Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced into ¼-inch pieces; Marinade:; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp cornstarch; Sauce:; ½ cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 2 tsp dark soy sauce; 1 tbsp cornstarch; 1½ tbsp sugar; 2 tsp coarsely ground black pepper; ⅛ tsp salt; Stir Fry:; 2 tbsp peanut oil (or vegetable oil); 1 tbsp minced ginger; 2 cloves garlic, minced; ½ white onion, chopped; 2 bell peppers, chopped (mixed colors preferred)

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I’ve discovered an easy black pepper chicken recipe that brings together juicy, tender chicken, crisp vegetables, and a rich, savory black pepper sauce. It’s quick to make and tastes even better than takeout.

Why I’ll Love This Recipe

I love this recipe because it’s not only super flavorful but also packed with lean protein and colorful vegetables—all in one pan. It’s healthier than takeout, with less oil and sugar, and still delivers that perfect stir-fry texture. Once I get familiar with the steps, the process becomes second nature and easy to repeat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breasts (or thighs), sliced against the grain into about ¼-inch thick pieces

For the marinade

1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

For the sauce

½ cup chicken broth
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1½ tablespoons sugar
2 teaspoons coarsely ground black pepper
⅛ teaspoon salt

For the stir fry

2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced ginger
2 cloves garlic, minced
½ white onion, chopped
2 bell peppers, chopped (I like to use mixed colors)

Directions

I mix the chicken with soy sauce, Shaoxing wine, and cornstarch. I let it marinate for 10 to 15 minutes.
I whisk all the sauce ingredients together in a small bowl and set it aside.
I heat oil in a large pan or wok over medium-high heat. I spread the chicken pieces out and sear them without stirring for about 30 seconds, then flip and cook the other side briefly. I remove them before they’re fully cooked through.
I add ginger and garlic to the pan and stir until fragrant.
I toss in the onion and bell peppers and stir-fry until slightly tender but still crisp.
I pour in the sauce and stir until it thickens.
I return the chicken to the pan and toss everything together until coated evenly and heated through.

Servings and timing

This recipe serves 4. It takes about 20 minutes to prep and 5 minutes to cook, so I have dinner on the table in just 25 minutes.

Variations

I sometimes use chicken thighs instead of breasts for a juicier result.
I can easily make this gluten-free by using tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
I like swapping the bell peppers with broccoli, snap peas, or carrots depending on what I have.
If I want it spicier, I add a bit of chili oil or crushed red pepper to the sauce.
For a lower-sugar version, I reduce the sugar by half and the sauce still tastes great.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I prefer using a skillet over medium heat to preserve the texture. If I’m in a hurry, the microwave works too—just 1 to 2 minutes until warmed through. This dish also freezes well for up to a month.

FAQs

What kind of chicken works best?

I usually use chicken breasts for a leaner option, but chicken thighs stay juicier and are harder to overcook. Both work well.

Can I prep this ahead of time?

Yes, I often slice the chicken and mix the marinade and sauce ahead. That way, cooking only takes a few minutes when I’m ready to eat.

What if I don’t have Shaoxing wine?

I substitute dry sherry or even mirin (if I reduce the sugar a bit) when I don’t have Shaoxing wine. It still gives a nice depth of flavor.

How do I keep the chicken tender?

I slice it thinly against the grain and only cook it briefly. Marinating with cornstarch helps lock in moisture and keeps the chicken silky.

Can I make it vegetarian?

Yes, I’ve made this with tofu instead of chicken. I press the tofu, cube it, and pan-fry until golden before adding it to the stir fry.

Conclusion

This black pepper chicken recipe is a weeknight favorite in my kitchen. It’s quick, balanced, and loaded with bold flavor. I love how easy it is to adapt with different veggies or proteins, and it always satisfies my craving for takeout—without the takeout guilt.