Black Pepper Chicken Recipe

Say hello to your new weeknight obsession: Black Pepper Chicken! This savory stir fry combines juicy marinated chicken, crisp-tender veggies, and that signature bold black pepper sauce — all cooked to perfection in under 30 minutes. You’ll fall in love with every saucy, peppery bite (and yes, it’s even better than takeout!).

Ingredients You’ll Need

Every ingredient in Black Pepper Chicken is chosen to build tons of flavor and that classic glossy finish. Don’t be fooled by the short list — each one truly matters for vibrant color, velvety texture, and that irresistible peppery kick!

• Chicken breasts or thighs: Use either for tender results; slicing against the grain helps every piece become extra juicy.
• Light soy sauce: Adds depth and savory punch both in the marinade and the stir fry sauce.
• Shaoxing wine or dry sherry: Infuses authentic aroma and subtle complexity into the chicken and sauce.
• Cornstarch: Locks in chicken moisture and thickens the sauce to perfect silkiness.
• Chicken broth: The savory base for a glossy, restaurant-style sauce.
• Dark soy sauce: Just a splash deepens color and brings a hint of sweetness.
• Sugar: Balances the sharp black pepper for a nuanced, rounded flavor.
• Coarsely ground black pepper: The superstar ingredient that delivers bold, aromatic heat!
• Salt: Keeps all the flavors bright and balanced.
• Peanut or vegetable oil: Ensures a flavorful sear without overpowering other tastes.
• Minced ginger & garlic: Classic aromatics to build a fragrant base for your stir fry.
• White onion: Adds sweetness and crunch to contrast the zesty sauce.
• Bell peppers (any color): Bring color, natural sweetness, and a satisfying bite to the stir fry.

Variations

One of my favorite things about Black Pepper Chicken is just how adaptable it is. A few simple swaps or additions and you can tailor this stir fry to suit your mood, diet, or those random veggies in the fridge!

• Spice it up: Add a handful of sliced jalapeños or a pinch of chili flakes if you want extra heat.
• Use different proteins: Try thinly sliced beef, tofu, or even shrimp for a fun twist on the classic.
• Add more veggies: Broccoli florets, snap peas, or mushrooms all taste fantastic in Black Pepper Chicken.
• Make it gluten-free: Substitute tamari for the soy sauce and double check your broth and wine choices.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Begin by tossing the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand to ensure every piece is glossy and coated — this step keeps the chicken ultra tender and lets the flavors soak in during its short 10–15 minute rest.

Step 2: Mix Up the Sauce

While the chicken marinates, whisk together all the sauce ingredients in a small bowl. Make sure the cornstarch is fully dissolved — you’re aiming for a silky, lump-free mixture that will turn rich and glossy when it hits the hot pan.

Step 3: Cook the Chicken

Heat a tablespoon of oil in a large pan or wok over medium-high heat. Sear the chicken in a single layer, letting it brown for about a minute before flipping. Don’t crowd the pan — browning gives depth! Remove the chicken just before it’s cooked through to keep it juicy.

Step 4: Sauté the Aromatics & Veggies

Add the remaining oil to your skillet. Toss in the ginger and garlic and stir just until fragrant, then quickly add the onion and bell peppers. Stir-fry for around 20 seconds — you want the veggies vibrant and crisp, not soggy.

Step 5: Bring It All Together

Give the sauce another stir (cornstarch can settle!) and pour it into the skillet. It’ll bubble and thicken fast. Add the chicken back, toss everything until every piece is deliciously coated, then promptly transfer to a serving plate so nothing overcooks. Dig in while it’s piping hot!

How to Serve Black Pepper Chicken

Garnishes

For that wow factor, sprinkle Black Pepper Chicken with a handful of sliced green onions, a pinch of extra cracked black pepper, and a light drizzle of toasted sesame oil. If you want a pop of color, scatter on a few sesame seeds or chopped cilantro for brightness and crunch.

Side Dishes

This dish truly shines on a bed of steamed jasmine or brown rice — the rice soaks up all that luscious sauce! For a lighter touch, serve alongside cauliflower rice or a pile of simply stir-fried greens like bok choy or snap peas.

Creative Ways to Present

Hosting friends? Serve Black Pepper Chicken over lettuce leaves for a fun Asian-inspired wrap, or pile spoonfuls into lettuce cups for an easy appetizer. For bowls, layer with rice and top with extra peppers for that irresistible “takeout at home” vibe!

Make Ahead and Storage

Storing Leftovers

Store any leftover Black Pepper Chicken in an airtight container in the fridge — it will stay fresh and flavorful for up to 3 days. The sauce might thicken a bit, but it keeps the chicken juicy and delicious for easy lunches!

Freezing

Want to freeze for later? Cool the stir fry completely, then transfer to freezer-safe bags or containers. Black Pepper Chicken freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce if needed. You can also microwave in short bursts, stirring between each to keep the chicken from overcooking.

FAQs

Final Thoughts

If you’re craving something comforting, bold, and unbelievably easy, give Black Pepper Chicken a try — you (and anyone lucky enough to join you for dinner) are in for a real treat. Don’t be surprised if this flavor-packed dish makes it onto your regular meal rotation!

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