Black Pepper Chicken

A quick and flavorful stir-fry, this black pepper chicken brings together tender, juicy chicken, crisp bell peppers, and onions in a bold, savory sauce with just the right kick of black pepper. It comes together faster than takeout and is easy to adapt to gluten-free.

Why You’ll Love This Recipe

I love how simple yet satisfying this dish is. The chicken stays tender and juicy, the vegetables add freshness and crunch, and the black pepper sauce ties everything together with rich, deep flavor. I like that I can make it in under 30 minutes, which makes it a perfect weeknight dinner. It also pairs beautifully with steamed rice, fried rice, or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breasts or thighs, sliced into thin strips

• 1 tablespoon light soy sauce (or tamari for gluten-free)

• 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)

• 1 tablespoon cornstarch

• 1/2 cup chicken broth

• 2 tablespoons light soy sauce (or tamari)

• 2 tablespoons Shaoxing wine (or dry sherry)

• 2 teaspoons dark soy sauce (or tamari)

• 1 tablespoon cornstarch

• 1 1/2 tablespoons sugar

• 2 teaspoons coarsely ground black pepper

• 1/8 teaspoon salt

• 2 tablespoons peanut oil (or vegetable oil)

• 1 tablespoon minced ginger

• 2 cloves garlic, minced

• 1/2 white onion, chopped

• 2 bell peppers, chopped (any color)

Directions

1. Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch for 10–15 minutes.

2. Mix all sauce ingredients in a small bowl until smooth.

3. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken, spread it out, and sear for 1 minute. Flip, cook another minute, then stir until browned but not fully cooked. Remove and set aside.

4. Add the remaining oil, followed by ginger and garlic. Stir quickly, then add onion and bell peppers. Cook for 20 seconds.

5. Stir the sauce to dissolve the cornstarch, then pour into the skillet. Cook until thickened.

6. Return the chicken, stir to coat evenly, and remove from heat. Serve hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 15 minutes to cook, so dinner is ready in about 25 minutes.

Variations

I like swapping the bell peppers for broccoli, snap peas, or zucchini depending on what I have at home. For more heat, I sometimes add sliced chili peppers or a spoonful of chili paste. If I want a richer taste, I add mushrooms or baby corn to the stir-fry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet over medium heat with a splash of water to keep the sauce from drying out. The microwave works too, but I find reheating on the stove gives the best texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs because they stay extra juicy and flavorful.

What can I serve with black pepper chicken?

I like serving it with jasmine rice, fried rice, or noodles. It also works well with quinoa or cauliflower rice for a lighter option.

Can I make this ahead of time?

I usually prep the chicken and sauce ahead, then cook everything just before serving. The dish tastes best fresh, but the prep work can save a lot of time.

How do I make it spicier?

I sometimes add fresh chilies, crushed red pepper flakes, or even a spoonful of chili garlic sauce to give it more heat.

Is this dish gluten-free?

Yes, it can be. I replace soy sauce with tamari and use dry sherry instead of Shaoxing wine to keep it gluten-free.

Conclusion

This black pepper chicken is one of my favorite go-to stir-fries. I love how fast it comes together, how versatile it is with different vegetables, and how the bold pepper sauce makes every bite satisfying. It’s a great way to enjoy takeout-style flavor at home, fresh from my own skillet.

Black Pepper Chicken

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This bold and savory Black Pepper Chicken is a quick and easy stir-fry recipe featuring tender chicken strips in a rich, peppery sauce. Made in under 30 minutes with pantry staples, it’s perfect for weeknight dinners. Easily customizable and gluten-free friendly, this better-than-takeout dish is packed with flavor and just the right amount of heat.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Stir-Fry
• Cuisine: Chinese-American
• Diet: Gluten Free

Ingredients

• 1 lb chicken breasts or thighs, sliced into thin strips
• 1 tbsp light soy sauce (or tamari for gluten-free)
• 1 tbsp Shaoxing wine (or dry sherry for gluten-free)
• 1 tbsp cornstarch
• For the sauce:
  • 1/2 cup chicken broth
  • 2 tbsp light soy sauce (or tamari)
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tsp dark soy sauce (or tamari)
  • 1 tbsp cornstarch
• 1 1/2 tbsp sugar
• • 2 tsp coarsely ground black pepper
  • 1/8 tsp salt
• 2 tbsp peanut oil (or vegetable oil)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (any color)

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Instructions

1. Marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 10–15 minutes.
2. Mix sauce ingredients in a small bowl until smooth.
3. Cook chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken in a single layer, sear for 1 minute per side, then stir-fry until browned but not fully cooked. Remove and set aside.
4. Sauté aromatics: Add remaining oil, then ginger and garlic. Stir quickly.
5. Add vegetables: Add onion and bell peppers. Stir-fry for 20 seconds.
6. Add sauce: Stir the sauce to dissolve cornstarch, then pour it into the skillet. Cook until thickened.
7. Finish: Return the chicken to the skillet, stir to coat, and cook until everything is hot and fully cooked through.
8. Serve hot over rice or noodles.

Notes

• Swap bell peppers with broccoli, snap peas, or zucchini.
• Add fresh chili or chili paste for extra heat.
• Mushrooms or baby corn make great additions for a richer flavor.
• Store leftovers for up to 3 days; reheat in skillet with splash of water for best results.
• Prep chicken and sauce in advance for quicker cooking.
• Use tamari and dry sherry to make it gluten-free.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 5g
• Sodium: 720mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 70mg