Black Pepper Chicken Recipe

This Black Pepper Chicken is the ultimate weeknight dinner for anyone craving bold flavors with minimal fuss. Tender chicken pieces are coated in a glossy, peppery sauce that dances between savory, sweet, and just the right amount of heat—plus, it all comes together in under 30 minutes!

Ingredients You’ll Need

What I adore most about Black Pepper Chicken is how just a handful of essential pantry staples come together to create such depth of flavor! Each ingredient, from velvety soy sauce to the fragrant ginger and that unmistakable hit of pepper, plays a vital role in the final dish.

• Chicken breasts or thighs: Slicing them thinly makes them super tender and quick to cook—choose thighs for extra juiciness!
• Light soy sauce: Lends classic savory depth—look for low-sodium if you prefer less saltiness.
• Shaoxing wine (or dry sherry): Adds complexity and a touch of restaurant-style magic. Don’t skip this!
• Cornstarch: Not only thickens the sauce, but also makes the chicken’s coating beautifully silky.
• Chicken broth: Provides a flavorful, saucy base to soak up that peppery punch.
• Dark soy sauce: Just a splash is enough for color and a touch of caramelized richness.
• Sugar: Balances the savory, bold flavors for a lip-smacking finish.
• Coarsely ground black pepper: The undeniable star—freshly ground is best for max fragrance.
• Salt: Just a pinch brings every flavor to life.
• Peanut or vegetable oil: Choose a neutral oil for stir-fries to let the other flavors shine through.
• Ginger & garlic: Aromatics that sizzle up a flavor-packed base for the sauce.
• White onion: Adds sweetness and crunch.
• Bell peppers (mixed colors): Not only gorgeous on the plate, but also lend a mild, sweet crunch to every bite.

Variations

One of the best things about Black Pepper Chicken is how wildly adaptable it is! Don’t be afraid to riff on the classic—swap out veggies, punch up the heat, or tweak the sauce to make it truly your own.

• Swap the Protein: Use shrimp, firm tofu, or even thinly sliced beef for a fun twist that soaks up the sauce beautifully.
• Veggie Overload: Add snap peas, baby corn, or mushrooms for even more satisfying crunch and color.
• Turn Up the Heat: Stir in a little chili oil or sliced jalapeños if you love extra spice with your black pepper kick.
• Low-Sodium Option: Use low-sodium soy sauce and skip the added salt to make it lighter while keeping all the flavor.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by slicing the chicken into thin strips against the grain—this keeps the meat tender and succulent. Gently toss the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. A quick 10–15 minute rest allows all those flavors and moisture-locking cornstarch to soak in, giving your chicken restaurant-quality texture.

Step 2: Make the Sauce

Whisk together all the sauce ingredients in a bowl until smooth and the cornstarch is fully dissolved. That fragrant black pepper and glossy soy combo is what will set your Black Pepper Chicken apart!

Step 3: Stir-Fry the Chicken

Heat a splash of oil in your biggest skillet or wok over medium-high. Add the marinated chicken in a single layer, letting it sear undisturbed for about a minute for that gorgeous golden color. Flip them, cook for another minute, then transfer to a plate—don’t worry if there’s a tiny blush left; they’ll finish in the sauce.

Step 4: Sauté Aromatics & Veggies

Add a bit more oil to the pan and toss in the ginger and garlic. As soon as they release their fragrance, add the onion and bell peppers. Stir-fry for just 20 seconds—just enough for brightness and a hint of crunch.

Step 5: Sauce & Finish

Give your sauce another stir, pour it into the pan, and let it bubble until thick and glossy. Return the chicken, toss quickly to coat everything evenly, then immediately transfer to a plate so nothing overcooks. The aroma at this point? Absolutely irresistible!

How to Serve Black Pepper Chicken

Garnishes

A sprinkle of freshly sliced scallions or a shower of toasted sesame seeds on top of your Black Pepper Chicken not only amps up the color, but adds layers of flavor and crunch. For a fresh finish, try a few cilantro leaves or a squeeze of lime if you’re feeling adventurous.

Side Dishes

This dish practically begs to be piled over fragrant steamed jasmine rice, but it’s also gorgeous with brown rice, fluffy quinoa, or wrapped up in lettuce cups for a lighter touch. Add a plate of garlicky sautéed greens or quick-pickled cucumbers to round out the meal.

Creative Ways to Present

For a party-worthy twist, serve Black Pepper Chicken family-style on a big platter with the sauce spooned over, or tuck it into mini bao buns as finger food. Leftovers make a quirky fried rice, or you can toss them over an Asian salad for tomorrow’s lunch!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Black Pepper Chicken to an airtight container. It’ll stay fresh in the fridge for up to 3 days, and honestly, the flavors are even more pronounced the next day!

Freezing

Black Pepper Chicken freezes beautifully: portion it out in sealed containers, and freeze for up to 2 months. Thaw overnight in the fridge for best texture. Be sure to undercook the veggies just a bit if you plan to freeze, so they hold up after reheating.

Reheating

Gently rewarm leftovers in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened. If you’re in a hurry, the microwave works fine too—just cover loosely so the chicken stays moist!

FAQs

Final Thoughts

If you’re looking for a fast, flavor-packed dinner that never disappoints, give this Black Pepper Chicken a go! It’s a cozy favorite in my kitchen—simple enough for busy nights, but bold and vibrant enough to wow your family or friends. I can’t wait for you to try it, and I hope it becomes a new staple at your table too!

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