Black Pepper Chicken

Black Pepper Chicken is my go-to recipe when I want restaurant-quality flavor without the wait or the expense. There’s something wonderfully satisfying about creating a dish this good in your own kitchen.

I’ll never forget the first time I tried making this at home. My family had been ordering takeout every Friday night, and while we all loved it, I knew I could create something even better. One evening, I decided to give it a shot with what I had in my kitchen. The sizzle of the chicken hitting that hot pan, the aroma of fresh black pepper and garlic filling the air, and the way those colorful bell peppers stayed crisp and bright – it all came together like magic. When my husband took that first bite, he looked up and said, “This is better than what we’ve been paying for all this time.” That’s when I knew this recipe was a keeper. Now it’s become our Friday night tradition, except instead of waiting for delivery, we’re sitting down to eat within 25 minutes of walking in the door.

Why This Black Pepper Chicken Works Every Time

After years of perfecting this stir fry recipe, I can tell you exactly why it belongs in your regular dinner rotation. Betty always taught me that the best recipes are ones that deliver big flavor without requiring half your day in the kitchen.

• Comes together in just 25 minutes from start to finish, making it ideal for those evenings when time is short
• Contains less oil, sugar, and sodium than restaurant takeout while tasting even better
• Provides healthy lean protein and colorful vegetables all in one pan
• Works beautifully as a complete one-pot meal that satisfies everyone
• Adapts easily to gluten-free diets with simple ingredient swaps

The secret is in the technique: high heat, quick cooking, and getting all your ingredients prepped before you start.

Key Players in This Recipe

Chicken breasts form the protein foundation of this dish. I always choose boneless, skinless chicken breasts and slice them against the grain into thin pieces so they cook quickly and stay tender.

Shaoxing wine is a Chinese cooking wine that adds depth and helps tenderize the chicken during marinating. In my kitchen, I prefer using authentic Shaoxing wine, but dry sherry works as a substitute.

Cornstarch serves double duty in this recipe – it coats the chicken to create a light, velvety texture and thickens the sauce to the perfect consistency.

Coarsely ground black pepper is the star of this dish, providing that signature peppery kick and aroma. Freshly ground pepper makes a noticeable difference in both flavor and fragrance.

Light soy sauce brings that essential savory, umami flavor without being too salty. The combination of light and dark soy sauce creates both flavor and that beautiful glossy color.

Bell peppers add sweetness, crunch, and gorgeous color to the finished dish. Using mixed colors not only looks beautiful but also provides slightly different flavor notes.

Ginger and garlic create the aromatic base that makes Chinese stir fries so irresistible. These ingredients must be fresh – the flavor difference is remarkable.

Chicken broth forms the liquid base of your sauce, adding savory depth while helping to create that silky coating on the chicken and vegetables.

Betty’s Tested Technique

Step 1. I’ve found that marinating the chicken properly makes all the difference in tenderness. Combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl, mixing gently by hand until each piece is coated. Let this marinate for 10 to 15 minutes while you prep everything else.

Step 2. Mix all your sauce ingredients in a small bowl and set it aside where you can reach it easily. Once you start cooking, everything moves fast, so having this ready is essential.

Step 3. Heat 1 tablespoon of oil in your large skillet or wok over medium-high heat until it’s nice and hot. Add the chicken and immediately spread it into a single layer with your spatula, with as little overlap as possible.

Step 4. Through trial and error, I learned to let the chicken sear undisturbed for about 1 minute until the bottom browns lightly. Flip the pieces and cook for another 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still slightly pink inside. Transfer to a plate right away.

Step 5. Add the remaining tablespoon of oil to the same skillet. Toss in the ginger and garlic and give it a quick stir until that amazing fragrance hits you.

Step 6. Add the onion and bell peppers, stirring and cooking for just 20 seconds. You want these vegetables to stay crisp and bright.

Step 7. The key I discovered is to stir your sauce mixture again right before adding it to the pan to make sure the cornstarch is fully dissolved. Pour it in and stir immediately with your spatula.

Step 8. Cook until the sauce thickens enough to coat the back of a spoon, which only takes a few seconds. Add the cooked chicken back to the pan and quickly stir everything together to coat it all in that glossy black pepper sauce.

Step 9. Betty always emphasizes removing the pan from the heat immediately and transferring everything to a serving plate right away. This prevents overcooking and keeps those vegetables perfectly crisp.

Step 10. Serve hot over steamed rice or by itself if you’re watching carbs. The entire cooking process from when you first heat the pan should only take about 5 minutes.

Making the Most of Leftovers

I typically store leftover Black Pepper Chicken in an airtight container in the refrigerator, where it keeps well for 3 to 4 days. The flavors continue to develop, making lunch the next day something to look forward to.

This dish freezes reasonably well for 1 to 2 months in an airtight, freezer-safe container. Betty’s freezing method works because the chicken stays tender and the sauce maintains its consistency when properly stored. Just be aware that the vegetables will be softer after freezing and reheating.

For the best texture, I reheat this in a skillet over medium heat, stirring occasionally until heated through. This method helps maintain some of that fresh-cooked texture better than the microwave, though microwaving individual portions certainly works when you’re short on time.

Building the Perfect Plate

High Protein Garlic Chicken Rice – Steamed white rice is the traditional choice, soaking up all that delicious black pepper sauce. Fluffy jasmine rice is my personal favorite for its aromatic quality.

High Protein Easy Saucy Ramen Noodles – For a change from rice, serve this over noodles for a different take on the same great flavors.

Steamed Brown Rice – If you want a healthier whole grain option, brown rice adds a nutty flavor and more fiber to your meal.

Chinese Beef and Broccoli – Pair it with another stir fry for a Chinese restaurant-style feast at home.

Sticky Garlic Chicken Noodles – Another complementary Asian-inspired dish that rounds out your meal beautifully.

Cucumber Salad – A quick Asian-style cucumber salad with rice vinegar and sesame oil provides a cool, refreshing contrast to the spicy, peppery chicken.

FAQs

Black Pepper Chicken

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce that tastes better than restaurant takeout

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 269

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breasts or thighs sliced against the grain into 1/4-inch thick pieces
• 1 tbsp light soy sauce for marinade
• 1 tbsp Shaoxing wine or dry sherry, for marinade
• 1 tbsp cornstarch for marinade
• 0.5 cup chicken broth
• 2 tbsp light soy sauce for sauce
• 2 tbsp Shaoxing wine or dry sherry, for sauce
• 2 tsp dark soy sauce
• 1 tbsp cornstarch for sauce
• 1.5 tbsp sugar
• 2 tsp coarsely ground black pepper
• 0.125 tsp salt
• 2 tbsp peanut oil or vegetable oil divided
• 1 tbsp fresh ginger minced
• 2 cloves garlic minced
• 0.5 white onion chopped
• 2 bell peppers chopped, mixed colors

Equipment

• large skillet or wok
• Medium-sized bowl for marinating
• Small bowl for sauce
• Spatula
• Plate for cooked chicken

Method

 

1. Combine chicken, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon 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. Combine all the sauce ingredients (chicken broth, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt) in a small bowl. 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 1 minute until the bottom is lightly browned.
4. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
5. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic and stir quickly until fragrant.
6. Add the white onion and bell peppers. Stir and cook for 20 seconds to keep them crisp.
7. Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds.
8. Add back the cooked chicken and quickly stir a few times to coat everything with the sauce.
9. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a serving plate so the ingredients won’t keep cooking in the hot skillet.
10. Serve hot as a main dish over steamed rice or by itself.

Notes

Always cut the meat against the grain and maintain the same thickness and size for each slice. Let the chicken sear for 30 seconds before stirring to prevent sticking. Removing the chicken once is crucial to prevent overcooking and ensure proper searing of vegetables. For gluten-free version: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Prepare all ingredients before cooking as stir frying moves very fast.