If you love dishes that deliver a perfect harmony of bold flavors and tender, juicy chicken, then this Black Pepper Chicken recipe is going to be your new best friend in the kitchen. This dish packs a punch with coarsely ground black pepper lending its signature spicy kick, while the sauce, rich with soy and Shaoxing wine, envelops every bite in a deliciously savory embrace. The colorful bell peppers and onions add both crunch and sweetness, making this Black Pepper Chicken irresistibly well-rounded and satisfying. Whether it’s a quick weeknight dinner or the centerpiece for a casual gathering, this recipe brings restaurant-quality excitement to your table with simple, thoughtful ingredients and an incredibly tasty result.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the secret to making an unforgettable Black Pepper Chicken. Each component plays its part in building layers of flavor and texture—from the tender chicken to the crunchy peppers and the uniquely bold sauce.

Chicken breasts or thighs, 1 lb: Sliced thinly against the grain to keep the meat tender and quick-cooking.
Light soy sauce, 1 tbsp plus sauce measurements: Adds umami and depth, balancing salty and sweet notes.
Shaoxing wine, 1 tbsp plus sauce: A key aromatic ingredient that elevates the dish with subtle complexity—you can substitute dry sherry if you like.
Cornstarch, 2 tbsp total: Used both to marinate and thicken the sauce, resulting in a glossy, clingy texture.
Chicken broth, 1/2 cup: Provides a savory base that keeps the sauce rich but not overpowering.
Dark soy sauce, 2 tsp: For color and a deeper soy flavor, giving a lovely dark hue to the sauce.
Sugar, 1 1/2 tbsp: Balances the savory and spicy flavors with just a touch of sweetness.
Coarsely ground black pepper, 2 tsp: The star of the show, delivering a vibrant spicy heat and intense aroma.
Salt, 1/8 tsp: Enhances all the flavors without overpowering them.
Peanut or vegetable oil, 2 tbsp: For stir-frying and achieving that delightful sear on the chicken.
Fresh ginger, 1 tbsp minced: Adds warmth and subtle sharpness to the stir-fry.
Garlic, 2 cloves minced: Gives a fragrant base flavor that pairs beautifully with black pepper.
White onion, 1/2 chopped: Contributes sweetness and crunch to balance the spicy sauce.
Bell peppers, 2 chopped: Mixed colors brighten the dish visually and offer fresh crispness.

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. The cornstarch lightens the texture and helps the marinade cling to the chicken. Let it rest for 10 to 15 minutes—this quick soak enhances tenderness and infuses the chicken with savory flavors that form the foundation of the dish.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, coarsely ground black pepper, and salt in a small bowl. This vibrant sauce is where the magic happens: it combines savory, sweet, spicy, and aromatic elements that will coat the chicken in a glossy, flavorful glaze.

Step 3: Cook the Chicken

Heat one tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, ensuring minimal overlap to promote even browning. Sear the chicken pieces for about a minute on one side until lightly caramelized, then flip and cook for another 30 seconds to a minute. The goal is to achieve a slight brown crust while keeping the chicken juicy and slightly pink inside. Transfer the chicken to a plate and set aside; it will finish cooking in the sauce later.

Step 4: Stir-Fry Aromatics and Vegetables

In the same skillet, add the remaining tablespoon of oil. Toss in the minced ginger and garlic, stirring quickly until fragrant—this usually takes just seconds and fills the kitchen with an irresistible aroma. Next, add the chopped white onion and bell peppers, tossing them together for about 20 seconds to maintain their color and crunch that will perfectly complement the tender chicken.

Step 5: Combine and Finish Cooking

Give the sauce mixture a good stir to ensure the cornstarch hasn’t settled, then pour it into the skillet with the vegetables. Stir immediately and watch as the sauce thickens within seconds, coating the vegetables beautifully. Return the chicken to the pan and toss quickly to coat every piece with the luscious sauce. Once combined, remove the skillet from heat and transfer the Black Pepper Chicken to a serving dish to avoid overcooking and keep the chicken tender and juicy.

How to Serve Black Pepper Chicken

Garnishes

Finishing touches matter, and with Black Pepper Chicken, fresh garnishes elevate the dish delightfully. Sprinkle chopped green onions or fresh cilantro for a burst of color and freshness. For an extra peppery punch, grate a little fresh black pepper on top just before serving to awaken the senses and highlight the main flavor.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy basmati, which soak up the flavorful sauce perfectly. For a low-carb option, try it alongside cauliflower rice or a crisp Asian slaw. Stir-fried greens or sautéed bok choy also complement the warm, peppery profile with a fresh, earthy balance.

Creative Ways to Present

Turn your Black Pepper Chicken into a vibrant bowl meal by serving it over noodles with a sprinkle of toasted sesame seeds and a wedge of lime for brightness. You can also stuff the chicken and pepper mixture into lettuce wraps for a handheld, fresh experience. For a fun twist, serve it on skewers as a party appetizer or over crispy flatbread for a quick fusion-style snack.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The chicken and sauce will keep well for up to 3 days, making this dish a fantastic option for next-day meals or quick lunches.

Freezing

You can freeze Black Pepper Chicken in a sealed container for up to 2 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, gently reheat leftovers in a skillet over medium heat, stirring occasionally to warm everything evenly without drying out the chicken. If preferred, microwave in short bursts with a splash of water or broth to maintain moisture, but stir halfway through for uniform heating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually a fantastic choice as they stay juicy and flavorful during cooking. Just slice them the same way against the grain for tenderness.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a great alternative. You could also use a bit of chicken broth with a splash of rice vinegar to mimic the acidity and depth.

How spicy is the Black Pepper Chicken?

The coarsely ground black pepper adds a noticeable but pleasant heat; it’s not overwhelmingly spicy. If you want more kick, simply add extra black pepper or a pinch of chili flakes to taste.

Can I make this dish vegetarian?

While this recipe shines with chicken, you can swap in firm tofu or hearty mushrooms for a vegetarian version. Adjust cooking times accordingly to keep the tofu or mushrooms tender but not mushy.

Is Black Pepper Chicken healthy?

This dish is a balanced choice featuring lean protein and vegetables, cooked quickly to retain nutrients. Using moderate oil and controlling sugar keeps it light, making it a wholesome, satisfying meal.

Final Thoughts

I cannot recommend enough giving this Black Pepper Chicken a try—it’s bursting with flavor, easy to make, and perfect for spicing up your dinner routine. Once you experience the amazing balance of peppery heat and savory richness combined with crisp veggies, it will definitely become one of your go-to recipes. So grab your skillet and get ready to enjoy a meal full of warmth, excitement, and comfort!