Black Pepper Chicken: A Flavorful and Quick Stir-Fry Recipe for Every Occasion

When it comes to simple yet intensely flavorful dishes, Black Pepper Chicken stands out as a quintessential stir-fry recipe that packs a punch. Bursting with the bold heat of freshly cracked black pepper, tender chicken pieces, and a savory soy-based sauce, this dish is an excellent way to elevate your weeknight dinners or impress guests with minimal effort. It perfectly combines the pepper’s sharp spice with sweet and salty notes from Shaoxing wine, soy sauces, and a touch of sugar.

Black Pepper Chicken has its roots in Chinese and Southeast Asian cuisines, where pepper is a staple spice often paired with aromatic garlic, ginger, and vibrant vegetables. The great thing about this dish is that it’s incredibly versatile, quick to prepare, and balanced in flavor — with just the right amount of heat, sweetness, and umami.

In this comprehensive recipe guide, we’ll dive deep into how to make Black Pepper Chicken perfectly every time, including the right cuts of chicken, how to marinate, the secret to the sauce, and tips for cooking the veggies. We’ll also share some creative variations and answer your most common questions to help you master this classic dish.

Ingredients

Before we get cooking, let’s review the essential ingredients for Black Pepper Chicken. This recipe serves about 4 people.

For the Chicken and Marinade:

• 1 lb chicken breasts or thighs, sliced thinly against the grain (about ¼ inch thick)
• 1 tablespoon light soy sauce (adds savory umami and saltiness)
• 1 tablespoon Shaoxing wine (or dry sherry; provides sweetness and complexity)
• 1 tablespoon cornstarch (for tenderizing and coating)

For the Sauce:

• ½ cup chicken broth (low sodium preferred)
• 2 tablespoons light soy sauce
• 2 tablespoons Shaoxing wine
• 2 teaspoons dark soy sauce (or substitute with regular soy sauce; adds color and slight sweetness)
• 1 tablespoon cornstarch (for thickening)
• 1½ tablespoons sugar (balances the salty and spicy notes)
• 2 teaspoons coarsely ground black pepper (freshly cracked for best flavor)
• ⅛ teaspoon salt (adjust to taste)

For Stir-Frying:

• 2 tablespoons peanut oil (or any high smoke point oil like vegetable or canola)
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• ½ white onion, chopped
• 2 bell peppers, chopped (use a mix of colors such as red and yellow for visual appeal)

Equipment Needed

• A large wok or deep skillet
• Sharp knife for slicing chicken and chopping vegetables
• Measuring spoons and cups
• Mixing bowls
• Whisk for combining sauce ingredients
• Spatula or wooden spoon for stir-frying

Step-By-Step Preparation Method

Step 1: Slice and Marinate the Chicken

Begin by slicing the chicken breasts or thighs thinly against the grain into roughly ¼ inch thick strips. Slicing against the grain helps keep the meat tender.

Place the sliced chicken in a bowl and add the light soy sauce, Shaoxing wine, and cornstarch. Mix well to coat all pieces evenly. Allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 30 minutes. This step tenderizes the chicken and helps the sauce adhere during cooking.

Step 2: Prepare the Sauce Mixture

While the chicken marinates, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a bowl until the cornstarch is fully dissolved. This mixture will thicken into a glossy, peppery sauce when heated.

Step 3: Heat Oil and Cook Aromatics

Heat your wok or skillet over medium-high heat. Add peanut oil and allow it to get hot but not smoking. Stir in minced ginger and garlic, cooking for 30 seconds to release their fragrant aromas without burning.

Step 4: Add Vegetables

Toss in the chopped onion and bell peppers. Stir-fry for 2–3 minutes until the onions turn translucent and the peppers soften slightly but remain crisp and colorful. Vegetables add a refreshing crunch and help balance the spiciness.

Step 5: Cook the Chicken

Push the veggies to one side of the wok and add the marinated chicken pieces in a single layer. Let the chicken sear without moving it for about 2 minutes to develop a golden crust. Then stir-fry for another 2–3 minutes until cooked through and no longer pink in the center.

Step 6: Add Sauce and Finish Cooking

Give the sauce mixture a quick stir and pour it over the chicken and vegetables. Toss everything together and continue cooking for 1–2 minutes until the sauce thickens and coats the ingredients in a shiny glaze.

Taste and adjust seasoning with extra salt or pepper if needed.

Step 7: Serve

Serve your Black Pepper Chicken hot over steamed rice, fried rice, or noodles. Garnish with chopped scallions or sesame seeds for an added touch.

Tips for the Best Black Pepper Chicken

• Freshly cracked black pepper gives the best flavor and texture. Use a pepper grinder or crush peppercorns coarsely for maximum aroma.
• Marinate chicken properly to ensure tenderness and flavor absorption. Don’t skip this step!
• Cook on high heat to get a nice sear and to keep vegetables crisp-tender.
• Avoid overcooking vegetables—they should retain color and crunch for a balanced dish.
• Use Shaoxing wine or dry sherry—it adds complexity that can’t be easily replicated by other wines.
• Adjust spice level by increasing or reducing black pepper to your preference.
• Make it gluten-free by using tamari instead of soy sauce and arrowroot instead of cornstarch.

Variations and Add-Ons

• Spicy Black Pepper Chicken: Add chopped fresh chilies or red pepper flakes to the stir-fry for extra heat.
• Vegetable Mix: Swap or add vegetables like snap peas, broccoli, mushrooms, or baby corn.
• Chicken Thighs: Use boneless skinless thighs for juicier meat, but cook slightly longer.
• Garnishes: Fresh cilantro, sliced scallions, or toasted sesame seeds add a burst of flavor and color.
• Serve with noodles: Toss cooked lo mein or egg noodles with the stir-fry for a hearty meal.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs are juicier and slightly more flavorful but require a little longer cooking time. Slice evenly for best results.

Q: What can I substitute for Shaoxing wine?
A: Dry sherry is the closest substitute. If unavailable, you can omit or use a splash of dry white wine or mirin.

Q: How spicy is this dish?
A: The black pepper provides a warming heat that is not overwhelming. You can adjust by adding more or less pepper.

Q: Can I prepare this dish ahead?
A: You can marinate the chicken a few hours ahead, but the stir-fry is best cooked fresh to preserve texture.

Q: What is the difference between light and dark soy sauce?
A: Light soy sauce is saltier and thinner, while dark soy sauce is thicker, sweeter, and used primarily for color and richness.

Conclusion

Black Pepper Chicken is a fantastic example of how simple ingredients can come together to create a dish that’s both bold in flavor and balanced in texture. With tender chicken, crunchy vegetables, and a peppery, savory sauce, this recipe is an excellent choice for busy weeknights or casual dinners that feel special.

The combination of fresh ginger, garlic, and freshly cracked black pepper adds layers of aroma and heat that make every bite memorable. Plus, the dish comes together in under 30 minutes, making it an ideal quick dinner.

Whether you’re an experienced home cook or a beginner, this recipe is straightforward and rewarding. Try it with steamed rice or noodles, and don’t be afraid to customize with your favorite veggies or add a little extra spice.

Enjoy your delicious Black Pepper Chicken!

Print