I love a good stir-fry that comes together before the delivery app even loads. This black pepper chicken has rescued countless weeknights in my house, especially when my kids are hangry and I’m short on time. The combination of juicy chicken, colorful peppers, and that bold, peppery sauce makes everyone forget we almost ordered takeout.
Table of Contents
Ingredients for Black Pepper Chicken
I keep fresh ginger and garlic in my kitchen at all times for recipes like this. The aromatics make such a difference compared to jarred versions. For the chicken, I slice it while it’s slightly cold from the fridge since it’s easier to get those thin, uniform pieces. Mixed color bell peppers aren’t just pretty – the red and yellow ones add sweetness that balances the pepper heat.
For the Chicken:
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4-inch thick pieces
For the Marinade:
- 1 tablespoon light soy sauce (or regular soy sauce)
- 1 tablespoon Shaoxing wine (dry sherry works great as a substitute)
- 1 tablespoon cornstarch – This creates that silky coating you get at restaurants
For the Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or regular soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (adds rich color and deeper flavor)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper – I use freshly cracked peppercorns for the best flavor
- 1/8 teaspoon salt
For the Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil) – Peanut oil handles high heat better in my experience
- 1 tablespoon minced ginger (always use fresh)
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (I grab one red and one yellow for color)
Step-by-Step Instructions
Have everything prepped and ready by the stove before you start cooking, because once that pan heats up, things move fast.
Step 1: Combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently with your hands until each piece has a thin coating. Let it sit for 10 to 15 minutes while you prep your vegetables. This marinade tenderizes the meat and helps create that velvety texture.
Step 2: Mix all sauce ingredients in a small bowl and set aside. The cornstarch will settle, so you’ll need to stir again right before using.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat (about 375-400°F if you have an infrared thermometer) until it shimmers. Add the chicken and immediately spread it into a single layer with your spatula. Let it sear undisturbed for 1 minute until the bottom turns golden brown. Flip and cook another 30 seconds to 1 minute, stirring once or twice. The chicken should be browned on both sides but still have a slight pink tint in the center – it will finish cooking later, and this prevents it from getting tough. Transfer to a plate.
Step 4: Add the remaining tablespoon of oil to the same skillet. Toss in ginger and garlic, stirring constantly for about 10 seconds until you smell that amazing aroma. Add the onion and peppers. Stir and cook for 30-45 seconds until they just begin to soften but stay crisp.
Step 5: Give your sauce mixture one final stir to redistribute the cornstarch, then pour it into the skillet. Stir immediately – the sauce will thicken in about 10-15 seconds and should coat the back of your spoon. Add the chicken back in and toss everything together quickly, about 15-20 seconds. Turn off the heat and transfer immediately to a serving platter. Leaving it in the hot pan will overcook the vegetables.
Best Side Dishes for Black Pepper Chicken
This sauce-heavy dish pairs beautifully with sides that can soak up all those flavors.
Steamed Jasmine Rice: The subtle floral notes and fluffy texture make jasmine rice perfect for catching every drop of that peppery sauce. It’s my default pairing that never disappoints.
Sticky Chicken Bowls: If you love saucy chicken dishes served over rice, this is another weeknight winner worth trying alongside your black pepper chicken rotation.
Brown Rice: For extra fiber and nutrients, brown rice adds a pleasant nutty flavor that complements the savory sauce without competing with it.
Chicken Lo Mein: Swap rice for noodles and you’ve got an entirely different meal experience. The noodles work wonderfully with this sauce.
Cauliflower Rice: Watching carbs? Cauliflower rice keeps things light while still giving you that satisfying base for the sauce.
Steamed Broccoli: Adding bright green broccoli brings freshness and extra vegetables to round out the meal. Similar to our Chinese Beef and Broccoli, it’s all about that balance.
Chicken with Mixed Vegetable Stir Fry: Double down on the stir-fry theme with additional mixed vegetables for a complete Asian-inspired feast.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. I actually think this tastes even better the next day after the flavors have had time to blend. The sauce thickens up in the fridge, so it reheats beautifully. For longer storage, freeze portions in airtight containers for up to 2 months.
When reheating, I prefer using a skillet over medium heat with a tablespoon or two of water to loosen the sauce. This keeps the vegetables from turning mushy and brings back that fresh-cooked texture. If you’re in a hurry, microwave in 30-second bursts, stirring between each interval until heated through.
This dish is incredibly versatile for different occasions. Serve it family-style in a large serving bowl for casual weeknight dinners, or portion it over individual rice bowls for a more polished presentation when friends come over. It works equally well for meal prep – just store the chicken separate from rice and combine when ready to eat. Leftovers also make fantastic fried rice the next day.
Frequently Asked Questions
Can I make this dish with less heat?
Yes. Cut the black pepper down to 1 teaspoon for a milder version. You’ll still get good flavor without as much spice.
What’s the trick to keeping chicken tender in stir-fry?
The cornstarch marinade and quick cooking time are key. Never overcook the chicken in the first sear – pulling it while slightly underdone prevents it from turning rubbery.
Can I prep this ahead of time?
You can marinate the chicken and prep all vegetables up to 24 hours ahead. Mix the sauce ingredients day-of though, as the cornstarch can settle and get clumpy if it sits too long.
Black Pepper Chicken
Ingredients
Equipment
Method
- 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.
- Combine all sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt) in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat (375-400°F) until shimmering. Add the chicken and immediately spread it into a single layer using a spatula. Sear undisturbed for 1 minute until the bottom is lightly browned. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but chicken is still slightly pink in the center. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic and stir constantly for about 10 seconds until fragrant. Add the white onion and peppers. Stir and cook for 30-45 seconds until vegetables just begin to soften.
- Stir the sauce mixture until the cornstarch is completely dissolved, then pour it into the skillet. Stir immediately with a spatula and cook for 10-15 seconds until the sauce thickens enough to coat the back of a spoon. Add back the cooked chicken and quickly toss for 15-20 seconds to coat everything with the sauce. Turn off heat and immediately transfer everything to a serving platter to prevent overcooking.
- Serve hot over steamed rice or as desired.
Notes
