Tender chicken stir-fried with vibrant vegetables in a bold, peppery sauce—this quick and flavorful Black Pepper Chicken makes for an outstanding main dish any night of the week.

Why You’ll Love This Recipe

This dish balances savory, sweet, and spicy notes effortlessly. The chicken is juicy, the peppers crisp, and the coarsely ground black pepper delivers a delightful kick. It’s a restaurant-style stir-fry that’s simple enough for weeknights but impressive enough for guests.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Chicken & Marinade

1 lb chicken breasts (or thighs), sliced 1/4″ (5 mm) thick against the grain
1 Tbsp light soy sauce (or soy sauce)
1 Tbsp Shaoxing wine (or dry sherry)
1 Tbsp cornstarch

Sauce

1/2 cup chicken broth
2 Tbsp light soy sauce (or soy sauce)
2 Tbsp Shaoxing wine (or dry sherry)
2 tsp dark soy sauce (or extra light soy sauce)
1 Tbsp cornstarch
1 ½ Tbsp sugar
2 tsp coarsely ground black pepper
1/8 tsp salt

Stir-fry

2 Tbsp peanut oil (or vegetable oil), divided
1 Tbsp minced ginger
2 cloves garlic, minced
½ white onion, chopped
2 bell peppers (any color), chopped

Directions

Marinate chicken: In a bowl, combine chicken slices with soy sauce, Shaoxing wine, and cornstarch. Mix gently until coated and let rest for 10–15 minutes.
Prep sauce: Whisk all sauce ingredients in a small bowl until the cornstarch is dissolved. Set aside.
Sear chicken: Heat 1 Tbsp oil in a large skillet or wok over medium-high. Spread chicken in a single layer and sear 1 minute until lightly browned, flip and cook 30–60 seconds. Stir occasionally until both sides are browned but slightly pink inside. Remove and set aside.
Cook aromatics and veggies: Add remaining oil to the skillet. Stir-fry ginger and garlic until fragrant, then add onion and bell peppers. Cook ~20 seconds until just starting to soften.
Finish sauce: Stir the sauce again, pour it into the skillet, and immediately stir until it thickens and coats the back of a spoon.
Combine: Return chicken to skillet, stir quickly to coat in sauce. Turn off heat and transfer to a serving plate immediately to prevent overcooking.
Serve: Enjoy hot with steamed rice or noodles.

Servings and timing

Servings: 4
Prep time: 15 minutes (includes marinating time)
Cook time: 10 minutes
Total time: ~25 minutes

Variations

Spicy boost: Add 1–2 tsp chili garlic sauce or freshly sliced chilies with the aromatics.
Vegetable variety: Toss in snap peas, broccoli, baby corn, or carrots for added color and nutrition.
Sauce twist: Swap Shaoxing wine with mirin for a sweeter nuance.
Protein swap: Use thinly sliced beef, pork, shrimp, or tofu in place of chicken.

Storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of chicken broth or water to prevent dryness.
Freezing: Not recommended—vegetable texture degrades significantly upon thawing.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—thighs add richer flavor and more moisture to the dish.

2. Why marinate the chicken?

Marinating with soy, wine, and cornstarch tenderizes the meat, enhances flavor, and gives it a velvety texture after cooking.

3. What’s the role of coarsely ground black pepper?

It delivers a bold, spicy note that defines this dish—you can adjust the amount based on your heat preference.

4. How do I prevent the sauce from being too thick?

Ensure the cornstarch is fully dissolved before adding, and remove the skillet from heat once sauce thickens to avoid over-thickening.

5. Can I prepare this ahead for meal prep?

Yes—cook chicken and sauce ahead, storing veggies separately to preserve freshness. Reheat and quickly stir together when ready to serve.

6. Is this gluten-free?

Use gluten-free soy sauces and chicken broth to make it gluten-free.

7. Why transfer the food off the skillet immediately?

Skillet heat can continue cooking and toughen the chicken and veggies—transferring stops cooking instantly.

8. Can I make a vegetarian version?

Yes—replace chicken with tofu or tempeh and use vegetable broth in the sauce.

9. What should I serve it with?

Serve with plain steamed rice, fried rice, or noodles; garnish with sliced green onions or sesame seeds if desired.

10. How do I get crisp-tender bell peppers?

Cut them into uniform pieces and cook briefly over high heat so they stay vibrant and crisp.

Conclusion

Black Pepper Chicken delivers bold flavor, effortless preparation, and satisfying texture. Juicy chicken, crisp vegetables, and a silky, pepper-spiced sauce make this a versatile, quick dinner that feels both comforting and gourmet. Try it tonight—you won’t be disappointed!

Ezabella