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 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch; 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; 1/8 teaspoon salt; 2 tablespoons peanut oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Jump to Recipe·5.1 from 17 reviews

If you’re craving something that’s loaded with bold flavor, comes together in a snap, and tastes like it came straight from your favorite Chinese restaurant, you need to try this Black Pepper Chicken. Imagine juicy, tender bites of chicken mingled with crisp, colorful veggies, all coated in a glossy, peppery sauce that’s downright irresistible. This dish has earned a permanent spot in my weeknight dinner rotation because it’s quick, highly customizable, and every bite bursts with savory, spicy warmth. The best part? You can tweak it to be gluten-free for everyone at the table. Trust me, Black Pepper Chicken is everything you love about takeout, but so much fresher and faster from your own kitchen.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Black Pepper Chicken begins with simple, everyday ingredients. Nothing fancy here—just a few basic things will create layers of texture and a sauce so delicious you’ll want to lick your plate. Each ingredient pulls its weight, making this dish as mouthwatering as it is easy to prepare.

Chicken breasts or thighs: Slicing against the grain gives you juicy, tender pieces that cook quickly and stay moist.
Light soy sauce: Adds a delicate, salty depth to both the marinade and sauce; use tamari for a gluten-free version.
Shaoxing wine: Lends authentic flavor, but dry sherry also works beautifully as a substitute.
Cornstarch: Coats the chicken to keep it tender, and thickens the sauce for that glossy, crave-worthy finish.
Chicken broth: Keeps the sauce savory and full-bodied.
Dark soy sauce: Deepens color and enriches the umami in your Black Pepper Chicken.
Sugar: Balances the peppery bite and gives the sauce irresistible caramel notes.
Coarsely ground black pepper: The star of the show! Don’t skimp—freshly cracked makes all the difference.
Salt: A tiny pinch to balance out all the flavors.
Peanut oil (or vegetable oil): Perfect for high-heat stir frying and adds a subtle toasty aroma.
Ginger and garlic: These aromatics bring everything to life with warmth and punch.
White onion: Its sweet crunch shines in every bite.
Bell peppers (mixed colors): They’re crisp, colorful, and bring a little sweetness to contrast the peppery kick.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your chicken slices in a bowl with light soy sauce, Shaoxing wine, and cornstarch. Use your hands to gently work the marinade into every piece. This step only takes 10 to 15 minutes but makes a world of difference, ensuring the chicken is juicy and soaks up all the savory-salty goodness.

Step 2: Prep the Sauce

In a small bowl, whisk together the chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, coarse black pepper, and a pinch of salt. The cornstarch will give your sauce that signature luscious texture, and the black pepper infuses every drop with a deep, warming bite. Make sure the cornstarch fully dissolves for the silkiest finish.

Step 3: Sear the Chicken

Get your skillet nice and hot over medium-high heat, then swirl in a tablespoon of oil. Spread the marinated chicken in a single layer—this helps it brown beautifully. Let it cook undisturbed for about a minute until the underside is golden, then flip and cook the other side for another minute or so. Don’t worry if the chicken looks a touch pink in the center; it’ll finish cooking soon. Remove it from the skillet and set aside.

Step 4: Stir Fry the Aromatics and Veggies

Add your remaining oil, minced ginger, and garlic right into the now-empty skillet. They’ll sizzle and fill your kitchen with their delicious aroma almost instantly! Toss in the chopped onions and mixed bell peppers, and stir-fry for about 20 seconds. You want them to stay crisp and vibrant.

Step 5: Make That Irresistible Black Pepper Sauce

Give your prepared sauce a quick stir to make sure the cornstarch hasn’t settled at the bottom. Pour it into the skillet and immediately start stirring as it bubbles up. It should thicken fast, turning beautifully glossy and clingy—perfect for coating every bite.

Step 6: Finish and Serve

Return the chicken and its juices to the skillet. Quickly toss everything together so the savory sauce hugs every piece of chicken and veggie. As soon as it’s evenly coated, turn off the heat and transfer right away to a serving plate. This prevents overcooking and keeps everything tender and flavorful.

How to Serve Black Pepper Chicken

Garnishes

For the finishing touch, sprinkle some more freshly cracked black pepper over the top—this accentuates the dish’s signature kick. A scattering of sliced scallions or toasted sesame seeds adds freshness and crunch that makes every plate look and taste even better.

Side Dishes

Black Pepper Chicken practically begs to be paired with a bowl of steaming jasmine or basmati rice, which soaks up all that heavenly sauce. If you’re feeling extra, a side of simple stir-fried greens or even fried rice turns this into a seriously satisfying feast.

Creative Ways to Present

You can pile your Black Pepper Chicken on a platter family-style, or serve it in individual bowls for a cozy takeout-at-home vibe. Try filling crisp lettuce cups for an appetizer twist, or wrap it into a warm flatbread for a lunchbox surprise that will leave everyone smiling.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors get even richer overnight, making this a dream for meal prep or quick lunches the next day.

Freezing

For longer storage, let the chicken cool completely, then pop it into a freezer-friendly bag or container. It’ll keep great in the freezer for up to 2 months. Just thaw in the fridge overnight before reheating—easy as can be.

Reheating

To reheat, warm the chicken gently in a skillet over low-to-medium heat, adding a splash of water or broth to loosen the sauce if needed. This helps keep the chicken juicy and prevents the veggies from getting too soft.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually my top pick for Black Pepper Chicken; they’re extra juicy and flavorful. Just slice them the same way for equally fantastic results.

What’s the best black pepper to use?

A coarsely ground, freshly cracked black pepper really makes the flavor shine here. The bigger flakes add a rustic texture and bold, deep warmth you just can’t get from pre-ground pepper.

How can I make this dish gluten-free?

Just swap tamari for both light and dark soy sauce, and use dry sherry instead of Shaoxing wine. The rest of the ingredients are naturally gluten-free, so you won’t miss out on any flavor!

Can I add or substitute other vegetables?

Yes! Snap peas, broccoli, carrots, or zucchini all work beautifully in Black Pepper Chicken. Just slice them thinly so they cook quickly and maintain their crunch.

How spicy is Black Pepper Chicken?

It’s more peppery than hot. The coarsely cracked pepper brings warmth and a subtle kick, but won’t overpower your palate. Want extra heat? Add a pinch of chili flakes or serve with chili oil on the side.

Final Thoughts

There’s just something special about sharing a homemade batch of Black Pepper Chicken with friends or family—it’s comforting, flavorful, and oh-so-satisfying. I hope you’ll give this dish a try and make it your own. Once you taste the perfect balance of peppery warmth, crisp veggies, and tender chicken, you’ll see why it’s a favorite in my kitchen. Happy cooking!