Easy Black Pepper Chicken Recipe – Ready in 30 Minutes

There’s something magical about the sizzle of a wok and the aroma of freshly ground black pepper wafting through the kitchen. Black Pepper Chicken is a dish that checks all the boxes: bold flavors, tender chicken, and crisp vegetables coated in a savory sauce. It’s the kind of meal that feels like it came straight from your favorite Chinese restaurant, but it’s surprisingly easy to make at home.

Let’s dive into what makes this dish so special and why it’s destined to become a weeknight favorite.

Why You’ll Love Black Pepper Chicken

• Quick and easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
• Bold flavors: The coarsely ground black pepper brings a spicy, aromatic kick, balanced by the savory-sweet sauce.
• Tender, juicy chicken: The quick marinade ensures the chicken stays moist and flavorful.
• Vibrant vegetables: Crunchy bell peppers and onions add color, texture, and freshness to every bite.
• Customizable: You can easily adjust the spice level or swap out the vegetables to suit your taste.

Black Pepper Chicken is one of those dishes that makes you feel like a culinary rockstar without requiring hours of effort. It’s hearty, satisfying, and packed with flavor in every bite.

Ingredients You’ll Need

Here’s a quick rundown of the ingredients that make this dish shine.

For the Chicken:

• 1 lb (450 g) chicken breasts or thighs – Slice them against the grain into 1/4-inch thick pieces. Thighs are juicier, but breasts work just as well.

Marinade:

• 1 tablespoon light soy sauce – Adds umami and helps season the chicken.
• 1 tablespoon Shaoxing wine (or dry sherry) – Enhances the flavor of the chicken.
• 1 tablespoon cornstarch – Helps create a velvety texture on the chicken.

Sauce:

• 1/2 cup chicken broth – The base of the sauce, adding richness.
• 2 tablespoons light soy sauce – Balances the flavors.
• 2 tablespoons Shaoxing wine (or dry sherry) – Adds depth to the sauce.
• 2 teaspoons dark soy sauce – Gives the dish a rich, dark color.
• 1 tablespoon cornstarch – Thickens the sauce.
• 1 1/2 tablespoons sugar – Balances the heat from the black pepper.
• 2 teaspoons coarsely ground black pepper – The star of the dish, providing a bold, peppery kick.
• 1/8 teaspoon salt – Just a pinch to round out the flavors.

Stir-Fry:

• 2 tablespoons peanut oil (or vegetable oil) – For cooking.
• 1 tablespoon minced ginger – Adds warmth and fragrance.
• 2 cloves garlic, minced – A savory essential.
• 1/2 white onion, chopped – Sweet and slightly crunchy.
• 2 bell peppers, chopped – Use mixed colors for a vibrant dish.

How to Make Black Pepper Chicken

This step-by-step guide will help you recreate restaurant-quality Black Pepper Chicken in your own kitchen.

1. Prepare the Chicken

• In a medium bowl, combine the chicken slices with soy sauce, Shaoxing wine, and cornstarch.
• Gently mix until the chicken is evenly coated. Let it marinate for 10-15 minutes.

💡 Tip: Marinating the chicken not only enhances its flavor but also ensures it stays tender during cooking.

2. Mix the Sauce

• In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt.
• Stir well to dissolve the cornstarch completely. Set aside.

3. Cook the Chicken

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot.
• Add the marinated chicken, spreading it into a single layer. Let it sear for about 30 seconds without stirring to develop a light crust.
• Flip the chicken and cook for another 15-20 seconds. Stir occasionally until the chicken is browned but still slightly pink inside.
• Transfer the chicken to a plate and set aside.

💡 Tip: Avoid overcrowding the skillet. If necessary, cook the chicken in batches to ensure even browning.

4. Sauté the Aromatics

• Add the remaining tablespoon of oil to the skillet.
• Toss in the minced ginger and garlic, stirring quickly until fragrant (about 20 seconds).

5. Cook the Vegetables

• Add the chopped onion and bell peppers to the skillet. Stir and cook for 20-30 seconds, just until they start to soften but remain crisp.

💡 Tip: Keep the heat high during this step to maintain the vegetables’ vibrant color and crunch.

6. Combine and Sauce

• Stir the prepared sauce again to ensure the cornstarch hasn’t settled at the bottom. Pour it into the skillet, stirring immediately.
• Cook until the sauce thickens and coats the back of a spoon (about 1 minute).
• Return the chicken to the skillet, tossing to coat it evenly in the sauce.

7. Serve and Enjoy

• Turn off the heat and transfer everything to a serving dish to prevent overcooking.
• Serve hot as a main dish.

How to Serve Black Pepper Chicken

This dish is versatile and pairs beautifully with a variety of sides:

• Steamed white rice – A classic pairing that soaks up the flavorful sauce.
• Fried rice – For an indulgent, restaurant-style meal.
• Noodles – Toss the chicken and sauce with cooked noodles for a quick stir-fry.
• Vegetables – Serve alongside sautéed greens or a simple cucumber salad for balance.

Extra Tips for Success

1. Use fresh ground pepper: Coarsely grind black pepper just before using it for maximum aroma and flavor.
2. Prep ahead: Chop the vegetables and mix the sauce in advance to streamline the cooking process.
3. Don’t overcook the chicken: It should be cooked through but still tender. Overcooking can make it dry.
4. Adjust the heat: If you prefer a spicier dish, increase the amount of black pepper or add a pinch of red chili flakes.
5. Experiment with veggies: Swap out bell peppers for broccoli, snap peas, or mushrooms to mix things up.

Recipe Variations

Black Pepper Chicken is incredibly adaptable. Here are a few ideas to make it your own:

• Gluten-Free: Use tamari or gluten-free soy sauce.
• Vegetarian: Replace the chicken with firm tofu or tempeh.
• Spicy Kick: Add diced jalapeños or a splash of chili oil for extra heat.
• Low-Carb: Serve with cauliflower rice instead of traditional rice.

Storing and Reheating

Storing:

• Refrigerate leftovers in an airtight container for up to 3 days.

Freezing:

• Allow the dish to cool completely, then freeze in a freezer-safe container for up to 3 months.

Reheating:

• Reheat in a skillet over medium heat until warmed through, adding a splash of water to loosen the sauce if needed.

Frequently Asked Questions

Q: Can I use pre-ground black pepper?
A: Freshly ground black pepper is best for this recipe because it has a more robust and aromatic flavor. However, pre-ground pepper can work in a pinch.

Q: What’s a good substitute for Shaoxing wine?
A: You can use dry sherry or apple cider vinegar diluted with water.

Q: Can I make this recipe ahead of time?
A: Yes! You can prep the chicken, vegetables, and sauce in advance. Store them separately and stir-fry just before serving.

Q: Can I use a different protein?
A: Absolutely! Beef, shrimp, or even tofu would work well in this dish.

Final Thoughts

Black Pepper Chicken is the perfect balance of bold, peppery heat and savory-sweet deliciousness. It’s quick, easy, and guaranteed to impress your family or dinner guests. Plus, it’s a recipe that invites creativity—you can customize it endlessly to suit your preferences.

Give this recipe a try, and let me know how it turns out! Don’t forget to snap a photo and tag me on Instagram—I love seeing your culinary creations.

Enjoy your flavorful feast! 🌟

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