If you’re on the hunt for a quick, flavorful, and satisfying meal, look no further than Black Pepper Chicken. This dish, with its tender chicken pieces, vibrant vegetables, and bold black pepper sauce, is a true crowd-pleaser.
Perfect for busy weeknights or even small gatherings, this recipe delivers restaurant-quality results in the comfort of your own kitchen. The best part? It’s easy to customize and can even be made gluten-free with a few simple swaps. Let’s dive into how you can whip up this irresistible dish in under 30 minutes!
Why You’ll Love Black Pepper Chicken
Black Pepper Chicken is more than just a meal—it’s an experience. Here’s why this dish deserves a spot in your weekly rotation:
- Quick and Easy: Ready in less than half an hour, this recipe is perfect for those hectic days when you need dinner fast.
- Better Than Takeout: Fresh ingredients and a homemade sauce ensure a depth of flavor that store-bought or restaurant versions can’t match.
- Customizable: Whether you like it spicy, mild, or loaded with veggies, this dish adapts to your preferences.
- Gluten-Free Friendly: With simple substitutions like tamari and dry sherry, you can enjoy this dish even on a gluten-free diet.
Ingredients You’ll Need
For the Marinade:
- 1 lb chicken breasts or thighs (sliced into 1/4-inch thick pieces)
- 1 tablespoon light soy sauce (or tamari for gluten-free)
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
For the Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or tamari)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (optional)
- 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
- 1/2 white onion, chopped
- 2 bell peppers, chopped (use mixed colors for added vibrancy)
Step-by-Step Instructions
1. Marinate the Chicken
In a medium-sized bowl, combine the chicken slices with light soy sauce (or tamari), Shaoxing wine (or dry sherry), and cornstarch. Mix gently to ensure the chicken is evenly coated. Let it marinate for 10–15 minutes while you prepare the other ingredients.
2. Prepare the Sauce
In a small bowl, whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce (if using), cornstarch, sugar, black pepper, and salt. Ensure the cornstarch is fully dissolved to avoid any lumps in the sauce. Set aside.
3. Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Let it sear undisturbed for about 30 seconds to develop a slight browning on one side. Flip the chicken and cook for another 15–20 seconds, stirring occasionally. Remove the chicken from the skillet before it’s fully cooked and set aside.
4. Stir Fry the Vegetables
Add the remaining tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring quickly until fragrant (about 10 seconds). Add the chopped onion and bell peppers. Stir frequently for about 20 seconds to keep the vegetables crisp and colorful.
5. Combine Everything
Give your sauce mixture a quick stir to ensure all ingredients are well blended. Pour the sauce into the skillet with the vegetables. Stir immediately as the sauce will thicken within seconds. Once it reaches a glossy consistency that coats the back of a spoon, return the chicken to the skillet. Toss everything together until well coated.
6. Serve and Enjoy
Turn off the heat and transfer your Black Pepper Chicken to a serving plate to prevent overcooking. Pair it with steamed rice or noodles for a complete meal.
Pro Tips for Success
- Use Freshly Ground Black Pepper: The bold flavor of coarsely ground black pepper is essential to this dish’s signature taste. Avoid pre-ground pepper if possible.
- Don’t Overcrowd the Pan: When cooking the chicken, ensure it’s spread out in a single layer for even browning. Cook in batches if necessary.
- Prep Ahead: The cooking process moves quickly, so have all your ingredients chopped and measured before you start.
- Adjust Spice Level: For a milder dish, reduce the amount of black pepper or use a finer grind.
Frequently Asked Questions (FAQs)
Q: Can I use other types of meat?
A: Absolutely! While chicken is traditional, you can easily substitute it with beef, shrimp, or even tofu for a vegetarian option. Just adjust cooking times accordingly to avoid overcooking.
Q: How do I make this dish gluten-free?
A: Replace light soy sauce with tamari and Shaoxing wine with dry sherry to make this recipe gluten-free while retaining its authentic flavor.
Q: Can I prepare this dish ahead of time?
A: Yes! You can marinate the chicken and mix the sauce ingredients ahead of time. Store them separately in airtight containers in the fridge for up to 24 hours. Cook everything fresh when ready to serve.
Q: What can I serve with Black Pepper Chicken?
A: Steamed jasmine rice or fried rice pairs perfectly with this dish. It also goes well with noodles or sautéed greens like bok choy or broccoli.
Q: Can I freeze leftovers?
A: Yes! Store leftovers in an airtight container and freeze for up to two months. Reheat in a skillet over medium heat until warmed through.
Nutrition Information (Per Serving)
- Calories: ~269 kcal
- Protein: ~26.1g
- Carbohydrates: ~17.8g
- Fat: ~10g
- Sodium: ~674mg
Final Thoughts
Black Pepper Chicken is proof that homemade meals can be quick, flavorful, and healthier than takeout. With its bold black pepper flavor, tender chicken, and colorful vegetables, this dish is sure to become a favorite in your household. Plus, its versatility ensures you can tweak it to suit your dietary needs and taste preferences.
So why wait? Grab your skillet and give this recipe a try tonight—you might just find yourself skipping takeout for good!
PrintBlack Pepper Chicken recipe
An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout!
To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Chicken:
1 lb (454 g) chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
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
Stir Fry:
2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped (mixed colors recommended)
Instructions
Marinate the Chicken:
Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl.
Gently mix by hand until the chicken is coated with a thin layer of the mixture.
Marinate for 10 to 15 minutes.
Prepare the Sauce:
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.
Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible.
Sear for 30 seconds or until the bottom is lightly browned. Flip the chicken and cook for another 15 to 20 seconds, stirring occasionally, until both sides are browned but still slightly pink inside.
Transfer the chicken to a plate and set aside.
Stir Fry the Vegetables:
Add the remaining 1 tablespoon of oil to the skillet.
Add the ginger and garlic. Stir quickly until fragrant.
Add the white onion and bell peppers. Stir and cook for 20 seconds.
Combine Everything:
Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet.
Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, about a few seconds.
Add the cooked chicken back to the skillet and stir a few times to coat everything evenly with the sauce.
Serve:
Turn off the heat and remove the skillet from the stove.
Immediately transfer everything to a serving plate to prevent overcooking.
Serve hot as a main dish.
Notes
Gluten-Free Option: Use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.
Vegetables: Feel free to substitute or add other vegetables, such as broccoli or snap peas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 9.4 g
- Sodium: 674 mg
- Fat: 10 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.8 g
- Fiber: 1.3 g
- Protein: 26.1 g
- Cholesterol: 73 mg
