If you’re craving a savory, peppery dish that’s quick to make and tastes better than takeout, Black Pepper Chicken is the perfect recipe to try. Juicy, tender chicken paired with crisp vegetables and a rich, aromatic black pepper sauce makes this dish an irresistible favorite.
Whether you’re looking for a weeknight dinner idea or a crowd-pleaser for gatherings, this recipe ticks all the boxes. Plus, it can easily be made gluten-free with a few simple swaps!
Why You’ll Love Black Pepper Chicken
- Quick and Easy: This dish comes together in under 30 minutes, making it ideal for busy weeknights.
- Better Than Takeout: Fresh ingredients and homemade sauce give this dish a depth of flavor that’s hard to beat.
- Customizable: Adjust the spice level or swap out vegetables to suit your preferences.
- Gluten-Free Adaptable: With tamari and dry sherry, you can enjoy this dish even on a gluten-free diet.
Ingredients You’ll Need
For the Marinade:
- 1 lb chicken breasts or thighs: Sliced against the grain into 1/4-inch thick pieces.
- 1 tablespoon light soy sauce (or tamari for gluten-free)
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
For the Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or tamari)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (optional)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For the Stir Fry:
- 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 work best)
Step-by-Step Instructions
1. Marinate the Chicken
In a medium-sized bowl, combine the chicken slices with light soy sauce (or tamari), Shaoxing wine (or dry sherry), and cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10–15 minutes while you prepare the other ingredients.
2. Prepare the Sauce
In a small bowl, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce (if using), cornstarch, sugar, black pepper, and salt. Make sure the cornstarch is fully dissolved to avoid clumps in your sauce. Set aside.
3. Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the marinated chicken and spread it out in a single layer. Let it sear for about 30 seconds without stirring, allowing one side to brown slightly. Flip the chicken and cook for another 15–20 seconds, stirring occasionally until both sides are browned but the chicken is not fully cooked through. Remove from the skillet and set aside on a plate.
4. Stir Fry the Vegetables
Add the remaining tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring quickly until fragrant (about 10 seconds). Add the chopped onion and bell peppers, stirring frequently for about 20 seconds to keep them crisp and vibrant.
5. Combine Everything
Give the sauce mixture a quick stir to ensure everything is well combined, then pour it into the skillet with the vegetables. Stir immediately as the sauce thickens within seconds. Once it has reached a consistency that coats the back of a spoon, return the cooked chicken to the skillet. Toss everything together until well coated with the sauce.
6. Serve and Enjoy
Turn off the heat and transfer the Black Pepper Chicken to a serving plate to prevent overcooking. Serve hot as a main dish alongside steamed rice or noodles for a complete meal.
Tips for Success
- Use Freshly Ground Black Pepper: The bold flavor of coarsely ground black pepper is key to this dish’s signature taste. Avoid pre-ground pepper if possible.
- Don’t Overcrowd the Pan: When cooking the chicken, ensure it’s spread out in a single layer for even browning. Cook in batches if needed.
- Prep Ingredients Ahead of Time: The cooking process is fast-paced, so have all your ingredients chopped and measured before you start cooking.
- Adjust Spice Level: If you prefer a milder dish, reduce the amount of black pepper slightly or use a less coarse grind.
Frequently Asked Questions (FAQs)
Q: Can I use other types of meat?
A: Absolutely! While chicken is traditional, you can substitute with beef, shrimp, or even tofu for a vegetarian option. Adjust cooking times accordingly to avoid overcooking.
Q: How do I make this dish gluten-free?
A: Replace light soy sauce with tamari and Shaoxing wine with dry sherry to make this recipe gluten-free while keeping its authentic flavor.
Q: Can I make this ahead of time?
A: Yes! You can prep the chicken and sauce ahead of time and store them in separate containers in the fridge for up to 24 hours. Cook everything fresh when ready to serve for best results.
Q: What can I serve with Black Pepper Chicken?
A: Steamed jasmine rice or fried rice pairs wonderfully with this dish. It also goes well with noodles or sautéed greens like bok choy or broccoli.
Q: Can I freeze leftovers?
A: Yes! Store leftovers in an airtight container and freeze for up to two months. Reheat in a skillet over medium heat until warmed through.
Nutrition Information
Here’s an approximate breakdown per serving:
- Calories: 269 kcal
- Protein: 26.1g
- Carbohydrates: 17.8g
- Fat: 10g
- Sodium: 674mg
Black Pepper Chicken is proof that homemade meals can be both simple and satisfying. With its bold flavors and fresh ingredients, this dish is sure to become a staple in your kitchen. So why wait? Grab your skillet and give this recipe a try tonight—you won’t miss takeout one bit!
PrintBlack Pepper Chicken Recipe
An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout! {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Chicken:
1 lb (454 g) chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
Sauce:
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
Stir Fry:
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 recommended)
Instructions
Marinate the Chicken:
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl.
Gently mix by hand until the chicken is coated with a thin layer of the mixture.
Marinate for 10 to 15 minutes.
Prepare the Sauce:
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.
Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible.
Sear for 30 seconds or until the bottom is lightly browned. Flip the chicken and cook for another 15 to 20 seconds, stirring occasionally, until both sides are browned but still slightly pink inside.
Transfer the chicken to a plate and set aside.
Stir Fry the Vegetables:
Add the remaining 1 tablespoon of oil to the skillet.
Add the ginger and garlic. Stir quickly until fragrant.
Add the white onion and bell peppers. Stir and cook for 20 seconds.
Combine Everything:
Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet.
Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, about a few seconds.
Add the cooked chicken back to the skillet and stir a few times to coat everything evenly with the sauce.
Serve:
Turn off the heat and remove the skillet from the stove.
Immediately transfer everything to a serving plate to prevent overcooking.
Serve hot as a main dish.
Notes
- Gluten-Free Option: Use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.
- Vegetables: Feel free to substitute or add other vegetables, such as broccoli or snap peas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 9.4 g
- Sodium: 674 mg
- Fat: 10 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.8 g
- Fiber: 1.3 g
- Protein: 26.1 g
- Cholesterol: 73 mg
