Black Pepper Chicken Recipe – Cozy, Peppery Stir‑Fry in 20 Minutes

Introduction

There’s something about the smell of cracked black pepper hitting hot oil that takes me right back to my little kitchen on rainy nights. Black Pepper Chicken fills the house with a warm, slightly smoky aroma, and then the peppers add that fresh, bright snap. I often make this after a long day, and yet it feels special enough for guests — simple, but comforting. Also, if you love cozy dinner classics, you might enjoy my buttermilk fried chicken for a weekend treat.

Why You’ll Love It

• Quick and easy to make, ready in about 20 minutes.
• Comforting homemade flavor with a peppery kick.
• Made with simple pantry ingredients you probably have on hand.
• Great for weeknights, dinner parties, or when you need something that tastes like extra care.
• Always a crowd-pleaser — my family asks for seconds every time when I serve Black Pepper Chicken.

Ingredients You’ll Need

• 1 lb chicken breasts (or thighs) (, sliced against the grain into 1/4” (5-mm) thick pieces)
  • Note: Thighs stay juicier, but breasts work great if you prefer leaner meat.
• 1 tablespoon light soy sauce ((or soy sauce))
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons light soy sauce ((or soy sauce))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 teaspoons dark soy sauce ((or soy sauce))
• 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)
  • Note: Fresh garlic gives it that extra flavor boost.
• 1/2 white onion (, chopped)
• 2 bell peppers (, chopped (I used mixed colors))
  • Note: Mixed colors brighten the plate and add sweetness.

Also, if you like richer versions, try tossing in a pat of butter at the end for gloss and depth. For a lighter take, use low-sodium soy sauce.

How to Make It

1. Combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Gently mix by hand until each piece wears a thin coat. Marinate for 10–15 minutes.
   • You’ll already smell a hint of the wine and soy; it’s an early promise of flavor.
2. In a small bowl, whisk together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Set aside.
   • Make sure the cornstarch dissolves completely so the sauce is smooth later.
3. Heat 1 tablespoon oil in a large skillet over medium‑high heat until it shimmers. Add the chicken and immediately spread it into a single layer. Sear without crowding for about 1 minute, until the bottom shows a little golden brown.
   • You’ll hear that soft sizzle — that’s when it’s just right.
4. Flip the chicken and cook another 30 seconds to 1 minute, stirring occasionally. Brown both sides but leave the center a touch pink; it will finish cooking later. Transfer the chicken to a plate and set aside.
5. Add the remaining tablespoon of oil to the skillet. Toss in the ginger and garlic, and give them a quick stir until fragrant — about 10–15 seconds. Then add the chopped white onion and bell peppers and stir for about 20 seconds.
   • The aroma will lift the whole room, and the peppers will start to smell sweet.
6. Stir the sauce again so the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately with a spatula, and within a few seconds the sauce will thicken enough to coat the back of a spoon.
7. Return the cooked chicken to the pan and quickly toss to coat everything with the glossy sauce. Turn off the heat and remove the skillet from the stove. Immediately transfer to a big plate so the ingredients won’t keep cooking in the residual heat.
   • You want tender chicken, not dry bits, so this step matters.
8. Serve hot as a main dish and enjoy the peppery warmth. By the way, if you’re in the mood for a cheesy comfort side, you might like my cheesy chicken and broccoli casserole.

Kitchen Tips

• Time‑saving trick: Slice the chicken thinly and prep the sauce while the meat marinates, so you can cook everything quickly.
• Common mistake fix: If the sauce gets too thick, whisk in a splash of chicken broth to loosen it, then finish off the heat.
• Personal twist: For a richer kick, sprinkle a little extra coarsely ground black pepper right before serving; alternatively, add a few drops of toasted sesame oil for an earthy note. Also, if you crave a creamy contrast, serve with my cheesy bacon mushroom chicken style sides.

Serving Ideas

• Serve over steamed jasmine rice for an easy weeknight meal, or offer it with fried rice for a crowd.
• Try with simple noodles tossed in a little sesame oil and scallions for a cozy bowl.
• Garnish with extra cracked pepper, sliced scallions, or a squeeze of lime for brightness.
• Works beautifully for a family dinner, a cozy night in, or even meal-prep lunches. Also, pair with a simple dessert like this blackberry velvet cake for a special ending.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 3 days. Reheat gently in a skillet so the sauce stays glossy.
• Freezer: Freeze in single‑serve portions for up to 2 months; thaw overnight in the fridge before reheating.
• Leftover idea: Toss chilled leftover Black Pepper Chicken into a wrap with crisp lettuce and a smear of mayo for a peppery sandwich that’s surprisingly good.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It tastes great reheated, and the flavors often meld even more after a day.

Q: Can I swap any ingredients?
A: Of course! Swap chicken for tofu or use different peppers — this recipe forgives many changes.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s warm and aromatic gives the best texture and smell.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that fragrant, peppery aroma — plus the chicken should be firm but juicy.

Conclusion

This Black Pepper Chicken recipe is one of those honest, everyday dishes that still feels like a treat. If you want to compare techniques or see other takes on the same classic, check out Black Pepper Chicken – The Woks of Life and Black Pepper Chicken – Omnivore’s Cookbook. Try it tonight, tweak it like a little kitchen experiment, and then tell someone you love that you made them dinner — that’s the best part about cooking. Black Pepper Chicken.

Black Pepper Chicken

A quick and easy stir-fry featuring tender chicken pieces coated in a savory, peppery sauce, perfect for meal prep or family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Thighs stay juicier, but breasts work great if preferred.
• 1 tablespoon light soy sauce Or soy sauce.
• 1 tablespoon Shaoxing wine Or dry sherry.
• 1 tablespoon cornstarch

For the Sauce

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce Or soy sauce.
• 2 tablespoons Shaoxing wine Or dry sherry.
• 2 teaspoons dark soy sauce Or soy sauce.
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

For the Stir-Fry

• 2 tablespoons peanut oil Or vegetable oil.
• 1 tablespoon minced ginger
• 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1/2 white onion chopped
• 2 bell peppers chopped Mixed colors brighten the plate and add sweetness.

Method

 

Marinate the Chicken

1. Combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Gently mix by hand until each piece wears a thin coat. Marinate for 10–15 minutes.

Prepare the Sauce

1. In a small bowl, whisk together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Set aside.

Cook the Chicken

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add the chicken and immediately spread it into a single layer. Sear without crowding for about 1 minute, until the bottom shows a little golden brown.
2. Flip the chicken and cook another 30 seconds to 1 minute, stirring occasionally. Transfer the chicken to a plate and set aside.

Stir-Fry Vegetables

1. Add the remaining tablespoon of oil to the skillet. Toss in the ginger and garlic, and give them a quick stir until fragrant — about 10–15 seconds.
2. Then add the chopped white onion and bell peppers and stir for about 20 seconds.

Combine and Serve

1. Stir the sauce again so the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately with a spatula, and within a few seconds the sauce will thicken enough to coat the back of a spoon.
2. Return the cooked chicken to the pan and quickly toss to coat everything with the glossy sauce. Turn off the heat and remove the skillet from the stove. Serve hot as a main dish.

Notes

For a lighter take, use low-sodium soy sauce. Time-saving trick: slice the chicken thinly and prep the sauce while the meat marinates for quicker cooking.