Black Pepper Chicken Bowl

This hearty black pepper chicken has become my quick weeknight solution when we're craving takeout flavors without the wait or expense. The tender chicken pieces bathed in that rich, peppery sauce alongside crisp vegetables create the perfect balance of flavors and textures in every bite.

I first created this dish when we were snowed in last winter and couldn't get delivery from our favorite Chinese restaurant. My family was so impressed they now request this version instead of takeout every time!

Ingredients

• Chicken breasts or thighs: cut into thin slices for quick cooking and maximum tenderness
• Light soy sauce: provides the foundational savory flavor without overwhelming the dish
• Shaoxing wine: adds that authentic Chinese restaurant depth you can't achieve without it
• Cornstarch: creates the perfect texture for both the marinade and the silky sauce
• Dark soy sauce: brings beautiful color and rich umami notes
• Coarsely ground black pepper: is the star giving distinctive flavor and slight heat
• Bell peppers: add sweet crunch and vibrant color to balance the savory elements
• White onion: provides aromatic sweetness that mellows beautifully when cooked

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken slices with light soy sauce, Shaoxing wine, and cornstarch, gently mixing until each piece is evenly coated. This brief 10 to 15 minute marinade is crucial for tenderizing the meat and building the first layer of flavor. The cornstarch creates a protective coating that helps the chicken stay juicy when seared at high heat.

Prepare the Sauce:

Mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a bowl until thoroughly combined. The cornstarch needs to be fully dissolved to prevent lumps later. This sauce will thicken quickly when heated, so having it completely ready before cooking is essential.

Sear the Chicken:

Heat oil in a large skillet until it shimmers, then add chicken in a single layer. Allow it to sear undisturbed for about a minute until golden brown before flipping. The goal is to get color on the outside while keeping the inside slightly underdone since it will finish cooking later in the sauce. Remove the chicken when it's just shy of fully cooked.

Cook the Aromatics and Vegetables:

Add fresh oil to the same pan, then quickly stir-fry ginger and garlic just until fragrant about 10 seconds. Add onions and bell peppers, cooking briefly to maintain their crunch. The vegetables should stay vibrant and slightly crisp, not soft or soggy.

Create the Sauce and Combine:

Give your sauce mixture a final stir then pour into the hot pan with vegetables. It will begin thickening immediately so work quickly, stirring constantly until it coats the back of your spoon. Return the chicken to the pan and toss everything together just until coated and chicken is fully cooked through.

Save This

The coarsely ground black pepper is truly what makes this dish special. I once tried making it with finely ground pepper and the entire flavor profile changed. The coarse grind gives you these wonderful little bursts of peppery heat throughout the dish that remind me of the best Chinese restaurant versions I've ever had.

Getting the Right Texture

The biggest challenge with stir-fries is achieving that perfect restaurant texture where the meat is tender and the sauce is silky. The cornstarch in both the marinade and sauce is absolutely crucial. The marinade creates a protective coating on the chicken called velveting which keeps it juicy even when cooked quickly at high heat. Meanwhile, the cornstarch in the sauce helps it thicken to that perfect consistency that clings to every piece without becoming gloppy.

Serving Suggestions

While this black pepper chicken is delicious served simply over steamed white rice, it also pairs beautifully with noodles or even wrapped in lettuce cups for a lower carb option. For a complete Chinese restaurant experience at home, serve alongside steamed broccoli or bok choy and perhaps some hot and sour soup as a starter. The contrast between the bold pepper flavor of the chicken and the simple vegetables creates a perfectly balanced meal.

Ingredient Substitutions

If you cannot find Shaoxing wine, dry sherry makes an excellent substitute that maintains the authentic flavor profile. For those avoiding alcohol entirely, you can use additional chicken broth with a splash of rice vinegar to achieve a similar depth. When it comes to the peppers, any color bell pepper works wonderfully, though the sweetness of red and yellow peppers balances the black pepper heat nicely. For those who enjoy extra spice, adding a sliced jalapeño or serrano pepper along with the bell peppers creates a delightful heat variation.

Common Queries

→ What kind of chicken should I use?

Boneless chicken breasts or thighs work well, sliced against the grain for tenderness.

→ Can I adjust the spice level?

Yes, increase or decrease the amount of black pepper to suit your preference for heat.

→ What vegetables can I add?

Along with bell peppers and onion, try adding carrots, snap peas, or mushrooms for variety.

→ How can I make it gluten-free?

Substitute soy sauce with tamari and replace Shaoxing wine with dry sherry for a gluten-free version.

→ What is the best way to serve?

Serve the dish hot, ideally over steamed rice or with noodles for a filling meal.

→ Can I make this ahead of time?

The dish is best enjoyed fresh, but leftovers can be refrigerated and reheated for up to two days.