Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese-Inspired
Ingredients: 1 lb chicken breasts or thighs, sliced thin; 1 Tbsp light soy sauce; 1 Tbsp Shaoxing wine (or dry sherry); 1 Tbsp cornstarch; ½ cup chicken broth; 2 Tbsp light soy sauce; 2 Tbsp Shaoxing wine (or dry sherry); 2 tsp dark soy sauce; 1 Tbsp cornstarch; 1½ Tbsp sugar; 2 tsp coarsely ground black pepper; ⅛ tsp salt; 2 Tbsp peanut oil (or vegetable oil); 1 Tbsp minced ginger; 2 garlic cloves, minced; ½ white onion, chopped; 2 bell peppers, chopped (mixed colors recommended)

Jump to Recipe

Raise your hand if you’ve ever craved Chinese takeout after a long day but didn’t want to spend the extra cash or wait for delivery. Yep, I’m right there with you! That’s exactly why I fell in love with this Black Pepper Chicken recipe. It’s bold, peppery, and saucy enough to make your taste buds sing—all while being weeknight-friendly.

This dish is like a little kitchen magic trick: marinated chicken that stays juicy, crisp-tender veggies that keep their bite, and a glossy sauce that clings just right to every piece. The best part? You can whip it up in under 30 minutes, making it a lifesaver on nights when you’re tired but still want something homemade (and maybe even healthier than the takeout box).

Whether you’re cooking for picky kids, hungry partners, or just yourself (because self-care can absolutely look like sizzling up a stir fry), this recipe checks all the boxes. Simple, satisfying, and full of flavor, it’s the kind of easy chicken dinner you’ll keep in your back pocket.

So grab your wok—or trusty skillet—and let’s bring some delicious Black Pepper Chicken to the table tonight.

Why You’ll Love This Black Pepper Chicken

Better than takeout: Bold black pepper sauce with fresh veggies.
Fast & easy: From fridge to table in just 25 minutes.
Family-friendly: Not too spicy, but you can adjust the heat.
Flexible: Works with chicken breast or thighs, and you can swap veggies based on what’s in the fridge.

Ingredients

Chicken & Marinade:

1 lb chicken breasts or thighs, sliced thin
1 tbsp light soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp cornstarch

Sauce:

½ cup chicken broth
2 tbsp light soy sauce
2 tbsp Shaoxing wine (or dry sherry)
2 tsp dark soy sauce
1 tbsp cornstarch
1½ tbsp sugar
2 tsp coarsely ground black pepper
⅛ tsp salt

Stir Fry:

2 tbsp peanut oil (or vegetable oil)
1 tbsp minced ginger
2 garlic cloves, minced
½ white onion, chopped
2 bell peppers, chopped (mix of colors is best!)

Step-by-Step: Black Pepper Chicken Stir Fry

Marinate the chicken. Toss sliced chicken with soy sauce, wine, and cornstarch. Let it sit 10–15 minutes.
Mix the sauce. Whisk broth, soy sauces, wine, cornstarch, sugar, pepper, and salt until smooth.
Cook the chicken. Heat 1 tbsp oil in a skillet, sear chicken in a single layer. Cook 1 minute, flip, then cook another 30–60 seconds until browned but still a little pink. Remove from skillet.
Stir fry veggies. Add remaining oil, then sauté ginger and garlic for 15 seconds. Toss in the onion and bell peppers, stir-fry briefly.
Add the sauce. Stir the sauce to dissolve the cornstarch, pour it in, and cook until it thickens.
Combine & finish. Return chicken, toss quickly, then remove from heat. Serve immediately with rice or noodles.

Cooking Tips for the Best Black Pepper Chicken

Here’s the secret: a quick sear is everything. Overcrowding the pan is like inviting too many guests to a dinner party—things get messy fast. Work in batches if needed to keep your chicken juicy with those beautiful golden edges.

If you want this to be a gluten-free chicken dish, just swap the soy sauce for tamari or a certified gluten-free soy sauce. Same deep flavor, no stress.

And don’t panic if your sauce looks too thick at first—it will loosen once the chicken goes back in. If it’s too thin, let it bubble for an extra 30 seconds. Remember: sauces are forgiving, not fussy.

Lastly, taste before serving. Sometimes a sprinkle of extra black pepper or a dash of soy sauce is all you need to make it sing.

A Little Story from My Kitchen

The first time I made Black Pepper Chicken, it was on a rainy Thursday night when everyone in my house wanted Chinese takeout but we’d already maxed out our “fun food” budget for the week. I decided to experiment, and to my surprise, the entire pan disappeared in minutes.

My husband, who usually loads his plate with hot sauce, declared it “perfect as is.” And my kids—who have a long-standing truce with bell peppers (they eat them only if diced small)—actually argued over who got the last piece. That’s when I knew this recipe wasn’t just good. It was a keeper.

Now it’s become my fallback meal whenever I want something cozy, quick, and crowd-pleasing. And every time I make it, I’m reminded that sometimes the best dinners are born from a little improvisation and a lot of love.

What to Serve with Black Pepper Chicken

The classic pairing? Steamed jasmine rice. It soaks up all that glossy pepper sauce like a dream. But you’ve got options:

Noodles: Lo mein, rice noodles, or even spaghetti (yes, I said it—weeknight rules are flexible).
Vegetables: A side of sautéed bok choy, steamed broccoli, or snap peas makes it feel balanced.
Appetiser-style: Serve it alongside spring rolls or dumplings for your very own takeout night at home.

If you want to keep it light, try serving over cauliflower rice or with a big green salad on the side. Honestly, this dish is such a flavour bomb, it plays well with just about anything.

How to Store Leftovers

Got extras? Lucky you. Black Pepper Chicken holds up surprisingly well.

Fridge: Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
Freezer: Yes, it freezes! Just cool completely, portion into freezer bags, and store for up to 2 months. Thaw overnight in the fridge before reheating.
Lunch-ready: Pack leftovers with rice or noodles in meal prep containers and you’ve got a delicious office lunch waiting for you.

Pro tip: Store the rice or noodles separately so everything reheats evenly. Nobody wants gluey rice, right?

FAQs About Black Pepper Chicken

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay even juicier and add extra richness.

Is this an authentic Chinese stir-fry recipe?

This version is inspired by the classic but simplified for busy home cooks. It captures the flavour without requiring specialty ingredients you might not have on hand.

Can I make this a gluten-free chicken dinner?

Yes—just use tamari or gluten-free soy sauce. Everything else stays the same.

What vegetables work best?

Bell peppers are classic, but zucchini, broccoli, or even snow peas are great swaps depending on what’s in your fridge.

How do I keep the chicken tender?

Don’t overcook it! A quick sear keeps it juicy, and finishing it in the sauce locks in flavor.

Bringing It All Together

Black Pepper Chicken is one of those rare recipes that feels like a win all around—it’s quick, flavorful, and comforting without requiring hours in the kitchen. Whether you’re craving the taste of Chinese takeout, looking for a new stir-fry recipe, or just need an easy chicken dinner to keep everyone fed and happy, this dish will earn a permanent spot in your weekly rotation.

The next time you’re staring into your fridge wondering what to make, remember this: a few pantry staples, a little black pepper magic, and 25 minutes are all you need to create something better than takeout right at home.

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