Juicy, tender chicken and crisp veggies tossed in a bold black pepper sauce—this homemade Black Pepper Chicken is fast, flavorful, and healthier than takeout. It comes together in just 25 minutes and tastes like it came straight from your favorite Chinese restaurant. Bonus: it’s easy to make gluten-free!
Servings: 4
Total Time: 25 minutes
Gluten-Free Adaptable
Why You’ll Love This Recipe
This Black Pepper Chicken is a perfect weeknight dinner—fast, fresh, and full of bold flavor. The chicken is marinated for extra tenderness, then stir-fried with bell peppers and onions in a savory black pepper sauce. It’s a well-balanced, one-pan dish loaded with lean protein and vegetables, and comes together in less time than it takes to pick up takeout.
Whether you’re new to wok cooking or a stir-fry pro, this is a reliable, go-to recipe you’ll want to add to your rotation.
Ingredients You’ll Need
You likely already have most of these in your pantry!
For the Chicken Marinade:
- 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 or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers (any color), chopped
To make this recipe gluten-free: Use tamari instead of both soy sauces, and dry sherry instead of Shaoxing wine.
Prep Before You Start
Before turning on the stove, make sure everything is ready to go. Stir-fries cook fast, and preparation is key.
- Marinate the chicken.
- Mix the sauce ingredients in a small bowl and stir just before using.
- Mince the garlic and ginger.
- Chop the onions and bell peppers.
How to Make Black Pepper Chicken
- Marinate the Chicken
In a medium bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 10–15 minutes. - Make the Sauce
In a small bowl, combine all sauce ingredients. Stir well and set aside. - Cook the Chicken
Heat 1 tbsp oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Sear for 1 minute without stirring. Flip and cook another 30 seconds to 1 minute until browned but still slightly pink inside. Transfer to a plate. - Stir Fry the Veggies
Add the remaining oil to the skillet. Stir in the garlic and ginger until fragrant. Add onions and bell peppers. Stir-fry for 20–30 seconds. - Add the Sauce & Finish
Stir the sauce again to dissolve the cornstarch, then pour it into the skillet. Cook, stirring constantly, until the sauce thickens (about 30 seconds). Return the chicken to the pan and toss everything together until well coated. - Serve Immediately
Turn off the heat and transfer the stir fry to a serving plate to avoid overcooking. Serve with steamed white or brown rice.
Tips for Success
- Tender Chicken: Cut against the grain, keep slices uniform, and marinate with cornstarch for that velvety texture.
- Quick Cooking: Once you start cooking, everything moves fast. Have all your ingredients prepped and nearby.
- Stir-Fry Flow: Removing the chicken halfway through keeps it juicy and prevents the pan from cooling down too much when adding veggies and sauce.
Serving & Storage
- Serve with: Steamed rice (white or brown), noodles, or even lettuce wraps.
- Store: In an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a skillet for best results.
Whether you’re craving a quick weeknight dinner or looking to master more Chinese-style stir-fries, this Black Pepper Chicken recipe is a must-try. Once you taste how good it is, you’ll be hooked!
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