Black Pepper Chicken

This Black Pepper Chicken is a quick and flavorful stir-fry made with juicy chicken, crisp bell peppers, and onions, tossed in a bold and savory black pepper sauce. I love how it’s inspired by Chinese takeout but comes together easily at home in under 30 minutes.

Why You’ll Love This Recipe

• I make it in one pan, which means less cleanup and more convenience.

• It’s loaded with bold black pepper flavor and a touch of sweetness for balance.

• I enjoy the crisp texture of the veggies paired with tender chicken.

• It tastes just like restaurant-style stir-fry, but I get to control the ingredients.

• I can serve it over rice, noodles, or even on its own for a low-carb option.

Ingredients

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

• Boneless, skinless chicken breast or thigh

• Light soy sauce

• Shaoxing wine or dry sherry

• Cornstarch

• Chicken broth

• Dark soy sauce

• Coarsely ground black pepper

• Sugar

• Salt

• Peanut oil or vegetable oil

• Fresh ginger

• Garlic

• White onion

• Bell peppers (red, green, or yellow)

Directions

1. I slice the chicken thinly and marinate it with soy sauce, Shaoxing wine, and cornstarch for about 10 minutes.

2. I prepare the sauce by mixing chicken broth, soy sauces, black pepper, sugar, salt, and cornstarch.

3. I heat oil in a skillet or wok, then sear the marinated chicken until browned and just cooked through. I remove it from the pan.

4. I stir-fry the ginger and garlic briefly, then add the onions and bell peppers until slightly tender.

5. I pour in the sauce, let it thicken, then return the chicken to the pan and stir everything until coated.

6. I serve it immediately over hot rice or noodles.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• I switch to chicken thighs for more richness and moisture.

• I sometimes toss in broccoli, snap peas, or mushrooms for variety.

• For extra spice, I add chili flakes or a chopped fresh chili.

• When I want extra depth, I stir in a splash of oyster sauce.

storage/reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• For longer storage, I freeze portions for up to 3 months.

• I reheat it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short intervals.

FAQs

How do I keep the chicken tender?

I slice it thinly against the grain and marinate it with cornstarch, which helps keep it juicy and tender during cooking.

Can I make this without Shaoxing wine?

Yes, I substitute it with dry sherry or skip it entirely if I don’t have it on hand—the flavor is still great.

What kind of black pepper should I use?

I always use freshly ground coarse black pepper for the best kick and depth of flavor.

Is this dish spicy?

Not really it has a bold peppery warmth, but it’s not chili hot. I adjust the amount of pepper depending on my preference.

Can I use other proteins?

Absolutely. I’ve made it with beef strips, shrimp, and even tofu—just adjust the cook time accordingly.

Conclusion

I love how Black Pepper Chicken delivers takeout-style satisfaction with simple ingredients and minimal fuss. It’s bold, balanced, and perfect for busy weeknights. Once I made it, it quickly became one of my go-to stir-fries.

Black Pepper Chicken

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This Black Pepper Chicken is a quick and flavorful stir-fry made with juicy chicken, crisp bell peppers, and onions, tossed in a bold and savory black pepper sauce. It’s inspired by Chinese takeout but comes together easily at home in under 30 minutes.

• Author: Liza
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese
• Diet: Low Calorie

Ingredients

1 lb boneless, skinless chicken breast or thigh, thinly sliced

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

1 tbsp cornstarch (for marinating)

1/4 cup chicken broth

1 tbsp dark soy sauce

1 tsp coarsely ground black pepper

1 tsp sugar

1/4 tsp salt

1 tsp cornstarch (for sauce)

2 tbsp peanut oil or vegetable oil

1 tsp fresh ginger, minced

2 cloves garlic, minced

1 medium white onion, sliced

1 cup bell peppers (red, green, or yellow), sliced

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Instructions

1. Slice the chicken thinly and marinate with light soy sauce, Shaoxing wine, and cornstarch for 10 minutes.
2. In a bowl, mix chicken broth, dark soy sauce, black pepper, sugar, salt, and cornstarch to prepare the sauce.
3. Heat oil in a skillet or wok over medium-high heat. Sear the marinated chicken until browned and cooked through, then remove from the pan.
4. In the same pan, stir-fry ginger and garlic for 30 seconds.
5. Add onions and bell peppers, and stir-fry for 2-3 minutes until slightly tender.
6. Pour in the prepared sauce and cook until thickened.
7. Return the chicken to the pan and toss until everything is evenly coated in the sauce.
8. Serve immediately over hot rice or noodles.

Notes

Use freshly ground black pepper for the best flavor.

Chicken thighs offer more juiciness than breasts.

Vegetables like broccoli or mushrooms can be added for variety.

Adjust pepper or add chili for extra heat.

Leftovers store well and reheat easily in a skillet or microwave.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 4g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg