There’s something incredibly satisfying about recreating your favorite takeout dish at home—and this Black Pepper Chicken recipe is the perfect example. Juicy slices of chicken breast are stir-fried with crisp bell peppers and onions, all coated in a bold, aromatic black pepper sauce. It’s fast, flavorful, and surprisingly easy to pull off in under 30 minutes.
Inspired by Chinese restaurant classics, this dish brings the comfort of your go-to takeout, minus the mystery ingredients. Whether you’re looking for a quick weeknight dinner or planning a homemade Asian-inspired feast, this black pepper chicken is bound to become a staple.
Why You’ll Love This Black Pepper Chicken
- Ready in under 30 minutes
- Uses pantry-friendly ingredients
- Bursting with peppery, umami-rich flavor
- Perfect for meal prep or weeknight dinners
- Gluten-free adaptable with simple swaps
Ingredients You’ll Need
For the Chicken
- 1 lb chicken breasts or thighs, sliced against the grain into ¼” thick pieces
For the Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
For the Sauce
- ½ cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 ½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
For the Stir Fry
- 2 tablespoons peanut oil or vegetable oil
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (mix of red, yellow, or green)
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by placing the sliced chicken in a medium bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Gently toss the chicken until evenly coated. Let it marinate for 10–15 minutes while you prep the sauce and vegetables.
Step 2: Mix the Sauce
In a small bowl, whisk together the chicken broth, soy sauces, Shaoxing wine, sugar, black pepper, cornstarch, and salt. Stir well to ensure the cornstarch is fully dissolved. Set aside.
Step 3: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken in a single layer. Sear for about 1 minute without moving the pieces to develop a golden crust. Flip and cook for another 30 seconds to 1 minute until lightly browned, but not fully cooked through. Transfer to a plate.
Step 4: Stir-Fry the Veggies
Add the remaining tablespoon of oil to the same skillet. Toss in the ginger and garlic and stir until fragrant (about 30 seconds). Add the onion and bell peppers. Stir-fry for about 1–2 minutes until just softened but still crisp.
Step 5: Combine Everything
Stir the sauce once more to redistribute the cornstarch, then pour it into the skillet. Stir immediately as the sauce thickens—this should take less than a minute. Add the chicken back to the skillet, tossing to coat everything in the glossy sauce. Cook just until the chicken is fully cooked and coated.
Step 6: Serve
Serve the black pepper chicken hot over steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option. Garnish with a sprinkle of chopped green onions or sesame seeds, if desired.
Tips for Success
- Slice chicken evenly: Uniform pieces cook more evenly and stay tender.
- Don’t overcrowd the pan: Cook in batches if needed to ensure proper browning.
- Use fresh ground pepper: It really brings out the bold, sharp black pepper flavor.
- Gluten-free? Use tamari in place of soy sauce and dry sherry instead of Shaoxing wine.
Variations
- Add heat: Include a chopped chili or a pinch of red pepper flakes.
- Vegetable swap: Try mushrooms, snap peas, or broccoli instead of bell peppers.
- Protein switch: This recipe works beautifully with tofu, beef, or shrimp too.
What to Serve with Black Pepper Chicken
- Steamed rice or noodles: For a filling meal
- Asian slaw: For a fresh, crunchy side
- Stir-fried greens: Such as bok choy or Chinese broccoli
- Wonton soup: For a cozy, complete dinner
Meal Prep & Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked and cooled black pepper chicken for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Warm in a skillet over medium heat or microwave in short bursts, stirring in between.
Final Thoughts
This Black Pepper Chicken brings together savory umami depth, crisp veggies, and bold peppery heat in a fast and satisfying dinner. It’s a wholesome way to enjoy a classic Chinese favorite with clean ingredients right from your own kitchen.
Whether you’re cooking for your family, meal prepping for the week, or just craving takeout flavors without the takeout, this dish will not disappoint.
The Goods
Black Pepper Chicken
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Recipes
For the Chicken
- 1 lb chicken breasts or thighs sliced against the grain into ¼” thick pieces
For the Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
For the Sauce
- ½ cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 ½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
For the Stir Fry
- 2 tablespoons peanut oil or vegetable oil
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- ½ white onion chopped
- 2 bell peppers chopped (mix of red, yellow, or green)
Instructions
Step 1: Marinate the Chicken
- Start by placing the sliced chicken in a medium bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Gently toss the chicken until evenly coated. Let it marinate for 10–15 minutes while you prep the sauce and vegetables.
Step 2: Mix the Sauce
- In a small bowl, whisk together the chicken broth, soy sauces, Shaoxing wine, sugar, black pepper, cornstarch, and salt. Stir well to ensure the cornstarch is fully dissolved. Set aside.
Step 3: Sear the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken in a single layer. Sear for about 1 minute without moving the pieces to develop a golden crust. Flip and cook for another 30 seconds to 1 minute until lightly browned, but not fully cooked through. Transfer to a plate.
Step 4: Stir-Fry the Veggies
- Add the remaining tablespoon of oil to the same skillet. Toss in the ginger and garlic and stir until fragrant (about 30 seconds). Add the onion and bell peppers. Stir-fry for about 1–2 minutes until just softened but still crisp.
Step 5: Combine Everything
- Stir the sauce once more to redistribute the cornstarch, then pour it into the skillet. Stir immediately as the sauce thickens—this should take less than a minute. Add the chicken back to the skillet, tossing to coat everything in the glossy sauce. Cook just until the chicken is fully cooked and coated.
Step 6: Serve
- Serve the black pepper chicken hot over steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option. Garnish with a sprinkle of chopped green onions or sesame seeds, if desired.
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