Description

Black Pepper Chicken is a quick, flavor-packed stir fry that’s better than takeout. Juicy marinated chicken, crisp veggies, and a bold black pepper sauce come together in under 30 minutes, making it the perfect weeknight dinner.

Ingredients

Scale

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 (mixed colors recommended)

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Instructions

Marinate chicken: Toss sliced chicken with soy sauce, wine, and cornstarch. Rest 10–15 minutes.
Mix sauce: Whisk broth, soy sauces, wine, cornstarch, sugar, pepper, and salt until smooth.
Cook chicken: Heat 1 Tbsp oil in a skillet/wok. Sear chicken in a single layer for 1 minute, flip, and cook another 30–60 seconds until browned but still slightly pink. Remove from pan.
Stir fry veggies: Add remaining oil, then ginger and garlic for 15 seconds. Add onion and bell peppers, stir fry until crisp-tender.
Finish sauce: Stir sauce again to dissolve cornstarch, pour into pan, and cook until thickened.
Combine: Return chicken, toss quickly in sauce, then remove from heat.
Serve: Pair with steamed rice or noodles.

Notes

Avoid overcrowding the pan—sear chicken in batches for golden edges.

For gluten-free, swap soy sauce with tamari.

Sauce too thick? Add a splash of broth. Too thin? Simmer 30 seconds longer.

Taste and adjust with extra soy sauce or black pepper before serving.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Main Course / Stir Fry
Method: Stir Fry
Cuisine: Chinese-Inspired