Juicy chicken, crisp bell peppers, and bold black pepper sauce make this Black Pepper Chicken irresistible. It’s a quick, flavorful stir-fry that tastes just like your favorite takeout but healthier and faster. In just 25 minutes, you can have a savory, slightly sweet meal with a glossy finish and a punch of peppery heat. Perfect for busy weeknights, this easy recipe guarantees big flavor with minimal effort and cleanup.
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Why You’ll Love This Black Pepper Chicken
This Black Pepper Chicken is packed with flavor yet simple to make. You’ll love how fast it comes together, using only a few pantry staples like soy sauce, black pepper, and fresh vegetables. It’s versatile, too—serve it over rice or noodles for a complete meal. Unlike greasy takeout, this version feels lighter while still tasting rich and satisfying. Plus, the quick stir-fry method keeps everything crisp and juicy, perfect for a homemade dinner that tastes restaurant-quality.
Key Ingredients You’ll Need
The secret to the best Black Pepper Chicken is balance—savory, sweet, and spicy all at once. You’ll start with thinly sliced chicken breasts or thighs. The marinade of soy sauce, Shaoxing wine, and cornstarch adds flavor and tenderizes the meat. The sauce blends chicken broth, light and dark soy sauce, wine, sugar, cornstarch, and plenty of black pepper for a glossy, thick finish. Crisp onions and colorful bell peppers bring texture and freshness. For a gluten-free version, tamari works perfectly in place of soy sauce, and dry sherry makes an easy substitute for Shaoxing wine.
Pro Tips for the Best Texture and Flavor
For tender, juicy chicken, always slice against the grain. Marinating for 10–15 minutes adds depth and keeps it soft while cooking. When searing, resist the urge to stir—let the chicken brown undisturbed for a minute to get that golden crust. Also, remove it from the pan before adding vegetables so it doesn’t overcook. Finally, stir the sauce right before pouring to prevent lumps and achieve that smooth, glossy coating you see in restaurant stir-fries.
How to Make Black Pepper Chicken
Marinate the Chicken
In a medium bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Stir until evenly coated and let it sit for 10–15 minutes. This quick step locks in moisture and adds a deep savory note to every bite.
Prepare the Sauce
Combine chicken broth, light and dark soy sauces, Shaoxing wine, sugar, cornstarch, and coarsely ground black pepper. Stir until smooth. This mixture becomes the thick, flavorful sauce that ties the whole dish together.
Sear the Chicken
Heat one tablespoon of oil in a skillet over medium-high heat. Add chicken in a single layer and let it sear without moving for one minute. Flip and cook another minute until lightly golden but not fully cooked. Remove and set aside to keep it juicy.
Stir-Fry the Vegetables
Add the remaining oil. Sauté minced ginger and garlic until fragrant. Then toss in onions and bell peppers, stirring for about 20 seconds. They should stay bright and crisp for that fresh crunch in every bite.
Combine Everything
Re-stir the sauce and pour it into the skillet. Stir quickly until it thickens and coats a spoon. Add the chicken back in, tossing until evenly coated and glossy. Remove from heat right away to prevent overcooking.
Serving and Storage Tips
Serve your Black Pepper Chicken hot over steamed white or brown rice for a balanced, satisfying meal. It also pairs beautifully with noodles or cauliflower rice if you prefer low-carb options. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to two months. Reheat gently in a skillet or microwave, adding a splash of water to revive the sauce.
Recipe Notes and Variations
Work quickly once you start stir-frying, as ingredients cook fast. Don’t let the sauce over-thicken—remove from heat once it’s glossy and smooth. You can adjust the pepper level based on taste; use freshly ground pepper for the best aroma. Feel free to add broccoli, snap peas, or mushrooms for extra veggies. For a zesty twist, try pairing it with creamy lemon pepper chicken with a zesty twist next time.
Other Recipes You May Enjoy
- slow cooker chicken enchilada casserole for easy weeknight dinners
- juicy baked chicken thighs with rich flavor
- creamy ranch chicken cooked in one pan
- the ultimate southern fried chicken recipe
- chicken stir fry recipe for a quick flavorful dinner
Frequently Asked Questions
Is black pepper good for chicken?
Yes! Black pepper adds a warm, spicy flavor that enhances the chicken’s natural taste without overpowering it.
Does pepper go well with chicken?
Absolutely. Its sharp aroma balances perfectly with tender, savory chicken, especially in stir-fry dishes.
What does Panda Express black pepper chicken taste like?
It’s savory, lightly sweet, and peppery with a glossy sauce—this homemade version captures that flavor beautifully.
What goes with black pepper chicken?
Steamed rice, noodles, or stir-fried vegetables pair wonderfully for a complete, filling meal.
Conclusion
This Black Pepper Chicken is your go-to for quick, bold flavor. In just 25 minutes, you’ll have juicy chicken, crisp veggies, and a deliciously spicy sauce that beats takeout every time. Perfect for busy nights or easy meal prep, it’s a recipe you’ll want to make again and again. Try it tonight and don’t forget to share your thoughts or star rating below! You can also find more delicious meal ideas on Pinterest.
Black Pepper Chicken
Equipment
- Large skillet or wok For searing and stir-frying
- Mixing bowls For marinating and sauce prep
- Wooden spoon or spatula To stir and toss ingredients
Ingredients
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch thick pieces
- 1 tbsp light soy sauce (for marinade)
- 1 tbsp Shaoxing wine or dry sherry (for marinade)
- 1 tbsp cornstarch (for marinade)
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2 tsp dark soy sauce
- 1 tbsp cornstarch (for sauce)
- 1.5 tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ cup white onion, chopped
- 2 mixed-color bell peppers, chopped
Instructions
- Mix chicken with soy sauce, Shaoxing wine, and cornstarch until evenly coated. Let marinate for 10–15 minutes.
- In a small bowl, whisk chicken broth, soy sauces, wine, sugar, cornstarch, black pepper, and salt until smooth. Set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and sear for 1 minute without stirring. Flip and cook another minute until lightly browned. Remove from pan.
- Add remaining oil to the skillet. Sauté ginger and garlic until fragrant. Add onions and bell peppers, stirring for 20 seconds until slightly tender.
- Re-stir the sauce and pour it into the skillet. Stir until thickened. Return chicken to pan and toss to coat evenly. Remove from heat and serve hot.
