If you’ve been craving something lively and packed with bold flavors, this Black Pepper Chicken Recipe will become your new weeknight go-to. It’s a vibrant dish that perfectly balances tender chicken with the sharp, warming kick of freshly cracked black pepper, all coated in a glossy, savory sauce that sings with soy and a hint of sweetness. Whether you’re cooking for family, friends, or just indulging yourself, this recipe brings both comfort and excitement to your plate in just 25 minutes.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking this recipe, and the best part is they’re straightforward yet crucial in building the dish’s incredible flavor, texture, and color. Each item plays its role, from the tender chicken to the vibrant bell peppers and the aromatic garlic and ginger that elevate every bite.
- 1 lb chicken breasts (or thighs), sliced: Slicing against the grain in thin pieces ensures quick cooking and maximum tenderness.
- 1 tablespoon light soy sauce: Adds a mild salty umami base, essential for marinating the chicken.
- 1 tablespoon Shaoxing wine: This classic Chinese cooking wine imparts subtle depth; dry sherry is a great substitute.
- 1 tablespoon cornstarch (for marinade): Creates a velvety coating on the chicken, locking in moisture during cooking.
- 1/2 cup chicken broth: Provides a savory liquid base for the sauce that keeps things juicy.
- 2 tablespoons light soy sauce (for sauce): Balances and brightens the sauce’s flavor.
- 2 tablespoons Shaoxing wine (for sauce): Adds complexity and a subtle aromatic note.
- 2 teaspoons dark soy sauce: Gives the sauce its rich color and deeper, slightly sweet flavor.
- 1 tablespoon cornstarch (for sauce): Thickens the sauce for that perfect glossy finish.
- 1 1/2 tablespoons sugar: Offers a touch of sweetness to complement the pepper’s spice.
- 2 teaspoons coarsely ground black pepper: The star of the show, providing that bold heat and signature bite.
- 1/8 teaspoon salt: Enhances all other flavors without overpowering.
- 2 tablespoons peanut oil: A high smoke point oil that lends a subtle nutty flavor and perfect stir-fry crispiness.
- 1 tablespoon minced ginger: Brings warmth and a fragrant zing to the dish.
- 2 cloves garlic, minced: Adds that irresistible savory punch and aroma.
- 1/2 white onion, chopped: Offers sweetness and crunch once cooked.
- 2 bell peppers, chopped (mixed colors): Provides vibrant color contrast and a crisp, fresh bite.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the chicken
First, take your sliced chicken and toss it gently with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a mixing bowl. This simple marinade not only infuses the chicken with savory and aromatic tones but also helps tenderize it while coating each piece in a velvety layer that will sear beautifully. Let it rest for 10 to 15 minutes so the flavors sink in deeply.
Step 2: Prepare the sauce
While the chicken marinates, combine your sauce ingredients in a separate small bowl. Mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. This mixture will create a luscious sauce that perfectly marries sweet, salty, spicy, and umami flavors.
Step 3: Stir-fry the chicken
Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat. When hot, spread the marinated chicken pieces evenly and sear until they develop a tempting golden-brown crust, about 2-3 minutes per side. Remove the chicken from the skillet and set aside to keep warm, while you prepare the vegetables.
Step 4: Cook the vegetables
Into the same skillet, add a bit more oil if needed, then toss in the minced ginger, garlic, chopped onion, and colorful bell peppers. Stir-fry these aromatics and veggies briefly, just a couple of minutes, until fragrant and slightly softened but still crisp—this adds beautiful texture and a fresh pop of sweetness to the dish.
Step 5: Combine and finish
Pour your prepared sauce into the skillet with the vegetables. Stir continuously as it thickens, creating a silky coat that clings to every bite. Once the sauce has reached the right consistency, return the seared chicken to the pan and toss everything together to ensure the chicken is luxuriously coated. Serve piping hot right from the skillet.
How to Serve Black Pepper Chicken Recipe
Garnishes
For a final touch that adds both freshness and visual appeal, sprinkle roughly chopped green onions or some toasted sesame seeds over the top. These simple garnishes brighten the dish and provide a contrasting texture that’s delightful in every forkful.
Side Dishes
This Black Pepper Chicken Recipe pairs beautifully with steamed jasmine rice or fluffy basmati to soak up every bit of the flavorful sauce. You can also serve it alongside stir-fried greens like bok choy or sautéed broccoli to add some healthy balance and vibrant color to your plate.
Creative Ways to Present
Why not serve this dish wrapped in warm lettuce leaves for a fun handheld option? It’s perfect for casual dinners and adds an inviting freshness that complements the black pepper’s heat. Another crowd-pleasing idea is plating it over a bed of noodles tossed lightly in sesame oil and scallions, transforming it into a complete, hearty meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, allow the Black Pepper Chicken to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay delicious for up to 3 days, making it a convenient choice for meal prep or next-day lunches.
Freezing
You can freeze the leftovers by placing them in a freezer-safe container or ziplock bag, removing as much air as possible to preserve texture and flavor. When frozen correctly, it can last up to 2 months, so you can enjoy this peppery delight anytime you’d like without starting from scratch.
Reheating
Warm leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to refresh the sauce. Avoid microwaving if possible to maintain the crispness of the vegetables and the tender juiciness of the chicken. This way, every bite tastes as incredible as when freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and add additional richness to the Black Pepper Chicken Recipe. Just slice them thinly as you would breasts, and the cooking time remains the same.
Is Shaoxing wine necessary for the recipe?
Shaoxing wine adds authentic depth and a subtle sweetness, but if you don’t have it on hand, dry sherry or even a splash of white wine can be great substitutes without compromising flavor.
How spicy is this Black Pepper Chicken Recipe?
The black pepper provides a warming, invigorating heat rather than intense spiciness. If you prefer more heat, feel free to increase the black pepper or add a pinch of chili flakes.
Can this dish be made gluten-free?
Yes! Use gluten-free soy sauce alternatives like tamari and ensure your Shaoxing wine or substitute is gluten-free. Cornstarch is naturally gluten-free, so the sauce thickening remains the same.
What’s the best way to grind black pepper for this recipe?
Coarse grinding of black pepper is key for that bold texture and punch. Use a pepper mill set to coarse or lightly crush whole peppercorns with a mortar and pestle for the best flavor release.
Final Thoughts
This Black Pepper Chicken Recipe is truly a shining example of how simple ingredients and a little attention can create a meal that feels both comforting and exciting. It’s hearty, flavorful, and versatile enough to become a staple in your kitchen. I encourage you to give it a try soon and watch how quickly it becomes a favorite among your loved ones too.
Print
Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken slices marinated and stir-fried with a savory black pepper sauce, colorful bell peppers, and aromatic ginger and garlic. Perfect for a delicious homemade Asian-inspired meal in under 30 minutes.
Ingredients
For the Chicken Marinade
- 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
For the Sauce
- 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
For Stir-Frying
- 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)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon of light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for 10-15 minutes to tenderize and flavor the meat.
- Prepare the sauce: In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt until smooth. This will be the savory and peppery sauce for the dish.
- Stir-fry the chicken: Heat 1 tablespoon peanut oil in a skillet or wok over medium-high heat. Add the marinated chicken pieces and sear them, stirring occasionally, until they are browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon peanut oil. Add the minced ginger, garlic, chopped onion, and chopped bell peppers. Stir-fry for 2-3 minutes until the vegetables soften slightly and become fragrant.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Stir constantly as the sauce thickens and becomes glossy. Return the cooked chicken to the skillet and toss to coat well with the sauce and vegetables. Cook for another 1-2 minutes to meld the flavors and ensure everything is heated through. Serve hot immediately.
Notes
- Use chicken thighs instead of breasts for juicier and more flavorful results.
- Adjust black pepper quantity to taste for a milder or spicier dish.
- If Shaoxing wine is unavailable, dry sherry is a good substitute.
- Serve with steamed rice or noodles for a complete meal.
- Ensure to slice the chicken thinly against the grain for tenderness.
