Black Pepper Chicken

Why You’ll Love This Recipe

This Black Pepper Chicken recipe delivers the perfect balance of juicy, tender chicken, crisp vegetables, and a savory, rich black pepper sauce. With only 25 minutes of cook time, it’s a quick and easy meal that tastes even better than your usual takeout. Whether you’re cooking for a weeknight dinner or preparing something special for guests, this dish is guaranteed to impress. The versatility of this recipe means you can easily adjust it for dietary needs—just swap out a few ingredients to make it gluten-free. With bold flavors and satisfying textures, this recipe is a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces

Marinade

• 1 tablespoon light soy sauce (or soy sauce)

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon cornstarch

Sauce

• 1/2 cup chicken broth

• 2 tablespoons light soy sauce (or soy sauce)

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 teaspoons dark soy sauce (or 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 oil (or vegetable oil)

• 1 tablespoon minced ginger

• 2 cloves garlic, minced

• 1/2 white onion, chopped

• 2 bell peppers, chopped (I used mixed colors)

Directions

1. Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.

2. In a small bowl, combine all the sauce ingredients. Mix well and set aside.

3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible. Sear for about 1 minute, until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally, until both sides are browned but the chicken is still slightly pink inside. Transfer the chicken to a plate and set aside.

4. Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic, stirring until fragrant. Add the chopped onion and bell peppers. Stir and cook for 20 seconds.

5. Stir the sauce mixture until the cornstarch is dissolved completely, then pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon (a few seconds). Add the cooked chicken back into the skillet and stir quickly to coat everything with the sauce. Turn off the heat and remove the skillet from the stove.

6. Transfer everything to a large plate immediately so the ingredients don’t continue cooking in the hot skillet.

7. Serve hot as a main dish with steamed rice or noodles.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 5 minutes

• Total Time: 25 minutes

• Servings: 4

Variations

• Gluten-Free: To make this dish gluten-free, simply substitute tamari for the soy sauce and use dry sherry in place of Shaoxing wine.

• Vegetarian Option: You can replace the chicken with tofu or tempeh for a vegetarian version of this dish.

• Spicy Kick: If you like heat, consider adding some red chili flakes or fresh chilies to the stir-fry for an extra layer of flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat with a splash of water or broth to prevent the sauce from becoming too thick. Alternatively, you can microwave in short bursts, stirring in between, until heated through.

FAQs

1. How can I make this recipe gluten-free?

To make this recipe gluten-free, swap out the soy sauce for tamari and use dry sherry instead of Shaoxing wine. These changes will make the dish safe for those with gluten sensitivities.

2. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great substitute for chicken breasts. They will add extra juiciness and flavor to the dish, although the cooking time may vary slightly since thighs tend to take a bit longer to cook.

3. What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, you can substitute it with dry sherry. The flavor won’t be exactly the same, but it will still give you that nice depth of flavor.

4. Can I make this dish spicier?

Yes! To make it spicier, simply add red chili flakes, fresh chilies, or chili paste to the stir-fry. Adjust the amount based on your spice preference.

5. How do I know when the chicken is fully cooked?

The chicken should be golden brown on both sides and slightly pink inside. However, it will continue to cook after being removed from the heat, so be careful not to overcook it. The internal temperature should reach 165°F for safety.

6. Can I prepare this in advance?

While it’s best served fresh, you can marinate the chicken ahead of time and prepare the sauce ingredients earlier in the day. When ready to cook, simply stir-fry the chicken and vegetables and bring the sauce to a simmer.

7. Can I use a different vegetable in this recipe?

Absolutely! Feel free to swap in your favorite vegetables, such as broccoli, carrots, or snap peas. Just be sure to adjust the cooking time to ensure they stay crisp-tender.

8. Can I use a different oil for stir-frying?

Yes, you can substitute the peanut oil with vegetable oil, canola oil, or another oil with a high smoke point. Peanut oil adds a nice flavor, but any neutral oil will work.

9. What do I serve with Black Pepper Chicken?

Black Pepper Chicken pairs beautifully with steamed rice or noodles. You can also serve it with sautéed greens or a fresh salad for a more balanced meal.

10. How long will leftovers last?

Leftovers will last for up to 3 days when stored in an airtight container in the refrigerator. Make sure to reheat thoroughly before serving.

Conclusion

This Black Pepper Chicken is a quick, flavorful, and satisfying meal that rivals your favorite takeout dish. With a savory sauce, tender chicken, and crisp vegetables, it’s sure to become a regular on your weeknight dinner rotation. Whether you’re preparing it for yourself or feeding a crowd, it’s guaranteed to impress. Plus, the recipe is easily customizable to suit different dietary preferences and spice levels. Enjoy!