If you are craving something that bursts with bold flavor and is effortless to make, this Black Pepper Chicken Recipe is going to be your new go-to. Featuring tender pieces of chicken perfectly marinated and coated in a rich, peppery sauce, this dish strikes the ideal balance between savory, spicy, and slightly sweet. With colorful bell peppers and a fragrant mix of garlic and ginger, each bite delivers a satisfying crunch alongside that signature black pepper punch. Whether you’re cooking for a quick weeknight dinner or impressing friends with a home-cooked meal, this Black Pepper Chicken Recipe always hits the spot.
Ingredients You’ll Need
Getting the ingredients right is half the fun and success of this Black Pepper Chicken Recipe. Each component works in harmony to create layers of texture and taste — from the tender chicken and aromatic spices to the glossy, thick sauce that clings beautifully to every bite.
- Chicken breasts or thighs (1 lb): Choose fresh, boneless pieces for easy slicing and quick cooking.
- Light soy sauce (3 tablespoons): Adds a subtle umami flavor without overpowering the dish.
- Shaoxing wine (3 tablespoons): A touch of this Chinese cooking wine deepens the savoriness and tenderizes the chicken.
- Cornstarch (2 tablespoons): Essential for creating that perfect velvety sauce coating the chicken.
- Chicken broth (1/2 cup): Gives body and richness to the sauce.
- Dark soy sauce (2 teaspoons): Provides color and a hint of sweetness.
- Sugar (1 1/2 tablespoons): Balances the heat and saltiness beautifully.
- Coarsely ground black pepper (2 teaspoons): The star of the show, giving this dish its distinctive kick.
- Salt (1/8 teaspoon): Just enough to enhance all the flavors without being salty.
- Peanut oil (2 tablespoons): Ideal for high-heat cooking and adds a mild, nutty aroma.
- Minced ginger (1 tablespoon): Brings freshness and a spicy warmth.
- Minced garlic (2 cloves): Adds depth and a mouthwatering fragrance.
- White onion (1/2, chopped): Offers a slight sweetness and crunch.
- Bell peppers (2, chopped): For vibrant color and crisp texture that complements the chicken perfectly.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Gently mix until every piece is nicely coated. This simple marinade not only infuses flavor but also tenderizes the meat, setting the foundation for that melt-in-your-mouth texture.
Step 2: Let It Rest
Allow the chicken to marinate for about 10 to 15 minutes. This little bit of patience lets the flavors penetrate, enhancing every bite and ensuring a juicy outcome when you cook it.
Step 3: Prepare the Sauce
While the chicken is marinating, whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. This sauce is the magic potion that transforms simple chicken and veggies into something extraordinary, balancing spicy, sweet, and savory notes.
Step 4: Cook the Chicken
Heat one tablespoon of peanut oil over medium-high heat in a skillet. Spread the chicken in a single layer and sear for about 30 seconds on one side, then flip and cook for another 15 to 20 seconds until browned but still tender. This quick searing locks in the juices and adds a beautiful caramelized crust.
Step 5: Set the Chicken Aside
Transfer the seared chicken to a plate. This step ensures the chicken doesn’t overcook while you prepare the vegetables, keeping it perfectly tender and juicy.
Step 6: Stir Fry the Vegetables
Add the remaining tablespoon of peanut oil to the skillet. Toss in minced ginger and garlic, stirring until their inviting aroma fills the kitchen. Then, add the chopped onion and bell peppers, cooking just 20 seconds to keep their crispness and vibrant color intact.
Step 7: Combine Sauce and Chicken
Give the sauce a quick stir to dissolve the cornstarch completely, then pour it into the skillet with the veggies. Stir continuously as the sauce thickens, transforming into a glossy, luscious coating. Return the chicken to the pan and toss everything together so every piece is embraced by the peppery sauce.
Step 8: Serve Hot
Turn off the heat and plate your Black Pepper Chicken immediately to enjoy the warmth and savory flavors at their peak.
How to Serve Black Pepper Chicken Recipe
Garnishes
Sprinkle some freshly chopped green onions or a few extra cracks of black pepper on top before serving to add freshness and visual appeal. For a little zing, a wedge of lime on the side can brighten each bite wonderfully.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or fluffy white rice, which soaks up the rich, peppery sauce perfectly. For a lighter option, serve alongside sautéed greens or a simple cucumber salad to complement the spicy notes and add a refreshing contrast.
Creative Ways to Present
For a dinner party, serve the Black Pepper Chicken Recipe over a bed of stir-fried noodles or toss it with crispy fried rice to mix things up. You can also wrap the chicken and veggies in warm lettuce leaves for a fun, handheld treat that’s both delicious and a bit unexpected.
Make Ahead and Storage
Storing Leftovers
Place any leftover Black Pepper Chicken in an airtight container and refrigerate. It will keep its flavor and texture nicely for up to 3 days, making it great for quick lunches or easy dinner leftovers.
Freezing
If you want to freeze it, let the chicken cool completely before transferring it to a freezer-safe container or bag. Frozen Black Pepper Chicken maintains quality for up to 2 months and is perfect for prepping meals in advance.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and sauce glossy. You can add a splash of water or broth to loosen the sauce if it thickens too much in the fridge or freezer. Avoid microwaving if possible, as this can dry out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually my favorite for this recipe because they stay juicy and tender, plus they add a little extra flavor. Just slice them thinly against the grain as you would with breasts.
What if I don’t have Shaoxing wine?
No worries if you don’t have Shaoxing wine on hand. You can substitute dry sherry or even a mild sake. Alternatively, a little chicken broth with a splash of rice vinegar works as a quick fix.
How spicy is this Black Pepper Chicken Recipe?
The coarsely ground black pepper adds a warm, pungent heat rather than fiery spiciness. If you prefer a milder taste, reduce the black pepper slightly, or add more if you love that extra kick.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce (tamari) and ensure the chicken broth is gluten-free as well. Cornstarch is naturally gluten-free, so you’re good there. This slight swap keeps all the exciting flavors intact.
Is it okay to use other oils besides peanut oil?
You can substitute peanut oil with vegetable oil, canola oil, or sunflower oil. Peanut oil adds a subtle nuttiness and withstands high heat well, but other neutral oils will still work for cooking the chicken and veggies.
Final Thoughts
This Black Pepper Chicken Recipe has quickly become a staple in my kitchen, and I know it can do the same for you. It’s simple, quick, and packed with bold flavors that satisfy any craving. Give it a try tonight and watch how the vibrant ingredients and peppery sauce come together to create pure joy on a plate.
Print
Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with a savory sauce and vibrant bell peppers, finished with a bold black pepper kick. Perfect for a delicious weeknight dinner.
Ingredients
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 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
Other Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Gently mix until the chicken pieces are evenly coated.
- Let it Rest: Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, whisk together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt until fully combined. Set aside.
- Cook the Chicken: Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Spread the chicken in a single layer and sear for 30 seconds on one side, then flip and cook an additional 15 to 20 seconds until lightly browned.
- Remove Chicken: Transfer the seared chicken to a plate to keep warm.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced ginger and garlic and stir until fragrant, about 30 seconds.
- Cook Onions and Peppers: Add chopped white onion and bell peppers and stir fry for about 20 seconds until slightly softened.
- Add Sauce: Stir the prepared sauce to ensure the cornstarch is dissolved, then pour it into the skillet with vegetables.
- Thicken Sauce: Stir continuously as the sauce heats and thickens, coating the vegetables.
- Combine Chicken: Return the chicken to the skillet and stir well to coat all ingredients evenly with the thickened sauce.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideally with steamed rice or noodles.
Notes
- Using chicken thighs instead of breasts will yield a juicier result.
- Coarsely ground black pepper is essential to achieve the signature texture and flavor.
- Adjust sugar and soy sauce according to your taste preference for saltiness and sweetness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Serve immediately after cooking to enjoy the best texture and flavor.
