Black Pepper Chicken Recipe

Black Pepper Chicken is the kind of dish that wins hearts at first bite—tender slices of chicken, a glossy peppery sauce clinging to crisp veggies, and an aroma that fills the kitchen with both anticipation and delight. It’s savory, a little sweet, and has just enough heat from coarsely ground black pepper to keep things interesting. This recipe is my go-to on busy weeknights and when friends drop by unexpectedly. You won’t believe how quickly it comes together, all with simple pantry staples and a few easy tricks for maximum flavor.

Ingredients You’ll Need

This Black Pepper Chicken isn’t fussy, but each ingredient plays a crucial role. The chicken stays juicy thanks to a quick marinade, while the sauce’s blend of soy and wine balances sweetness, smokiness, and umami. Fresh peppers add crunch, color, and a touch of natural sweetness—it’s all about building layers of flavor that just work.

• Chicken breasts or thighs: Sliced thinly against the grain for tenderness; thighs are juicier, but breasts work beautifully, too.
• Light soy sauce: Adds saltiness and depth to both the marinade and sauce—use your favorite brand for best results.
• Shaoxing wine (or dry sherry): Brings a subtle, almost nutty complexity that’s essential to Chinese stir fries.
• Cornstarch: Coats the chicken for crisp edges and helps thicken the sauce until it’s glossy and rich.
• Chicken broth: The backbone of the sauce—use a good-quality stock for the most savory, full-bodied flavor.
• Dark soy sauce: Delivers not only color, but an earthy, caramelized note—just a splash is all you need.
• Sugar: Balances the salinity and heat; it creates a restaurant-style sheen in the final dish.
• Coarsely ground black pepper: The star of Black Pepper Chicken, delivering warmth, bite, and that unmistakable aroma.
• Salt: Just a pinch sharpens all the other flavors.
• Peanut oil (or vegetable oil): High smoke point is key for fast, even stir frying—use whichever you prefer.
• Ginger and garlic: These are stir fry essentials, laying a fragrant foundation that instantly brightens every bite.
• White onion: Adds sharpness and sweetness as it cooks, plus a satisfying bite.
• Bell peppers (mixed colors): For crunch, vibrancy, and a little sweetness—they make the dish pop on any plate.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a medium bowl. This quick marinade ensures your chicken stays juicy, tender, and full of flavor while it cooks. Ten to fifteen minutes is all you need—just long enough to prep the other ingredients and let the marinade work its magic.

Step 2: Mix the Sauce

In a small bowl, whisk together all the sauce ingredients: chicken broth, light and dark soy sauce, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Make sure the cornstarch fully dissolves for a velvety sauce later. Set the bowl within easy reach at the stove—things go quickly once you start stir frying!

Step 3: Sear the Chicken

Heat a large skillet or wok over medium-high and drizzle in half the oil. Once it shimmers, add the chicken in a single layer. Let it sit undisturbed for a minute so it develops a golden edge, then flip and cook briefly on the other side. The goal is to brown the chicken without overcooking—just until barely pink inside—then transfer to a plate for a moment’s rest.

Step 4: Stir Fry Aromatics and Veggies

Add the remaining oil to the pan, and toss in the ginger and garlic. Stir for just a few seconds until fragrant; this “wakes up” their flavors. Follow with the onions and bell peppers, letting them mingle with the aromatics and absorb a little of that heat—just enough to brighten their colors and keep the veggies crisp-tender.

Step 5: Sauce and Finish

Quickly re-stir your prepared sauce to redistribute the cornstarch, then pour it into the skillet. Give the mixture a few rapid stirs; the sauce will thicken and become glossy almost instantly. Return the chicken and any plate juices to the pan, stirring just until everything is evenly coated and piping hot. Pull the skillet off the heat to keep the chicken juicy—Black Pepper Chicken is ready to serve!

How to Serve Black Pepper Chicken

Garnishes

A final flourish goes a long way here. Thinly sliced scallions, a dusting of extra coarsely ground black pepper, or even a sprinkle of toasted sesame seeds give your Black Pepper Chicken a gorgeous, fresh finish. If you want a pop of color, finely chopped cilantro or red chili slices are both beautiful and delicious.

Side Dishes

The classic move is to serve Black Pepper Chicken over a steamy mound of jasmine rice—it soaks up every last drop of sauce. If you prefer, fluffy white rice, brown rice, or even cauliflower rice all work great, too. For a more celebratory meal, add a plate of garlicky stir-fried greens or simple steamed broccoli.

Creative Ways to Present

Transform Black Pepper Chicken into sensational lettuce wraps by scooping spoonfuls into tender butter lettuce leaves for a light, hands-on meal. Or, pile it into rice bowls layered with crunchy cucumber and pickled carrots for a DIY takeout vibe. You can even tuck leftovers into warm bao buns for a truly fun twist!

Make Ahead and Storage

Storing Leftovers

Let your Black Pepper Chicken cool to room temperature, then store it in an airtight container in the fridge. It keeps well for up to three days, making it a great choice for meal prepping or packing lunches.

Freezing

If you want to freeze leftovers, portion the chicken and sauce (without rice or extra garnishes) into freezer-safe bags or containers. Freeze for up to two months. Thaw overnight in the fridge for best results—the flavors hold up beautifully.

Reheating

To keep the chicken tender, gently reheat on the stovetop over medium heat with a splash of water or chicken broth to loosen the sauce. You can also microwave in short bursts, stirring occasionally so everything warms evenly.

FAQs

Can I use a different protein for Black Pepper Chicken?

Absolutely! Pork, beef, tofu, or even shrimp all take beautifully to the bold flavors in this dish. Just adjust cooking times so your protein cooks through without drying out.

What’s the best way to get tender chicken?

Slicing the chicken against the grain and using the quick marinade with cornstarch makes a world of difference. Don’t skip that brief rest in the marinade—it’s the secret to juicy, restaurant-style results!

Is Black Pepper Chicken very spicy?

Not overtly! The warmth comes from coarsely ground black pepper rather than chiles—it’s a gentle, satisfying heat. If you like things spicier, feel free to add a chopped fresh chili or a pinch of red pepper flakes.

Can I make Black Pepper Chicken gluten-free?

Yes! Simply swap in gluten-free tamari for both the light and dark soy sauces and confirm your chicken broth is gluten free. Cornstarch is naturally gluten-free, so you’re all set.

Do I need a wok to make this recipe?

Not at all. A large, heavy skillet or sauté pan does the trick—just make sure it’s hot enough to sear the chicken and vegetables quickly for the best texture.

Final Thoughts

If you’re looking for a flavorful, crowd-pleasing dinner that comes together in a flash, you can’t go wrong with Black Pepper Chicken. There’s just something about the combination of savory sauce, crisp peppers, and tender chicken that keeps everyone coming back for seconds. Give it a try—you might just find your new favorite weeknight superstar!

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