An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. I love that it comes together quickly and tastes even better than takeout, making it a weeknight favorite.

Why You’ll Love This Recipe

I adore how this recipe brings Chinese restaurant–style flavor to my kitchen without the wait or extra oil and sodium. The chicken stays tender and juicy, the vegetables retain a satisfying crunch, and the black pepper sauce ties everything together with just the right amount of heat and savory depth. Plus, it’s naturally adaptable for gluten-free diets when I swap in tamari and dry sherry.

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 1/4″ (5 mm) pieces

Marinade

• 1 tbsp light soy sauce (or soy sauce)

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp cornstarch

Sauce

• 1/2 cup chicken broth

• 2 tbsp light soy sauce (or soy sauce)

• 2 tbsp Shaoxing wine (or dry sherry)

• 2 tsp dark soy sauce (or additional soy sauce)

• 1 tbsp cornstarch

• 1 1/2 tbsp sugar

• 2 tsp coarsely ground black pepper

• 1/8 tsp salt

Stir Fry

• 2 tbsp peanut oil or vegetable oil

• 1 tbsp minced ginger

• 2 cloves garlic, minced

• 1/2 white onion, chopped

• 2 bell peppers (mixed colors), chopped

Directions

1. In a medium bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. I gently toss by hand until each piece is coated and let it marinate for 10–15 minutes.

2. In a small bowl, whisk together all the sauce ingredients until the cornstarch dissolves; set aside.

3. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear without stirring for about 1 minute, until lightly browned underneath. Flip and cook another 30 seconds to 1 minute until the pieces are browned but still slightly pink inside. Transfer to a plate.

4. Add the remaining 1 tbsp oil to the pan. Stir in ginger and garlic until fragrant, then add onion and peppers. Cook, stirring, for about 20 seconds.

5. Give the sauce a quick stir, pour into the skillet, and immediately stir until it thickens enough to coat the back of a spoon (just a few seconds).

6. Return the chicken to the pan and toss quickly to coat. Remove from heat and transfer to a serving plate to prevent overcooking.

Servings and timing

I find this recipe serves 4 comfortably.

• Prep time: 20 minutes

• Cook time: 5 minutes

• Total time: 25 minutes

Variations

• Spicy Cashew Black Pepper Chicken: Stir in ½ cup roasted cashews at the end for crunch and richness.

• Beef Version: Swap chicken for 1 lb flank steak, slice thinly, and marinate the same way.

• Vegetable Boost: Add mushrooms or snow peas along with the peppers for extra color and texture.

• Low-Sugar: Reduce the sugar to 1 tbsp or substitute with honey or maple syrup.

• Air Fryer Twist: After marinating, air-fry the chicken at 400 °F for 8–10 minutes, tossing halfway, then finish sauce and veggies on the stovetop.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for 1–2 months. To reheat, I thaw in the fridge (if frozen), then warm in a skillet over medium heat with a splash of water or broth, stirring until just heated through. This keeps the vegetables crisp and the chicken juicy.

FAQs

How can I make this recipe gluten-free?

I swap light and dark soy sauce for tamari and replace Shaoxing wine with dry sherry to keep it gluten-free without sacrificing flavor.

Can I use a different protein?

Absolutely—I’ve tried it with flank steak and pork tenderloin. Just slice thinly, marinate the same way, and adjust cooking time until just cooked through.

What’s the best way to grind black pepper coarsely?

I use a pepper mill set to the coarsest setting or give whole peppercorns a quick pulse in a mortar and pestle to release more flavor and texture.

Can I prep this recipe ahead of time?

Yes—I often slice and marinate the chicken up to 4 hours in advance. I also mix the sauce early and keep veggies chopped, so cooking goes in under 10 minutes.

How do I adjust the spice level?

I taste the sauce before adding and increase or decrease the black pepper to suit my heat preference, or even add a pinch of chili flakes for extra kick.

Conclusion

I hope this black pepper chicken becomes a go-to in your kitchen as it has in mine. It’s quick, flavorful, and endlessly adaptable, making it perfect for busy weeknights or casual gatherings. Enjoy the satisfying sizzle of homemade stir-fry and the bold peppery sauce that sets this dish