If you love takeout favorites with authentic flavor and a little punch of heat, Black Pepper Chicken is about to become your new obsession. Juicy chicken, sweet and vibrant bell peppers, and an outrageously aromatic black pepper sauce all come together in one skillet for a dish that’s satisfyingly savory, lightly spicy, and practically guaranteed to steal the spotlight at your dinner table. Whether you’re making it for a busy weeknight or a fun night in, this Black Pepper Chicken recipe delivers bold flavor and a restaurant-quality feel, but with the comfort and fulfillment of simple home cooking.

Ingredients You’ll Need

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Black Pepper Chicken uses a handful of essential ingredients that create a harmony of texture, color, and flavor. Each one plays a starring role, from juicy, marinated chicken to the sweet crunch of bell peppers, so let’s break them down with a few quick tips!

Chicken breasts or thighs: Slicing against the grain keeps the chicken tender and juicy, perfect for soaking up all that sauce.
Light soy sauce: Adds a salty, savory backbone to both the chicken marinade and the sauce without overwhelming the other flavors.
Shaoxing wine (or dry sherry): Brings a hint of complexity and helps tenderize the chicken — an essential touch for authentic stir fry.
Cornstarch: Coats the chicken, keeping it moist while also thickening the sauce for that glossy finish you crave.
Chicken broth: The sauce’s base, infusing every bite with a rich, savory note.
Dark soy sauce: Adds depth and beautiful color, making the dish visually irresistible.
Sugar: Balances the saltiness with a subtle sweetness without being cloying.
Coarsely ground black pepper: The star of the show — don’t skimp here! It brings spicy, citrusy aroma and that unmistakable bite.
Salt: Just a pinch, to bring out all the flavors.
Peanut or vegetable oil: For stir-frying; peanut oil gives extra depth, but vegetable keeps things light.
Ginger and garlic: These aromatics make the kitchen smell incredible and lay down serious flavor.
White onion: Adds sweetness and a touch of crunch, a simple classic in stir fries.
Bell peppers: Use a mix of colors for a dish that’s as cheerful and bold as it tastes!

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining your chicken slices with soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. The marinade infuses the chicken with flavor and ensures every piece stays moist during cooking. Give it a gentle toss with your hands for even coating, then let it rest for 10 to 15 minutes — just enough time for the flavors to bloom without waiting forever.

Step 2: Mix the Sauce

While your chicken marinates, whisk together all the sauce ingredients: chicken broth, soy sauces (both light and dark), Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir really well, making sure the cornstarch is fully dissolved — this will guarantee a luscious, silky sauce later on.

Step 3: Sear the Chicken

Heat a large skillet over medium-high and swirl in one tablespoon of oil. Add the marinated chicken, spreading it out with a spatula for as much contact with the heat as possible — this helps it brown beautifully. Resist the urge to stir for the first minute! Flip the pieces, cook for another 30 seconds to a minute, then give them a quick stir until both sides are browned, but the centers are just a touch pink. Transfer to a plate and set aside.

Step 4: Stir-Fry the Veggies

Back in the same skillet, add your remaining oil, then the ginger and garlic. Sizzle for a few seconds until they’re fragrant (this part smells amazing!). Toss in the chopped onion and peppers and stir-fry for about 20 seconds. You want the veggies crisp-tender and brilliantly colored, not soggy.

Step 5: Finish the Black Pepper Chicken

Give your prepared sauce a quick stir (the cornstarch settles fast), then pour it into the skillet. Use your spatula to stir right away, watching as that gloriously dark, peppery sauce thickens in a matter of seconds. Return the seared chicken to the pan, give everything a final toss until nicely coated, then turn off the heat. For the best result, transfer your Black Pepper Chicken to a serving plate immediately, so the chicken and veggies stay just-right — never overcooked!

How to Serve Black Pepper Chicken

Garnishes

The crowning touch for Black Pepper Chicken is a sprinkle of freshly cracked black pepper for an extra layer of fragrance and fire. Thinly sliced scallions or a handful of chopped cilantro add a pop of green and freshness, while toasted sesame seeds can provide a gentle crunch and subtle nutty aroma.

Side Dishes

Pair this dish with classic steamed jasmine or basmati rice to soak up every last drop of sauce, or serve over simply stir-fried noodles for a comforting slurp. For balance, a crisp cucumber salad or lightly seasoned bok choy on the side keeps the meal light and refreshing.

Creative Ways to Present

For a fun twist, tuck Black Pepper Chicken into lettuce cups for a vibrant hand-held appetizer, or spoon it over rice bowls with pickled carrots and herbs for a modern, colorful meal prep option. Feeling bold? Layer it on a bed of cauliflower rice or quinoa for a contemporary grain bowl that still lets the flavors shine.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Black Pepper Chicken promptly before refrigerating in an airtight container. It keeps beautifully for up to 3 days, staying flavorful and moist for easy lunches or quick dinners.

Freezing

For longer storage, portion Black Pepper Chicken into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for the best texture, as this helps the chicken and veggies reheat without getting soggy.

Reheating

To reheat, warm gently in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce if it’s thickened. You can also microwave in short bursts, stirring occasionally, until everything is heated through and deliciously saucy once more.

FAQs

Can I make Black Pepper Chicken with a different protein?

Absolutely! The recipe is just as adaptable for beef strips, sliced pork, or even tofu if you prefer a vegetarian option. Be sure to adjust cooking times to suit your chosen protein for best results.

What’s the difference between light and dark soy sauce in this recipe?

Light soy sauce mainly adds salinity and aroma, while dark soy sauce enriches the color and depth of flavor. Using both creates the signature savory, caramel-tinged sauce that defines Black Pepper Chicken.

Can I skip Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a good substitute, but you can also leave it out if needed. The dish will still turn out delicious, but you might miss a touch of traditional complexity that the wine imparts.

How spicy is Black Pepper Chicken?

It’s more aromatic than truly spicy, thanks to coarsely ground black pepper. If you love extra heat, feel free to add a pinch of chili flakes or a splash of chili oil when stir-frying for a bolder kick!

Can I prep Black Pepper Chicken ahead of time?

Definitely! You can slice the chicken and veggies, and even mix the sauce, up to a day ahead. When it’s time to cook, everything comes together in minutes, making it perfect for weeknight planning.

Final Thoughts

There’s something so satisfying about mastering takeout classics at home, and Black Pepper Chicken is just one of those dishes that invitingly calls your name. Don’t be surprised if it becomes your new go-to for fast, flavor-packed dinners. Gather your ingredients, fire up the skillet, and let this dish add a little boldness and comfort to your table — I truly hope you’ll fall head over heels for Black Pepper Chicken as much as I have!

Black Pepper Chicken Recipe

★★★★★

5 from 22 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the bold flavors of our Black Pepper Chicken – a quick and easy stir-fry dish that’s perfect for a flavorful weeknight dinner.

Instructions

Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl. Marinate for 10-15 minutes.
Prepare the Sauce: Mix all sauce ingredients in a bowl and set aside.
Stir-Fry: Cook chicken until browned. Set aside. Stir-fry ginger, garlic, onion, and peppers. Add sauce, cook until thickened. Return chicken to skillet and coat with sauce.
Serve: Transfer to a plate and serve hot as a main dish.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian