I love how this sizzling stir-fry brings together juicy, lightly seared chicken and crisp veggies, all coated in a rich, savory black pepper sauce. It’s quick to make—ready in about 25 minutes—and tastes better than takeout while being lighter and healthier.
Why You’ll Love This Recipe
I include this dish in my weekly rotation because:
- It’s loaded with lean protein and colorful vegetables—perfect as a satisfying one‑pot meal.
- The bold black pepper sauce is savory, slightly sweet, and packed with flavor.
- Prep and cook time under 30 minutes—efficient and delicious.
- I get better control over the ingredients—less oil, sugar, and sodium than most takeout options.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Marinade
- Chicken breasts or thighs, thinly sliced
- Light soy sauce
- Shaoxing wine or dry sherry
- Cornstarch
Sauce
- Chicken broth
- Light soy sauce
- Shaoxing wine
- Dark soy sauce
- Cornstarch
- Sugar
- Coarsely ground black pepper
- Salt
Stir‑fry
- Peanut or vegetable oil
- Minced ginger
- Minced garlic
- White onion
- Mixed bell peppers
Directions
- Marinate the chicken. I toss sliced chicken with soy sauce, Shaoxing wine, and cornstarch, then let it sit for 10–15 minutes.
- Mix the sauce. I whisk all the sauce ingredients together until the cornstarch dissolves.
- Cook the chicken. I heat oil in a large skillet over medium-high, spread the chicken in a single layer, and sear for about 1 minute per side, then remove it while still slightly pink inside.
- Sauté aromatics and veggies. I add more oil, then stir-fry the ginger and garlic until fragrant. Then I add the onion and bell peppers and cook for 20 seconds.
- Finish the dish. I stir the sauce, pour it into the pan, and cook until thickened. I return the chicken and toss everything to coat, then take it off the heat right away.
- Serve. I plate it immediately to keep the veggies crisp and serve it hot over steamed rice.
Servings and timing
- Prep time: 20 minutes
- Cook time: 5 minutes
- Total time: 25 minutes
- Servings: 4
Variations
- I sometimes swap chicken thighs with breasts or use beef for variety.
- For a gluten-free version, I use tamari and dry sherry instead of soy sauce and Shaoxing wine.
- I like to toss in extra veggies like broccoli, snap peas, or mushrooms when I want more crunch.
- I adjust the black pepper to taste—more for a bold kick, or less for a milder version.
Storage/reheating
- Fridge: I store leftovers in an airtight container for up to 4 days.
- Freezer: I freeze it for up to 1–2 months and thaw overnight before reheating.
- Reheat: I reheat in a skillet over medium heat with a splash of water to restore the sauce texture. Microwave works too in a pinch.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I’ve used both. Thighs stay juicier, but breasts work well if I’m careful not to overcook them.
Is there a gluten-free version?
Yes, I swap the soy sauce with tamari and use dry sherry instead of Shaoxing wine.
Can I substitute another protein?
Absolutely. I’ve tried this with pork and beef. Just slice it thinly and adjust the cooking time slightly.
How spicy is this dish?
The heat comes from the black pepper—it’s warm but not overpowering. I adjust the pepper amount depending on who I’m cooking for.
Can I prepare it in advance?
I usually prep the marinade and chop the veggies ahead of time. The dish itself cooks best fresh, but those steps save time later.
Conclusion
This Black Pepper Chicken is one of my favorite quick meals. It’s flavorful, flexible, and faster than ordering out. I love how easily I can tweak it to suit my taste or make it healthier. Whether I’m cooking for myself or sharing it with friends, this recipe never disappoints.
Black Pepper Chicken
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Fat
Description
A quick and flavorful stir-fry dish featuring juicy chicken, crisp vegetables, and a bold black pepper sauce. Healthier and tastier than takeout, ready in just 25 minutes.
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 1 tbsp light soy sauce (for marinade)
- 1 tbsp Shaoxing wine or dry sherry (for marinade)
- 1 tbsp cornstarch (for marinade)
- ⅓ cup chicken broth
- 1 tbsp light soy sauce (for sauce)
- 1 tbsp Shaoxing wine or dry sherry (for sauce)
- 1 tsp dark soy sauce
- 1 tsp cornstarch (for sauce)
- 1 tsp sugar
- 1 tsp coarsely ground black pepper (adjust to taste)
- ¼ tsp salt
- 2 tbsp peanut or vegetable oil, divided
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 small white onion, chopped
- 2 mixed bell peppers, chopped
Instructions
- Marinate the chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit for 10–15 minutes.
- Whisk together all sauce ingredients until the cornstarch dissolves completely.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer, sear each side for about 1 minute until lightly browned. Remove while still slightly pink inside.
- Add remaining oil to the skillet. Sauté ginger and garlic until fragrant, about 10 seconds. Add onion and bell peppers; stir-fry for 20 seconds.
- Stir the sauce again, pour into skillet. Cook until it thickens slightly.
- Return chicken to skillet and toss to coat everything evenly. Remove from heat immediately.
- Serve hot over steamed rice.
Notes
- Use tamari and dry sherry to make it gluten-free.
- Prep chicken and vegetables in advance for quicker cooking.
- Double the pepper for a spicier dish, or reduce for a milder version.
- Reheat in a skillet with a splash of water for best texture.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
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