Black Pepper Chicken (Better Than Takeout!)

Dinner doesn’t need to feel like a chore. One late Tuesday, I stared down a pile of chicken and thought, “What can I cook fast that actually feels exciting?” The answer hit me like a craving: Black Pepper Chicken. Quick, saucy, and packed with that warm, peppery bite, it transformed a blah night into something bold and comforting.

Why You’ll Love This Black Pepper Chicken

This stir-fry hits every note: juicy chicken, crisp veggies, and a punchy black pepper sauce that clings to every bite.

It’s quicker than takeout and much better for you. Plus, you can make it gluten-free with tamari and dry sherry. Whether it’s Tuesday or Saturday, this is a flavor-packed dinner you’ll reach for again and again.

Ingredients You’ll Need

Black Pepper Chicken comes together with three main parts: a quick chicken marinade, a bold black pepper sauce, and a hot skillet full of stir-fry aromatics. Each one plays a role in building that restaurant-style flavor — right at home.

To keep things gluten-free, just swap soy sauce for tamari and use dry sherry instead of Shaoxing wine.

For the Chicken Marinade

• 1 lb chicken breasts or thighs, sliced 1/4” thick against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch

For the Black Pepper 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

For the Stir Fry

• 2 tbsp peanut or vegetable oil
• 1 tbsp minced ginger
• 2 garlic cloves, minced
• 1/2 white onion, chopped
• 2 bell peppers (any color), chopped

Key Cooking Tips for Perfect Texture

Cut and Marinate Chicken the Right Way

Start with thin, even slices of chicken. Cutting against the grain makes each piece more tender. A 15-minute marinade helps the meat stay juicy and flavorful when it hits the heat.

Cook the Chicken in Two Stages

Sear the chicken, then take it out while it’s still slightly pink inside. This keeps it from overcooking later and gives your veggies a chance to stay crisp.

Stir-Fry Moves Fast — Be Ready

Have everything chopped and sauces mixed before you even turn on the stove. Stir-frying only takes a few minutes, and there’s no pause once you start.

How to Make Black Pepper Chicken (Step-by-Step)

1. How to Make Black Pepper Chicken (Step-by-Step)
2. Making black pepper chicken at home is easier than you might think, and it all starts with a bit of prep. Stir-fries move fast, so having everything ready before you turn on the heat will make the whole process smooth and stress-free. Here’s how to do it, step by step:
3. 1. Marinate the Chicken
4. Start by slicing your chicken breasts or thighs into thin, even pieces — about 1/4 inch thick — and always cut against the grain. This helps the chicken stay tender and juicy once cooked. In a medium bowl, toss the chicken with light soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Stir to coat every piece, then let it rest for 10 to 15 minutes. During this time, you can chop your bell peppers, onions, and mince the garlic and ginger. This simple marinade builds a flavorful base for your black pepper chicken and keeps the meat moist.
5. 2. Mix the Sauce
6. While the chicken marinates, mix your sauce in a separate bowl or large measuring cup. Combine chicken broth, both light and dark soy sauces, more Shaoxing wine, cornstarch, sugar, black pepper, and a pinch of salt. Whisk everything together until the cornstarch dissolves completely. This sauce is the star of the dish — it’s savory, peppery, and just a little sweet. Set it aside for now.
7. 3. Heat the Skillet
8. Place a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Let it get hot — you want it shimmering before adding the chicken. This helps the chicken sear quickly and keeps it from sticking.
9. 4. Cook the Chicken
10. Add the marinated chicken in a single layer. Let it cook undisturbed for about 1 minute so it can brown. Then flip the pieces and cook another 30 seconds to 1 minute. It should be mostly cooked, with just a hint of pink in the center. Remove the chicken from the pan and set it aside on a plate. Don’t worry — it will finish cooking later.
11. 5. Sauté the Aromatics
12. Add the second tablespoon of oil to the pan. Immediately toss in the minced garlic and ginger. Stir quickly for 15 seconds, just until the mixture becomes fragrant. Be careful not to let it burn.
13. 6. Add the Vegetables
14. Next, throw in the sliced onions and bell peppers. Stir-fry everything for about 20 to 30 seconds. You want the vegetables to soften slightly but still keep their color and crunch — that contrast is part of what makes black pepper chicken so good.
15. 7. Pour in the Sauce
16. Give your pre-mixed sauce one last stir to re-incorporate the cornstarch (it tends to settle). Then pour it over the vegetables in the skillet. Let it bubble and thicken for 30 to 60 seconds. You’ll see it turn glossy and coat the vegetables.
17. 8. Finish the Dish
18. Add the chicken back into the pan. Stir everything together so that every piece of chicken and every slice of bell pepper gets coated in that delicious, peppery sauce. As soon as the chicken is fully cooked through and everything is evenly mixed, turn off the heat.
19. 9. Serve Hot
20. Black pepper chicken is best served right away. Spoon it over warm white rice or nutty brown rice to soak up all that savory sauce. And don’t forget to scrape the pan for every last drop — that sauce is pure gold.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for 3 to 4 days. You can also freeze portions for up to 2 months.

To reheat the black pepper chiken, use a skillet over medium heat with a splash of water or broth to loosen the sauce. This keeps everything moist and flavorful.

Black Pepper Chicken Recipe Card

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FAQ About Black Pepper Chicken