Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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; 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; 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)

Jump to Recipe

If you’re craving a dinner that’s irresistibly saucy, full of savory flavors, and ready in under 30 minutes, look no further than Black Pepper Chicken. With its glossy, pepper-forward sauce, crisp-tender vegetables, and juicy morsels of chicken, this dish is a weeknight hero that never disappoints. It brings the bold punch of black pepper to the forefront, balanced by a sweet and savory combination of soy sauce, Shaoxing wine, and just enough sugar to round it all out. Once you try your hand at Black Pepper Chicken, it’s sure to win a spot in your weekly rotation!

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Black Pepper Chicken is simple but totally essential to building this classic flavor profile. They work together to deliver juicy chicken, lots of savory depth, and colorful pops of veggies that make every bite a treat.

Chicken breasts or thighs: Sliced against the grain for maximum tenderness and juiciness in every bite.
Light soy sauce: Adds umami and saltiness to both the marinade and sauce.
Shaoxing wine (or dry sherry): Gives a traditional note of complexity and boosts the overall savoriness.
Cornstarch: Used to tenderize the chicken and thicken the sauce for that luxe, restaurant-style coating.
Chicken broth: Creates a flavorful, savory base for the sauce without overpowering the pepper.
Dark soy sauce: Just a splash for color and a deeper, rounder flavor—don’t skip it!
Sugar: Balances the salt and heat, keeping things mellow and totally craveable.
Coarsely ground black pepper: The star of the show, bringing warmth, spice, and a signature kick.
Salt: Just a pinch to pull all those flavors together.
Peanut or vegetable oil: These high-heat oils make for perfect, golden browning.
Minced ginger & garlic: Give the dish aromatic brightness and depth right from the start.
White onion: Adds sweetness and a slight crunch to every bite.
Bell peppers (mixed colors): For a pop of color and subtle sweetness—any combination works beautifully.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the sliced chicken with soy sauce, Shaoxing wine, and a spoonful of cornstarch in a bowl. Use your hands or tongs to make sure every piece gets lightly coated. Let the mixture marinate for 10 to 15 minutes while you prep the rest of your ingredients—this does wonders for both flavor and tenderness!

Step 2: Mix the Sauce

In a small bowl, whisk together your chicken broth, both types of soy sauce, Shaoxing wine, a bit of cornstarch, sugar, black pepper, and salt. Make sure the cornstarch fully dissolves—this way, your sauce will thicken smoothly in the pan. Set it aside and get ready for action!

Step 3: Sear the Chicken

Heat a large skillet or wok over medium-high heat and add a splash of oil. Once it’s hot, lay the chicken pieces in a single layer. Let them sear undisturbed for about a minute, so they get lightly golden underneath. Flip and cook the other side for another minute—they should be mostly cooked through, with just a hint of pink left. Transfer to a plate and keep them warm.

Step 4: Stir-Fry the Aromatics & Veggies

Add the remaining oil to your pan, then toss in the minced ginger and garlic. As soon as the fragrance hits you (about 10 seconds), add chopped onion and bell pepper. Stir and cook for about 20 seconds—just enough for the veggies to start softening while keeping their color and crunch.

Step 5: Finish with Sauce and Chicken

Quickly give your sauce a final stir, then pour it into the skillet. It’ll bubble and thicken in seconds, coating your veggies in that irresistible, glossy finish. Slide the chicken (and any collected juices) back into the pan and toss to coat every piece. As soon as everything’s shiny and evenly sauced, turn off the heat—overcooking would ruin that perfect texture. Serve right away for peak deliciousness!

How to Serve Black Pepper Chicken

Garnishes

Top your Black Pepper Chicken with a sprinkle of freshly ground black pepper for an extra kick, or a handful of sliced green onions to bring a pop of color and brightness. Toasted sesame seeds add a wonderful nutty aroma and a pretty finish that always impresses at the table.

Side Dishes

This dish is absolutely at home over fluffy white rice, where every grain soaks up the savory sauce. If you’re feeling adventurous, serve it with brown rice for a heartier, nutty note, or over steamed jasmine rice for an ultra-fragrant base. Steamed broccoli, snap peas, or bok choy make great veggie companions that keep the meal balanced and vibrant.

Creative Ways to Present

You can turn Black Pepper Chicken into a fun lettuce wrap party—just spoon into sturdy lettuce leaves, sprinkle with herbs, and let everyone dig in. Or toss the saucy chicken and veggies with hot noodles for a quick peppery stir-fried noodle bowl—delicious, unexpected, and every bit as satisfying.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken tastes just as fabulous the next day! Store any extras in an airtight container in the fridge for up to 3 days. The sauce keeps the chicken moist, and the flavors deepen as they rest—sometimes leftovers are the real treat.

Freezing

If you want to freeze it, portion cooled Black Pepper Chicken into zip-top freezer bags or airtight containers. It’ll keep well for up to 2 months. Remember to squeeze out excess air before sealing to avoid freezer burn and flavor loss.

Reheating

Gently reheat leftovers in a skillet over medium heat, adding a splash of water or chicken broth if the sauce is too thick. You can also microwave individual servings, covering loosely to prevent splattering. Stir halfway for even heating and enjoy a quick, homemade meal in minutes.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs make Black Pepper Chicken extra juicy and flavorful. Just slice them thinly, and everything else stays the same—easy and delicious every time.

What if I don’t have Shaoxing wine?

No worries at all. Dry sherry is the best substitute, but if you’re in a pinch, a splash of rice vinegar or even white wine will do. Don’t skip it entirely, as a touch of extra depth makes a big difference to the final flavor.

How do I get the sauce to thicken just right?

The secret is making sure your cornstarch is fully dissolved before adding the sauce to the pan, and then letting it bubble for a few seconds until it looks glossy. If your sauce is too thick, add a tablespoon of water; too thin, let it simmer an extra minute.

Can Black Pepper Chicken be made gluten-free?

Yes, with a couple simple swaps! Use tamari or a certified gluten-free soy sauce and double-check that your Shaoxing wine or sherry is gluten-free. Cornstarch is naturally gluten-free, so you’re good to go.

What vegetables can I add or substitute?

Get creative! While peppers and onions are the classic pairing, broccoli florets, snap peas, mushrooms, or even thinly sliced carrots are all delicious. Just keep the pieces bite-sized so everything cooks evenly.

Final Thoughts

Black Pepper Chicken is the kind of dish that’ll completely win over your dinner table, whether you’re cooking for yourself or a crowd. It’s spicy, savory, glossy, and completely comforting—plus it comes together faster than you might expect! I hope you’ll give it a try and fall in love with it the same way I have. Happy cooking!