If you're craving a flavorful dish that's quick to prepare and packs a punch, this Black Pepper Chicken recipe is exactly what you need. Perfectly seasoned chicken combined with colorful bell peppers and a savory black pepper sauce creates a meal that’s both satisfying and full of bold flavors. Whether you're cooking for your family or impressing guests, this dish is sure to become a favorite in your culinary repertoire. Keep reading to discover how to make this dish, what ingredients you'll need, and some helpful tips to perfect it!

What is Black Pepper Chicken?
Black Pepper Chicken is a popular dish in many Asian cuisines, known for its rich and savory flavor profile. The dish typically features bite-sized pieces of chicken that are marinated, stir-fried, and then coated in a delicious black pepper sauce. The sauce is made with a combination of soy sauce, Shaoxing wine, chicken broth, and of course, freshly ground black pepper, which gives the dish its signature spice and depth. Bell peppers and onions are often added to the stir-fry, providing a crunchy texture and a burst of color, making this dish as visually appealing as it is tasty.
Ingredients List for Black Pepper Chicken
For the Chicken Marinade:
- 1 lb (450 g) chicken breasts (or thighs): The star of the dish. Sliced against the grain into ¼” (5-mm) thick pieces for tender and juicy bites.
- 1 tablespoon light soy sauce: Adds a subtle umami flavor and helps to tenderize the chicken.
- 1 tablespoon Shaoxing wine (or dry sherry): This Chinese cooking wine enhances the flavor of the chicken.
- 1 tablespoon cornstarch: Coats the chicken, helping it to brown nicely and stay tender during cooking.
For the Sauce:
- ½ cup chicken broth: Forms the base of the sauce, adding a rich, savory flavor.
- 2 tablespoons light soy sauce: Provides a balanced salty and umami flavor.
- 2 tablespoons Shaoxing wine (or dry sherry): Adds depth to the sauce.
- 2 teaspoons dark soy sauce: Gives the sauce a deeper color and a more intense flavor.
- 1 tablespoon cornstarch: Helps thicken the sauce, giving it a silky texture.
- 1 ½ tablespoons sugar: Balances the savory and spicy elements with a hint of sweetness.
- 2 teaspoons coarsely ground black pepper: The star ingredient, delivering a bold and spicy kick.
- ⅛ teaspoon salt: Enhances all the flavors in the sauce.
For the Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil): Provides a high smoke point, perfect for stir-frying.
- 1 tablespoon minced ginger: Adds a fresh, zesty flavor to the dish.
- 2 cloves garlic, minced: Infuses the dish with a robust, aromatic quality.
- ½ white onion, chopped: Adds sweetness and a slight crunch to the stir-fry.
- 2 bell peppers, chopped (mixed colors): Not only do they add vibrant color, but they also contribute a sweet and slightly fruity flavor.
Substitutions and Variations
While this Black Pepper Chicken recipe is delicious as is, there are several substitutions and variations you can try to suit your taste preferences or dietary needs.
- Chicken Substitute: If you prefer a vegetarian option, you can substitute the chicken with tofu or a plant-based chicken alternative. For seafood lovers, shrimp is an excellent choice.
- Soy Sauce: For those on a low-sodium diet, you can use low-sodium soy sauce or tamari, which is also gluten-free.
- Shaoxing Wine: If you don’t have Shaoxing wine, dry sherry or mirin (a sweet Japanese rice wine) can be used. For an alcohol-free option, simply increase the amount of chicken broth and add a splash of rice vinegar for acidity.
- Peanut Oil: Vegetable oil, canola oil, or even sesame oil can be used as alternatives. Sesame oil, in particular, adds a wonderful nutty flavor.
- Bell Peppers: If you prefer a spicier dish, you can add some sliced chili peppers or use only green bell peppers for a more bitter flavor profile.
- Additional Vegetables: Feel free to incorporate other vegetables like snap peas, carrots, or mushrooms to add more texture and variety.
Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken
Start by slicing the chicken breasts (or thighs) against the grain into ¼-inch thick pieces. This helps the chicken stay tender and absorb the marinade better. In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Mix well to ensure that each piece of chicken is evenly coated. Let the chicken marinate for at least 15 minutes while you prepare the rest of the ingredients.
Step 2: Prepare the Sauce
In a small bowl, mix together the sauce ingredients: ½ cup of chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 2 teaspoons of dark soy sauce, 1 tablespoon of cornstarch, 1 ½ tablespoons of sugar, 2 teaspoons of coarsely ground black pepper, and ⅛ teaspoon of salt. Whisk until the cornstarch and sugar are fully dissolved. Set the sauce aside.
Step 3: Stir-Fry the Aromatics
Heat 2 tablespoons of peanut oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the minced ginger and garlic. Stir-fry for about 30 seconds to 1 minute, or until the garlic is fragrant but not burnt.
Step 4: Cook the Chicken
Add the marinated chicken to the wok in a single layer. Let the chicken cook undisturbed for about 2 minutes to develop a golden-brown crust. Then, stir-fry the chicken for an additional 2-3 minutes, or until it is fully cooked and no longer pink in the center. Remove the chicken from the wok and set it aside.
Step 5: Stir-Fry the Vegetables
In the same wok, add a little more oil if needed, and then toss in the chopped onion and bell peppers. Stir-fry for about 3-4 minutes, or until the vegetables are slightly tender but still crisp.
Step 6: Combine Everything
Return the cooked chicken to the wok, then pour in the prepared sauce. Stir everything together, ensuring that the chicken and vegetables are evenly coated with the sauce. Continue to cook for another 2-3 minutes, or until the sauce has thickened to your liking.
Step 7: Serve Hot
Once the Black Pepper Chicken is done, remove it from the heat. Serve it hot over a bed of steamed rice or with your favorite noodles.
Common Mistakes to Avoid
- Overcooking the Chicken: Overcooked chicken can become dry and tough. Make sure to cook the chicken just until it's no longer pink in the center.
- Burning the Garlic: Garlic cooks quickly and can become bitter if burnt. Keep a close eye on it and stir constantly when frying.
- Not Using Freshly Ground Pepper: Freshly ground black pepper is essential for achieving the bold flavor this dish is known for. Pre-ground pepper lacks the same intensity and fragrance.
Serving and Presentation Tips
How to Serve Black Pepper Chicken
Black Pepper Chicken pairs wonderfully with a variety of sides. Serve it over steamed jasmine rice or with egg noodles for a complete meal. You can also pair it with a light vegetable stir-fry or a side of steamed broccoli for added nutrition.
Presentation Ideas for Black Pepper Chicken
For a restaurant-quality presentation, consider the following ideas:
- Garnish: Sprinkle some freshly chopped scallions or cilantro over the top of the dish before serving. A few extra twists of freshly ground black pepper can also add a nice finishing touch.
- Serve on a Platter: Arrange the chicken and vegetables neatly on a large serving platter, with rice or noodles placed in a separate bowl. This allows your guests to serve themselves and creates a beautiful, communal dining experience.
- Use Colorful Vegetables: Incorporate a mix of red, yellow, and green bell peppers for a visually appealing dish. The vibrant colors will make the dish stand out on the plate.
Black Pepper Chicken Recipe Tips
- Prep Ahead: Marinate the chicken and prepare the sauce ahead of time to save time when cooking.
- Adjust the Spice Level: If you prefer a spicier dish, increase the amount of black pepper or add a pinch of red pepper flakes.
- Double the Recipe: This dish is great for meal prep. Simply double the recipe and store leftovers in the refrigerator for up to three days. Reheat gently in a skillet before serving.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are slightly fattier and more flavorful, making them a great alternative to chicken breasts in this recipe.
Q: How long does Black Pepper Chicken last in the fridge?
A: Black Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat or in the microwave.
Q: Can I freeze Black Pepper Chicken?
A: Yes, you can freeze Black Pepper Chicken. Allow the dish to cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Q: Is there a way to make this dish less spicy?
A: If you find the dish too spicy, you can reduce the amount of black pepper in the sauce or use a milder variety of black pepper. You can also add a little more sugar to balance the spice.
Conclusion
This Black Pepper Chicken recipe is a fantastic addition to any meal plan. Its rich flavors, combined with the colorful presentation, make it a dish that’s sure to impress. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is both simple to make and deeply satisfying. Follow the steps above, keep in mind the tips and variations, and soon you'll have a restaurant-quality meal ready to enjoy in the comfort of your own home. Give it a try, and watch it become a staple in your kitchen!
PrintBlack Pepper Chicken Recipe
This Black Pepper Chicken recipe features juicy chicken slices marinated and stir-fried with a robust black pepper sauce. Key ingredients include chicken breasts, soy sauce, and Shaoxing wine, creating a flavorful dish with a kick of spice. Ideal for a quick weeknight meal, this recipe is ready in just 30 minutes. Serve over rice for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 1 lb (450 g) chicken breasts (or thighs), sliced
- Marinade: 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch
- Sauce: ½ cup chicken broth, 2 tablespoon light soy sauce, 2 tablespoon Shaoxing wine, 2 teaspoon dark soy sauce, 1 tablespoon cornstarch, 1 ½ tablespoon sugar, 2 teaspoon coarsely ground black pepper, ⅛ teaspoon salt
- Stir Fry: 2 tablespoon peanut oil, 1 tablespoon minced ginger, 2 cloves garlic, ½ white onion, 2 bell peppers
Instructions
- Marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Mix sauce ingredients in a bowl and set aside.
- Heat oil in a wok or large skillet. Add ginger and garlic, sauté until fragrant.
- Add chicken, stir-fry until browned.
- Add onion and bell peppers, stir-fry until tender.
- Pour in the sauce, cook until thickened.
- Serve hot with rice or noodles.
Notes
For a milder flavor, reduce the black pepper. You can substitute chicken broth with vegetable broth for a different taste.
Nutrition
- Serving Size: 1 serving (approximately ¼ of the recipe)
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
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