Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 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; 2 tablespoons peanut oil (or vegetable oil); 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors preferred)

Jump to Recipe

If you’re craving a dish that bursts with bold flavors and satisfying textures, you have to try this Black Pepper Chicken. This recipe perfectly balances the sharp, aromatic heat of freshly ground black pepper with tender, juicy chicken pieces, all enveloped in a glossy, savory sauce. Whether you’re cooking for a weeknight dinner or a special occasion, Black Pepper Chicken brings a punch of flavor that’s both comforting and exciting. It’s easy to prepare but feels like a dish you’d find in your favorite Chinese restaurant, making it a beloved favorite worth keeping in your repertoire.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Black Pepper Chicken comes from its simple yet essential ingredients, each playing a key role in developing the dish’s complex layers of flavor, vibrant color, and perfect texture. Using fresh aromatics, quality soy sauces, and fresh black pepper ensures that every bite sings.

Chicken breasts or thighs: Sliced thinly against the grain for maximum tenderness and quick cooking.
Light soy sauce: Adds saltiness and a subtle umami backbone to the chicken and sauce.
Shaoxing wine (or dry sherry): Adds depth and a delicate sweetness with a hint of fruitiness.
Cornstarch: Works double duty—marinating chicken for velvety texture and thickening the sauce beautifully.
Chicken broth: Provides a flavorful base for the sauce that keeps it rich but not heavy.
Dark soy sauce: Offers a touch of deeper color and richer flavor contrast in the sauce.
Sugar: Balances the savory and spicy elements perfectly without overpowering.
Coarsely ground black pepper: The star of the show, delivering that bold, sharp heat the dish is famous for.
Salt: Just a pinch to enhance all the flavors without making the dish salty.
Peanut or vegetable oil: For searing the chicken and stir-frying the vegetables without burning.
Fresh ginger and garlic: Minced to infuse the oil with fragrant warmth and depth.
White onion and bell peppers: Add sweetness, crunch, and vibrant color to every bite.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the chicken slices with light soy sauce, Shaoxing wine, and cornstarch in a bowl. This marinade not only imparts flavor but also helps keep the chicken tender by creating a light coating that locks in moisture. Let it rest for about 10 to 15 minutes to soak in those delicious aromatics.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the sauce ingredients: chicken broth, light and dark soy sauces, Shaoxing wine, sugar, cornstarch, black pepper, and a pinch of salt. This sauce will bring that signature bold and glossy coat to the dish, so take your time to mix until smooth and chill on the sidelines.

Step 3: Sear the Chicken

Heat one tablespoon of oil in a large skillet over medium-high heat until shimmering. Spread the chicken pieces in a single layer with minimal overlap to ensure even searing. Cook for about a minute until the underside develops a light golden crust, then flip and cook the other side just enough to lose the raw pink but keeping it juicy inside. Once browned on both sides, transfer the chicken to a plate and set aside.

Step 4: Stir-Fry Aromatics and Vegetables

Add the remaining oil to your hot skillet. Toss in minced ginger and garlic, stirring quickly to release their fragrant oils without burning. Then, add chopped white onion and colorful bell peppers, cooking just long enough to soften them slightly but retain their refreshing crunch and vibrant color—this contrast is key to the dish’s appeal.

Step 5: Combine and Thicken the Sauce

Give your sauce mixture a quick stir to ensure the cornstarch hasn’t settled, then pour it into the skillet with the vegetables and aromatics. Stir continuously with a spatula as the sauce thickens swiftly, turning shiny and luscious enough to coat the back of a spoon. Return the chicken to the pan, tossing everything gently but thoroughly to cover each piece in the rich, peppery sauce.

Step 6: Final Touch and Serve

Turn off the heat and immediately transfer the Black Pepper Chicken to a large serving plate to prevent overcooking from residual heat. Serve it hot to enjoy the full explosion of flavors and that irresistible black pepper kick.

How to Serve Black Pepper Chicken

Garnishes

Sprinkle freshly chopped green onions or a handful of sesame seeds on top to add a fresh, nutty note and a bit of color contrast. A wedge of lime on the side provides an optional bright zing that pairs surprisingly well with the peppery sauce.

Side Dishes

Black Pepper Chicken pairs beautifully with steamed jasmine rice, which soaks up every drop of the savory sauce. For lighter options, try serving it alongside sautéed greens or a cool cucumber salad to balance the aromatic spice with refreshing crispness.

Creative Ways to Present

For a fun twist, serve the chicken over fried rice or tossed with noodles for a quick one-pan meal. Alternatively, pile the Black Pepper Chicken atop a bed of crunchy lettuce leaves for a tasty Asian-style wrap that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Black Pepper Chicken in an airtight container and refrigerate. It keeps well for up to 3 days, making it a perfect savory meal to enjoy the next day or as a packed lunch.

Freezing

If you want to stash some for longer, this dish freezes nicely. Store in freezer-safe containers or bags, making sure to remove as much air as possible. It will stay delicious for up to 2 months. Just defrost overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, gently reheat on the stove over medium heat or microwave in short bursts, stirring occasionally. Adding a splash of water or broth can help loosen the sauce and keep the chicken moist during reheating.

FAQs

Can I use chicken thighs instead of breasts for Black Pepper Chicken?

Absolutely! Chicken thighs are even juicier and more forgiving during cooking, which makes them a fantastic choice for this recipe. Just slice them thinly against the grain as you would the breasts.

How do I make this dish less spicy?

If you prefer a milder version, reduce the amount of black pepper slightly. Using coarsely ground pepper adds texture and flavor without overwhelming heat, so it can be easily adjusted to your taste.

What can I substitute for Shaoxing wine?

Dry sherry is the best substitute for Shaoxing wine, as it offers a similar depth and slight sweetness. If neither is available, a splash of dry white wine or even apple juice mixed with a touch of vinegar can work in a pinch.

Can I prepare the sauce in advance?

Yes, you can mix the sauce ingredients ahead of time and store them in the refrigerator. Just give it a good stir before adding it to your cooked ingredients to ensure the cornstarch is fully dissolved.

Is Black Pepper Chicken gluten-free?

To make this dish gluten-free, use gluten-free soy sauce alternatives and ensure your Shaoxing wine or substitutes are also gluten-free. The rest of the ingredients are naturally gluten-free, making it easy to adapt.

Final Thoughts

Black Pepper Chicken is one of those dishes that never fails to excite the palate and bring smiles around the dinner table. Its wonderful blend of bold peppery heat, savory sauces, and crisp fresh vegetables makes it a dish worth making again and again. I hope you have as much fun cooking and savoring it as I have sharing it with you. So grab your skillet, gather the ingredients, and bring this beloved recipe to your home tonight!