If you’re looking for a quick and healthy dinner that tastes better than takeout, this Black Pepper Chicken needs to be on your weekly menu! With tender, juicy chicken, colorful crisp veggies, and a bold black pepper sauce, this dish is not only delicious and satisfying, but also packed with lean protein and nutrients—perfect for a one-pan meal.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes.
- Better Than Takeout: Bold, savory flavor with less oil, sugar, and sodium than restaurant versions.
- Healthy: Loaded with protein and veggies in every bite.
- Perfect for Meal Prep: Stores well for up to 4 days in the fridge or 2 months in the freezer.
Homemade Stir-Fry: Easier Than It Looks
Stir-frying at home may seem intimidating, but once you learn the flow, it becomes second nature. The key is in the prep—once everything is sliced, marinated, and ready to go, cooking happens fast. And after tasting this homemade black pepper chicken, you might not crave takeout again!
Ingredients You’ll Need
You likely already have most of these staples on hand:
- Chicken breasts or thighs – sliced thinly against the grain
- Aromatics – fresh ginger and garlic
- Veggies – onion and colorful bell peppers
- Sauce – a bold mix of chicken broth, soy sauce, dark soy sauce, Shaoxing wine (or dry sherry), sugar, cornstarch, and plenty of coarse black pepper
📝 Tip: Have everything chopped and the sauce mixed before turning on the heat. Stir-frying moves fast!
The Secret to Tender, Juicy Chicken
To get that melt-in-your-mouth texture like your favorite Chinese restaurant, follow these simple tips:
- Cut against the grain and keep pieces uniform in size.
- Marinate with soy sauce, wine, and cornstarch for flavor and tenderness.
- Let it sear undisturbed for 30 seconds to create a good crust and prevent sticking.
Why You Should Cook the Chicken Separately
Pulling the chicken out halfway through cooking might seem like an extra step, but it ensures:
- Perfect texture: Chicken finishes cooking when added back, so it doesn’t get overdone and rubbery.
- Better veggies: Without the chicken in the way, your peppers and onions get a nice sear instead of steaming.
- Faster sauce reduction: Keeping the pan hot helps the sauce thicken quickly for the perfect glaze.
Step-by-Step Instructions
- Marinate the chicken. Mix sliced chicken with soy sauce, wine, and cornstarch. Let sit for 10–15 minutes.
- Prepare the sauce. Stir together all sauce ingredients and set aside.
- Cook the chicken. Heat oil, sear the chicken until browned but not fully cooked. Remove and set aside.
- Sauté aromatics. Add remaining oil, then garlic and ginger until fragrant.
- Stir fry veggies. Toss in onion and bell peppers; cook briefly.
- Add the sauce. Stir before pouring it in, then let it bubble and thicken.
- Return chicken to the pan. Toss everything together until coated and cooked through.
Serving Suggestions
Serve your black pepper chicken:
- Over steamed white or brown rice
- With noodles or cauliflower rice for a low-carb option
- Topped with sesame seeds or scallions for extra flavor
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 2 months—perfect for meal prep!
More Easy Chinese Takeout Recipes to Try
- Chinese Curry Chicken
- Beef and Broccoli
- Sweet and Sour Tofu
- Mongolian Meatballs
- Shrimp and Broccoli
Final Thoughts
With tender chicken, crisp vegetables, and a rich black pepper sauce, this dish is fast, flavorful, and healthier than takeout. Once you’ve made it once, it’ll quickly become a staple in your kitche
Black Pepper Chicken
Juicy chicken, crisp vegetables, and a bold black pepper sauce — better than takeout in just 25 minutes!
Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Gluten-Free Adaptable: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
Ingredients
Chicken & Marinade:
- 1 lb chicken breast or thighs, sliced 1/4” thick against the grain
- 1 tbsp light soy sauce (or tamari)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
Black Pepper Sauce:
- 1/2 cup chicken broth
- 2 tbsp light soy sauce (or tamari)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce (or more light soy sauce)
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
Stir-Fry:
- 2 tbsp peanut oil or vegetable oil
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mix of colors recommended)
Instructions
- Marinate Chicken
In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss until evenly coated. Let marinate for 10–15 minutes. - Prepare Sauce
In a separate bowl, mix all sauce ingredients until smooth. Stir again just before adding to the pan. - Sear Chicken
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear for 1 minute without stirring, then flip and cook for another 30–60 seconds until lightly browned but not fully cooked. Transfer to a plate. - Cook Aromatics & Veggies
Add remaining 1 tbsp oil to the skillet. Sauté ginger and garlic for a few seconds until fragrant. Add onion and bell peppers; stir-fry for 20 seconds. - Add Sauce & Chicken
Stir the sauce again, then pour into the skillet. Let it thicken for a few seconds, stirring constantly. Return chicken to the pan. Toss everything together until coated and heated through. - Serve
Remove from heat and transfer to a serving dish right away to prevent overcooking. Serve hot with rice or noodles.
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