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Black Pepper Chicken – A Bold, Savory Stir-Fry You’ll Crave Again and Again

Bold, savory, and kissed with just the right amount of heat — Black Pepper Chicken is a stir-fry classic that’s every bit as comforting as it is crave-worthy. 🍳🌶️ This dish brings tender chicken, crunchy bell peppers, and a punchy black pepper sauce together in a sizzling skillet of flavor. What makes it stand out? A double hit of soy sauce, aromatic ginger-garlic, and a generous amount of coarsely ground black pepper that gives the dish its signature warmth. You can serve it over rice, noodles, or just eat it straight from the pan — we won’t judge. Let’s dive into the ultimate homemade takeout dinner — ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

🍗 Protein
  • 1 lb chicken breasts thinly sliced
  • 2 tbsp cornstarch for coating
🌶️ Vegetables
  • 2 bell peppers sliced (red, green, or both)
  • ½ white onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
🥣 Sauce
  • 3 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • ½ cup chicken broth
  • 1 ½ tbsp sugar
  • 2 tsp coarsely ground black pepper
  • ⅛ tsp salt
  • 3 tbsp Shaoxing wine
🛢️ Oil
  • 2 tbsp peanut oil or any high-heat oil

Method
 

  1. Step 1: Prep the Chicken
  2. Thinly slice the chicken breasts against the grain. Toss the pieces in 2 tbsp cornstarch until evenly coated. This gives the chicken that classic silky, crispy edge once stir-fried.
  3. Step 2: Make the Sauce
  4. In a small bowl, whisk together:
  5. Light soy sauce
  6. Dark soy sauce
  7. Chicken broth
  8. Shaoxing wine
  9. Sugar
  10. Black pepper
  11. Salt
  12. Set aside.
  13. Step 3: Sear the Chicken
  14. Heat 1 tbsp peanut oil in a large wok or skillet over medium-high heat.
  15. Add the chicken in a single layer. Cook for 2–3 minutes per side until golden and mostly cooked through. Remove from the pan and set aside.
  16. Step 4: Sauté Aromatics
  17. In the same pan, add the remaining oil. Toss in the garlic, ginger, and onions. Stir-fry for about 30 seconds until fragrant.
  18. Step 5: Add the Veggies
  19. Add bell peppers and stir-fry for 2–3 minutes. They should be slightly softened but still crisp.
  20. Step 6: Combine Everything
  21. Return the chicken to the pan and pour in the prepared sauce. Toss everything to coat and cook for another 2–3 minutes until the sauce thickens and chicken is fully cooked.
  22. Step 7: Serve
  23. Serve hot over steamed jasmine rice, brown rice, or noodles. Garnish with scallions or toasted sesame seeds if desired.

Notes

🍽️ Variations
🌶️ Extra Spicy
Add:
1–2 chopped Thai chilies
¼ tsp chili flakes
🥦 Veggie Boost
Stir in:
Broccoli florets
Snap peas
Carrots or mushrooms
🍗 Thighs Instead of Breasts
Chicken thighs offer more juiciness and are less likely to overcook.
🧄 Garlic Black Pepper Chicken
Double up on garlic for a bolder, more aromatic bite.
🧂 Lower Sodium
Use low-sodium soy sauce and reduce salt for a healthier version.
🧊 Storage & Reheating
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Microwave: 1–2 minutes on medium heat
Stovetop: Heat in a nonstick skillet over low heat with a splash of broth or water
Freezing
You can freeze the cooked dish for up to 1 month. Thaw overnight in the fridge before reheating.
❓ 10 Frequently Asked Questions
1. What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and thinner; dark soy sauce is thicker and adds rich color and depth. Both are essential here.
2. Can I skip the Shaoxing wine?
You can substitute dry sherry or leave it out, though it adds a distinct aroma.
3. Can I use chicken thighs?
Absolutely. Thighs are juicier and perfect for stir-fries.
4. How do I make it gluten-free?
Use gluten-free tamari instead of soy sauce and ensure the broth is gluten-free.
5. What does cornstarch do for the chicken?
It gives the chicken a silky texture and slight crisp when stir-fried.
6. Can I meal prep this?
Yes. It reheats beautifully and pairs well with rice or noodles.
7. Is peanut oil necessary?
Not at all. Any neutral, high-smoke point oil like avocado or vegetable oil works fine.
8. Can I make this vegetarian?
Sub tofu or mushrooms for chicken, and use veggie broth.
9. Can I serve this with noodles?
Yes! Lo mein, rice noodles, or even soba work great.
10. Can I add cashews or sesame seeds?
Absolutely. Toasted cashews or sesame seeds add crunch and richness.
💡 Pro Tips for Success
Don’t overcook the chicken — thin slices cook quickly!
Use freshly ground pepper for a bold kick and deeper flavor.
Wok or skillet should be hot before adding ingredients to avoid sogginess.
Prep everything ahead — stir-frying happens fast, so mise en place is key!
Double the sauce if you like it extra juicy and spoonable over rice.
🏁 Conclusion
Black Pepper Chicken is proof that you don’t need a dozen ingredients or hours in the kitchen to create a dish that absolutely slaps. The deep aroma of toasted black pepper, the sweet bite of bell peppers, and tender chicken wrapped in a glossy, umami-packed sauce?
Perfection in every bite. 🍽️✨
This is a meal you’ll put on repeat — for busy nights, meal prep goals, or just to satisfy that craving for a better-than-takeout bite.