Black Pepper Chicken Recipe

If you’re on the hunt for a dinner that’s big on bold flavors and ready in under 30 minutes, Black Pepper Chicken is your new best friend. This vibrant stir fry brings together juicy chicken, sweet bell peppers, a peppery punch, and a savory, glossy sauce — it’s a crave-worthy dish you’ll want to make again and again!

Ingredients You’ll Need

What makes Black Pepper Chicken so special is that its magic comes from a handful of everyday ingredients that deliver maximum flavor. Each one plays a role — from the marinade making the chicken extra tender to the sauce coating everything with rich, peppery gloss.

• Chicken Breasts (or Thighs): Sliced thinly for quick, even stir-frying and juicy, tender results.
• Light Soy Sauce: Provides that essential savory backbone both in the marinade and the sauce.
• Shaoxing Wine (or Dry Sherry): Adds a distinctive depth and a hint of sweetness that elevates the sauce.
• Cornstarch: Used twice — first for velveting the chicken, then to thicken the sauce until perfectly glossy.
• Chicken Broth: Brings everything together and adds a comforting, umami-rich base.
• Dark Soy Sauce: Intensifies the color and gives an extra note of caramel.
• Sugar: Balances out the zing of the black pepper and the saltiness of the sauces.
• Coarsely Ground Black Pepper: The star ingredient, delivering fiery warmth and a deeply aromatic bite with every mouthful.
• Salt: Just a pinch, to highlight all the savory flavors.
• Peanut Oil (or Vegetable Oil): For high-heat stir frying without smoking or burning.
• Minced Ginger & Garlic: Bring instant fragrance and that authentic Asian stir fry aroma.
• White Onion: Slightly sweet and softens beautifully, mingling with the peppers and chicken.
• Bell Peppers (mixed colors): Crunchy, sweet, and vibrant — they keep this dish fresh and colorful.

Variations

This Black Pepper Chicken is endlessly versatile, so don’t be shy about making it your own! Whether you’re working with what’s in your fridge or looking to change up flavors, a few creative tweaks go a long way.

• Swap the Protein: Try sliced pork, beef, shrimp, or even cubes of firm tofu for a different take on this saucy stir fry.
• Packed with Veggies: Toss in broccoli, snow peas, carrots, or baby corn for extra nutrition and crunch.
• Gluten-Free Option: Use tamari instead of soy sauce and double-check your cornstarch and broth.
• Turn Up the Heat: Add sliced fresh chilies or a dash of chili oil if your crew craves a little extra spice!

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining sliced chicken with soy sauce, Shaoxing wine, and cornstarch. This quick marinade not only adds flavor, but also “velvets” the chicken, making it unbelievably tender after just 10–15 minutes. While it marinates, get your sauce and veggies ready to save time.

Step 2: Mix Up the Sauce

In a small bowl, stir together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and a pinch of salt. Mix until the cornstarch dissolves — this is your flavor-packed stir fry sauce that gives Black Pepper Chicken its irresistible glaze.

Step 3: Sear the Chicken

Heat a generous splash of oil in a large skillet or wok and lay the marinated chicken pieces in a single layer. Sear for a minute until golden, flip, and cook until both sides are lightly browned but the centers are still just a touch pink. Don’t overcook! Transfer to a plate and keep that pan hot.

Step 4: Stir Fry the Aromatics & Veggies

In the same pan, add another drizzle of oil, then toss in the ginger and garlic. The aroma will make your kitchen smell amazing! Add onion and bell peppers, stirring just enough to brighten their colors and soften the edge — about 20 seconds is all you need.

Step 5: Sauce It Up & Finish

Give your sauce a quick mix (to re-blend the cornstarch) and pour it into the skillet. Stir immediately — the sauce will thicken incredibly fast! Add the chicken back and toss everything together. Once everything’s coated and shiny, get it off the heat quickly to keep the chicken juicy and veggies crisp.

How to Serve Black Pepper Chicken

Garnishes

A final sprinkle of sliced green onions and an extra grind of black pepper adds a fresh, vibrant finish to your Black Pepper Chicken. For a hint of luxury, try toasted sesame seeds or a tiny drizzle of toasted sesame oil just before serving — simple touches that really make the flavors pop!

Side Dishes

Black Pepper Chicken is at its absolute best served steaming hot over fluffy jasmine or basmati rice, but don’t stop there! Try it with wide rice noodles, cauliflower rice, or even wrapped in crisp lettuce leaves for a lighter bite. Quick stir fried bok choy or garlicky green beans also make lovely, speedy sidekicks.

Creative Ways to Present

Wow your guests by serving Black Pepper Chicken family-style on a big platter, garnished with lots of colorful bell peppers and extra sprigs of cilantro. For a fun twist, spoon it into lettuce cups, top small bowls of rice for a quick lunch, or load it into meal prep containers for a grab-and-go weeknight treat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer Black Pepper Chicken to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making each bite even more savory and aromatic the next day.

Freezing

This recipe can be frozen for future cravings! Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator when ready to enjoy again — just note the peppers will be a little softer, but the taste remains fantastic.

Reheating

To reheat, gently warm Black Pepper Chicken in a nonstick skillet over medium heat, adding a splash of water or broth if the sauce needs loosening. The microwave works too — just use 50% power to keep the chicken from drying out, and stir halfway through for even heating.

FAQs

Final Thoughts

There’s nothing more satisfying than sharing a plate of homemade Black Pepper Chicken — it’s fast, full of flavor, and guaranteed to disappear in a flash. I hope this recipe inspires you to toss up a peppery, saucy stir fry the next time you crave something special. Happy cooking, and don’t forget the extra black pepper on top!

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