Savory Black Pepper Chicken

This black pepper chicken recipe delivers restaurant-quality Chinese stir-fry with minimal effort. The secret lies in the perfect balance of a savory sauce, tender chicken, and crisp vegetables that create a symphony of flavors that dance in your mouth.

I first made this dish when I was craving Chinese takeout but didn't want to leave the house during a rainstorm. My family was so impressed they now request it weekly instead of ordering delivery. The aroma of ginger, garlic and black pepper filling the kitchen always brings everyone to the table.

Ingredients

• Chicken breast or thighs: Cut into thin slices against the grain ensures tender meat that cooks quickly and evenly
• Light soy sauce: Provides the foundational savory flavor without overwhelming the dish
• Shaoxing wine: Adds complexity and depth that elevates this from basic to authentic
• Cornstarch: Creates the perfect texture for both marinading the chicken and thickening the sauce
• Coarsely ground black pepper: The star ingredient giving this dish its signature warm heat
• Bell peppers: Add sweetness, crunch and vibrant color to balance the savory elements
• White onion: Provides aromatic sweetness that mellows as it cooks
• Fresh ginger and garlic: Form the aromatic base essential for authentic Chinese flavor
• Dark soy sauce: Contributes rich color and deeper flavor notes
• Chicken broth: Dilutes the intense flavors while adding umami

Step-by-Step Instructions

Marinate the Chicken:

Combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix gently by hand until every piece is evenly coated with a thin layer of marinade. Let this sit for 10 to 15 minutes while you prepare other ingredients. This brief marinade tenderizes the meat and creates a protective coating that will keep the chicken juicy during the high-heat cooking.

Prepare the Sauce:

Combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt in a small bowl. Stir thoroughly until all ingredients are fully incorporated and the cornstarch has completely dissolved. Having this sauce ready to go is crucial for the quick cooking process ahead.

Sear the Chicken:

Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken, immediately spreading it into a single layer with minimal overlap. Let it sear undisturbed for about 1 minute until the bottom develops a light brown color. Flip each piece and cook for another 30 seconds to 1 minute, stirring occasionally. The chicken should be browned on both sides but still slightly pink inside. Transfer to a plate to prevent overcooking.

Cook the Vegetables:

Add the remaining tablespoon of oil to the same skillet. Add minced ginger and garlic, stirring quickly for about 10 seconds until their aroma blooms but before they brown. Add the chopped white onion and bell peppers, stir-frying for just 20 seconds. The vegetables should remain crisp with a slight tenderness.

Create the Final Dish:

Give your sauce mixture one final stir to reincorporate any settled cornstarch, then pour it into the hot skillet with the vegetables. Stir immediately and continuously as the sauce will begin thickening within seconds. Once the sauce coats the back of a spoon, add the chicken back to the pan. Quickly toss everything together for a few seconds until the chicken is coated with the glossy sauce. Immediately remove from heat and transfer to a serving plate to stop the cooking process.

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My favorite part of this recipe is the beautiful contrast between the peppery sauce and the sweet bell peppers. I discovered this combination years ago when experimenting with different vegetables, and it has remained my go-to version ever since. The black pepper provides such a warming complexity that elevates this from a simple stir-fry to something truly special.

Sauce Secrets

The sauce is the soul of this dish. The balance between light soy sauce for saltiness, dark soy sauce for color and depth, and Shaoxing wine for complexity creates the perfect foundation. The coarsely ground black pepper should be freshly ground for the most vibrant flavor. If you prefer more heat, increase the black pepper to 1 tablespoon, but add it gradually according to your taste.

Perfect Pairings

This black pepper chicken serves beautifully over steamed white rice which soaks up the rich sauce. For a lower-carb option, serve it with cauliflower rice or alongside simple steamed vegetables. To complete your homemade Chinese feast, pair it with simple sides like cucumber salad, steamed dumplings, or hot and sour soup. The dish also works wonderfully packed for lunch the next day.

Ingredient Substitutions

If you cannot find Shaoxing wine, dry sherry makes an excellent substitute with a similar flavor profile. For a non-alcoholic version, use additional chicken broth with a splash of rice vinegar. While the recipe calls for bell peppers, feel free to incorporate seasonal vegetables like snow peas, broccoli, or asparagus. Just remember to adjust cooking times according to the vegetable's density. Chicken thighs can replace breast meat for a slightly richer flavor and more forgiving cooking time.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight, making this dish excellent for meal prep. To reheat, gently warm in a skillet over medium-low heat with a tablespoon of water to refresh the sauce. Avoid microwave reheating if possible as it can make the chicken rubbery and overcook the vegetables.

Common Queries

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and add a slightly richer flavor compared to chicken breasts.

→ How do I make this dish gluten-free?

Simply substitute tamari for soy sauce and dry sherry for Shaoxing wine to make this dish gluten-free.

→ What kind of vegetables can I use?

Bell peppers and onions are ideal, but you can also add broccoli, snap peas, or carrots for variety.

→ Can I make this dish spicy?

To add heat, include sliced chili peppers or a pinch of chili flakes when stir-frying the vegetables.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.

→ What can I serve alongside this dish?

This dish pairs beautifully with steamed rice, fried rice, or even noodles for a complete meal.