reviews

A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with a vibrant sauce of soy, Shaoxing wine, and coarsely ground black pepper. Enhanced with ginger, garlic, onions, and colorful bell peppers, this dish delivers a perfect balance of savory, spicy, and slightly sweet flavors, ideal for a comforting yet easy weeknight meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-fry
Cuisine: Chinese
Diet: Halal

Ingredients

Scale

Chicken Marinade

1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

Sauce

1/2 cup chicken broth
2 tablespoons light soy sauce (or soy sauce)
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons dark soy sauce (or soy sauce)
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt

Vegetables & Aromatics

2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped (mixed colors preferred)

Instructions

Marinate the Chicken: Combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until all the chicken pieces are evenly coated with the marinade. Let it rest and marinate for 10 to 15 minutes to enhance flavor and tenderness.
Prepare the Sauce: In a small bowl, mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, coarsely ground black pepper, and salt. Stir well until the cornstarch is fully dissolved and set aside.
Sear the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the marinated chicken in a single layer with minimal overlapping. Let it sear without stirring for about 1 minute until the bottom is lightly browned. Flip the pieces and cook an additional 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring quickly until fragrant, about 20 seconds. Add chopped white onion and bell peppers, stirring continuously for 20 seconds to slightly soften and infuse aroma.
Cook with Sauce: Stir the sauce mixture again to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables. Stir immediately and continuously until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds. Return the cooked chicken to the skillet and quickly toss everything together so the sauce coats the chicken and vegetables evenly.
Serve: Turn off the heat and remove the skillet from the stove to prevent overcooking. Transfer the Black Pepper Chicken promptly to a large serving plate. Serve hot as a main dish with steamed rice or noodles for a complete meal.

Notes

Use chicken thighs for more tender and juicy results; breasts can be leaner.
Shaoxing wine can be substituted with dry sherry or sake if unavailable.
Adjust the amount of black pepper to your preferred spice level.
Make sure to slice chicken against the grain for a more tender bite.
Serve immediately after cooking to prevent the ingredients from overcooking in residual heat.
If you want a gluten-free option, use gluten-free soy sauce.
The dish pairs well with steamed jasmine rice or fried rice for a balanced meal.