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 preferred)

If you crave bold flavor and a quick weeknight dinner, Black Pepper Chicken is destined to become your new favorite stir fry. Tender slices of chicken, vibrant bell peppers, and a peppery, glossy sauce come together in just about 25 minutes — with every bite delivering that irresistible balance of savory, sweet, and a gentle hug of heat. Black Pepper Chicken is incredibly easy, wildly satisfying, and endlessly versatile, whether you serve it alongside steaming rice or tuck it into lettuce wraps for a fresh twist.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about a handful of bold staples. Every ingredient serves a purpose: juicy chicken for bite, fragrant ginger and garlic for depth, and of course, plenty of cracked black pepper to bring it all to life. Here’s what you’ll need to make magic in your skillet.

Chicken breasts or thighs: Slice them against the grain for the most tender pieces in your Black Pepper Chicken.
Light soy sauce: Adds a savory layer of umami and color throughout the marinade and sauce.
Shaoxing wine (or dry sherry): This splash of Chinese cooking wine deepens flavor and creates that authentic restaurant taste.
Cornstarch: It not only thickens the sauce but also helps tenderize and protect the chicken from drying out as it cooks.
Chicken broth: The savory background for the signature black pepper sauce.
Dark soy sauce: Boosts color and offers a deep, slightly sweet complexity.
Sugar: Just a touch balances the salt, enhancing the natural sweetness of the bell peppers and onions.
Coarsely ground black pepper: The hero ingredient! Go for freshly cracked if you can for maximum aroma and heat.
Salt: Just a pinch to tie everything together.
Peanut or vegetable oil: Choose a neutral oil with a high smoke point for that classic stir fry sizzle.
Ginger and garlic: Essential aromatics that infuse every bite with warmth and zing.
White onion: Adds texture and delicate sweetness which balances the intensity of the peppers.
Bell peppers: Use mixed colors for a visual pop and a medley of sweet, crunchy freshness.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

In a medium bowl, toss the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Use your hands to work the marinade into every piece — just a thin coating is perfect. Let it sit for 10 to 15 minutes; this step transforms the chicken into juicy, velvet-textured bites that really soak up the flavor.

Step 2: Mix Up the Sauce

Combine all the sauce ingredients in a small bowl: chicken broth, both soy sauces, Shaoxing wine, sugar, cornstarch, plenty of black pepper, and a sprinkle of salt. Stir until smooth. This powerful sauce is what gives Black Pepper Chicken its signature taste, so don’t be shy with that pepper grinder!

Step 3: Sear the Chicken

Heat one tablespoon of oil in your largest skillet over medium-high heat until shimmering hot. Spread the marinated chicken in a single layer, giving every piece a chance to sear—crowding will steam, not brown. Let the bottom get a little golden before flipping the chicken, cooking just until it’s mostly done but still a bit pink. Remove to a plate; it’ll finish cooking in the sauce.

Step 4: Stir Fry Aromatics and Vegetables

Pour your remaining oil into the hot skillet. Add minced ginger and garlic, stirring fast and breathing in that incredible fragrance. Toss in chopped onion and bell peppers, stirring just long enough to brighten their color while keeping their crunch and sweetness.

Step 5: Create the Peppery Sauce

Give your sauce a quick stir—making sure the cornstarch hasn’t settled—then pour it into the skillet. Stir immediately as the sauce starts to thicken and bubble, coating the veggies until they’re glossy. This is how Black Pepper Chicken gets that restaurant-style glaze you love.

Step 6: Finish and Serve

Add your browned chicken back to the skillet, quickly stirring to coat every piece in the peppery sauce. Turn off the heat and immediately transfer the contents to a large plate or serving dish so nothing overcooks. Your vibrant, saucy Black Pepper Chicken is ready to eat!

How to Serve Black Pepper Chicken

Garnishes

A shower of freshly ground black pepper over the top makes the dish infinitely more alluring. If you like freshness, add sliced scallions or a scatter of cilantro. For a nutty twist, try some toasted sesame seeds for a pop of crunch and aroma.

Side Dishes

This stir fry is tailor-made for spooning over fluffy jasmine rice, but it shines just as brightly alongside brown rice, quinoa, or even garlic noodles. Steamed greens like bok choy or broccoli also work perfectly to soak up that glossy sauce.

Creative Ways to Present

Tuck Black Pepper Chicken into crisp lettuce cups for a light, hands-on meal. Layer it into a grain bowl with edamame, pickled veggies, and a drizzle of sriracha mayo, or stuff leftovers into a warm flatbread for a peppery wrap the next day. This dish plays well with just about anything!

Make Ahead and Storage

Storing Leftovers

Cool your Black Pepper Chicken to room temperature, then store in an airtight container in the fridge for up to 3 days. The flavors mellow out and become even more savory by the next day — perfect for easy lunches!

Freezing

For longer storage, portion the cooled chicken and vegetables into freezer bags or containers, trying to keep a little extra sauce in each for best results. Freeze for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

Warm Black Pepper Chicken gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and restore its silky texture. A microwave works too — just cover and heat in short bursts, stirring in between, to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are perfect for Black Pepper Chicken, as they’re naturally juicy and forgiving during high-heat cooking. Just make sure to slice them thinly against the grain for tenderness.

Is there a substitute for Shaoxing wine?

Dry sherry is the closest substitute both in flavor and texture. If you prefer to avoid alcohol, use unsweetened apple juice or a bit more chicken broth for a different but still delicious result.

Can I add more vegetables?

Definitely! Feel free to boost your Black Pepper Chicken with sliced snap peas, baby corn, mushrooms, or any crisp stir-fry veggie you love. Just keep cook times short so everything stays vibrant and crunchy.

What makes the pepper so special in this dish?

Using coarsely cracked black pepper instead of pre-ground makes all the difference. The aroma and mild heat come alive in the sauce, creating the defining character of Black Pepper Chicken that sets it apart from other stir fries.

How spicy is Black Pepper Chicken?

It’s got a gentle, peppery warmth rather than actual spiciness. If you like things hotter, feel free to add a pinch of crushed red pepper or even a sliced chili when you stir fry the veggies.

Final Thoughts

If you want a quick, crowd-pleasing dinner with loads of character, you simply have to try Black Pepper Chicken for yourself. It’s easy to master and bursts with vibrant, peppery flavor in each bite. Let this stir fry become your weeknight go-to — you’ll be so glad you did!