How is black pepper chicken made?

You marinate sliced chicken, stir-fry it in oil, and toss it with fresh vegetables and a peppery, savory sauce. Everything cooks quickly in a hot skillet.

What is black pepper sauce made of?

It’s a mix of chicken broth, soy sauces, wine, sugar, black pepper, and cornstarch. The result is a bold, slightly sweet sauce with a sharp pepper finish.

What are the ingredients for pepper chicken?

You’ll need chicken, soy sauce, wine, sugar, lots of black pepper, onion, bell peppers, garlic, ginger, and oil. All pantry basics with big impact.

What do you mix with black pepper?

In this recipe, black pepper pairs beautifully with soy sauce, sugar, garlic, and ginger. It creates a rich, balanced sauce with heat and depth.

Black Pepper Chicken Recipe | Better Than Takeout

Name: Black Pepper Chicken (Better Than Takeout!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb chicken breasts or thighs, sliced (1/4” thick); 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp cornstarch; 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; 2 tbsp peanut or vegetable oil; 1 tbsp minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Description

Quick and easy stir-fry with juicy chicken, crisp vegetables, and a savory black pepper sauce. Healthier than takeout.

Ingredients

Scale

1 lb chicken breasts or thighs, sliced (1/4” thick)

1 tbsp light soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tbsp cornstarch

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

2 tbsp peanut or vegetable oil

1 tbsp minced ginger

2 cloves garlic, minced

1/2 white onion, chopped

2 bell peppers, chopped

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Instructions

1. Marinate chicken with soy sauce, wine, and cornstarch for 10–15 mins.

2. Mix sauce ingredients and set aside.

3. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken, spread in single layer.

4. Sear 1 minute until browned; flip and cook another 30 secs–1 min. Remove when still slightly pink inside.

5. Add remaining oil, then ginger and garlic. Stir until fragrant.

6. Add onion and bell peppers. Stir-fry 20 seconds.

7. Stir sauce to dissolve cornstarch. Add to skillet, cook until thickened.

8. Return chicken to skillet, stir to coat evenly. Remove from heat immediately and plate.

9. Serve hot over steamed rice.

Notes

Slice chicken against the grain for tenderness.

Marinate for at least 10 minutes.

Prep all ingredients before cooking; stir-frying moves fast.

Use tamari and dry sherry for a gluten-free version.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner Recipes
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 269
Sugar: 9.4g
Sodium: 674mg
Fat: 10g
Saturated Fat: 1.2g
Carbohydrates: 17.8g
Fiber: 1.3g
Protein: 26.1g
Cholesterol: 73mg