Black Pepper Chicken

I adore this Black Pepper Chicken—a quick, vibrant stir-fry with tender chicken, crisp peppers and onions, all coated in a rich, savory black pepper sauce.

Why You’ll Love This Recipe

I love how effortless it is to make restaurant-quality stir-fry at home. Every bite brings bold flavors, but with less oil, sugar, and sodium, I feel good serving it to my family. Plus, colorful veggies make it a one-pan complete meal!

ingredients

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

Chicken

• 1 lb (450 g) boneless chicken breast or thighs, sliced against the grain into about 5 mm thick pieces

Marinade

• 1 tablespoon light soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 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

Stir-fry

• 2 tablespoons peanut or vegetable oil

• 1 tablespoon minced ginger

• 2 cloves garlic, minced

• 1/2 white onion, chopped

• 2 bell peppers (mixed colors), chopped

directions

1. I combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. I let it marinate for 10 to 15 minutes.

2. In a small bowl, I whisk together all the sauce ingredients until smooth.

3. I heat 1 tablespoon of oil in a skillet over high heat, add the chicken in a single layer, and sear for about 1 minute until lightly browned. I flip the pieces and cook for another 30 to 60 seconds, then transfer them to a plate.

4. I add the remaining tablespoon of oil, then sauté the ginger and garlic until fragrant. I toss in the onion and bell peppers and stir-fry for about 20 seconds.

5. I give the sauce a quick stir, then pour it into the skillet, stirring continuously until it thickens.

6. I return the chicken to the skillet, stir to coat it with the sauce, turn off the heat, and serve.

Servings and timing

Serves 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes

Variations

• I sometimes use chicken thighs instead of breast for a juicier texture.

• For a gluten-free version, I substitute tamari for soy sauce and use dry sherry instead of Shaoxing wine.

• I like adding vegetables like carrots, snow peas, or celery for more crunch and color.

• Sometimes I sprinkle sesame seeds or fresh basil on top for extra aroma and finish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze them for up to 1 to 2 months.
To reheat, I microwave it for 1 to 2 minutes or warm it gently in a skillet until heated through.

FAQs

What can I use instead of Shaoxing wine?

I usually swap it with dry sherry, which gives a similar depth of flavor.

Can I make this spicy?

Absolutely—I like to increase the black pepper or add chili flakes or Szechuan peppercorns for more heat.

Is this recipe suitable for meal prep?

Yes, I prepare it in advance and portion it with rice or noodles. It stores and reheats beautifully.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free. I just make sure my soy or tamari is gluten-free if needed.

How do I get the chicken tender?

I slice the chicken against the grain and marinate it properly. Searing quickly on high heat keeps it juicy.

Conclusion

I love this Black Pepper Chicken because it’s fast, flavorful, and healthier than takeout. With tender chicken, crisp veggies, and bold sauce, it’s become a go-to dinner in my kitchen. I hope you enjoy it as much as I do!

Print