If you are looking for a dish that bursts with bold flavors and quick cooking time, this Black Pepper Chicken Recipe will become your new go-to favorite. Tender slices of chicken are marinated to perfection, then seared and tossed with a vibrant sauce packed with the perfect kick of coarsely ground black pepper. This recipe masterfully balances savory soy notes with a hint of sweetness and aromatic garlic and ginger, delivering a dish that’s irresistibly delicious and easy enough for a weeknight meal. Whether you’re cooking for family or friends, this Black Pepper Chicken Recipe promises to impress and satisfy every palate.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a key role in creating the perfect harmony of flavors, textures, and colors that make this Black Pepper Chicken Recipe so special. From the tender chicken to the punchy black pepper, each component is a star here.
- 1 lb chicken breasts or thighs, sliced: Slicing against the grain ensures juicy, tender bites every time.
- 1 tablespoon light soy sauce: Adds a delicate saltiness that enhances the chicken’s flavor without overpowering it.
- 1 tablespoon Shaoxing wine: A Chinese cooking wine that deepens the dish’s aroma and gives it a subtle sweetness.
- 1 tablespoon cornstarch: Helps the marinade cling to the chicken and creates a wonderful velvety texture when cooked.
- 1/2 cup chicken broth: Forms the flavorful base for the sauce, keeping it moist and savory.
- 2 tablespoons light soy sauce: Adds balanced saltiness to the sauce, harmonizing the ingredients.
- 2 tablespoons Shaoxing wine: Boosts the sauce with extra depth and just a hint of fruity sweetness.
- 2 teaspoons dark soy sauce: Provides color richness and a more intense umami flavor.
- 1 tablespoon cornstarch: Used to thicken the sauce to the perfect consistency.
- 1 1/2 tablespoons sugar: Balances the heat and saltiness with a touch of sweetness.
- 2 teaspoons coarsely ground black pepper: The star of the dish, delivering that signature bold and spicy punch.
- 1/8 teaspoon salt: Enhances all the other flavors without making the dish salty.
- 2 tablespoons peanut oil: Ideal for high-heat cooking and adds a nutty aroma to the dish.
- 1 tablespoon minced ginger: Offers a fresh, zesty kick that complements the pepper and garlic.
- 2 cloves garlic, minced: Infuses the dish with rich, aromatic flavor that is simply irresistible.
- 1/2 white onion, chopped: Adds sweetness and crunch to balance the pepper’s heat.
- 2 bell peppers, chopped: Bring vibrant color and a satisfying crispness that brighten up this dish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Begin by combining the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix everything together until the chicken pieces are fully coated. This step is key to locking in moisture and infusing each bite with delicate flavors. Let the mixture marinate for 10 to 15 minutes to allow the chicken to soak up all the goodness.
Step 2: Prepare the Sauce
While the chicken marinates, mix together all the sauce ingredients in a separate bowl: chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir until well combined and set the sauce aside. This sauce is the heart of the Black Pepper Chicken Recipe, bringing a perfect balance of savory, sweet, and spicy notes.
Step 3: Cook the Chicken
Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Once hot, add the marinated chicken, spreading it into a single, even layer. Sear the chicken for about 30 seconds on one side, then flip and cook for another 15 to 20 seconds until each piece is lightly browned on the outside but still juicy within. Transfer the chicken to a plate to rest while you prepare the vegetables.
Step 4: Stir Fry Vegetables
Add the remaining tablespoon of peanut oil to the skillet, then toss in the minced ginger and garlic. Stir fry them just until fragrant—this typically takes a few seconds and fills your kitchen with an irresistible aroma. Next, add the chopped white onion and bell peppers. Cook everything together for about 20 seconds, allowing the vegetables to soften slightly while maintaining their crunch and bright color.
Step 5: Combine Sauce and Chicken
Give the prepared sauce a quick stir to make sure the cornstarch is fully dissolved, then pour it into the skillet with the vegetables. Stir continuously as the sauce heats up and thickens into a luscious glaze. Once thickened, add the chicken back into the skillet and toss everything together to coat the chicken evenly with that glossy, peppery sauce.
Step 6: Serve Hot
Turn off the heat and transfer your Black Pepper Chicken straight from the pan to plates or a serving dish. The dish’s enticing aroma and vibrant colors make it hard to resist digging in right away.
How to Serve Black Pepper Chicken Recipe
Garnishes
A sprinkle of freshly chopped green onions or a handful of toasted sesame seeds adds a lovely finishing touch. These garnishes not only elevate the appearance but also add a little extra texture and bursts of flavor that complement the spicy black pepper sauce beautifully.
Side Dishes
This Black Pepper Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up every bit of that delicious sauce. For a low-carb option, try serving it alongside garlic sautéed greens like bok choy or spinach. A simple cucumber salad also adds a refreshing, cooling contrast to the dish’s robust flavors.
Creative Ways to Present
For a more festive presentation, serve the chicken on a bed of crispy fried noodles or nestle it into lettuce cups for a hands-on, fun meal. Another idea is to plate it with a drizzle of extra black pepper sauce artistically swirled on the side — an impressive yet simple way to wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Black Pepper Chicken in an airtight container and refrigerate it within two hours of cooking. It will stay fresh for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
If you want to keep leftovers longer, freeze the chicken in a freezer-safe container or bag. Make sure to leave some space for expansion, and it will maintain its taste and texture for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the leftover dish gently in a skillet over medium heat to keep the chicken tender and maintain the sauce’s velvety texture. Adding a splash of chicken broth can help restore moisture if needed. Avoid microwaving if possible, as it can cause uneven heating and dry out the chicken.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs work wonderfully in this Black Pepper Chicken Recipe because they stay juicy and tender even with quick cooking. Just slice them thinly as directed to ensure even cooking.
How spicy is this dish?
The star ingredient, coarsely ground black pepper, delivers a bold, warm heat that wakes up your palate without overwhelming it. If you prefer a milder taste, you can reduce the amount of black pepper, but the distinctive kick is key to this recipe’s charm.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry or a mix of rice vinegar and a little sugar can be a good substitute. Each adds that essential depth and subtle sweetness to the dish.
Can this recipe be made gluten-free?
Yes! Use gluten-free tamari sauce instead of soy sauce and ensure your broth and other sauces are gluten-free. The rest of the ingredients are naturally gluten-free, making this recipe adaptable.
How long does it take to make this Black Pepper Chicken Recipe?
From start to finish, this recipe takes about 25 minutes. It’s perfect for busy weeknights when you want something speedy but still packed with layers of flavor.
Final Thoughts
This Black Pepper Chicken Recipe is one of those dishes that feels both comforting and exciting at the same time. It’s quick to make, satisfies cravings for that perfect balance of savory, sweet, and spicy, and looks beautiful on the plate. Give it a try, and I promise it’ll become a staple in your kitchen — your taste buds will thank you!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, and bell peppers in a savory black pepper sauce. Perfect for a delicious weeknight dinner that comes together in just 25 minutes.
Ingredients
For the Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For Cooking
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until all chicken pieces are evenly coated.
- Rest the Marinade: Let the chicken marinade sit for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, combine chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Mix well and set aside.
- Heat the Pan: Place a skillet on medium-high heat and add 1 tablespoon peanut oil to warm up.
- Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Sear for 30 seconds, then flip and cook for another 15 to 20 seconds until chicken is browned but not fully cooked through.
- Remove Chicken: Transfer the partially cooked chicken to a plate and set aside.
- Stir Fry Aromatics and Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced ginger and garlic and stir until fragrant, about 20 seconds. Then add chopped onion and bell peppers and cook for an additional 20 seconds.
- Add the Sauce: Stir the prepared sauce mixture to ensure the cornstarch is fully dissolved, then pour it into the skillet with vegetables.
- Thicken the Sauce: Stir continuously and cook until the sauce thickens, coating the vegetables nicely.
- Combine Chicken and Sauce: Return the chicken to the skillet and stir well to coat the pieces evenly with the thickened sauce.
- Serve: Turn off the heat and serve the black pepper chicken hot, ideally over steamed rice or noodles.
Notes
- Use chicken thighs for juicier results or chicken breasts for leaner meat.
- Adjust the amount of black pepper to your taste preference for more or less heat.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- To make it gluten free, use tamari instead of soy sauce and verify the broth is gluten free.
- Serve immediately for best texture; the vegetables are meant to be crisp-tender.
