Black Pepper Chicken Recipe

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If you are craving a bold and satisfying dish that bursts with flavor, this Black Pepper Chicken Recipe is exactly what you need to brighten your dinner table. Tender slices of chicken lightly marinated, then tossed with fragrant garlic, ginger, colorful bell peppers, and that unmistakable spicy kick of coarsely ground black pepper create a perfect harmony in every bite. This recipe is quick to whip up yet full of dynamic textures and rich, savory sauce that will have you coming back for seconds.

Ingredients You’ll Need

These ingredients are simple but thoughtfully chosen to build layers of flavor and texture. Each component plays a key role, from the tender chicken and vibrant bell peppers to the punchy black pepper and flavorful soy-based sauce.

• Chicken breasts or thighs, 1 lb: Sliced thinly against the grain for tenderness and quick cooking.
• Light soy sauce, 3 tablespoons: Adds a bright umami note with subtle saltiness.
• Shaoxing wine (or dry sherry), 3 tablespoons: Brings a gentle depth and fragrant complexity.
• Cornstarch, 2 tablespoons: Helps create a silky sauce and tender chicken texture.
• Chicken broth, 1/2 cup: Provides body and moisture to the sauce without overpowering.
• Dark soy sauce, 2 teaspoons: Deepens the color and adds richness to the dish.
• Sugar, 1 1/2 tablespoons: Balances the savory and peppery flavors with a touch of sweetness.
• Coarsely ground black pepper, 2 teaspoons: The star of the show that gives the dish its signature bold heat.
• Salt, 1/8 teaspoon: Just enough to enhance the overall flavor.
• Peanut or vegetable oil, 2 tablespoons: For searing the chicken and sautéing aromatics.
• Minced ginger, 1 tablespoon: Adds fresh, zingy warmth that complements the pepper.
• Minced garlic, 2 cloves: Infuses the dish with rich, savory depth.
• White onion, 1/2, chopped: Adds sweetness and texture contrast.
• Bell peppers, 2, chopped: Use mixed colors for vibrancy and a gentle crunch.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken

Begin by giving the sliced chicken a flavorful bath: combine the chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl, then gently mix by hand. This simple marinade tenderizes the meat while infusing it with subtle umami and a slight velvety coating that helps seal in juiciness. Let it rest for 10 to 15 minutes so the flavors have time to melt in.

Step 2: Prepare the Sauce

While the chicken marinates, mix together the remaining sauce ingredients in a small bowl: chicken broth, light and dark soy sauces, Shaoxing wine, sugar, cornstarch, black pepper, and salt. Whisk thoroughly to ensure the cornstarch fully dissolves—this blend is the magic that will thicken beautifully and deliver that signature peppery zing.

Step 3: Sear the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers. Spread the chicken slices out in a single layer, taking care to minimize overlap. Let them sear undisturbed for about a minute until a golden crust forms, then flip and cook the other side for another 30 seconds to a minute. The goal is a lightly browned exterior with the inside still slightly pink. Then, remove the chicken and set it aside—this step ensures maximum flavor and tenderness.

Step 4: Sauté Aromatics and Vegetables

Add the remaining tablespoon of oil to the hot skillet, then toss in minced ginger and garlic. Stir quickly for just seconds until their aroma floats up, awakening your senses. Next, add the chopped onion and bell peppers, stirring to combine and soften just enough (about 20 seconds) to maintain their vibrant color and crunch.

Step 5: Combine and Thicken the Sauce

Pour your prepared sauce into the skillet with the aromatics and vegetables, stirring swiftly to activate the cornstarch. The sauce will thicken in moments, becoming glossy and luscious. Return the seared chicken to the skillet, stirring it carefully to coat each piece evenly in the flavorful sauce. Turn off the heat, removing the skillet from the stove promptly to preserve the perfect doneness of the chicken and vegetables.

Step 6: Serve Hot

Transfer your gloriously sauced Black Pepper Chicken to a large serving plate, making sure to catch all those vibrant peppers and aromatic bits. This dish is best enjoyed immediately, when the sauce is warm and irresistibly glossy.

How to Serve Black Pepper Chicken Recipe

Garnishes

To add a fresh contrast and an extra pop of flavor, sprinkle chopped scallions or a handful of fresh cilantro leaves on top. A few toasted sesame seeds also bring a wonderful nutty crunch and a lovely visual appeal. These simple garnishes elevate the dish and make every bite more exciting.

Side Dishes

Black Pepper Chicken Recipe pairs beautifully with fluffy steamed jasmine rice or fragrant basmati to soak up every bit of that peppery sauce. For a lighter balance, serve alongside a crisp cucumber salad or blanched green beans tossed with a touch of sesame oil. These sides round out the meal perfectly without stealing the spotlight.

Creative Ways to Present

Serve the chicken over a bed of buttery garlic noodles or alongside stir-fried vegetables for a colorful, restaurant-worthy presentation at home. For meal prep or picnics, pack the chicken with rice in a bento box with fresh vegetable sticks on the side, turning your Black Pepper Chicken into a versatile star anytime, anywhere.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though you might not!), place them in an airtight container and refrigerate for up to 3 days. The flavors mellow beautifully overnight, making for an even more enjoyable next-day meal. Just be sure to separate the chicken from rice or other sides for best texture.

Freezing

This Black Pepper Chicken Recipe also freezes well. Cool it completely, then transfer to a freezer-safe container or bag and store for up to 2 months. When you’re ready to eat, thaw overnight in the fridge to keep the chicken tender and juicy.

Reheating

Reheat gently in a skillet over medium-low heat, stirring occasionally to prevent sticking and ensure even warmth. You can add a splash of water or chicken broth if the sauce thickens too much. Avoid microwaving for extended times, as it can dry out the chicken and dull the vibrant flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic alternative as they tend to be juicier and more forgiving during cooking. Just slice them thinly as you would with breasts, and follow the recipe as is.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a great substitute. Alternatively, you can use a splash of white grape juice mixed with a bit of rice vinegar, though it will slightly alter the taste profile.

How spicy is the dish?

This Black Pepper Chicken Recipe carries a warm, peppery heat rather than intense spiciness. The coarsely ground black pepper adds a bold, aromatic punch that’s pleasantly stimulating without overwhelming most palates.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free soy sauce or tamari in place of regular soy sauce, and confirm your other ingredients don’t contain gluten. Cornstarch is naturally gluten-free, so no need to swap there.

Is it possible to make this dish vegetarian?

While this recipe is designed for chicken, you can easily swap in firm tofu or tempeh for a plant-based version. Adjust the cooking time to ensure the tofu is golden and heated through, and be mindful that the sauce quantities may need slight tweaking for best texture.

Final Thoughts

Trust me, once you try this Black Pepper Chicken Recipe, it will quickly become one of your go-to dishes for busy weeknights or casual dinners with friends. It’s bursting with flavor, easy to make, and so satisfying that everyone will be asking for the recipe. So grab your skillet and give it a whirl—you’re in for a deliciously spicy, peppery treat that’s destined to become a favorite.

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