Juicy, tender chicken stir-fried with crisp bell peppers in a bold black pepper sauce — this easy Black Pepper Chicken comes together in just 25 minutes and tastes even better than your favorite Chinese takeout.
Why You’ll Love This Recipe
If you’re looking for a weeknight dinner that’s quick, flavorful, and healthier than takeout, this Black Pepper Chicken is a must-try. It’s loaded with lean protein, colorful vegetables, and a rich, savory sauce with a kick of freshly ground black pepper. This one-pan dish is easy to prepare and cleanup is a breeze.
Homemade Stir Fry Made Easy
Stir-frying might seem intimidating, but once you try it, you’ll see how simple and fast it really is. The key is to prep everything in advance — chop your veggies, marinate the chicken, and mix up your sauce before you turn on the stove. Once you start cooking, it’s all about speed and sizzle!
Ingredients You’ll Need
For the Chicken:
- 1 lb chicken breasts or thighs, sliced thin against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
For the Sauce:
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
For the Stir Fry:
- 2 tbsp peanut oil (or vegetable oil)
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers (any color), chopped
To make this dish gluten-free, use tamari instead of soy sauce and dry sherry in place of Shaoxing wine.
How to Make Black Pepper Chicken
1. Marinate the Chicken
In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss to coat and let it sit for 10–15 minutes while you prep the other ingredients.
2. Mix the Sauce
In a small bowl, stir together all the sauce ingredients. Set aside. (Give it a quick stir again before adding to the pan later.)
3. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Spread the chicken in a single layer and let it sear undisturbed for 1 minute. Flip and cook for another 30–60 seconds until lightly browned but still slightly pink inside. Remove to a plate.
4. Stir-Fry the Veggies
Add the remaining oil to the skillet. Sauté the garlic and ginger for about 10 seconds until fragrant. Add the onions and bell peppers. Cook for 20–30 seconds.
5. Add the Sauce
Stir the sauce mixture again and pour it into the skillet. Stir immediately as it thickens, about 30 seconds.
6. Finish the Dish
Add the chicken back to the pan and toss everything to coat. Cook for another 30 seconds just until the chicken is cooked through. Remove from heat and serve right away.
Pro Tips for the Best Stir Fry
- Slice against the grain for tender chicken.
- Marinate to boost flavor and lock in moisture.
- Don’t skip searing — it adds that signature restaurant-style texture.
- Remove the chicken before adding veggies to prevent overcooking.
- Move quickly once the stir fry starts — this dish is done in minutes!
What to Serve with Black Pepper Chicken
Serve over white rice, brown rice, or even cauliflower rice for a lower-carb option. Add a side of steamed broccoli or an egg roll for a full takeout-style meal.
Storage and Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight and reheat in a skillet.
More Better-Than-Takeout Recipes
- Chinese Curry Chicken
- Sweet and Sour Tofu
- Shrimp and Broccoli
- Mongolian Meatballs
- Beef and Broccoli
Whether you’re new to stir-fry or a seasoned pro, this Black Pepper Chicken will quickly become a favorite in your dinner rotation. It’s fast, flavorful, and full of that peppery zing that makes it totally crave-worthy.
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