Quick and Easy Black Pepper Chicken Recipe

If you’re craving something bold, saucy, and bursting with flavor but don’t want to spend all evening in the kitchen, you’re in for a treat! Quick and Easy Black Pepper Chicken is the ultimate weeknight dinner: it features juicy, tender chicken, vibrant veggies, and a glossy, peppery sauce that rivals your favorite Chinese takeout—only fresher and faster. The entire meal comes together in under half an hour, making it a go-to for busy nights when you still want something truly delicious.

Ingredients You’ll Need

This Quick and Easy Black Pepper Chicken recipe is all about simple ingredients coming together to create a rich, savory dish. Each element adds something essential—whether it’s tenderness, color, or depth of flavor—so don’t skip a thing if you want restaurant-quality results.

• Chicken Breast or Thighs: Sliced against the grain for maximum tenderness and quick cooking.
• Light Soy Sauce: Essential for layering savory flavor; also used in the marinade and sauce.
• Shaoxing Wine (or Dry Sherry): Brings that signature restaurant depth to the chicken and sauce—don’t worry, it’s quick to substitute if you need gluten-free.
• Cornstarch: Gives the chicken its silky, glossy coating and thickens up the sauce to perfection.
• Chicken Broth: Forms the base of our luscious sauce; opt for low sodium if you want more control over seasoning.
• Dark Soy Sauce: Adds color and a punch of umami richness—just a splash is all you need.
• Sugar: Balances out all the savory notes and highlights the black pepper.
• Coarsely Ground Black Pepper: The star of the dish, offering bold, fragrant spice—grind it fresh if you can!
• Salt: Just a pinch to bring everything together.
• Peanut Oil (or Vegetable Oil): Great for high-heat stir-frying and adding a very subtle nutty note.
• Ginger & Garlic: The classic aromatics—mince them fresh for amazing fragrance.
• White Onion: Adds a sweet, slightly sharp bite and satisfying crunch.
• Mixed Bell Peppers: Choose your favorite colors! They make the dish pop and add a juicy crunch.

How to Make Quick and Easy Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining your sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Massaging this mixture in by hand not only ensures each piece is coated evenly, but it also tenderizes the chicken, guaranteeing it stays juicy and flavorsome. Set it aside to marinate while you prep the rest—10 to 15 minutes is just right.

Step 2: Whisk Up the Sauce

While the chicken is soaking up all that flavor, grab a small bowl and whisk together the chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir until the cornstarch is completely dissolved. This sauce is going to transform everything the moment it hits the pan!

Step 3: Sear the Chicken

Heat up a tablespoon of your chosen oil in a large skillet over medium-high until it’s shimmering hot. Add the marinated chicken, spreading it in one even layer so each piece gets a lovely sear. Cook for about a minute until the bottom side is golden, then flip and let the other side brown—don’t worry if it’s still a little pink, it’ll finish cooking soon. Scoop the chicken out and set it aside for now.

Step 4: Stir Fry Your Veggies

Add the remaining oil to your skillet, then toss in the minced ginger and garlic. Once fragrant (just a few seconds), throw in the onion and bell peppers. Stir and cook for about 20 seconds—just enough to brighten the colors and wake up their flavors without making them soggy.

Step 5: Sauce and Finish

Give the sauce mixture a quick stir to pick up any settled cornstarch, then pour it into the skillet. As soon as the sauce starts bubbling, it’ll thicken like magic—coat the veggies, then return the chicken (plus any juices) to the pan. Gently stir a few times to beautifully glaze everything. Turn off the heat and transfer right away to a platter, so nothing overcooks. Your Quick and Easy Black Pepper Chicken is now ready to serve piping hot!

How to Serve Quick and Easy Black Pepper Chicken

Garnishes

For a sparkling final touch, sprinkle your Quick and Easy Black Pepper Chicken with a handful of chopped scallions or fresh cilantro. Toasted sesame seeds also add a lovely nutty aroma. If you like a touch of heat, a few slices of fresh chile or a drizzle of chili oil work like a charm!

Side Dishes

This dish is a dream alongside a steaming bowl of jasmine or basmati rice—perfect for soaking up all that black pepper sauce. You can also pair it with a tangle of silky rice noodles, some quick-fried broccoli, or even a simple cucumber salad for a cool, refreshing side.

Creative Ways to Present

Try serving Quick and Easy Black Pepper Chicken in lettuce cups for a crisp, handheld treat, or pile it atop a vegetable stir fry for extra crunch and color. I love wrapping leftovers in a warm tortilla for an Asian-inspired wrap that’s perfect for lunches-on-the-go!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop them in an airtight container and refrigerate for up to 3 days. The sauce will keep the chicken moist, and the flavors get even more delicious as they mingle overnight.

Freezing

Quick and Easy Black Pepper Chicken actually freezes beautifully! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months—just keep in mind that the peppers may soften a bit when reheated, but the flavor will still be fantastic.

Reheating

For best results, reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. If you’re in a hurry, the microwave works too—cover loosely and heat in short bursts, stirring in between.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! In fact, chicken thighs are a bit juicier and will stay tender, making them a perfect swap in Quick and Easy Black Pepper Chicken. Just slice them the same way and follow the recipe as written.

Is there a good vegetarian version of this recipe?

Yes! You can substitute firm tofu or a medley of mushrooms for the chicken. Just press the tofu well, cube it, and brown it as you would the chicken. The sauce and veggies will make it just as irresistible.

What can I use if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a wonderful alternative for the marinade and sauce. In a pinch, you can also use mirin (though it’s sweeter, so reduce the sugar a touch).

Can this dish be made gluten-free?

Definitely! Simply swap out the soy sauces for tamari and use dry sherry instead of Shaoxing wine. You’ll still get the same deep, savory flavor that makes Quick and Easy Black Pepper Chicken a favorite.

How spicy is this dish?

The flavor is bold and peppery rather than fiery. Freshly ground black pepper gives it a wonderful kick, but you control the heat—if you want more, feel free to add a pinch of crushed chili flakes. If you’re sensitive, you can always start with less pepper and adjust to taste.

Final Thoughts

There’s just something so satisfying about making Quick and Easy Black Pepper Chicken at home—it’s a guaranteed crowd pleaser and truly as simple as it sounds. If you’re looking for a dinner that packs a punch, delivers on flavor, and fits right into your weeknight schedule, give this recipe a try. I can’t wait to hear how much you love it!

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