Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 5 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 recommended)

Jump to Recipe· 4.2 from 66 reviews

If you are craving a dish that combines juicy, tender chicken with crisp, vibrant vegetables all smothered in a rich, savory black pepper sauce, then this Black Pepper Chicken Recipe is about to become your new favorite. It’s incredibly quick to whip up, bursting with bold flavors that outshine typical takeout, and adaptable for gluten-free diets without sacrificing any of that mouthwatering goodness. Whether a weeknight quick-fix or a weekend treat, this dish delivers both comfort and excitement on every plate.

Ingredients You’ll Need

A white bowl on the left side holds small strips of raw chicken with a smooth, shiny texture in pale pink color. On the lower right, a white plate is filled with three types of sliced vegetables arranged in sections: white onion slices with a curved shape at the top, bright green bell pepper strips in the middle, and red bell pepper strips on the right side. Above the bowl of chicken, there is a small white plate with finely grated garlic and ginger in light yellow and beige colors. To the right of that, a clear glass bowl contains a dark brown sauce with visible red chili flakes, and a silver spoon is resting inside the bowl. All dishes are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Black Pepper Chicken Recipe lies in its simple yet essential ingredients—each one carefully chosen to bring the perfect balance of flavor, texture, and color. From tender chicken to fragrant ginger and punchy black pepper, every component plays its part beautifully.

1 lb chicken breasts or thighs, sliced: Slicing against the grain ensures juicy, tender bites that soak up the sauce perfectly.
1 tablespoon light soy sauce: Adds a salty umami punch that deepens the chicken’s flavor.
1 tablespoon Shaoxing wine: A touch of aromatic sweetness that lifts the dish. Substitute with dry sherry for gluten-free option.
1 tablespoon cornstarch: Helps tenderize the chicken and thickens the sauce beautifully.
1/2 cup chicken broth: Provides a savory base that adds moisture and richness.
2 teaspoons coarsely ground black pepper: The star ingredient, giving the dish its signature spicy kick and complex aroma.
1 1/2 tablespoons sugar: Balances the savory and spicy elements gently with a hint of sweetness.
2 tablespoons peanut oil: High heat oil ideal for a quick stir-fry that locks in flavor and texture.
1 tablespoon minced ginger: Offers a zesty warmth that complements the pepper perfectly.
2 cloves garlic, minced: Adds depth and savory aroma.
1/2 white onion, chopped: Brings sweetness and a satisfying crunch to the mix.
2 bell peppers, chopped: Use mixed colors for a vibrant presentation and natural sweetness.
2 tablespoons dark soy sauce: Adds richness, color, and more umami complexity; can be substituted for gluten-free soy sauce or tamari.
1/8 teaspoon salt: Enhances all the flavors without overpowering anything.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken

Start by combining the chicken slices with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently toss everything by hand until the chicken is lightly coated with the marinade. This step is essential for tenderizing the chicken while infusing it with flavor. Let it rest for 10 to 15 minutes to soak in all those delicious tastes.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl. Mixing these ingredients now ensures the sauce will thicken smoothly and flavor every bite consistently when cooked.

Step 3: Cook the Chicken

Preheat a large skillet over medium-high heat and add 1 tablespoon of peanut oil. Once the oil is hot, add the marinated chicken in a single layer with minimal overlap. Sear each side until it’s lightly browned, about 1 minute per side, stirring occasionally just enough to keep pieces from sticking together. The chicken should remain slightly pink inside at this point. Remove the chicken and set aside—this step seals in the juices and develops a golden, flavorful sear.

Step 4: Stir-Fry Aromatics and Vegetables

Add the remaining tablespoon of oil to the skillet along with minced ginger and garlic. Stir quickly until fragrant, then toss in the chopped onion and bell peppers. Stir-fry for about 20 seconds to soften the vegetables slightly while preserving their crunch and color.

Step 5: Combine Sauce and Chicken

Give your sauce mixture a quick stir to fully dissolve the cornstarch, then pour it into the skillet with the aromatics and vegetables. Stir continuously as the sauce thickens, which happens within seconds, until it coats the back of your spatula. Return the cooked chicken to the pan and toss everything together swiftly, ensuring every bite is drenched in that irresistible black pepper sauce. Remove the skillet from heat and transfer the dish to a serving plate promptly to prevent overcooking.

How to Serve Black Pepper Chicken Recipe

A pan full of cooked food shows three kinds of ingredients. The first layer is small brown pieces of cooked meat, covered with a shiny sauce. Among the meat are thick strips of cooked onions, white and slightly clear. There are also bright red and green bell pepper pieces that add color and freshness. The food covers the bottom of the black pan, with a pair of silver chopsticks resting on one side. The pan is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This dish shines on its own but adding a sprinkle of fresh green onions or cilantro over the top can brighten each mouthful and add a fresh herbal note that contrasts beautifully with the rich, peppery sauce.

Side Dishes

Serve your Black Pepper Chicken with steamed jasmine rice or fluffy basmati to soak up every drop of the luscious sauce. Alternatively, garlic fried rice or even simple noodles make a fantastic accompaniment that keeps the meal balanced and satisfying.

Creative Ways to Present

For a fun twist, try serving the chicken over a bed of crispy stir-fried vegetables or cauliflower rice for a low-carb option. You can also tuck it inside lettuce wraps for a fresh, hand-held delight that’s perfect for entertaining or quick lunches.

Make Ahead and Storage

Storing Leftovers

Place any leftover Black Pepper Chicken in an airtight container and refrigerate for up to 3 days. The sauce and chicken taste even better after the flavors have mingled overnight, making it a great next-day meal.

Freezing

You can freeze leftovers in a freezer-safe container for up to 2 months. Be sure to cool the dish completely before freezing. For best results, freeze the chicken and sauce separately from the vegetables if possible to maintain their texture.

Reheating

Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of chicken broth or water if the sauce has thickened too much during storage. Stir frequently to keep everything evenly heated and tender.

FAQs

Can I use chicken thighs instead of breasts for this Black Pepper Chicken Recipe?

Absolutely! Chicken thighs are a great option and tend to stay juicier due to their higher fat content. Just slice them against the grain to keep the texture tender and follow the same marinade and cooking steps.

How spicy is this Black Pepper Chicken Recipe?

The heat level comes mainly from the coarsely ground black pepper, which delivers a warm, aromatic spice rather than intense heat. You can easily adjust the amount of black pepper to suit your taste if you prefer milder or more robust spice.

Is this recipe gluten-free?

Yes, with a few simple ingredient swaps. Use tamari instead of soy sauce and dry sherry in place of Shaoxing wine. These changes keep the dish flavorful while making it safe for those avoiding gluten.

Can I prepare any components of this recipe in advance?

You can definitely marinate the chicken up to a day ahead and store it in the fridge. The sauce can also be mixed in advance. However, it’s best to cook the chicken and vegetables fresh to preserve their texture and vibrant flavors.

What other vegetables can I add or substitute?

This recipe is very versatile—try mushrooms, snap peas, or baby corn for different textures and flavors. Just add them during the stir-fry step and adjust cooking time as needed to maintain a good crunch.

Final Thoughts

There’s something truly special about this Black Pepper Chicken Recipe that makes it a standout in the kitchen. It’s simple, fast, and packed with layered flavors that will have you coming back for seconds. So go ahead, give it a try—you just might find it replaces takeout as your go-to comfort meal.