Black Pepper Chicken Recipe

If you’ve been craving something bold, peppery, and utterly satisfying, this Black Pepper Chicken Recipe is exactly what you need. It’s one of those dishes that brings restaurant-quality flavors right into your kitchen without any complicated fuss. The sharp bite of freshly ground black pepper combined with tender, juicy chicken makes for an addictive combo that I love revisiting whenever I want a quick but impressive meal.

What’s great about this Black Pepper Chicken Recipe is how versatile it is—perfect for busy weeknights when you want something fast but also deliciously exciting. You can serve it up with steamed rice or toss it alongside noodles, and it always hits the spot. Plus, the balance of savory soy, a hint of sweetness, and that peppery punch makes it a crowd-pleaser every time.

Ingredients You’ll Need

All the ingredients here work beautifully together to build layers of flavor—nothing too fussy, and most are probably already sitting in your pantry. Grab fresh chicken and fresh pepper to ensure your dish really shines.

• Chicken breasts or thighs: I usually opt for thighs since they stay juicier and more forgiving if you overcook slightly.
• Light soy sauce: Adds the perfect salty umami flavor without overpowering the dish.
• Shaoxing wine: If you don’t have Shaoxing, dry sherry is a great substitute and adds that subtle depth.
• Cornstarch: Helps create that lovely silky coating on the chicken without being gummy.
• Chicken broth: Provides a rich base for the sauce—homemade or store-bought works fine.
• Dark soy sauce: Just a little gives a beautiful color contrast and depth.
• Sugar: Balances the savory and peppery flavors perfectly—don’t skip it!
• Coarsely ground black pepper: The star of the show, adding a punchy heat and fragrance. Freshly grinding your pepper here makes a world of difference.
• Salt: To taste, but don’t forget that the soy sauces already bring saltiness.
• Peanut or vegetable oil: High smoke point oils are best since we stir-fry at high heat.
• Minced ginger and garlic: These aromatics kick off the flavor base and make your kitchen smell amazing.
• White onion and bell peppers: They add crunch and sweetness, balancing the peppery sauce beautifully. I love using colorful bell peppers—they brighten the whole dish.

Variations

I encourage you to play with this Black Pepper Chicken Recipe to fit your tastes or what you have on hand—customizing it is part of the fun and makes it your own.

• Spicy version: Adding a few sliced fresh chilies or a dash of chili oil gives a fiery twist—I tried this once for a game night, and it was a massive hit!
• Vegetarian swap: Use firm tofu or seitan in place of chicken, and you still get that great black pepper flavor in a plant-friendly meal.
• Extra veggies: Mix in mushrooms, snap peas, or broccoli florets for more color and texture.
• Gluten-free variation: Use tamari instead of soy sauce and make sure your Shaoxing wine substitute is gluten-free—it works well without compromising the taste.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken for Maximum Tenderness

Before anything else, slice your chicken thinly against the grain—that’s key for tenderness. Then toss it with light soy sauce, Shaoxing wine, and cornstarch. The cornstarch acts like a magic shield, locking in moisture and giving you that restaurant-style velvety texture. I usually marinate mine for about 20 minutes, but if you’re in a hurry, even 10 minutes will help flavors soak in.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the chicken broth, light and dark soy sauce, Shaoxing wine, sugar, cornstarch, freshly ground black pepper, and a pinch of salt. This sauce is where all the magic happens—make sure your black pepper is fresh because it really elevates the flavor. Set it aside so the cornstarch doesn’t clump and you get a smooth finish later.

Step 3: Stir-Fry the Aromatics and Chicken

Heat your oil in a wok or large skillet over high heat until shimmering. Quickly stir-fry minced ginger and garlic until fragrant (that smell is everything!), then add the chopped onion and bell peppers. Toss them just until they start softening—about 2 minutes. Push veggies to the side and add the chicken in a single layer. Let it sear briefly without moving so you get a slight caramelization, then stir-fry everything together until the chicken is nearly cooked through.

Step 4: Combine and Simmer Until Perfect

Pour your prepared sauce into the pan and stir quickly. Keep cooking and stirring for another 1-2 minutes—the sauce will thicken and coat the chicken and veggies beautifully. Be careful not to overcook the chicken here; it should remain tender and juicy. Once the sauce looks glossy and pepper-speckled, you’re done!

How to Serve Black Pepper Chicken Recipe

Garnishes

I love to top this Black Pepper Chicken with a handful of freshly chopped green onions and a sprinkle of extra coarsely ground black pepper for an added kick. Sometimes, a wedge of lime on the side brightens things up perfectly. These little touches add freshness and a pop of color that makes the dish feel complete.

Side Dishes

Steamed jasmine rice is my go-to pairing—it soaks up the sauce like a dream. Alternatively, you can serve it with garlic noodles or even inside a warm wrap for a fun twist. For a lighter option, crisp stir-fried greens like bok choy or broccoli are amazing complements.

Creative Ways to Present

During special dinners, I like to plate my Black Pepper Chicken over a bed of fried rice with edible flowers and microgreens sprinkled on top—it impresses guests and makes the meal feel extra special. Serving it family-style in a big bowl also encourages sharing and conversation, which I always love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The chicken stays nicely moist thanks to the sauce, so it’s great for quick lunches or easy dinners later in the week. Just be sure to cool it before refrigerating for best texture.

Freezing

If you want to freeze Black Pepper Chicken, portion it into airtight containers or freezer bags. I recommend freezing before adding fresh veggies because bell peppers can get soggy after thawing. The chicken and sauce freeze beautifully for about 2 months—just thaw overnight in the fridge.

Reheating

When reheating, I gently warm leftovers in a skillet over medium heat. Adding a splash of water or chicken broth helps loosen the sauce and keeps the chicken tender. Microwaving works in a pinch, but stirring halfway through helps heat everything evenly without drying out the chicken.

FAQs

Final Thoughts

This Black Pepper Chicken Recipe has become one of my go-to dishes because it’s reliable, flavorful, and incredibly satisfying. I love sharing it with friends because it’s simple enough for any home cook but impressive enough to get compliments. Give it a try—I’m sure you’ll enjoy the cozy black pepper warmth and tender chicken as much as I do!

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