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Black Pepper Chicken – Bold, Savory & Ready in 30 Minutes

Juicy chicken stir-fried with bell peppers, onions, and an aromatic black pepper sauce—just like your favorite takeout, but better and faster! 🎉 Introduction This Black Pepper Chicken is an easy, restaurant-style stir-fry that’s bursting with bold flavors: tender chicken pieces coated in a glossy, savory black pepper sauce with sweet bell peppers, aromatic garlic, and a touch of ginger. Serve it over steamed rice for a weeknight meal that’s quick, satisfying, and packed with flavor! 🍚🔥
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts cut into bite-sized pieces
  • 2 bell peppers sliced (any color)
  • ½ white onion sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
🥣 Sauce & Seasonings
  • 3 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • ½ cup chicken broth
  • 3 tbsp Shaoxing wine or dry sherry
  • 1½ tbsp sugar
  • 2 tsp coarsely ground black pepper
  • ⅛ tsp salt
🔗 Coating & Cooking
  • 2 tbsp cornstarch
  • 2 tbsp peanut oil or vegetable oil

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Knife & cutting board
  • Measuring cups & spoons
  • Spatula

Method
 

Step 1: Prepare the Chicken
  1. Toss chicken pieces with cornstarch until evenly coated.
  2. Set aside while you prep the vegetables.
Step 2: Make the Sauce
  1. In a small bowl, whisk together light soy sauce, dark soy sauce, chicken broth, Shaoxing wine, sugar, black pepper, and salt.
  2. Set sauce aside.
Step 3: Stir Fry the Chicken
  1. Heat peanut oil in a large skillet or wok over medium-high heat.
  2. Add chicken; stir fry 4–5 minutes until golden and cooked through.
  3. Remove chicken from the skillet; set aside.
Step 4: Stir Fry the Veggies
  1. In the same skillet, add bell peppers, onion, garlic, and ginger.
  2. Stir fry 2–3 minutes until veggies are crisp-tender.
Step 5: Combine & Finish
  1. Return chicken to the skillet.
  2. Pour sauce over everything; toss to coat.
  3. Cook 2–3 minutes, stirring, until sauce thickens and coats the chicken.
Step 6: Serve
  1. Serve hot over steamed rice or noodles.
  2. Garnish with extra cracked black pepper or chopped green onions if desired.

Notes

🥄 Variations
Spicy Kick: Add sliced red chilies or chili flakes.
Low-Carb: Serve over cauliflower rice.
Extra Veggies: Add snow peas, broccoli, or baby corn.
Protein Swap: Use beef, pork, or tofu.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Reheat: Stir fry or microwave until hot.
Freezer: Not recommended; sauce can separate.
❓ 10 FAQs
Can I use chicken thighs?
Yes—thighs stay extra juicy.
What’s the difference between light & dark soy sauce?
Light adds saltiness; dark adds color and depth.
Is Shaoxing wine necessary?
It adds authentic flavor, but dry sherry or chicken broth works too.
How spicy is it?
Mild, but black pepper adds heat—adjust to taste.
Can I make it gluten-free?
Use gluten-free soy sauce and broth.
What kind of black pepper?
Coarsely ground fresh black pepper for best flavor.
Can I meal prep it?
Yes—make ahead for quick lunches.
What sides go well?
Steamed rice, fried rice, or stir-fried noodles.
Can I double the recipe?
Yes—cook chicken in batches for best sear.
Do kids like this?
Yes—just reduce black pepper for milder flavor.
🏁 Conclusion
This Black Pepper Chicken is bold, savory, and so easy—better than takeout and perfect for busy weeknights when you want a quick, flavor-packed meal! 🍗🫑