Black pepper chicken recipe wasn’t just another stir fry I discovered one night it was the dish that brought my kitchen to life again after moving cross-country with only two pans, one worn spatula, and a suitcase of spices. I remember the first time I made it, my tiny kitchen still smelled of cardboard and new paint, but this dish brought warmth, flavor, and a feeling of home to my bare countertop.
I’ve always believed cooking is how we carry comfort with us. Black pepper chicken Recipe became my go-to: fast, flavorful, and flexible. It’s everything I stand for easy recipes, fresh ingredients, and big payoff. Whether you’re cooking for one or four, this is the dish that makes it feel like everything’s going to be okay.
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Black Pepper Chicken Recipe
- Total Time: 25minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 1 lb chicken breasts or thighs, sliced
— Marinade —
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
— Sauce —
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1.5 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
— Stir Fry —
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, mixed colors, chopped
Instructions
- Marinate chicken in soy sauce, wine, and cornstarch for 10–15 mins.
- Mix sauce ingredients in a bowl and stir until smooth.
- Heat oil, sear chicken 1–2 mins, remove from pan.
- Add oil, sauté garlic and ginger, then onions and bell peppers for 20 secs.
- Stir sauce and pour in. Cook until thickened.
- Return chicken, stir to coat, and remove from heat.
- Serve hot over rice or noodles.
Notes
- To make it gluten-free, use tamari and dry sherry.
- Store leftovers in fridge for up to 4 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 269kcal
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg
Table of Contents
Why Black Pepper Chicken Deserves a Spot on Your Dinner Menu
Black pepper chicken Recipe is more than just a quick weeknight fix it’s a punchy, peppery, soul-satisfying classic that wins on every front: flavor, nutrition, and speed. This recipe proves you don’t need takeout to eat well, even when life is busy.
Bold, Balanced Flavors with Everyday Ingredients
This recipe makes the most of pantry staples soy sauce, cornstarch, broth and turns them into a sauce that coats every bite in rich, savory goodness. The coarsely ground black pepper shines here, offering warmth without overwhelming heat, while the crisp bell peppers add color and freshness.
Healthy and Homemade: The Better Takeout
Takeout shortcuts often trade health for convenience. But with this black pepper chicken Recipe, you’re skipping the excess oil and sodium. It’s lean, loaded with veggies, and customizable to your dietary needs. Use tamari instead of soy sauce for a gluten-free version, or go with chicken thighs for a richer taste.
Prep Smart: Mise en Place Is Key
Once the wok is hot, things move quickly so organization matters. I always line up my minced garlic, sliced peppers, sauce, and marinated chicken right on the counter. Grouping ingredients not only speeds up cooking but makes clean-up easier too.
This kind of recipe is exactly what helped me build confidence in the kitchen. Stir fry might seem intimidating, but once you learn the rhythm, it becomes second nature like a dance with your skillet.
Secrets to Juicy, Tender Chicken Every Time
The magic behind a black pepper chicken recipe that tastes like true restaurant-style stir fry comes down to just a few essential techniques. You don’t need fancy tools or hours in the kitchen just a sharp knife, the right cuts, and a smart approach to timing.
Cut Against the Grain for Texture
Start with chicken breasts or thighs, whichever you prefer. The secret is in how you slice them. Always cut the meat against the grain this breaks up the muscle fibers, making each bite more tender. Aim for pieces about ¼ inch thick so they cook evenly and quickly.
Marinate for Flavor and Softness
Next, marinate the chicken. This is a non-negotiable step if you want that signature silky, juicy bite. In this black pepper chicken recipe, a quick mix of soy sauce, Shaoxing wine (or dry sherry), and cornstarch does the trick. The cornstarch helps lock in moisture and creates a velvety surface that sears beautifully. Just 10 to 15 minutes of marinating transforms the texture entirely.
Sear Then Remove – The Stir Fry Rhythm
Once your skillet is hot and oiled, add the chicken but don’t stir just yet. Let it sear undisturbed for about 30 seconds to form a golden crust. This not only locks in flavor but also prevents the meat from sticking due to the cornstarch.
Then and this might surprise some people remove the chicken from the pan before adding your veggies. It’s a technique many Chinese restaurants use, and for good reason. If you cook everything together from start to finish, the chicken will overcook while the sauce simmers and the veggies soften. By taking it out early and returning it later, you hit perfect doneness right when the sauce thickens.
Get to Know Stir Fry Timing
Unlike baking or braising, stir frying is all about quick instincts. Once the pan is hot, it’s go time. You’ll add ingredients in rapid succession aromatics, veggies, sauce, then chicken so prep is everything. This fast pace might seem daunting, but once you try it a few times, you’ll get the rhythm. That’s why I always recommend reading the entire recipe through before turning on the burner.
These steps are the reason this black pepper chicken recipe consistently delivers. It’s not just about flavor; it’s about achieving that tender bite and crisp-tender veggies that balance the dish perfectly.
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How to Make Black Pepper Chicken Recipe Like a Pro
Once you’ve prepped your ingredients and mastered the rhythm of stir frying, the rest of the process is surprisingly quick. This black pepper chicken recipe comes together in just minutes yes, really.
Quick Steps for Maximum Impact
Start by heating oil in a large skillet. Add the marinated chicken and immediately spread it out so each piece touches the pan. Let it sit, undisturbed, for about a minute. Flip it once the underside is lightly browned, then cook another 30 seconds. Don’t worry if the inside’s still slightly pink it’ll finish cooking later.
Remove the chicken and add more oil to the pan. Toss in your minced garlic and ginger and stir just until fragrant. This moment smells amazing like the beginning of every great takeout dish.
Next, throw in the bell peppers and onions. Stir fry them quickly to keep their crunch and vibrant color. Once slightly tender, it’s time for the sauce.
Flavor Tips: What Makes the Sauce Sing
Before pouring the sauce into the skillet, give it a quick stir the cornstarch tends to settle. As soon as it hits the pan, it will begin to thicken and gloss up. This sauce is what defines the black pepper chicken recipe: warm from the cracked pepper, rich from the soy trio, and slightly sweet to balance the bite.
In just a few seconds, the sauce should coat the back of a spoon. That’s your cue to bring the chicken back in. Stir everything together until it’s glossy and evenly coated. Turn off the heat and transfer to a serving plate immediately to prevent overcooking in the residual heat.
Make It Your Own
That’s the beauty of this dish. Want to make it spicy? Add chili flakes. Craving something crunchier? Toss in snow peas or water chestnuts. If you’re low on chicken, tofu works beautifully here too. Once you’ve got the sauce down, the black pepper chicken recipe becomes a blueprint for endless variation.
Storage and Serving
Serve hot over steamed white rice, nutty brown rice, or even cauliflower rice for a low-carb option. I’ve paired this dish with crispy bang bang chicken bowls before for a fun mix-and-match dinner, and even my garlic parmesan chicken bites make a nice contrast if you’re cooking for a crowd.
Leftovers? Store in an airtight container in the fridge for 3–4 days or freeze for up to two months. Reheat gently in a skillet to maintain that tender chicken texture.
Conclusion
This black pepper chicken recipe brings together the speed of stir fry with the deep, satisfying flavor of a well-seasoned sauce. It’s simple enough for a weeknight yet special enough to serve guests and it’s always better than takeout.
Over the years, this dish has become more than just a recipe in my kitchen. It’s a reminder that great meals don’t need to be complicated. All you need is a few fresh ingredients, a little prep, and the willingness to try. Whether you’re starting your cooking journey or simply looking for a new favorite, this one’s worth keeping in the rotation.
Looking for more weeknight wins? Pair this dish with garlic parmesan chicken bites or spice things up with a crispy bang bang chicken bowl.
FAQ: About Black Pepper Chicken Recipe
How is black pepper chicken Recipe made?
A classic black pepper chicken recipe starts by marinating sliced chicken in soy sauce, wine, and cornstarch. It’s then seared until golden, removed from the pan, and followed by stir-fried garlic, ginger, onions, and bell peppers. A bold peppery sauce is added and thickened before returning the chicken to finish cooking.
Where did pepper chicken come from?
Black pepper chicken has roots in Cantonese-style Chinese cooking and has become a popular feature in Chinese-American cuisine. It’s known for combining stir-fry techniques with a bold black pepper-forward sauce a perfect East-meets-West comfort food.
How to reduce black pepper taste in chicken?
To reduce the black pepper flavor, simply cut back the amount used to 1 teaspoon or less. You can also balance it with a touch more sugar or broth. If the pepper is still overpowering, adding a splash of lemon juice or coconut milk can help mellow it out.
What is black pepper sauce made of?
In this black pepper chicken recipe, the sauce combines chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, and coarsely ground black pepper. The sauce is thickened during cooking and coats the ingredients in bold, savory flavor.