Black Pepper Chicken

A Flavor Explosion Awaits!

Feel like your taste buds could use a little wake-up call? Imagine tender, juicy chicken coated in a rich, spicy-sweet sauce and pepper that dances on your palate. This Black Pepper Chicken is not just a recipe—it’s a flavor fiesta in your mouth, and it’s quick to whip up in just one pan! Whether you’re a busy parent or a culinary enthusiast, this dish promises to satisfy your cravings and have everyone asking for seconds.

Why Make This Recipe

Here’s why you’ll want to add Black Pepper Chicken to your rotation:

• Easy Cleanup: Who has time for a sink full of dishes? This beauty comes together in one skillet. Easy peasy!

• Affordable Ingredients: You can skip fancy ingredients. This home-cooked meal is light on the wallet but big on taste. Your budget will thank you!

• Family-Friendly: The whole family will dig this dish! With its savory flavors and colorful veggies, it’s a winner for the pickiest eaters.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (I used mixed colors)

Directions

Let’s make this magic happen! Follow these simple steps:

1. Combine chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer. Marinate for 10 to 15 minutes.

2. In a small bowl, combine all the sauce ingredients and mix well. Set aside.

3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it in a single layer to sear. Cook for about 1 minute.

4. Flip the chicken and cook for another 30 seconds to 1 minute until both sides are browned but a bit pink inside. Transfer the chicken to a plate and set aside.

5. Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stirring until fragrant.

6. Toss in the white onion and bell peppers, cooking for about 20 seconds.

7. Stir the sauce mixture until the cornstarch dissolves and pour into the skillet. Cook until the sauce thickens enough to coat the back of a spoon.

8. Add the cooked chicken back into the pan, tossing quickly to coat everything in that divine sauce. Turn off the heat and transfer to a big plate to prevent overcooking.

9. Serve hot as your main dish. Enjoy!

How to Make Black Pepper Chicken (Overview)

Ready for the scoop? This dish takes what feels like mere minutes to make!

• You start by marinating the chicken for a bit; this is where the magic begins.
• Sear until golden brown for that crispy texture, then put it aside.
• In the same pan, you sauté ginger and garlic—because who doesn’t love that aroma wafting through their kitchen?
• Toss everything back in with the sauce—easy peasy!

Pro Tip: Don’t skip toasting the garlic; it can elevate the flavor from good to OMG!

How to Serve Black Pepper Chicken

Picture this: you dish out a generous heap of Black Pepper Chicken, glistening in that glossy sauce, with vibrant veggies peeking through. It’s a symphony of colors and aromas—golden-brown chicken, crisp bell peppers, and white onions that bring everything together. Serve it over fluffy white rice or alongside steamed broccoli for a crunch that contrasts beautifully with that tender chicken.

How to Store Black Pepper Chicken

This dish is perfect for meal prep! After serving, let it cool, then store in an airtight container in the fridge. It’ll keep well for about 3-4 days. For longer storage, consider freezing—just make sure to label it!

Reheating Tip: You can quickly warm it in the microwave, but a pan on the stove revives it best and helps keep that saucy goodness intact.

Tips to Make Black Pepper Chicken

• Timing is Key: Don’t marinate for too long; 15 minutes is just right to avoid mushy chicken.
• Cornstarch Usage: Adding cornstarch to the marinade and sauce helps create that perfect coating. Don’t leave it out!
• Substitutions are Cool: No Shaoxing wine? Use dry sherry—or even a splash of apple juice in a pinch.

Variation

Want to shake things up? Try using tofu or tempeh for a plant-based twist. Add some crushed red pepper for extra heat, or switch up the veggies with snap peas or carrots for a different look and taste.

FAQs

Can I use frozen chicken?
Absolutely! Just thaw it properly before marinating.

What if I don’t have Shaoxing wine?
No worries! Dry sherry or even a splash of apple juice works as a decent substitute.

Can I prepare this ahead of time?
You sure can! Marinate the chicken the night before, and it’s ready to cook the next day.

📌 Pin this recipe for your next cozy dinner night!

Black Pepper Chicken

A flavor-packed dish featuring tender chicken in a spicy-sweet sauce, perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 300 kcal

Ingredients

  

For the Chicken Marinade

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tbsp light soy sauce (or soy sauce)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch

For the 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 soy sauce)
• 1 1/2 tbsp sugar
• 2 tsp coarsely ground black pepper
• 1/8 tsp salt

For Cooking

• 2 tbsp peanut oil (or vegetable oil)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 cup white onion, chopped
• 2 cups bell peppers, chopped (mixed colors)

Instructions

 

Marinating Chicken

• Combine chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated. Marinate for 10 to 15 minutes.

Making the Sauce

• In a small bowl, combine all the sauce ingredients and mix well. Set aside.

Cooking Chicken

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it in a single layer to sear. Cook for about 1 minute.
• Flip the chicken and cook for another 30 seconds to 1 minute until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.

Cooking Vegetables and Sauce

• Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stirring until fragrant.
• Toss in the white onion and bell peppers, cooking for about 20 seconds.
• Stir the sauce mixture until the cornstarch dissolves and pour into the skillet. Cook until the sauce thickens enough to coat the back of a spoon.

Combining

• Add the cooked chicken back into the pan, tossing quickly to coat everything in the sauce. Turn off the heat and transfer to a big plate to prevent overcooking.
• Serve hot as your main dish. Enjoy!

Notes

Timing is key: Don't marinate for too long; 15 minutes is just right to avoid mushy chicken. Adding cornstarch helps create that perfect coating. Consider tofu or tempeh for a plant-based twist.

Keyword Black Pepper Chicken, Easy Chicken Recipe, Family Friendly, One Pan Dinner, Quick Dinner