Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced against the grain into ~¼″ strips; Marinade: 1 Tbsp light soy sauce; 1 Tbsp Shaoxing wine or dry sherry; 1 Tbsp cornstarch; Sauce: ½ cup chicken broth; 2 Tbsp light soy sauce; 2 Tbsp Shaoxing wine or dry sherry; 2 tsp dark soy sauce; 1 Tbsp cornstarch; 1½ Tbsp sugar; 2 tsp coarsely ground black pepper; ⅛ tsp salt; Stir‑fry: 2 Tbsp peanut or vegetable oil; 1 Tbsp minced ginger; 2 cloves garlic, minced; ½ white onion, chopped; 2 bell peppers (mixed colors), chopped

I made a restaurant-style Black Pepper Chicken that’s quick, packed with tender chicken and vibrant vegetables, all coated in a rich, savory black pepper sauce.

Why I’ll Love This Recipe

I love how simple it is yet feels like takeout‑quality. The marinade and cooking technique give the chicken a juicy tenderness, while crisp peppers and onions add freshness. It’s all done in about 25 minutes—perfect for busy nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breasts or thighs, sliced against the grain into ~¼″ strips
Marinade:
- 1 Tbsp light soy sauce
- 1 Tbsp Shaoxing wine or dry sherry
- 1 Tbsp cornstarch
Sauce:
- ½ cup chicken broth
- 2 Tbsp light soy sauce
- 2 Tbsp Shaoxing wine or dry sherry
- 2 tsp dark soy sauce
- 1 Tbsp cornstarch
- 1½ Tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
Stir‑fry:
- 2 Tbsp peanut or vegetable oil
- 1 Tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers (mixed colors), chopped

directions

Mix chicken strips with soy sauce, Shaoxing wine, and cornstarch; marinate 10–15 minutes.
Stir together sauce ingredients until smooth; set aside.
Heat 1 Tbsp oil in a large skillet over medium‑high. Add chicken in one layer; sear ~1 minute per side until browned but still pink inside. Remove and set aside.
Add remaining oil, then ginger and garlic; sauté until fragrant. Toss in onion and bell peppers; stir‑fry ~20 seconds.
Stir sauce mixture again, pour into skillet; cook until thick enough to coat a spoon.
Return chicken to the pan; stir to coat everything. Remove immediately to prevent overcooking and serve hot.

Servings and timing

Servings: 4
Prep time: ~20 minutes
Cook time: ~5 minutes
Total time: ~25 minutes

Variations

I sometimes swap chicken thighs for extra juiciness, or swap Shaoxing wine with dry sherry for convenience. For a gluten‑free version, I use tamari instead of soy and opt for gluten‑free broth. I’ve also tried adding cashews or hot peppers for extra flavor and crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for 1–2 months. To reheat, I gently microwave until just warmed, or stir‑fry briefly in a pan; I avoid overcooking to keep the chicken tender.

FAQs

How can I make the chicken really tender?

I cut the chicken against the grain, marinate it with cornstarch, soy sauce, and Shaoxing wine, and sear it for at least 30 seconds before stirring—this makes a huge difference in tenderness.

Can I use chicken thighs instead of breasts?

Absolutely. I often use thighs—they stay juicier and more forgiving if slightly overcooked.

What if I don’t have Shaoxing wine?

I swap it with dry sherry and still get great flavor without any noticeable difference.

Can I substitute vegetables?

Yes! I stick with crisp veggies like bell peppers and onions, but broccoli, snap peas, or mushrooms also work well.

Is this dish gluten‑free?

It is if I replace both soy sauces and broth with gluten‑free versions like tamari and GF stock.

Conclusion

I enjoy this Black Pepper Chicken for its flavorful sauce, tender chicken, and speed—it’s my go‑to when I want something healthy that still feels indulgent. Once you get the stir‑fry rhythm, it becomes a staple in my dinner repertoire.

Black Pepper Chicken