Black Pepper Chicken

On weeknights when the schedule feels endless, turning to a quick stir-fry like black pepper chicken brings a sense of calm and satisfaction to the kitchen. The tender chicken bites mingle with crisp bell peppers and onions, all enveloped in a savory sauce that bursts with bold, peppery warmth. It’s a dish that transforms simple ingredients into something restaurant-worthy without much effort.

This recipe fits seamlessly into busy routines, ready in just 30 minutes from start to finish. Families appreciate the balanced flavors that appeal to all ages, and leftovers hold up well for lunch the next day. I find it especially rewarding knowing it’s a lighter take on takeout favorites.

Why You’ll Love This Recipe

• Quick and Easy: Whip up this black pepper chicken in under 30 minutes for stress-free weeknight dinners.
• Bold Flavors: The coarsely ground black pepper delivers a spicy kick that elevates tender chicken and crisp veggies.
• Family-Friendly: Versatile enough to please picky eaters while offering a healthy, low-fat Chinese-inspired meal.
• Customizable: Swap bell peppers for your favorite veggies to make it your own without losing that savory sauce essence.
• Make-Ahead Friendly: Prep components in advance for even faster assembly on hectic days.

Black Pepper Chicken Ingredients

These ingredients come together for a harmonious stir-fry where the black pepper sauce ties the tender chicken and fresh vegetables into a cohesive, flavorful dish. Opting for high-quality, fresh produce and proteins ensures the best texture and taste in every bite.

• Boneless skinless chicken thighs or breasts: Provides tender, juicy protein that absorbs the savory sauce beautifully.
• Peanut or vegetable oil: Adds a neutral base for high-heat stir-frying without overpowering other flavors.
• Minced fresh ginger: Infuses aromatic warmth and a subtle zing to balance the dish’s richness.
• Garlic cloves minced: Delivers pungent depth that enhances the overall savory profile.
• White onion chopped: Offers a mild sweetness and crunch to complement the peppers.
• Bell peppers chopped: Brings vibrant color and crisp-tender texture for a fresh contrast.
• Chicken broth: Forms the liquid base of the sauce, adding subtle umami without heaviness.
• Light soy sauce: Contributes salty notes that season the entire stir-fry evenly.
• Shaoxing wine or dry sherry: Provides a touch of tanginess and complexity to the sauce.
• Dark soy sauce: Adds rich color and a deeper, caramelized soy flavor.
• Cornstarch: Thickens the sauce to a glossy consistency that coats everything perfectly.
• Sugar: Balances the pepper’s heat with a hint of sweetness for well-rounded taste.
• Coarsely ground black pepper: Stars as the bold, spicy element that defines this classic dish.
• Salt: Enhances all flavors without overpowering the peppery focus.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Black Pepper Chicken

Step 1: Prepare the Sauce
In a small bowl, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt until the cornstarch fully dissolves. This ensures a smooth, thickened sauce later. Set it aside while you prep the other components.

Step 2: Heat the Pan and Sear Chicken
Heat 1 tablespoon of peanut or vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces in a single layer and sear until lightly charred on the surface but still pink inside, about 2-3 minutes per side. Remove the chicken and set it aside to keep it tender.

Step 3: Sauté Aromatics and Vegetables
In the same skillet, add a little more oil if needed, then toss in the minced ginger and garlic. Sauté for about 30 seconds until fragrant. Add the chopped white onion and bell peppers, stir-frying for 3-5 minutes until the vegetables are crisp-tender and vibrant.

Step 4: Combine with Sauce and Chicken
Stir the sauce mixture quickly to recombine, then pour it into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens and simmers, about 1-2 minutes. Return the seared chicken to the pan, tossing everything to coat evenly in the rich black pepper sauce.

Step 5: Finish and Serve
Cook for another 1-2 minutes to heat the chicken through and let the flavors meld. The dish should have a glossy sauce clinging to the ingredients. Serve immediately with steamed rice for a complete meal.

Pro Tips for Success

• Dissolve Cornstarch Fully: Whisk the sauce ingredients thoroughly to avoid lumps and ensure a silky texture in your black pepper chicken.
• High-Heat Searing: Spread chicken in a single layer for that charred edge without overcooking, keeping it juicy inside.
• Fresh Aromatics: Use minced ginger and garlic straight from the root for maximum fragrance and punch in the stir-fry.
• Crisp-Tender Veggies: Stir-fry onions and peppers just until vibrant, not soft, to maintain their satisfying crunch.
• Quick Sauce Stir: Re-whisk before adding to redistribute cornstarch and prevent a watery black pepper chicken.

How to Serve Black Pepper Chicken

Garnishes

I love finishing black pepper chicken with a sprinkle of sliced green onions for a fresh, mild bite that adds color and contrast. Chopped cilantro works well too, bringing herbal brightness to the savory sauce. A few sesame seeds on top provide a subtle nutty crunch without overwhelming the dish.

Side Dishes

Pair this stir-fry with steamed jasmine rice to soak up the glossy black pepper sauce, creating a comforting base. Simple steamed broccoli or bok choy adds a green element that’s crisp and nutritious alongside the tender chicken. For a lighter touch, consider a side of cucumber salad with rice vinegar for refreshing coolness.

Creative Ways to Present

Spoon black pepper chicken into lettuce wraps for a fun, low-carb twist that highlights the bold flavors in every bite. Layer it over cauliflower rice for a cozy, grain-free option that feels indulgent yet healthy. I sometimes serve it family-style in a large bowl with chopsticks for an interactive, cozy dinner vibe.

Make Ahead and Storage

Storing Leftovers

I store black pepper chicken in an airtight container in the fridge, where it keeps well for up to three days. The vegetables stay relatively crisp if not overcrowded. Just let it cool completely before sealing to maintain that fresh stir-fry quality.

Freezing

Portion the cooled black pepper chicken into freezer-safe bags, flattening them for easy storage; it freezes nicely for up to two months. The sauce might separate slightly upon thawing, but a quick stir reheats it smoothly. Avoid freezing if you prefer the peppers extra crisp.

Reheating

Reheat black pepper chicken in a skillet over medium heat with a splash of water or broth to revive the sauce, stirring for 2-3 minutes until hot. For speed, use the microwave in short bursts, covered, to prevent drying out the chicken. This keeps the textures tender and the flavors intact.

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