This Black Pepper Chicken recipe is the ultimate weeknight stir-fry—fast, flavorful, and full of vibrant textures. With tender slices of chicken, colorful bell peppers, and a bold, savory sauce packed with black pepper punch, it’s better than takeout. You’ll love how easy it is to whip up and how satisfying it tastes.
What You Need to Make This Recipe
Ingredients
For the Chicken & Marinade
- 1 lb chicken breasts or thighs (cut into ¼” thick slices, against the grain)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
For the Sauce
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
For the Stir Fry
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers (mixed colors), chopped
Equipment
- Large non-stick or carbon steel skillet
- Mixing bowls
- Spatula
How to Make Black Pepper Chicken Recipe
Step 1 – Marinate the Chicken
Combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix until evenly coated. Let it marinate for 10–15 minutes.
Step 2 – Prepare the Sauce
In a separate bowl, mix all the sauce ingredients until the cornstarch dissolves completely. Set aside.
Step 3 – Cook the Chicken
Heat 1 tbsp oil in your skillet over medium-high heat. Add the marinated chicken in a single layer. Let it sear undisturbed for about 1 minute until the bottom is lightly browned, then flip and cook for another 30 seconds. The chicken should still be slightly pink inside. Remove it from the skillet and set aside.
Step 4 – Sauté Aromatics & Veggies
Add the remaining oil to the skillet, then stir in ginger and garlic until fragrant. Toss in onions and bell peppers and stir-fry for 20 seconds.
Step 5 – Finish the Stir-Fry
Give the sauce a quick stir and pour it into the skillet. Cook until it thickens and coats the vegetables, about 30 seconds. Return the chicken to the skillet and stir everything together for a few more seconds to heat through.
Step 6 – Serve
Serve hot with steamed white or brown rice for a balanced and delicious meal.
Pro Tips For Making This Recipe
- Cut evenly: Slice chicken uniformly for even cooking.
- Marinate for tenderness: Cornstarch and soy in the marinade keep the chicken juicy.
- Don’t rush the sear: Let the chicken brown before flipping for better texture.
- Move fast: Stir-fry is quick—have everything prepped before you start.
- Avoid overcooking: Pull chicken early and add it back later to keep it moist.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and just as delicious in this recipe.
2. Is this recipe gluten-free?
Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to make it gluten-free.
3. Can I add more veggies?
Absolutely! Snow peas, mushrooms, or broccoli would be great additions.
4. How spicy is this?
It has a nice peppery kick, but it’s not overly spicy. You can adjust the pepper to your taste.
5. How should I store leftovers?
Store in an airtight container in the fridge for 3–4 days or freeze for up to a month. Reheat in a skillet for best results.