Black Pepper Chicken Recipe

Black Pepper chicken with tender meat, bold sauce, and crisp peppers. Restaurant-quality stir-fry ready in 30 minutes with simple ingredients.

Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.

Last winter, I ordered black pepper chicken from my favorite Chinese takeout spot. One bite and I was hooked—that punchy, peppery sauce coating tender chicken pieces made me rethink everything I knew about weeknight dinners. The problem? It cost $18, and I wanted it three times a week.

So I spent two months testing this recipe in my kitchen. I burned the garlic twice (rookie move), made the sauce too thin once, and finally nailed it. Now I whip this up faster than the delivery guy could arrive, and it tastes even better.

The secret? Coarsely ground black pepper and a quick marinade that keeps every bite juicy. This black pepper chicken delivers restaurant-quality results without the wait or the price tag.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Black Pepper Chicken Recipe Unique

This recipe transforms ordinary chicken breasts into a restaurant-worthy dish using a two-step marinade and sauce technique. The marinade tenderizes the meat while the cornstarch creates a velvety coating that locks in moisture.

Most home cooks skip the crucial step of spreading chicken in a single layer for proper searing. This technique, endorsed by cookbook author Grace Young, ensures each piece develops a golden crust instead of steaming in its own juices.

The sauce balances savory soy sauce with the bold bite of coarsely ground black pepper. Dark soy sauce adds depth and color while Shaoxing wine brings complexity you won’t find in basic stir-fries.

I’ve tested this with both chicken breasts and thighs. Breasts work beautifully when sliced thin and cooked quickly, but thighs offer more forgiveness if you’re new to stir-frying.

Ingredients for Black Pepper Chicken

This juicy tender chicken recipe requires simple ingredients you can find at any American grocery store. The produce section stocks fresh ginger, garlic, and colorful bell peppers year-round. Asian aisles carry Shaoxing wine and dark soy sauce, though I’ve included substitutions below.

Quality matters here. Choose chicken breasts that look pale pink with no gray spots, and buy whole black peppercorns to grind fresh for maximum flavor.

Ingredient	US Measurement	Metric	Notes
Chicken breasts or thighs	1 lb	450g	Slice against the grain
Light soy sauce (marinade)	1 tablespoon	15ml	Regular soy sauce works
Shaoxing wine (marinade)	1 tablespoon	15ml	Or dry sherry
Cornstarch (marinade)	1 tablespoon	8g	Creates velvety coating
Chicken broth	1/2 cup	120ml	Low-sodium preferred
Light soy sauce (sauce)	2 tablespoons	30ml	Controls saltiness
Shaoxing wine (sauce)	2 tablespoons	30ml	Adds depth
Dark soy sauce	2 teaspoons	10ml	For color and richness
Cornstarch (sauce)	1 tablespoon	8g	Thickens sauce
Sugar	1 1/2 tablespoons	18g	Balances savory notes
Coarsely ground black pepper	2 teaspoons	4g	The star ingredient
Salt	1/8 teaspoon	Pinch	Enhances all flavors
Peanut oil	2 tablespoons	30ml	Or vegetable oil
Fresh ginger, minced	1 tablespoon	15g	About 1-inch knob
Garlic cloves, minced	2	6g	Fresh only
White onion, chopped	1/2	100g	Yellow onion works too
Bell peppers, chopped	2	300g	Mixed colors for visual appeal

Shopping Tips: Target and Walmart stock Shaoxing wine in the international aisle. If unavailable, dry sherry from the cooking wine section works perfectly. Buy pre-minced ginger in jars to save time, though fresh delivers better flavor.

Substitutions for International Readers:

• Replace Shaoxing wine with mirin plus a splash of rice vinegar
• Swap dark soy sauce for regular soy sauce mixed with a drop of molasses
• Use coconut aminos instead of soy sauce for gluten-free needs
• Substitute olive oil if peanut oil isn’t available

Essential Equipment and Preparation

You’ll need a large skillet or wok, a medium bowl for marinating, and a small bowl for the sauce. A 12-inch skillet works better than a small one—crowding chicken leads to steaming instead of searing.

Don’t own a wok? No problem. A wide, flat-bottomed skillet delivers similar results and sits more stable on American stovetops. I actually prefer my cast-iron skillet for this recipe because it holds heat beautifully.

A sharp chef’s knife makes slicing chicken against the grain much easier. Dull knives tear the meat and create uneven pieces that cook inconsistently.

Step 1: Marinate the Chicken for Maximum Tenderness

Slice chicken breasts against the grain into 1/4-inch thick pieces. This step matters more than you think—cutting with the grain creates chewy, stringy bites.

Combine chicken with 1 tablespoon each of light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently with your hands until each piece gets coated with a thin, glossy layer. Let it marinate for 10 to 15 minutes while you prep vegetables.

The cornstarch in this marinade acts like a protective shield. It keeps moisture locked inside while creating a slightly crispy exterior when the chicken hits hot oil. This technique, championed by chef Martin Yan, transforms ordinary chicken into restaurant-quality bites.

Pro tip: Don’t skip the hand-mixing step. Tongs or spoons can’t distribute the marinade as evenly, and you’ll end up with some pieces coated too heavily while others stay bare.

Step 2: Prepare the Black Pepper Sauce

Mix all sauce ingredients in a small bowl: 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, and 1/8 teaspoon salt. Whisk until the cornstarch dissolves completely with no lumps.

This sauce sits at room temperature while you cook. The cornstarch will settle to the bottom, so give it a quick stir right before adding it to the skillet.

Coarsely ground black pepper delivers the signature bite this dish needs. Pre-ground pepper from old jars tastes flat and dusty compared to freshly cracked peppercorns. I keep a pepper mill next to my stove specifically for recipes like this.

Step 3: Sear the Chicken to Golden Perfection

Heat 1 tablespoon of peanut oil in your large skillet over medium-high heat until it shimmers. Add the marinated chicken and immediately spread it into a single layer using a spatula. Resist the urge to stir—let it sear undisturbed for about 1 minute until the bottom turns golden brown.

Flip each piece and cook for another 30 seconds to 1 minute. The chicken should look mostly cooked with just a hint of pink inside. Stir occasionally to prevent sticking, then transfer everything to a clean plate.

Common mistake alert: I used to crank the heat to high, thinking it would speed things up. Wrong! The chicken burned on the outside while staying raw inside. Medium-high heat gives you that perfect golden crust without charring.

The goal here isn’t fully cooked chicken—it finishes cooking when you add it back to the sauce. Overcooking now leads to dry, rubbery meat later.

Step 4: Build Flavor with Aromatics and Vegetables

Add the remaining tablespoon of oil to the same skillet. Toss in minced ginger and garlic, stirring quickly for about 10 seconds until fragrant. You’ll smell that incredible aroma the moment it hits the hot oil—like walking into your favorite Chinese restaurant.

Add chopped white onion and bell peppers. Stir and cook for just 20 seconds. You want the vegetables crisp-tender, not mushy. They’ll continue cooking slightly when the sauce goes in.

Timing matters: Garlic burns fast at high heat, turning bitter and acrid. Keep your ingredients prepped and ready so you can move quickly through this step without scrambling.

Step 5: Create the Signature Black Pepper Sauce

Give your sauce mixture one final stir to redistribute the settled cornstarch. Pour it into the skillet with the vegetables and stir immediately with a spatula. The sauce will bubble and thicken within seconds, coating the back of a spoon when it’s ready.

Add the seared chicken back to the skillet. Toss everything quickly—maybe five or six good stirs—to coat each piece with that glossy, peppery sauce. Turn off the heat and remove the skillet from the burner right away.

Transfer everything to a serving plate immediately. Leaving it in the hot skillet continues cooking the chicken and vegetables, turning them mushy and overcooked.

The sauce should cling to the chicken and vegetables without pooling at the bottom of the plate. If it seems too thick, add a splash of chicken broth next time. Too thin? Use an extra teaspoon of cornstarch in the sauce mixture.

Expert Tips for Restaurant-Quality Results

Slice chicken uniformly. Pieces of different sizes cook at different rates. Aim for consistent 1/4-inch thickness so everything finishes at the same time. I learned this the hard way when half my chicken turned to rubber while the other half stayed undercooked.

Work fast during stir-frying. This cooking method happens in minutes, not the leisurely pace of braising or roasting. Have everything measured, chopped, and ready before you heat the oil. Julia Child always emphasized mise en place, and stir-frying proves why that matters.

Don’t overload your skillet. Cooking too much chicken at once drops the pan temperature, causing steaming instead of searing. If you’re doubling this recipe, cook the chicken in two batches for best results.

Adjust black pepper to taste. Two teaspoons delivers a medium heat level with noticeable spice. Increase to 1 tablespoon for serious pepper lovers or decrease to 1 teaspoon if you’re serving kids.

Creative Variations to Try

Pineapple Black Pepper Chicken: Add 1 cup of fresh pineapple chunks with the bell peppers for a sweet-and-spicy twist. This chicken stir-fry with pineapple and peppers brings tropical vibes to your dinner table.

Extra Vegetable Version: Toss in sliced mushrooms, snap peas, or baby corn with the bell peppers. More vegetables means more nutrition without extra calories. Check out our complete guide to veggie-packed stir-fries for inspiration.

Spicy Black Pepper Chicken: Add 1 teaspoon of red pepper flakes or a sliced fresh chili pepper with the ginger and garlic. The combination of black pepper heat and red pepper kick creates an unforgettable flavor bomb.

Healthy Cauliflower Rice Bowl: Serve this over cauliflower rice instead of regular rice for a low-carb dinner. The sauce soaks into the cauliflower beautifully. Our teriyaki chicken recipe works great with this swap too.

Holiday Feast Addition: This black pepper chicken shines as part of a Chinese New Year spread. Pair it with steamed buns and vegetable dumplings for a festive meal your guests will remember.

Storage and Make-Ahead Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays tender when reheated gently, though the vegetables soften slightly.

Reheat in a skillet over medium heat with a splash of water or chicken broth to revive the sauce. Microwaving works in a pinch but tends to make the chicken rubbery—use 50% power and stop to stir every 30 seconds.

Freezing tips: This dish freezes well for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat in a skillet for best texture.

Storage Method	Duration	Best Practice
Refrigerator	3 days	Airtight container
Freezer	2 months	Freeze in portions
Room temperature	2 hours max	Keep covered

Make-ahead option: Marinate the chicken up to 24 hours in advance. Prep and chop all vegetables the night before, storing them in sealed bags in the fridge. The actual cooking still takes just 15 minutes, but your prep work is done.

Perfect Pairings and Serving Suggestions

Serve this black pepper chicken over steamed white rice or fried rice to soak up that incredible sauce. The combination is like having your favorite takeout at home, but fresher and healthier.

For a complete meal, pair it with simple steamed broccoli or bok choy. The mild vegetables balance the bold, peppery flavors without competing. Try our easy Asian-inspired casserole as a side for potlucks.

Beverage pairings: A crisp lager or light white wine cuts through the richness beautifully. Iced jasmine tea works perfectly if you’re skipping alcohol—the floral notes complement the black pepper without overwhelming it.

Looking for more quick dinner ideas? Our 5-ingredient beef stroganoff delivers similar weeknight ease with different flavors.

Black Pepper Chicken Recipe FAQs

Bring Restaurant Flavor Home Tonight

This black pepper chicken delivers everything you love about takeout without the wait, the cost, or the mystery ingredients. The tender chicken, crisp vegetables, and that signature peppery sauce come together in just 30 minutes.

The beauty of this recipe? It’s endlessly adaptable. Swap vegetables based on what’s in your fridge, adjust the heat level to match your preference, and serve it however you like. Last week, I rolled leftovers into flour tortillas with shredded cabbage for quick fusion tacos—my teenagers devoured them.

Pair this with our homemade orange candy for a sweet finish that balances the savory spice beautifully.

Ready to cook? Grab your skillet and make this tonight. Drop a comment below telling me how it turned out—did you stick with the classic version or try one of the variations? I love hearing which recipes become your weeknight staples.