Savory Black Pepper Chicken

This wonderfully peppery chicken stir-fry has become my go-to weeknight dinner when I'm craving bold flavors without the hassle. The tender chicken pieces coated in a rich, savory black pepper sauce create a dish that rivals any restaurant version but comes together in just 25 minutes in your own kitchen.

I first made this black pepper chicken when I was looking for ways to recreate my favorite Chinese takeout dishes at home. After perfecting this recipe, my family now requests it weekly, especially on busy evenings when we need something delicious and satisfying without much fuss.

Ingredients

• Chicken: breasts or thighs, sliced thin against the grain for maximum tenderness and quick cooking
• Light soy sauce: provides the foundation of umami flavor in both marinade and sauce
• Shaoxing wine: adds depth and complexity, use dry sherry as an excellent substitute
• Cornstarch: creates a velvety texture for both the chicken and sauce
• Chicken broth: forms the liquid base for our flavorful sauce
• Dark soy sauce: adds rich color and deeper flavor to the finished dish
• Sugar: balances the savory elements with just the right touch of sweetness
• Coarsely ground black pepper: is the star ingredient, giving this dish its signature bold flavor
• White onion and bell peppers: add freshness, crunch, and natural sweetness
• Ginger and garlic: form the aromatic base that makes this dish irresistible

Step-by-Step Instructions

Marinate the Chicken:

Combine sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix by hand until each piece is evenly coated with a thin layer of marinade. Allow to rest for 10 to 15 minutes while you prepare the other ingredients. This quick marinade both seasons the meat and protects it during the high heat cooking.

Prepare the Sauce:

Combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain. Setting this mixture aside allows the flavors to begin melding and ensures your sauce will come together quickly when needed.

Sear the Chicken:

Heat oil in a large skillet over medium high heat until it shimmers. Add the marinated chicken, spreading it into a single layer immediately with minimal overlap. Let it sear undisturbed for about 1 minute until the bottom develops a light golden brown color. Flip and continue cooking for another 30 seconds to 1 minute, stirring occasionally. The chicken should be browned on the outside but still slightly pink inside. Transfer to a clean plate.

Cook the Vegetables:

Add the remaining oil to the same skillet. Quickly add ginger and garlic, stirring constantly for about 10 seconds until fragrant but not browned. Add the white onion and bell peppers, stirring vigorously for about 20 seconds. The vegetables should remain crisp and vibrant, maintaining their texture in the finished dish.

Combine and Finish:

Give your prepared sauce a final stir to redistribute any settled cornstarch, then pour it into the hot skillet with the vegetables. Stir immediately as the sauce will begin to thicken very quickly, usually within seconds. Once the sauce coats the back of a spoon, add the reserved chicken back to the skillet. Stir everything together quickly for just a few seconds, ensuring all ingredients are evenly coated with the glossy sauce. Remove from heat immediately and transfer to a serving plate to prevent overcooking.

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Black pepper is truly the star of this dish. I discovered that using freshly ground coarse black pepper makes an enormous difference in the final flavor compared to pre ground varieties. My family now jokes that they can tell when I take a shortcut with the pepper just by the first bite.

Storage and Leftovers

This black pepper chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making leftovers sometimes even more delicious than the freshly made dish. Reheat gently in a skillet with a splash of water or chicken broth to restore the saucy consistency without overcooking the chicken.

Vegetable Variations

While bell peppers and onions create the classic version of this dish feel free to customize with whatever vegetables you have on hand. Snow peas, asparagus, broccoli florets, or thinly sliced carrots all work wonderfully. Just adjust cooking times accordingly for each vegetable; some may need a little more time while others require less to maintain their crisp texture. The versatility of this recipe makes it perfect for using up produce in your refrigerator.

Serving Suggestions

Serve this flavorful chicken over steamed white rice to soak up all the delicious sauce. For a lower carb option, cauliflower rice works beautifully, or serve alongside steamed vegetables for a complete meal. If you want to elevate your presentation, garnish with sliced green onions or cilantro for a pop of color and fresh flavor. This dish pairs wonderfully with a simple cucumber salad dressed with rice vinegar for a refreshing contrast.

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Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this dish and often produce even juicier results. Slice them the same way as directed for chicken breasts, cutting against the grain into thin strips.

→ How spicy is this black pepper chicken?

The dish has a moderate kick from the coarsely ground black pepper, but it's not overly spicy. You can adjust the amount of black pepper based on your preference—use less for a milder flavor or more for extra heat.

→ What can I substitute for Shaoxing wine?

Dry sherry is the best substitute for Shaoxing wine. If you need a non-alcoholic option, you can use chicken broth with a splash of rice vinegar, though the flavor profile will be slightly different.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the components ahead of time. Slice the chicken and vegetables, and mix the sauce separately. Store in the refrigerator, then stir-fry everything just before serving for the best texture and flavor.

→ What's the difference between light and dark soy sauce?

Light soy sauce is thinner and saltier, providing flavor, while dark soy sauce is thicker, less salty, and adds color and a touch of sweetness. If you only have regular soy sauce, that works fine as a substitute for both.

→ What vegetables can I add or substitute?

This dish is versatile—try adding broccoli, snap peas, mushrooms, or carrots. Just ensure vegetables with longer cooking times are cut smaller or added earlier in the cooking process.