Black Pepper Chicken Recipe

If you’re looking to spice up your dinner routine with a quick, utterly irresistible dish, Black Pepper Chicken might just become your new go-to. This flavor-packed stir fry combines juicy chicken, crisp bell peppers, and onions all glazed in a glossy, savory sauce with the warmth of coarsely ground black pepper shining through. The result is a beautifully balanced meal that’s exciting enough for company, yet easy enough to whip up on a weeknight. Get ready to fall hard for the restaurant-inspired char and deep, peppery kick—the keyphrase Black Pepper Chicken is about to become your kitchen’s new favorite phrase.

Ingredients You’ll Need

What makes Black Pepper Chicken so delightful is how each individual ingredient, though simple, plays a vital role in building texture, color, and layers of flavor. Let’s walk through them together and see why you won’t want to skip a thing.

• Chicken breasts or thighs: Sliced thinly for quick, even cooking and maximum juiciness in every bite.
• Light soy sauce: Adds foundational saltiness and umami to both the marinade and the sauce.
• Shaoxing wine (or dry sherry): A splash of this gives the meat extra depth and a little aromatic flair.
• Cornstarch: Used in both the marinade and sauce; keeps the chicken tender and gives the stir-fry its silken finish.
• Chicken broth: Provides a savory backbone for the sauce, tying everything together.
• Dark soy sauce: For color and a deep punch of earthy flavor.
• Sugar: A touch of sweetness perfectly balances the bold black pepper and savory notes.
• Coarsely ground black pepper: The star ingredient—it’s what gives Black Pepper Chicken its kick and signature heat.
• Salt: Enhances and rounds out all the other flavors (just a pinch goes a long way).
• Peanut or vegetable oil: High-heat oils ensure caramelization and a lovely stir-fried texture.
• Minced ginger and garlic: Essential aromatics—don’t hold back here!
• White onion: Mild, sweet, and perfect for absorbing the sauce.
• Bell peppers (mixed colors): Add crunch, vibrant color, and a hint of sweetness that makes each bite pop.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by slicing your chicken thinly—this really helps it absorb all the flavors and keeps it tender. In a medium bowl, toss the slices with light soy sauce, Shaoxing wine, and cornstarch. You want every strip glistening and just coated, not swimming. A quick 10 to 15-minute soak is all it takes for the marinade to work its magic; use this time to prep your veggies and sauce for an easy flow once you fire up the stove.

Step 2: Mix the Sauce

In a small bowl, combine chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and a pinch of salt. Give it a good stir until the cornstarch dissolves and the mixture looks silky. This sauce is what brings the luxurious texture and savory, peppery punch that defines Black Pepper Chicken, so set it within arm’s reach.

Step 3: Sear the Chicken

Get your skillet screaming hot, splash in a tablespoon of oil, and spread the marinated chicken in a single layer. This is how you get that golden, flavorful crust. Let it sizzle for about a minute on the first side before flipping—don’t over-stir! Once both sides have color but the middle is still a tad pink, slide the chicken onto a plate. You aren’t looking for fully cooked yet—just a gorgeous sear.

Step 4: Stir-Fry the Aromatics and Veggies

Add a bit more oil, followed by the ginger and garlic. Let them toast for just a few seconds to become fragrant (your kitchen will already smell amazing at this point!). Toss in the chopped onion and bell peppers. Keep things moving for about 20 seconds—you want them still bright and crisp; this keeps the dish fresh and lively.

Step 5: Bring it All Together

Give your sauce a final stir so the cornstarch is still suspended, then pour it straight into the hot skillet. It’ll thicken in seconds, coating everything with a glossy sheen and peppery perfume. Slide the chicken back in, stir everything together so the sauce touches every nook and cranny, then get it off the heat. Immediately scoop it all onto a plate, letting the residual warmth finish the cooking without making the chicken tough.

How to Serve Black Pepper Chicken

Garnishes

A final sprinkling of fresh scallions or cilantro can add a breath of color and a little herbal pop. For extra flair, a few toasted sesame seeds are lovely, or an extra dusting of black pepper for those who crave a bolder bite.

Side Dishes

Steamed jasmine or basmati rice is the classic side—its fluffy texture soaks up that fragrant, peppery sauce like a dream. For a lower-carb route, try cauliflower rice, or go old-school Chinese takeout style with a pile of savory fried rice or simple stir-fried noodles.

Creative Ways to Present

Black Pepper Chicken is stunning served alongside fresh lettuce cups for a fun, build-it-yourself dinner. Or, pile it into steamed bao buns with crunchy veggies for a modern twist. Even tucked into a wrap or sandwich, this versatile stir fry never loses its charm.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers into an airtight container and refrigerate within two hours of cooking. Black Pepper Chicken keeps beautifully for up to three days in the fridge, maintaining its bold flavor and appealing texture.

Freezing

If you want to make dinner even easier for future you, freeze portions (ideally without rice, just the stir fry). Let the dish cool, then freeze in a tightly sealed container or heavy-duty freezer bag for up to two months. For best results, thaw in the refrigerator overnight before reheating.

Reheating

For the best taste and texture, reheat Black Pepper Chicken in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if necessary. A microwave works in a pinch, but stir halfway and use short bursts to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and richer flavor to Black Pepper Chicken. Just be sure to slice them thinly for quick, even cooking.

What if I don’t have Shaoxing wine?

No worries! Dry sherry is a great substitute that still gives your stir fry that special depth and aroma. You can also use an equal amount of chicken broth in a pinch—your Black Pepper Chicken will still taste delicious.

How spicy is this dish?

Black Pepper Chicken isn’t hot in the chili sense, but the coarsely ground black pepper brings a warm, tingly bite. You can start with slightly less pepper and add more to taste if you’re not sure about your spice tolerance.

Can I add other vegetables?

Of course! Snap peas, mushrooms, or broccoli all make wonderful additions or substitutions. Keep in mind cooking times and add sturdier veggies early, softer ones a little later in the stir-fry process.

Is there a gluten-free option?

Swap in a gluten-free soy sauce (like tamari) and double-check your cornstarch is certified gluten-free. Shaoxing wine may contain trace gluten, but dry sherry or a dash of rice vinegar are suitable swaps for a safe and still decadent Black Pepper Chicken experience.

Final Thoughts

If you love meals that make you want to sneak seconds, Black Pepper Chicken is poised to steal your heart (and plate). Simple to master, endlessly flexible, and loaded with that signature peppery zing, it’s a dish you’ll want to cook again and again. Give it a try soon—and get ready for rave reviews from everyone around your table!

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