If you love bold and zesty flavors, this Black Pepper Chicken recipe will be your new favorite dish! Bursting with savory goodness, this dish combines tender chicken with the rich and aromatic essence of freshly ground black pepper. Whether you're cooking for yourself or hosting a dinner for family and friends, this recipe is sure to impress. Keep reading to discover the secret to mastering this mouthwatering dish, and follow along with our step-by-step guide to create a meal that's as stunning to serve as it is to eat.
What is Black Pepper Chicken?
Black Pepper Chicken is a classic dish that perfectly balances the heat of black pepper with the savory umami of soy sauce and the subtle sweetness of sugar. It's a popular entrée in many Asian cuisines, particularly Chinese and Indian, where black pepper is used to add depth and warmth to the dish. The chicken is usually stir-fried, which helps to lock in the juices and creates a delightful contrast between the tender meat and the crunchy vegetables. The dish is typically served with steamed rice or noodles, making it a versatile option for any meal.
Ingredients List for Black Pepper Chicken
Chicken and Marinade
- 1 lb (450 g) chicken breasts or thighs: Slice the chicken against the grain into ¼” (5-mm) thick pieces for tender, juicy bites.
- 1 tablespoon light soy sauce: This adds a subtle salty flavor to the chicken, enhancing its natural taste.
- 1 tablespoon Shaoxing wine or dry sherry: This ingredient tenderizes the meat and infuses it with a slightly sweet, aromatic flavor.
- 1 tablespoon cornstarch: Helps to seal in the moisture during cooking, keeping the chicken tender and juicy.
Sauce Ingredients
- ½ cup chicken broth: Acts as the base of the sauce, adding depth and richness.
- 2 tablespoons light soy sauce: Provides a savory, umami-rich flavor that complements the black pepper.
- 2 tablespoons Shaoxing wine or dry sherry: Adds complexity and a subtle sweetness to the sauce.
- 2 teaspoons dark soy sauce: Gives the dish its deep color and adds a hint of caramelized flavor.
- 1 tablespoon cornstarch: Used to thicken the sauce, ensuring it coats the chicken evenly.
- 1 ½ tablespoons sugar: Balances the heat of the black pepper and the saltiness of the soy sauce.
- 2 teaspoons coarsely ground black pepper: The star ingredient, delivering a punch of heat and aromatic warmth.
- ⅛ teaspoon salt: Enhances the overall flavor without overpowering the dish.
Stir Fry Components
- 2 tablespoons peanut oil or vegetable oil: Provides a high smoke point, perfect for stir-frying.
- 1 tablespoon minced ginger: Adds a fresh, zesty flavor that complements the rich sauce.
- 2 cloves garlic, minced: Infuses the dish with a deep, aromatic flavor.
- ½ white onion, chopped: Contributes a slight sweetness and texture to the dish.
- 2 bell peppers, chopped: Use a mix of colors for a vibrant, visually appealing dish; they add sweetness and a slight crunch.
Substitutions and Variations
One of the best aspects of cooking is the ability to adapt recipes to your taste preferences or dietary needs. Here are some substitutions and variations you can try with this Black Pepper Chicken recipe:
- Chicken: You can use chicken thighs instead of breasts for a juicier, more flavorful result. Alternatively, for a lighter option, use turkey or tofu.
- Soy Sauce: If you're gluten-sensitive, substitute with tamari or a gluten-free soy sauce.
- Shaoxing Wine: If you don't have Shaoxing wine or dry sherry on hand, you can substitute it with mirin, rice vinegar mixed with a pinch of sugar, or even apple juice for a non-alcoholic option.
- Vegetables: Feel free to add or replace the bell peppers with your favorite vegetables like broccoli, snap peas, or zucchini for added nutrition and variety.
- Oil: If you’re looking for a healthier alternative, you can use avocado oil or coconut oil instead of peanut or vegetable oil.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, let's dive into the cooking process. Follow these simple steps to create a Black Pepper Chicken dish that’s both flavorful and satisfying.

Step 1: Marinate the Chicken
- In a medium bowl, combine the sliced chicken, 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch.
- Mix well until the chicken is evenly coated.
- Let the chicken marinate for at least 15 minutes. This step ensures that the chicken absorbs the flavors and remains tender during cooking.
Step 2: Prepare the Sauce
- In a small bowl, mix together ½ cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 ½ tablespoons sugar, 2 teaspoons coarsely ground black pepper, and ⅛ teaspoon salt.
- Stir until the sugar and cornstarch are fully dissolved, ensuring a smooth sauce.
Step 3: Stir-Fry the Aromatics
- Heat 2 tablespoons of peanut oil in a large pan or wok over medium-high heat.
- Add the minced ginger and garlic to the hot oil, stirring constantly until fragrant, about 30 seconds.
- Add the chopped onion and bell peppers to the pan, and stir-fry for 2-3 minutes until the vegetables start to soften but still retain some crunch.
Step 4: Cook the Chicken
- Push the vegetables to the side of the pan, creating space for the chicken.
- Add the marinated chicken to the pan in a single layer.
- Let it cook undisturbed for 2-3 minutes to allow the chicken to sear and develop a golden brown color.
- Once the chicken starts to brown, stir everything together and cook until the chicken is no longer pink in the center, about 4-5 more minutes.
Step 5: Add the Sauce
- Give the prepared sauce a quick stir and pour it over the chicken and vegetables in the pan.
- Stir continuously until the sauce thickens and evenly coats the chicken and vegetables, about 2 minutes.
- Make sure the sauce is well-distributed and the chicken is fully cooked through.
How to Cook Black Pepper Chicken: A Step-by-Step Guide
Cooking Black Pepper Chicken is all about building layers of flavor and achieving the perfect texture. Here’s a detailed guide to help you master this dish:
- Marinate the Chicken: The marinade not only flavors the chicken but also tenderizes it, ensuring a juicy result. Make sure to slice the chicken thinly against the grain for the best texture.
- Prepare the Sauce: Mixing the sauce ingredients ahead of time allows you to focus on the stir-frying process without distractions. This step is crucial for achieving a well-balanced sauce that complements the peppery heat.
- Stir-Fry the Aromatics: Cooking the ginger and garlic first allows them to release their full flavors, which forms the foundation of the dish. Adding the vegetables afterward ensures they stay crisp yet tender.
- Cook the Chicken: Searing the chicken first locks in the juices, while the final stir-fry with the sauce ensures every bite is packed with flavor.
- Thicken the Sauce: Adding the sauce mixture at the end ensures that the cornstarch thickens the sauce evenly, coating every piece of chicken and vegetable.
Common Mistakes to Avoid
Even with a simple recipe like Black Pepper Chicken, there are a few common mistakes that can affect the final outcome. Here are some tips to avoid them:
- Overcrowding the Pan: Adding too much chicken at once can cause the meat to steam rather than sear, resulting in a less flavorful dish. Cook in batches if necessary.
- Skipping the Marinade: The marinade is key to tender, flavorful chicken. Don’t skip this step, even if you’re short on time.
- Using Low Heat: Stir-frying requires high heat to quickly cook the ingredients and seal in flavors. Make sure your pan is hot before adding the oil and ingredients.
- Overcooking the Vegetables: Bell peppers should retain a slight crunch for texture contrast. Avoid overcooking them by stir-frying quickly.
Serving and Presentation Tips
Presentation is key to making your Black Pepper Chicken look as good as it tastes. Here are some tips for serving and presenting this dish:
How to Serve Black Pepper Chicken
- With Steamed Rice: A classic choice that allows the rich sauce to soak into the grains, creating a delicious bite every time.
- Over Noodles: Serve the chicken over a bed of noodles for a heartier meal. You can use rice noodles, soba, or even spaghetti.
- In Lettuce Wraps: For a low-carb option, serve the chicken in lettuce wraps with a side of dipping sauce.
Presentation Ideas for Black Pepper Chicken
- Garnish with Fresh Herbs: A sprinkle of chopped cilantro or green onions adds a pop of color and freshness.
- Serve in a Wok: For an authentic touch, present the dish in the same wok it was cooked in.
- Colorful Plating: Arrange the chicken and bell peppers over a mound of steamed white rice on a vibrant plate for a visually striking dish.
Black Pepper Chicken Recipe Tips
- Use Freshly Ground Pepper: Freshly ground black pepper has a more robust flavor compared to pre-ground pepper. Consider using a pepper mill for the best results.
- Adjust the Heat: If you prefer a spicier dish, increase the amount of black pepper or add a pinch of crushed red pepper flakes.
- Make it Ahead: The flavors of Black Pepper Chicken deepen over time. You can make this dish a day ahead and simply reheat before serving.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time?
A: Yes, Black Pepper Chicken can be made ahead of time. The flavors actually intensify as it sits, making it an excellent option for meal prep. Store it in an airtight container in the refrigerator for up to three days.
Q: Can I freeze Black Pepper Chicken?
A: Absolutely. Once cooked, let the dish cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Q: What other vegetables can I add to this dish?
A: This recipe is versatile and can accommodate a variety of vegetables like broccoli, snow peas, carrots, or mushrooms. Just make sure to adjust the cooking time based on the vegetables' texture.
Q: How do I make this dish less salty?
A: To reduce the saltiness, use low-sodium soy sauce or dilute the sauce with a little more chicken broth. Be mindful of the salt added to the dish if your soy sauce is already salty.
Q: What if I don't have Shaoxing wine?
A: If you don't have Shaoxing wine, you can use dry sherry, mirin, or even a splash of white wine vinegar mixed with a bit of sugar as a substitute.
Conclusion
Black Pepper Chicken is a dish that’s not only bursting with flavor but also incredibly easy to make. Whether you’re an experienced cook or a kitchen novice, this recipe offers a straightforward way to create a restaurant-quality meal at home. By following our step-by-step guide, you'll master the art of making Black Pepper Chicken in no time. So gather your ingredients, heat up that wok, and get ready to enjoy a delicious meal that’s sure to become a family favorite!
PrintBlack Pepper Chicken Recipe
Black Pepper Chicken is a flavorful stir-fry recipe featuring tender chicken pieces marinated in soy sauce and Shaoxing wine, paired with bell peppers and onions. The dish is coated in a savory sauce highlighted by coarsely ground black pepper. Perfect for a quick dinner, this recipe delivers restaurant-quality taste in the comfort of your home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 1 lb (450 g) chicken breasts or thighs, sliced
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 ½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the chicken with light soy sauce, Shaoxing wine, and cornstarch. Set aside.
- In a bowl, mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt.
- Heat oil in a pan. Stir-fry ginger and garlic until fragrant.
- Add onion and bell peppers, cooking until they soften.
- Add the marinated chicken and stir-fry until cooked through.
- Pour in the sauce mixture, stirring until it thickens and coats the chicken evenly.
- Serve hot with steamed rice.
Notes
- Substitute Shaoxing wine with dry sherry if needed.
- Adjust the black pepper to your preference for heat.
Nutrition
- Serving Size: ¼ recipe
- Calories: 250
- Sugar: 6g
- Sodium: 850mg
Leave a Reply