Black Pepper Chicken Stir Fry

Juicy pieces of chicken sizzle alongside crisp colorful vegetables in a glossy black pepper sauce that packs both warmth and deep umami flavor. Black Pepper Chicken is one of those weeknight wins that tastes like a treat from your favorite takeout spot but comes together even faster in your own kitchen.

Ingredients

• Chicken breast or thigh: Sliced thin so each bite cooks quickly and stays juicy. Pick chicken that looks moist with no dryness for maximum tenderness
• Light soy sauce or tamari if needed for gluten free: Lends perfect salty depth. Seek a quality one with good aroma
• Shaoxing wine or dry sherry: Brightens and rounds out the sauce. Try to find Shaoxing wine at Asian markets for authentic taste
• Cornstarch: Gives you that silky restaurant style cloak for meat and thickens the sauce. Always whisk until smooth before adding
• Chicken broth: Forms the savory backbone of the sauce. Use low sodium for better control of flavor
• Dark soy sauce: Brings darker color and sweet earthiness. Not strictly required but adds extra richness
• Sugar: Balances salt and pepper and boosts caramel notes
• Coarsely ground black pepper: Is the secret star. Use freshly cracked for the best punch
• Salt: Sharpens all the other flavors
• Peanut or vegetable oil: Keeps everything from sticking and adds classic stir fry fragrance
• Ginger and garlic: Infuse the oil from the start for robust flavor bursts. Use plump fresh pieces
• White onion: Adds mellow sweetness paired with the spicy pepper
• Bell peppers: Give color crunch and subtle sweetness. Pick peppers that feel dense and firm

Step-by-Step Instructions

Marinate the Chicken:

Combine your sliced chicken with soy sauce Shaoxing wine and cornstarch. Mix by hand until everything is coated and allow to rest for at least ten minutes. This soaks flavor into the meat and ensures juicy bites later

Prepare the Sauce:

Mix chicken broth light and dark soy sauce Shaoxing wine cornstarch sugar black pepper and salt in a small bowl. Whisk thoroughly so no lumps remain and set aside. Having the sauce ready ensures smooth cooking as stir fry moves fast

Sear the Chicken:

Get your skillet really hot. Add a tablespoon of oil. Add the chicken in a single flat layer. Try for minimal overlap. Let it sear without moving for about a minute until a golden crust forms. Flip and cook for less than a minute until just browned. The inside may still be slightly pink. Transfer quickly to a plate to keep it tender

Aromatics and Veggies:

Add your next tablespoon of oil right into the still hot pan. Toss in ginger and garlic and stir for just a few seconds until you catch a strong fragrance. Add onion and peppers. Give them a quick toss about twenty seconds over high heat so they keep crunch while picking up flavor

Finish with Sauce:

Stir your sauce to be sure the cornstarch has not settled. Then pour it into the hot pan. As soon as it simmers stir constantly until you see it thickening and turning glossy. This should coat the spoon in just seconds. Bring chicken back to the pan. Mix swiftly so every piece soaks up sauce

Serve Immediately:

Take everything off the heat as soon as it looks shiny and thick. Transfer to a wide serving plate. You want to avoid overcooking which keeps the veggies and chicken just right. Serve it hot

Save

The burst of pepper was always my favorite part as a kid and now I reach for the little pepper grinder more than ever when making this for my own family One time my daughter snuck an extra spoonful of the glossy sauce and gave me the biggest grin

Storing Leftovers

Keep leftovers in an airtight container and refrigerate for up to three days If you want to freeze it keep the chicken and sauce separate from the veggies for best texture Warm gently in a skillet adding a splash of chicken broth to revive the sauce

Possible Ingredient Swaps

Try turkey breast in place of chicken or toss in thin strips of pork For color use any peppers you have available even poblano or Anaheim If you wish to keep it vegetarian swap chicken for extra firm tofu and sauté until crisp

Serving Ideas

Black Pepper Chicken is classic over steamed jasmine or basmati rice sometimes I add a handful of flash stir fried snap peas or broccoli on the side If you want to stick to the takeout vibe try tucking into lettuce leaves for a lighter meal

A Bit of History

This style of peppery chicken hails from Chinese American restaurant traditions Black pepper in place of chili makes it a gentler heat that even spice shy guests can appreciate Stir fries like this developed in home kitchens as cooks adapted Cantonese flavors with easy to find supermarket veggies

Recipe Questions

→ What cut of chicken works best?

Both breast and thigh meat work well. Thighs provide extra juiciness and flavor, while breasts offer a leaner option.

→ How do I get crisp vegetables?

Stir fry peppers and onions over high heat for just 20 seconds to preserve their color and crispness.

→ Can I make this dish gluten-free?

Yes, substitute tamari for all soy sauces and use dry sherry instead of Shaoxing wine to keep it gluten-free.

→ What’s the secret to tender chicken?

Marinating sliced chicken in soy sauce and cornstarch breaks down fibers for a juicy, velvety finish.

→ Do I need special equipment?

A large skillet or wok works best, allowing you to quickly sear components and combine flavors efficiently.

→ How spicy is black pepper chicken?

The dish features a pronounced peppery kick, but heat can be adjusted by using less coarsely ground pepper.