Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful stir-fry dish that balances tender chicken with the bold spice of coarsely ground black pepper. Quick to prepare and packed with savory sauce and crisp vegetables, it makes a perfect weeknight dinner.

Ingredients

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
• Marinade:
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• Sauce:
• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt
• Stir fry:
• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mixed colors preferred)

Instructions

1. Step 1: In a medium bowl, combine chicken slices with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix gently to coat the chicken evenly. Marinate for 10 to 15 minutes.
2. Step 2: In a small bowl, whisk together all the sauce ingredients: chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Set aside.
3. Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer with minimal overlap. Sear for about 1 minute until the bottom browns lightly, then flip and cook another 30 seconds to 1 minute. Stir occasionally until chicken is browned on both sides but still slightly pink inside. Remove chicken to a plate.
4. Step 4: Add the remaining 1 tablespoon oil to the skillet. Stir in minced ginger and garlic. Cook briefly until fragrant, about 20 seconds. Add chopped onion and bell peppers, cooking for another 20 seconds while stirring.
5. Step 5: Stir the sauce mixture until the cornstarch dissolves completely. Pour into the skillet and stir immediately. Cook until the sauce thickens and coats the back of a spoon, just a few seconds.
6. Step 6: Return the cooked chicken to the skillet. Stir quickly a few times to coat the chicken and vegetables with the sauce. Turn off the heat and transfer everything immediately to a large plate to prevent overcooking. Serve hot.

Tips & Variations

• Use dark soy sauce for deeper color and richer flavor, or substitute it with regular soy sauce if needed.
• Adjust the amount of black pepper to your taste; adding a pinch more enhances the dish’s signature spiciness.
• For extra crunch, sprinkle toasted sesame seeds on top before serving.
• Try using chicken thighs for juicier meat or add sliced mushrooms for an earthy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overheating to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Fresh chicken is best for stir-frying to ensure even cooking and tenderness, but if using frozen, thaw completely and pat dry before marinating.

What can I substitute for Shaoxing wine?

Dry sherry is a great substitute for Shaoxing wine. If neither is available, you can use a splash of rice vinegar mixed with a little water as an alternative, though it will slightly change the flavor.

Black Pepper Chicken Recipe

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★★★★★

4.6 from 110 reviews

A flavorful and quick Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, onions, and colorful bell peppers, all coated in a savory black pepper sauce. Perfect for a weeknight dinner.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

Stir Fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mixed colors preferred)

Instructions

1. Marinate the Chicken: Combine the chicken slices with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is evenly coated with the marinade. Let it rest for 10 to 15 minutes to absorb the flavors.
2. Prepare the Sauce: In a small bowl, mix together the 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, and 1/8 teaspoon salt until smooth. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken and immediately spread it into a single layer with as little overlap as possible. Sear the chicken for about 1 minute until the bottom is lightly browned. Flip the pieces and cook for an additional 30 seconds to 1 minute, stirring occasionally, until both sides are browned but the chicken is still slightly pink inside. Transfer the chicken to a plate and set aside.
4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic and stir quickly until fragrant, about 10 seconds. Then add the chopped white onion and chopped bell peppers. Stir and cook for 20 seconds to slightly soften the vegetables while retaining their crunch.
5. Combine Sauce and Chicken: Stir the prepared sauce mixture to ensure the cornstarch is fully dissolved and pour it into the skillet with the vegetables. Stir immediately and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Return the chicken to the skillet and quickly stir a few times to coat all ingredients evenly with the sauce.
6. Serve: Turn off the heat and remove the skillet from the stove to prevent overcooking. Transfer the Black Pepper Chicken immediately onto a large plate. Serve hot as a main dish, ideally with steamed rice or noodles.

Notes

• Use chicken breasts for a leaner dish or thighs for more juiciness and flavor.
• Slicing the chicken against the grain ensures tender pieces.
• The Shaoxing wine adds authentic depth but can be substituted with dry sherry.
• Adjust the amount of black pepper to taste for more or less heat.
• Serve immediately after cooking to enjoy the best texture and flavor.
• This dish pairs perfectly with steamed jasmine rice or fried rice.

Keywords: Black Pepper Chicken, Chinese Chicken Recipe, Stir Fry Chicken, Easy Dinner, Pepper Sauce Chicken, Quick Chicken Recipe