This Black Pepper Chicken is your new go-to for bold, savory takeout-style stir fry at home. Loaded with tender bites of chicken, sweet peppers, and onions all glazed in a glossy, peppery sauce—it’s better than what you’d get at the mall food court, and you control every ingredient. The kick from freshly ground black pepper brings heat without being spicy, and the sticky, garlicky sauce ties everything together in the most satisfying way.
Pair it with steamed white rice, jasmine rice, or even a simple fried rice for a comforting weeknight dinner that comes together fast and doesn’t skimp on flavor.
Why You’ll Love This Recipe:
• Restaurant-style taste right from your own kitchen
• Quick marinated chicken means juicy, tender bites every time
• Bold, peppery sauce with a hint of sweetness
• Perfect for busy weeknights or make-ahead meals
• Great with rice, noodles, or cauliflower rice for a lower-carb option
Ingredients:
Black Pepper Sauce:
- ⅓ cup low sodium chicken broth
- ⅓ cup low sodium soy sauce
- ¼ cup Shaoxing wine (or dry sherry)
- 1½ tablespoons brown sugar (or 2 tablespoons Mirin)
- 1 tablespoon cornstarch
- 2 teaspoons freshly ground black pepper
Black Pepper Chicken Stir Fry:
- ½ pound chicken breast, cut into thin bite-sized pieces
- 2 tablespoons low sodium soy sauce
- 1½ tablespoons cornstarch
- Vegetable oil
- 1 medium onion, diced
- 1 red or green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or ginger paste)
- 2 green onions, thinly sliced (for garnish)
Instructions:
Make the sauce:
In a small bowl, whisk together the chicken broth, soy sauce, Shaoxing wine, brown sugar, cornstarch, and black pepper until smooth. Set aside.
Marinate the chicken:
In a separate bowl, combine the chicken, 2 tablespoons soy sauce, and 1½ tablespoons cornstarch. Stir to coat and let marinate for 15–20 minutes while you prep the vegetables.
Cook the chicken:
Heat a little vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade using tongs and cook it in batches to avoid overcrowding the pan. Sauté until golden and cooked through, flipping once. Transfer the cooked chicken to a plate.
Cook the veggies:
In the same skillet, add a little more oil and toss in the onions and bell peppers. Sauté until they’re crisp-tender, about 2–3 minutes. Lower the heat to medium-low, then stir in the garlic and ginger. Cook for 1 minute, stirring constantly. Transfer veggies to the same plate as the chicken.
Finish the sauce:
Give the reserved sauce a quick stir, then pour it into the skillet over medium heat. Stir often and let it cook for 2–3 minutes, or until it’s slightly thickened and glossy.
Combine and serve:
Add the chicken and vegetables back into the skillet. Toss to coat everything in the sauce and cook for 2 more minutes to warm through.
Garnish with sliced green onions and serve immediately.
Tips:
• No Shaoxing wine? Dry sherry or even rice vinegar with a pinch of sugar will do.
• Want a little heat? Add a pinch of crushed red pepper flakes with the garlic and ginger.
• Too peppery? Dial it back to 1 teaspoon and taste as you go.
• Swap the protein: Thin-sliced beef or tofu also works great with this sauce.
Storage and Reheating:
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave works too—just cover and stir halfway through.
This is one of those dishes that’ll make you want to skip takeout more often. Serve it with hot rice, a crisp cucumber salad, or a veggie stir-fry and call it dinner done right.
