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 into thin pieces; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp cornstarch; 1/2 cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 2 tsp dark soy sauce; 1 tbsp cornstarch; 1 1/2 tbsp sugar; 2 tsp coarsely ground black pepper; 1/8 tsp salt; 2 tbsp peanut oil; 1 tbsp minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Jump to Recipe·5.3 from 5 reviews

If you’re craving a bold and irresistibly savory stir fry, you’ll fall head over heels for Black Pepper Chicken. This classic Chinese restaurant favorite features tender slices of juicy chicken, vibrant crisp peppers, and sweet onions tossed in a glossy, aromatic black pepper sauce. Ready in just 25 minutes, it’s the perfect answer to both busy weeknights and those “I want takeout, but better” cravings. With every bite, you’ll get a punch of peppery flavor, a touch of umami, and just enough sweetness to make this dish totally unforgettable.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Black Pepper Chicken comes together with simple yet powerfully flavorful ingredients. Each element has a job to do, from delivering savory depth to providing irresistible crunch and color. Here’s what you need, and why:

Chicken breasts or thighs: Sliced against the grain for maximum tenderness; thighs give extra juiciness while breasts keep things lean.
Light soy sauce: Adds that essential savory depth to both the marinade and sauce—feel free to swap for tamari if gluten-free.
Shaoxing wine (or dry sherry): Infuses an authentic Chinese flavor and helps tenderize the chicken as it marinates.
Cornstarch: Used twice—first in the marinade to silkify the chicken, and then in the sauce to deliver a luscious, clingy finish.
Chicken broth: The base of your sauce, enriching every bite with subtle, savory notes.
Dark soy sauce: Brings gorgeous color and a touch of molasses-like sweetness.
Sugar: Just enough to round out the robust peppery bite with a gentle sweetness.
Coarsely ground black pepper: The star ingredient! For the most aromatic Black Pepper Chicken, use freshly-ground pepper.
Salt: Adds balance and brings all the flavors together.
Peanut oil or vegetable oil: For ultra-hot, even stir frying (if you’re nut-free, stick to vegetable oils).
Ginger and garlic: A quick sauté with these delivers instant aroma and extra depth.
White onion: Adds savory sweetness that softens in the heat and soaks up the sauce.
Bell peppers (mixed colors): Their crispness and color brighten the entire dish and make every forkful special.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the chicken with light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently massage the marinade into the chicken so every slice is beautifully coated. This short marinade (just 10 to 15 minutes!) works wonders, leaving the chicken extra tender and giving it a head start on flavor.

Step 2: Mix the Sauce

While the chicken is marinating, grab a small bowl and whisk together the sauce ingredients: chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Aim for coarsely-ground black pepper if you can—it makes all the difference in the aroma and boldness of your Black Pepper Chicken!

Step 3: Sear the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When it’s shimmering hot, add the marinated chicken and spread it into a single layer. Let it sear undisturbed for about a minute to get that irresistible light browning. Flip, cook briefly on the other side, then remove to a plate while it’s just cooked through (a little pink is fine; it’ll finish in the sauce).

Step 4: Sauté Aromatics and Veggies

Add the rest of the oil, then toss in minced ginger and garlic. Give them a quick stir until fragrant—your kitchen will smell incredible. Next, add the onions and bell peppers; keep them moving in the pan so they stay crisp and vibrant, cooking just until they start to soften but are still brightly colored.

Step 5: Sauce and Finish

Give your sauce a quick stir to make sure the cornstarch is still dissolved, then pour everything into the hot skillet. The sauce will bubble and thicken in seconds, coating the vegetables in deep, peppery goodness. Return the chicken and any juices to the pan, tossing everything together for a rich, glossy finish. Turn off the heat and transfer to a serving plate right away—the veggies should stay crisp, and the chicken juicy.

How to Serve Black Pepper Chicken

Garnishes

For a vibrant finish, I love topping Black Pepper Chicken with freshly sliced green onions, a sprinkle of extra black pepper, and sometimes a handful of chopped cilantro for brightness. If you like a little heat, scatter on a few thinly sliced fresh chilies or a pinch of red pepper flakes.

Side Dishes

This dish practically begs to be paired with steamed jasmine rice or fluffy brown rice, which soak up every last bit of that peppery sauce. For a lighter touch, cauliflower rice or stir-fried bok choy make fantastic accompaniments. You could also serve it alongside classic Chinese egg drop soup or quick sesame noodles.

Creative Ways to Present

Black Pepper Chicken is so versatile! Pile it into lettuce cups for a crunchy, low-carb twist, spoon it over rice noodles for a takeout-style bowl, or even stuff leftovers into a wrap or flatbread with crisp veggies for a portable lunch. It’s a crowd-pleaser at potlucks, too—just transfer to a big platter and let guests help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken keeps beautifully for up to three days in the fridge. Store it in a tightly sealed container to lock in those big, bold flavors, and enjoy an instant lunch or dinner the next day.

Freezing

If you want to freeze your Black Pepper Chicken, let it cool completely, then portion into freezer bags or containers. It’ll keep well for up to two months. When freezing, know that the veggies might lose a little crunch after reheating, but the flavor stays fantastic.

Reheating

To reheat, warm the Black Pepper Chicken gently in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. Microwave works too—cover loosely and heat in short bursts, stirring between rounds to prevent overcooking.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are extra juicy and flavorful, making them a great choice for Black Pepper Chicken. Just be sure to slice them thinly against the grain for best texture.

What if I don’t have Shaoxing wine?

No worries—dry sherry is a great stand-in and brings a similar depth. You can also use cooking sake or leave it out, though the flavor may be a little lighter.

How spicy is Black Pepper Chicken?

This dish is pleasantly peppery rather than hot. The black pepper gives it plenty of aromatic kick without overwhelming heat. If you adore spice, add fresh chilies to turn up the fire!

Can I make Black Pepper Chicken gluten-free?

Yes, just swap tamari in for both soy sauces and use dry sherry instead of Shaoxing wine. Every other ingredient is naturally gluten-free, so you can dig in worry-free!

Is this recipe good for meal prep?

Definitely! Black Pepper Chicken holds up well in the fridge and reheats beautifully, making it an awesome option for packed lunches or quick dinners throughout the week.

Final Thoughts

I can’t wait for you to try making Black Pepper Chicken at home—it’s quick, packed with flavor, and so much better than takeout. Don’t be surprised if it becomes a dish you come back to again and again. Happy cooking, and enjoy every delicious, peppery bite!