Black Pepper Chicken Recipe
If you’re searching for a vibrant, home-cooked meal with a punch of flavor, Black Pepper Chicken is the answer! This dish brings together tender marinated chicken, crisp vegetables, and a bold sauce laced with coarsely ground black pepper—making every bite deliciously savory and aromatic. Whether it’s a weeknight dinner or your favorite takeout shortcut gone homemade, Black Pepper Chicken is incredibly satisfying and brings a bit of restaurant magic right to your table.

Ingredients You’ll Need
One of the greatest joys of Black Pepper Chicken is how it relies on simple, easy-to-find ingredients that each play a big role. Every item adds depth—whether it’s for tenderizing the chicken, creating that glossy, peppery sauce, or adding color and crunch to the final stir-fry.
- Chicken breasts or thighs: Sliced against the grain, this keeps the chicken juicy and tender in the final dish.
- Light soy sauce: Essential for an umami-rich marinade and sauce—don’t skip it!
- Shaoxing wine (or dry sherry): Brings a mellow, slightly sweet flavor to round out the marinade and sauce.
- Cornstarch: Used twice, it gives the chicken a silky coating and thickens the sauce beautifully.
- Chicken broth: Adds depth and helps create a luscious sauce base.
- Dark soy sauce: For a richer color and more robust flavor in the sauce.
- Sugar: Just the right amount to balance out the savory and spicy elements.
- Coarsely ground black pepper: The star of the show—use freshly cracked for the best kick!
- Salt: Be cautious—soy sauce already adds saltiness, so a pinch is all you need.
- Peanut oil (or vegetable oil): Perfect for high-heat stir-frying and adds a subtle nuttiness.
- Minced ginger: For a pop of warmth and a boost of aroma.
- Minced garlic: Another layer of flavor that complements the bold pepper notes.
- White onion: Adds sweetness and slight crunch—don’t slice too thin!
- Bell peppers (mixed colors): Bring color and a fresh, juicy bite to balance the spicy sauce.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by combining your sliced chicken pieces with light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently work the marinade into the chicken by hand—this quick 10 to 15 minute soak will make your chicken flavorful and beautifully tender once cooked.
Step 2: Whisk Together the Sauce
In a small bowl, whip up the show-stealing sauce: chicken broth, both types of soy sauce, Shaoxing wine, cornstarch, sugar, salt, and—of course—a generous heap of that coarsely ground black pepper. Stir well so the cornstarch is fully dissolved and ready to coat every bite.
Step 3: Sear the Chicken
Heat a large skillet with a tablespoon of oil over medium-high heat until hot. Add the marinated chicken and immediately spread it into a single, even layer. Let it sizzle undisturbed for about a minute; this will give you that irresistible golden sear. Flip and cook briefly—just until both sides are browned with a hint of pinkness remaining. Slide the chicken onto a plate so it doesn’t overcook.
Step 4: Stir-Fry the Aromatics and Vegetables
Add your remaining oil to the skillet and toss in the ginger and garlic. The instant their fragrance hits, in goes the onion and those colorful bell peppers. Stir and cook briskly for about 20 seconds—you want these to keep their crunch and vibrancy.
Step 5: Sauce and Finish
Give the sauce a quick stir to ensure the cornstarch hasn’t settled. Pour it over the veggies, stirring immediately so it thickens into a shiny glaze within seconds. Add your chicken back into the pan, give everything a few fast stirs to coat evenly, then turn off the heat and transfer to a serving plate—this stops the cooking and keeps every piece juicy and perfect.
How to Serve Black Pepper Chicken

Garnishes
A simple flourish of freshly cracked black pepper over the finished plate intensifies the aroma. Scatter on finely sliced green onions, or even a handful of sesame seeds for irresistible appeal and crunch. A few sprigs of fresh cilantro can add a fresh, herbal note that pops against the bold sauce.
Side Dishes
Serve Black Pepper Chicken over a steaming pile of jasmine or basmati rice to soak up that glossy, peppery sauce. For extra variety, a side of stir-fried greens or simple steamed broccoli will make your plate extra vibrant and rounding out your meal with healthy goodness.
Creative Ways to Present
You can pile the Black Pepper Chicken into lettuce wraps for a fun, interactive dinner, or layer it inside a warm flatbread for a fusion-style sandwich. Set out with chopsticks and small bowls for a family-style spread, or tuck inside a bento box for a lunch that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Let any remaining Black Pepper Chicken cool to room temperature, then tuck it into an airtight container and pop it in the fridge. It’ll stay fresh and flavorful for up to three days—perfect for easy lunches or dinner reruns.
Freezing
You can absolutely freeze Black Pepper Chicken! Cool the dish completely, portion it into freezer-friendly containers, and stash it away for up to a month. Just be aware that the bell peppers may lose a bit of their crunch after thawing, but the flavor will still be fantastic.
Reheating
Reheat leftovers gently in a skillet or wok over medium heat, adding a splash of broth or water to loosen the sauce and revive that glossy texture. If you’re in a hurry, the microwave works too—just cover loosely and heat in short bursts to avoid drying out the chicken.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Black Pepper Chicken also works beautifully with sliced turkey, pork, or even shrimp. Just adjust cooking times accordingly so everything stays tender and juicy.
What makes the sauce so glossy and thick?
It’s all about the cornstarch, which is first used in the chicken marinade and then again in the sauce. This double-duty approach gives you that luscious, restaurant-style finish.
Is Shaoxing wine essential?
While Shaoxing wine gives authentic depth, dry sherry makes a great substitute. If you don’t use alcohol, you can simply omit it, adding a splash more broth to balance the flavors.
Can I make Black Pepper Chicken spicier?
Definitely! Add sliced fresh chilies with the ginger and garlic, or toss in a pinch of chili flakes to the sauce if you’re looking for extra heat alongside that zesty pepper punch.
How do I keep the chicken tender?
Don’t skip the marinade or overcook the chicken. Searing quickly at high heat and finishing it off in the sauce will keep your Black Pepper Chicken bite-sized pieces juicy and tender every time.
Final Thoughts
Bold, quick, and packed with personality, Black Pepper Chicken is one of those recipes you’ll turn to again and again. I hope you’ll give it a try—share it with family, wow your friends, and enjoy just how easy it is to savor this peppery masterpiece at home!
PrintBlack Pepper Chicken Recipe
Black Pepper Chicken is a savory and peppery dish that combines tender chicken slices with a flavorful black pepper sauce, bell peppers, and onions. This easy-to-make recipe is perfect for a quick and delicious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
For the Chicken:
- 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
For the 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
For Cooking:
- 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)
Instructions
- Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Marinate for 10 to 15 minutes.
- Prepare the Sauce: Mix all sauce ingredients in a small bowl. Set aside.
- Cook the Chicken: Sear marinated chicken in hot oil until lightly browned. Remove from skillet.
- Sauté Aromatics and Vegetables: Cook ginger, garlic, onion, and peppers in oil. Add sauce mixture and thicken.
- Combine and Serve: Add cooked chicken back to the skillet. Coat with sauce and serve hot.
Notes
- You can adjust the amount of black pepper to suit your spice preference.
- For a spicier version, consider adding sliced red chili peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Black Pepper Chicken, Chicken Stir-fry, Asian Chicken Recipe