Black Pepper Chicken Recipe

If you’re in the mood for a quick yet flavor-packed dinner, Black Pepper Chicken is about to become your new go-to recipe. It’s the kind of weeknight meal that checks all the right boxes: juicy strips of chicken, crunchy bell peppers, and a glossy, peppery sauce that clings to every bite. Whether you’re feeding the family or just treating yourself after a long day, this dish delivers a comforting balance of savory, sweet, and sharp pepper spice, all ready in less time than your local takeout.

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Ingredients You’ll Need

The magic of Black Pepper Chicken starts with a handful of pantry staples and a few fresh essentials. Each ingredient brings something special to the table, whether it’s adding aroma, color, or that signature zingy sauce you’ll want to mop up with every grain of rice.

• Chicken breasts (or thighs): Choose tender cuts and slice them thinly for bite-size pieces that stay juicy.
• Light soy sauce: Adds double-duty savoriness to both the marinade and sauce, giving a salty-sweet foundation.
• Shaoxing wine (or dry sherry): Lends depth and subtle complexity to the dish’s flavor profile; a staple in Chinese kitchens.
• Cornstarch: Used twice; first for marinating the chicken to lock in moisture, then thickening the sauce to that perfect, silky finish.
• Chicken broth: Rounds out the sauce base with a bit of extra umami and body.
• Dark soy sauce: Just a touch adds color and a deeper intensity to the sauce.
• Sugar: Balances the heat and salt, bringing a gentle sweetness to every bite.
• Coarsely ground black pepper: The star player here! Use freshly cracked for maximum punch and fragrance.
• Salt: Amplifies all the flavors without overpowering the dish.
• Peanut oil (or vegetable oil): Perfect for high-heat stir-frying, giving those beautiful seared edges on the chicken.
• Ginger and garlic: These aromatic all-stars wake up the sauce and provide a subtle bite.
• White onion: Adds gentle sweetness and crunch, soaking up the tasty sauce as it cooks.
• Bell peppers (mixed colors): Crisp and vibrant, they bring color and a pop of freshness with every forkful.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

In a medium-sized bowl, toss the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Use your hands to gently massage the marinade over every piece. This simple step is essential; it keeps the chicken tender and infuses it with a savory base that underpins every bite. Give it at least 10 to 15 minutes for the flavor magic to happen.

Step 2: Whisk Together the Sauce

While your chicken soaks up flavor, combine all the sauce ingredients in a small bowl. Stir until the sugar dissolves and the cornstarch is thoroughly blended in. This glossy mix is your ticket to that restaurant-style, peppery shine you crave in Black Pepper Chicken.

Step 3: Sear the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread it into a single layer—minimal overlap means maximum browning! Let it sear undisturbed for about a minute, then flip. Sear again until both sides are beautifully golden but just undercooked in the center. Transfer the chicken to a plate and get ready for the veggies.

Step 4: Stir-Fry the Aromatics and Vegetables

Add the remaining oil to the pan. Toss in the minced ginger and garlic—your kitchen will smell amazing! After a quick sizzle, add the onions and bell peppers. Toss everything briskly for about 20 seconds, keeping the veggies crisp and vibrant, just the way they should be in Black Pepper Chicken.

Step 5: Bring It All Together

Give your sauce another stir to ensure the cornstarch hasn’t settled. Pour it into the skillet and stir immediately as it meets the heat. Watch as it thickens into a luscious coat, then reintroduce the seared chicken. A quick, final toss ensures everything is evenly glazed. Remove from the heat immediately and transfer to a serving plate so every piece stays perfectly cooked and saucy.

How to Serve Black Pepper Chicken

Garnishes

For maximum flavor and a lovely finish, sprinkle your Black Pepper Chicken with a handful of freshly sliced scallions or even a touch more cracked black pepper. A light scatter of toasted sesame seeds takes it to the next level, adding crunch and a hint of nutty aroma.

Side Dishes

This dish is heavenly when paired with a steamed bowl of jasmine or basmati rice, as the grains soak up the mouthwatering sauce. For a lighter meal, serve Black Pepper Chicken over a bed of sautéed greens, or alongside quick-cooked noodles for a takeout night at home.

Creative Ways to Present

Take inspiration from your favorite restaurants and serve Black Pepper Chicken in lettuce cups for a party appetizer, or pile it atop fluffy fried rice for a one-bowl wonder. Leftover sauce? Drizzle it over roasted veggies or grilled tofu for a flavorful twist.

Make Ahead and Storage

Storing Leftovers

If (and it’s a big if) you have any leftovers, let them cool to room temperature and transfer to an airtight container. Black Pepper Chicken keeps beautifully in the fridge for up to three days, ready to brighten up any lunch or dinner with virtually zero effort.

Freezing

Want to get ahead on meal prep? Cool the dish completely and freeze in a well-sealed container or zip-top bag. While the chicken and sauce freeze well, the bell peppers may soften slightly when thawed, but the flavors remain robust and satisfying for up to two months.

Reheating

For best results, reheat Black Pepper Chicken gently in a skillet over medium heat, adding a splash of water or chicken broth to loosen up the sauce if needed. The microwave works too, especially for smaller portions—just cover to preserve the sauce’s moisture and zap in short bursts until hot.

FAQs

Can I substitute chicken thighs instead of breasts?

Absolutely, and many folks actually prefer thighs for their extra juiciness and flavor. Just slice them thin and cook as directed for equally tasty results in your Black Pepper Chicken.

Is there a non-alcoholic alternative to Shaoxing wine?

If you don’t have Shaoxing wine or prefer to cook without alcohol, substitute with unsalted chicken broth plus a half-teaspoon of sugar—your Black Pepper Chicken will still shine.

What kind of black pepper should I use?

Coarsely ground pepper is key for that signature bite! Freshly cracked black pepper makes a huge difference in aroma and taste, giving Black Pepper Chicken its unmistakable flavor.

Can I add other vegetables?

Definitely! Add snap peas, broccoli, or even mushrooms to change things up. Just aim for veggies that stay crisp with quick cooking—think color and crunch, both welcome in Black Pepper Chicken.

Is this recipe spicy?

The pepper brings more of a fragrant heat than outright spiciness. If you love extra zing, add a pinch of chili flakes or use more pepper, tailoring your Black Pepper Chicken to your perfect heat level.

Final Thoughts

If you’ve been searching for a new favorite stir fry, give Black Pepper Chicken a try—there’s truly nothing like that bold, peppery sauce paired with tender chicken and crisp veggies. It might just become your weeknight hero. I hope you love it as much as I do!