Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced ¼″ thick, against the grain; Marinade: 1 Tbsp light soy sauce; 1 Tbsp Shaoxing wine (or dry sherry); 1 Tbsp cornstarch; Sauce: ½ cup chicken broth; 2 Tbsp light soy sauce; 2 Tbsp Shaoxing wine; 2 tsp dark soy sauce; 1 Tbsp cornstarch; 1½ Tbsp sugar; 2 tsp coarsely ground black pepper; ⅛ tsp salt; Stir-fry: 2 Tbsp peanut or vegetable oil; 1 Tbsp minced ginger; 2 cloves garlic, minced; ½ white onion, chopped; 2 bell peppers, chopped

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I love how this Black Pepper Chicken brings together juicy, tender chicken and crisp bell peppers in a rich, savory black pepper sauce—ready in just about 25 minutes and so much better than takeout.

Why You’ll Love This Recipe

I like how quick and easy this stir-fry is, with bold peppery flavor and tender chicken that’s marinated for maximum taste. It’s a dish I can whip up in under half an hour, and the savory sauce clings to every bite. I can also adjust the spice, veggies, or sauce thickness to make it exactly how I like it.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast or thighs, sliced ¼″ thick against the grain
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

For the sauce

½ cup chicken broth
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1½ tablespoons sugar
2 teaspoons coarsely ground black pepper
⅛ teaspoon salt

For stir-frying

2 tablespoons peanut or vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
½ white onion, chopped
2 bell peppers, chopped (I like using a mix of red and green for color and sweetness)

Directions

I start by mixing the sliced chicken with soy sauce, Shaoxing wine, and cornstarch, letting it marinate for about 10–15 minutes.
While it marinates, I whisk together the sauce ingredients in a bowl until smooth.
I heat 1 tablespoon of oil in a skillet or wok over medium-high heat, add the chicken in a single layer, and sear for 1 minute. Then I flip it and cook another 30 seconds to 1 minute until just pink inside. I remove the chicken from the pan.
In the same pan, I add the rest of the oil, sauté the ginger and garlic until fragrant, then toss in the onion and bell peppers, stirring for about 20 seconds.
I stir the sauce again to make sure the cornstarch hasn't settled, then pour it into the pan. It thickens quickly.
I return the chicken to the pan and stir everything together until well coated. I take it off the heat and serve right away.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes

Variations

I sometimes use chicken thighs for a juicier texture.
For a gluten-free version, I switch to tamari and use dry sherry instead of Shaoxing wine.
I like to add snow peas, baby corn, or even celery for extra texture.
When I want it spicy, I add a pinch of red pepper flakes.
If I’m out of chicken, tofu or shrimp also work well with this sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave it in short bursts or stir-fry it in a pan over medium heat until warmed through. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

How can I keep the chicken tender?

I always slice the chicken against the grain and marinate it in soy sauce and cornstarch. A short sear in a hot pan helps lock in moisture without overcooking it.

Can I make this dish ahead of time?

Yes. I often prep the chicken, chop the veggies, and mix the sauce a day in advance. When it’s time to cook, everything comes together in minutes.

What can I use instead of Shaoxing wine?

Dry sherry works great, and mirin is also an option if I cut back slightly on the sugar. If I have neither, I use a splash of white wine or skip it entirely for a milder flavor.

Can I change the vegetables?

Absolutely. I switch things up depending on what I have—carrots, zucchini, broccoli, or bok choy all work well. I just make sure to cut everything into bite-sized pieces for even cooking.

How do I adjust the spice level?

If I want it spicier, I add more black pepper or toss in chili flakes. For a milder version, I dial back the pepper a little and focus more on the savory elements of the sauce.

Conclusion

This Black Pepper Chicken has become one of my favorite quick dinners. It’s flavorful, flexible, and satisfying—perfect for weeknights or when I want a fast homemade meal that beats takeout. Once I made it, I knew it was going to be part of my regular rotation.

Black Pepper Chicken

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Author: Sue
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main
Method: Stir-fry
Cuisine: Chinese
Diet: Gluten Free

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Description

A quick and flavorful stir-fry featuring tender chicken, vibrant bell peppers, and a bold black pepper sauce—better than takeout and ready in 25 minutes.

Instructions

Mix chicken with marinade ingredients and let rest for 10–15 minutes.
Whisk together all sauce ingredients in a small bowl until smooth.
Heat 1 tablespoon oil in a skillet or wok over medium-high. Add chicken in a single layer, sear for 1 minute, flip, and cook another 30 seconds to 1 minute until just pink. Transfer to a plate.
Add remaining oil, sauté ginger and garlic until fragrant. Add onion and peppers, stir for about 20 seconds.
Stir sauce to recombine and pour into skillet. Stir until it thickens.
Return chicken to pan, toss to coat, turn off heat, and serve hot. Great alone or over rice.