The Best Black Pepper Chicken Recipe – Better Than Takeout!

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If you’re a fan of quick, easy, and flavorful stir-fries, then this Black Pepper Chicken is going to be a game-changer in your kitchen. With juicy, tender chicken, crisp vegetables, and a rich, savory black pepper sauce, this dish delivers restaurant-quality flavors with minimal effort. Plus, it’s healthier, customizable, and can be made gluten-free by using tamari instead of soy sauce and dry sherry instead of Shaoxing wine.

Black Pepper Chicken is a popular dish found in many Chinese restaurants, particularly in American-Chinese takeout spots. It features a bold and peppery sauce that coats tender stir-fried chicken and colorful bell peppers, making it an irresistible meal that pairs perfectly with steamed rice or noodles. The best part? It takes just 25 minutes from start to finish!

Why You’ll Love This Black Pepper Chicken Recipe

• Quick & Easy – Ready in just 25 minutes, making it perfect for busy weeknights.
• Better Than Takeout – Fresher, healthier, and more flavorful than restaurant versions.
• Versatile – Customize it with your favorite vegetables or swap the protein.
• Gluten-Free Adaptable – Simply swap soy sauce for tamari and Shaoxing wine for dry sherry.
• Family-Friendly – A mild yet flavorful dish that even picky eaters will enjoy.

Ingredients for Black Pepper Chicken

For the Chicken:

• 1 lb (454 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces

For the Marinade:

• 1 tablespoon light soy sauce (or tamari for gluten-free)
• 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
• 1 tablespoon cornstarch

For the Sauce:

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce
• 2 tablespoons Shaoxing wine
• 2 teaspoons dark soy sauce
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

For Stir-Frying:

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (use mixed colors for vibrant presentation)

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium-sized bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch.
2. Gently mix by hand until the chicken is coated with a thin layer of the marinade.
3. Let it marinate for 10 to 15 minutes while preparing the other ingredients.

Step 2: Make the Black Pepper Sauce

4. In a small bowl, mix all the sauce ingredients – chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt.
5. Stir well until cornstarch dissolves completely, then set aside.

Step 3: Cook the Chicken

6. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
7. Add the marinated chicken, spreading it into a single layer for even cooking.
8. Sear for 30 seconds until lightly browned, then flip and cook for another 15-20 seconds.
9. Stir occasionally until both sides are browned but the inside is slightly pink.
10. Transfer the chicken to a plate and set aside.

Step 4: Stir-Fry the Vegetables

11. Add 1 tablespoon of oil to the same skillet.
12. Stir in the ginger and garlic and cook for a few seconds until fragrant.
13. Add the white onion and bell peppers, then stir-fry for 20 seconds.

Step 5: Add the Sauce & Chicken

14. Stir the sauce mixture again and pour it into the skillet.
15. Stir immediately to coat the vegetables and chicken with the sauce.
16. Let the sauce thicken for a few seconds until it clings to the back of a spoon.
17. Turn off the heat and remove the skillet from the stove.
18. Transfer everything to a plate to prevent overcooking.

Step 6: Serve & Enjoy!

19. Serve Black Pepper Chicken hot over a bed of steamed rice or noodles.
20. Garnish with green onions or sesame seeds if desired.

Expert Tips for the Best Black Pepper Chicken

• Use fresh ground black pepper for the most robust, aromatic flavor.
• Don’t overcrowd the pan – Cook the chicken in batches if needed to ensure even browning.
• For extra heat, add a pinch of red pepper flakes or sliced chili peppers.
• Use a high-heat oil like peanut or vegetable oil for authentic stir-fry texture.
• For a thicker sauce, let it cook for an extra 15-20 seconds before adding the chicken back.

How to Store & Reheat Black Pepper Chicken

Storing:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat in a skillet over medium heat with a splash of chicken broth to revive the sauce.
• Microwave for 1-2 minutes, stirring halfway through.

Freezing:

• While not ideal, you can freeze cooked Black Pepper Chicken in an airtight container for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Black Pepper Chicken vs. Other Stir-Fry Dishes

• Black Pepper Chicken vs. Kung Pao Chicken – Black Pepper Chicken has a bold black pepper sauce, while Kung Pao Chicken includes spicy Sichuan peppercorns and peanuts.
• Black Pepper Chicken vs. Mongolian Chicken – Mongolian Chicken is sweeter and less spicy, focusing on a hoisin-soy-based glaze.
• Black Pepper Chicken vs. Pepper Steak – Pepper Steak uses beef instead of chicken and has a thicker, soy-based sauce.

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Final Thoughts

This Black Pepper Chicken is the perfect blend of savory, spicy, and slightly sweet flavors, making it a quick and easy alternative to takeout. With just a few simple ingredients and under 30 minutes, you can whip up a restaurant-worthy meal right at home.

Try this recipe and let us know how it turns out! If you enjoyed this dish, pin it, share it, and leave a review to help others find this amazing recipe. Happy cooking!