If you’re craving a bold and flavorful dish that packs a punch, this Black Pepper Chicken Recipe will quickly become your new go-to. Juicy chicken pieces are perfectly seared and combined with a vibrant sauce bursting with black pepper’s signature heat. Toss in crisp bell peppers and aromatic ginger and garlic, and you have a stir-fry that is as satisfying as it is simple. The balance of savory soy, touch of sweetness, and that unmistakable coarsely ground black pepper makes every bite a delightful experience you’ll want to share with friends and family.
Ingredients You’ll Need
This Black Pepper Chicken Recipe shines because of its straightforward ingredients that come together beautifully. Each component plays a vital role – from the tender chicken to the bright vegetables and the rich, peppery sauce – making this dish a harmonious celebration of flavors and textures.
- 1 lb chicken breasts or thighs, sliced: Slicing against the grain keeps the chicken tender and easy to enjoy.
- 1 tablespoon light soy sauce (for marinade): Adds a mild savory depth without overpowering the other flavors.
- 1 tablespoon Shaoxing wine (for marinade): A splash of this Chinese cooking wine enhances the chicken’s aroma and texture.
- 1 tablespoon cornstarch (for marinade): Creates a velvety coating that helps seal in moisture.
- 1/2 cup chicken broth: Forms the delicious base of the sauce while adding richness to the dish.
- 2 tablespoons light soy sauce (for sauce): Provides the foundational salty umami note in the sauce.
- 2 tablespoons Shaoxing wine (for sauce): Adds complexity and a gentle sweetness to balance the pepper’s heat.
- 2 teaspoons dark soy sauce: Deepens the color and boosts the savory flavor.
- 1 tablespoon cornstarch (for sauce): Thickens the sauce to cling beautifully to chicken and veggies.
- 1 1/2 tablespoons sugar: Balances the bold pepper and soy flavors with a touch of sweetness.
- 2 teaspoons coarsely ground black pepper: The star spice delivering punchy heat and a fragrant aroma.
- 1/8 teaspoon salt: Enhances all the other flavors subtly without overpowering.
- 2 tablespoons peanut oil: Perfect for high-heat cooking and lends a mild nuttiness.
- 1 tablespoon minced ginger: Adds warmth and a fresh zing that complements the pepper.
- 2 cloves garlic, minced: Brings savory depth and mouthwatering aroma.
- 1/2 white onion, chopped: Adds sweetness and crunch to brighten the dish.
- 2 bell peppers, chopped: Provide vibrant color and a crisp contrast to the tender chicken.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix everything until the chicken is well-coated. Letting it marinate for 10 to 15 minutes allows the flavors to melt into the meat, tenderizing it slightly and creating a better texture when cooked.
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 another bowl. This combination will provide a glossy, flavorful sauce with just the right amount of peppery kick to elevate the dish.
Step 3: Cook the Chicken
Heat one tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer and sear each side—30 seconds on one side, then 15 to 20 seconds after flipping—just long enough to brown the chicken without overcooking. 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 same skillet, then toss in the minced ginger and garlic. Stir them quickly until fragrant, which only takes a few seconds, before adding the chopped white onion and bell peppers. Cook for about 20 seconds; you want the veggies slightly softened but still retaining their beautiful crunch and vivid 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 veggies. Stir continuously as the sauce thickens and coats the ingredients. Once it reaches a glossy consistency, return the browned chicken to the skillet and mix everything so the sauce envelops every piece, locking in the delicious flavors.
Step 6: Serve
Turn off the heat and serve your Black Pepper Chicken hot. The enticing aroma and the perfect balance of pepper and umami are sure to make this dish a favorite at your table.
How to Serve Black Pepper Chicken Recipe
Garnishes
A sprinkle of freshly chopped scallions or a handful of toasted sesame seeds adds a lovely crunch and subtle flavor boost that contrasts beautifully with the bold black pepper sauce. A wedge of lime on the side can also brighten the dish with a zesty finish.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy basmati to soak up all that fantastic sauce. For a low-carb option, try it alongside sautéed greens or cauliflower rice. A crisp cucumber salad can add a refreshing coolness to balance the pepper’s heat.
Creative Ways to Present
For an impressive presentation, serve Black Pepper Chicken over a bed of stir-fried noodles or inside lettuce cups for a fun, hand-held approach. You could also swap the bell peppers for colorful snap peas or broccolini to switch up textures and flavors. The versatility of this recipe means you can make it your own every time!
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken keeps well in an airtight container in the refrigerator for up to three days. This makes it a perfect make-ahead meal for busy weeknights when you want something quick and satisfying.
Freezing
You can freeze leftovers by placing them in a freezer-safe container or bag, separating portions with parchment to prevent sticking. Freeze for up to two months. Thaw overnight in the fridge before reheating to retain the best texture and flavor.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to prevent drying out. Adding a splash of water or broth can help loosen the sauce for a fresh, saucy finish. Microwaving works too, but check frequently to avoid overcooking the chicken.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are a great choice since they stay moist and flavorful. Just slice them against the grain as you would with breasts to keep the texture tender and easy to eat.
Is there a substitute for Shaoxing wine if I don’t have it?
You can use dry sherry or a mild white wine as a substitute in equal amounts. If you prefer non-alcoholic options, a mixture of chicken broth with a splash of rice vinegar works as well, though the flavor will be slightly different.
How spicy is this Black Pepper Chicken Recipe?
The coarsely ground black pepper provides a lively, warming heat that is peppery rather than fiery hot. If you like it spicier, feel free to add extra black pepper or a few chili flakes to elevate the kick.
Can this recipe be made gluten-free?
Yes! Just swap the light and dark soy sauces with gluten-free tamari or coconut aminos. Make sure your Shaoxing wine or substitute is gluten-free as well. This way, everyone can enjoy the peppery goodness without worry.
How long can I marinate the chicken?
Marinating for 10 to 15 minutes is ideal for this recipe to tenderize and flavor the chicken without overpowering the fresh ingredients. You can extend it up to 30 minutes if needed, but no longer than that to maintain the best texture.
Final Thoughts
If you’re looking to add a deliciously bold and comforting dish to your dinner rotation, don’t hesitate to try this Black Pepper Chicken Recipe. It’s quick, bursting with flavors, and uses simple ingredients that come together beautifully. Once you make it, you’ll understand why it’s a beloved classic that keeps everyone asking for seconds!
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 spicy Black Pepper Chicken recipe that features tender chicken pieces marinated and stir-fried with vibrant bell peppers, onions, and a bold black pepper sauce. Ready in just 25 minutes, this dish offers a perfect balance of savory, sweet, and spicy flavors that’s perfect for a quick weeknight dinner.
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 Stir Frying
- 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 the chicken slices with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until all the chicken pieces are evenly coated.
- Rest the Marinade: Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, mix together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Stir well until combined and set aside.
- Cook the Chicken: Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 30 seconds. Flip and cook for another 15 to 20 seconds until the chicken is browned but not fully cooked through. Remove and transfer the chicken to a plate.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Sauté minced ginger and garlic until fragrant, about 15 seconds. Add the chopped onion and bell peppers, stirring and cooking for 20 seconds until slightly softened.
- Combine Sauce and Chicken: Stir the prepared sauce to ensure the cornstarch is fully dissolved, then pour it into the skillet with the vegetables. Stir continuously and cook until the sauce thickens, which should take about 1 to 2 minutes.
- Finish the Dish: Add the seared chicken back into the skillet. Stir well to coat the chicken evenly with the thickened sauce and vegetables. Cook for another minute to ensure the chicken is fully cooked and heated through.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideal over steamed rice or noodles.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well for a leaner option.
- Coarsely ground black pepper is key to achieving the signature spicy kick in this dish.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of black pepper to suit your heat preference.
- Serve immediately after cooking to enjoy the best texture and flavor.
