Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb chicken breasts (or thighs), sliced into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce; 2 tablespoons Shaoxing wine; 2 teaspoons dark soy sauce; 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Jump to Recipe

If you’re seeking a boldly flavorful dish that comes together in a snap, look no further than Black Pepper Chicken. Juicy strips of marinated chicken, crisp-tender peppers, and onions, all enveloped in a glossy sauce studded with coarsely ground black pepper, make this recipe a weeknight staple you’ll crave. This Chinese restaurant classic is incredibly easy to whip up at home and delivers irresistible savory, peppery notes in every bite. Whether you’re new to stir-fry or a pro, you’ll love how quickly this meal earns a place in your rotation.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Despite its depth of flavor, Black Pepper Chicken calls for just a handful of kitchen staples and a sprinkling of fresh produce. Each ingredient serves a clear purpose, from bringing brilliant color to that signature peppery punch.

Chicken breasts or thighs: Sliced thinly against the grain for ultimate tenderness and speedy cooking.
Light soy sauce: Adds a salty, umami foundation both for marinating and saucing the chicken.
Shaoxing wine (or dry sherry): Infuses the chicken and sauce with a subtle depth and aromatic lift.
Cornstarch: Helps seal in the chicken’s juiciness and thickens the sauce to that irresistible glossy finish.
Chicken broth: Provides rich, savory body to the sauce while balancing the pepper’s heat.
Dark soy sauce: Brings a deep color and a hint of sweetness that rounds out the flavors.
Sugar: Subtly balances the pepper and soy, elevating every bite.
Coarsely ground black pepper: The star ingredient—use freshly cracked for the most punch and aroma!
Salt: Enhances and balances the flavors of the entire dish.
Peanut or vegetable oil: Perfect for high-heat stir frying, letting all the flavors bloom without burning.
Ginger: Adds a warm, zesty background note that cuts through the richness.
Garlic: Sautéed just until fragrant, boosting the savory aroma of the dish.
White onion: Gives sweetness and a pleasant crunch.
Bell peppers (any color): Lively pops of color and sweetness, plus that satisfying crisp bite.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start things off by tossing your thinly sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. This short marinade is the secret to juicy, flavorful pieces, so don’t skip it—even just 10 minutes makes a real difference. While the chicken absorbs all those tasty flavors, you can chop the veggies and mix up the sauce, making this step super efficient.

Step 2: Whisk Together the Sauce

Combine chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, salt, and of course, plenty of black pepper in a small bowl. Stir until the cornstarch completely dissolves for a sauce that’s smooth and ready to thicken perfectly in the pan. This is where the Black Pepper Chicken gets its signature complexity—don’t be shy with the pepper!

Step 3: Sear the Chicken

Heat a generous splash of oil in a skillet or wok until shimmering. Add the marinated chicken in a single, uncrowded layer. Let it sear untouched for about a minute to get that lightly golden crust, then flip and cook just until it’s almost cooked through. This technique delivers tender, flavorful meat and that irresistible “stir-fry char.” Remove the chicken to a plate—it’ll finish cooking later.

Step 4: Sauté the Aromatics and Veggies

In the same pan, add a bit more oil, then toss in your minced ginger and garlic. Sauté just until fragrant, about 20 seconds—it’s amazing how these two simple ingredients can wake up your senses! Next, add the onions and bell peppers, stirring quickly over high heat so they brighten in color but stay crisp and juicy. This combo gives Black Pepper Chicken its signature color and snap.

Step 5: Sauce and Finish

Give your sauce one final stir (so no cornstarch settles at the bottom), then pour it into the hot skillet with the veggies. Stir constantly as the sauce magically thickens to coat everything in a shiny, peppery glaze—this only takes a few seconds. Return the chicken to the pan, tossing everything so each piece is beautifully coated in that savory, glossy sauce. Immediately slide the finished Black Pepper Chicken onto a platter so nothing overcooks, and get ready to serve!

How to Serve Black Pepper Chicken

Garnishes

A scattering of thinly sliced green onions or a sprinkle of freshly cracked black pepper on top adds a vibrant, fresh pop that elevates the whole dish. For an extra special touch, a few sesame seeds or thin strips of chili pepper can deliver lovely color and a hint of extra flavor.

Side Dishes

Black Pepper Chicken is truly at home over a bed of steamed jasmine rice, which soaks up all that glossy, peppery sauce. You can also pair it with fluffy brown rice or even simple egg-fried rice for a more indulgent meal. If you’re looking to keep things lighter, try serving it alongside quick-steamed broccoli or a crisp Asian cucumber salad.

Creative Ways to Present

For a fun twist, stuff the Black Pepper Chicken into warmed lettuce cups for a hand-held appetizer or use the filling in a wrap for a meal-to-go. It’s just as irresistible piled into a rice bowl with pickled vegetables, or even as a savory topping for noodles—there are no limits to creativity here!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Black Pepper Chicken to an airtight container and refrigerate for up to 3 days. The flavors only deepen over time, making lunch the next day just as exciting as dinner.

Freezing

This dish actually freezes beautifully! Portion cooled Black Pepper Chicken into freezer-safe containers or zip-top bags, removing as much air as possible. Label and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Gently rewarm Black Pepper Chicken in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen up the sauce if needed. You can also microwave it in short bursts, stirring in between, until evenly heated—just beware not to overcook, so the chicken stays tender and juicy.

FAQs

Can I make Black Pepper Chicken with other proteins?

Absolutely! Thinly sliced pork, beef, or even tofu work well with this peppery, savory sauce. Just be sure to adjust the cooking time so your protein stays tender.

What’s the best way to get the “restaurant” flavor at home?

High heat and quick cooking make all the difference. Use a heavy pan, don’t crowd the skillet, and have all your ingredients ready before you start—this ensures that beautiful seared flavor every time!

Do I have to use Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry is a great substitute. You can also skip it in a pinch, but the subtle aroma really rounds out the flavor of Black Pepper Chicken.

How can I make this dish gluten-free?

Swap in a gluten-free tamari for the soy sauce and double-check your chicken broth and wine to make sure they are gluten-free. With these swaps, you’ll have a dish just as delicious and safe for gluten-sensitive friends.

Is Black Pepper Chicken spicy?

It has a lovely, gentle heat thanks to the black pepper, but it’s not too spicy for most palates. If you like things extra fiery, feel free to add a bit of sliced chili or more black pepper to your taste!

Final Thoughts

It’s hard not to fall in love with homemade Black Pepper Chicken—the intoxicating aroma, the punchy pepper sauce, those pops of color and crunch—every bit tastes like comfort and excitement at once. Give it a try and I’m confident it’ll become your new favorite for busy nights or special occasions alike!

Black Pepper Chicken Recipe

★★★★★

5 from 7 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Black Pepper Chicken recipe is a flavorful and aromatic dish that is quick and easy to make. Tender chicken slices are stir-fried with a savory black pepper sauce, bell peppers, and onions for a delicious meal that pairs perfectly with steamed rice.

Instructions

Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl. Marinate for 10-15 minutes.
Prepare the Sauce: Mix all sauce ingredients in a bowl and set aside.
Cook the Chicken: Sear marinated chicken in oil until browned. Remove from skillet.
Saute Aromatics: Cook ginger, garlic, onion, and peppers in the skillet.
Add Sauce: Pour in the sauce mixture, thicken, and return chicken to the skillet.
Finish and Serve: Stir to coat, remove from heat, and serve hot.