This quick and easy Black Pepper Chicken delivers tender chicken, crisp bell peppers, and a bold, savory black pepper sauce that rivals your favorite Chinese takeout. Ready in just 25 minutes, it makes a wholesome one-pan meal perfect for busy weeknights. Plus, it’s naturally gluten-free adaptable.
Why You’ll Love This Black Pepper Chicken
- Better Than Takeout: Skip the delivery and make this bold and flavorful dish at home.
- Quick and Easy: Just 25 minutes from start to finish!
- Healthier Option: Less oil and sodium than restaurant versions, loaded with lean protein and fresh veggies.
- Bold Flavor: A rich black pepper sauce infused with garlic, ginger, and two types of soy sauce.
Ingredients You’ll Need
For the Chicken:
- 1 lb chicken breasts or thighs, thinly sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
For the Sauce:
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
For the Stir-Fry:
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (use mixed colors)
Instructions
1. Marinate the Chicken
In a medium bowl, mix the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Set aside for 10-15 minutes while you prepare the sauce and vegetables.
2. Prepare the Sauce
In a small bowl, combine all the sauce ingredients. Stir well until the cornstarch is fully dissolved.
3. Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear undisturbed for 1 minute. Flip and cook for another 30 seconds to 1 minute until both sides are browned but the center is still slightly pink. Transfer to a plate.
4. Stir-Fry the Veggies
In the same skillet, add the remaining oil. Stir in the ginger and garlic and cook until fragrant, about 10 seconds. Add the onions and bell peppers. Stir-fry for 20-30 seconds.
5. Add the Sauce & Chicken
Give the sauce a quick stir and pour it into the skillet. Stir continuously until it thickens slightly and coats the vegetables. Add the cooked chicken back to the pan. Toss everything together until evenly coated in sauce.
6. Serve
Immediately transfer to a serving plate to avoid overcooking. Serve hot over steamed white or brown rice.
Tips for Success
- Tender Chicken: Slice chicken thinly and against the grain for the best texture.
- Remove Chicken Midway: This keeps it from overcooking and ensures veggies stir-fry properly.
- Prep Ahead: Stir-frying is fast-paced. Prep all ingredients and sauce before heating the skillet.
Storing & Reheating
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 2 months. Thaw and reheat in a skillet or microwave.
More Takeout-Inspired Recipes
- Chinese Curry Chicken
- Beef and Broccoli
- Easy Shrimp and Broccoli
- Mongolian Meatballs
Bring the bold flavor of a Chinese kitchen into your home with this quick and satisfying black pepper chicken stir-fry!
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