Black Pepper Chicken Recipe: Bold Chinese Stir-Fry

Black Pepper Chicken is one of those dishes that makes you wonder why you ever ordered takeout. This Chinese-inspired stir-fry brings restaurant-quality flavor to your kitchen with tender chicken pieces coated in a savory, peppery sauce that’s absolutely addictive.

I still remember the first time I made this recipe on a busy weeknight when I was craving something bold and satisfying but didn’t have time for a long cooking session. The aroma of freshly ground black pepper hitting the hot wok filled my kitchen, and I knew I’d stumbled onto something special. This black pepper chicken recipe delivers that perfect balance of savory soy sauce, aromatic garlic and ginger, and the warm kick of black pepper that makes every bite exciting. It’s become my answer to those evenings when I need something better than takeout but don’t want to spend an hour in the kitchen.

What You’ll Need for Black Pepper Chicken

Before you start cooking, gather your ingredients and have everything prepped. I always use freshly ground black pepper for this recipe because the difference in flavor compared to pre-ground pepper is remarkable.

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil

For the Black Pepper Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons freshly ground black pepper

For Stir-Frying:

• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium onion, cut into chunks
• 1 medium bell pepper, cut into chunks
• 3 green onions, cut into 2-inch pieces

Pro tip: I prefer using chicken thighs for this black pepper chicken because they stay more tender and flavorful during high-heat cooking, but breasts work perfectly if that’s what you have on hand. For dark soy sauce, I recommend Kikkoman or Pearl River Bridge brands for the best color and subtle sweetness.

How to Make Black Pepper Chicken

Have all your ingredients measured and ready before you turn on the heat, since stir-frying moves quickly once you start.

Step 1: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix everything together until the chicken is evenly coated, then let it marinate for 10-15 minutes. While the chicken marinates, prepare your sauce and chop your vegetables.

Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoons sugar, 1 teaspoon sesame oil, 1/2 cup chicken broth, and 2 tablespoons freshly ground black pepper. In a separate small bowl, mix 2 teaspoons cornstarch with 2 tablespoons water to create a slurry. Set both aside within easy reach.

Step 3: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until it’s shimmering hot but not smoking. Add the marinated chicken in a single layer without crowding the pan, and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown on the outside with no pink remaining and the internal temperature reaches 165°F. Remove the cooked chicken and set it aside on a plate.

Step 4: Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, and stir-fry for about 30 seconds until they become fragrant and aromatic. Watch carefully so they don’t burn.

Step 5: Add the onion chunks and bell pepper pieces to the wok. Stir-fry for 2-3 minutes until they’re slightly softened but still have a nice crisp texture. You want them tender-crisp, not mushy.

Step 6: Return the cooked chicken to the wok along with any juices from the plate. Pour in the prepared black pepper sauce and toss everything together to coat. Add the cornstarch slurry and stir constantly for 30-45 seconds until the sauce thickens, becomes glossy, and coats the back of a spoon.

Step 7: Add the green onion pieces and toss for 30 seconds just to warm them through. Serve immediately over steamed rice while it’s piping hot.

Perfect Pairings for Black Pepper Chicken

This bold, peppery dish pairs beautifully with sides that balance its intense flavors.

Steamed jasmine rice: The fluffy, slightly fragrant rice soaks up all that delicious black pepper sauce and provides a neutral base that lets the chicken shine.

Fried rice: For an extra-special meal, serve black pepper chicken over vegetable or egg fried rice. The combination creates a complete takeout-style experience.

Steamed broccoli or bok choy: These green vegetables add freshness and nutrition while their mild flavor complements the bold, peppery sauce perfectly.

Cauliflower rice: If you’re looking for a low-carb option, cauliflower rice works wonderfully and still absorbs all those savory flavors.

Cucumber salad: A cool, tangy cucumber salad provides a refreshing contrast to the warm, spicy chicken and helps balance the richness of the dish.

More Bold Chicken Recipes to Try

This spicy black pepper chicken pairs perfectly with other flavorful dishes that bring exciting tastes to the dinner table. For another Asian-inspired favorite, the Slow Cooker Korean Beef offers sweet and savory notes that complement the peppery heat beautifully. When serving both together, the contrasting flavor profiles create an impressive spread that feels like a complete restaurant experience.

For those who love bold, saucy chicken dishes, explore the Hot Honey Infused Feta Chicken with its sweet heat and creamy elements, or the Cowboy Butter Chicken Bites featuring garlic-herb richness. The Garlic Butter Chicken Bites with Creamy Parmesan Pasta transforms similar cooking techniques into a complete meal, while the Street Corn Chicken Rice Bowl brings together chicken and rice in an entirely different flavor direction that’s equally satisfying.

Storing Your Black Pepper Chicken

Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. Cool completely within 2 hours of cooking before refrigerating to ensure food safety. The flavors actually develop even more overnight, making leftovers especially delicious.

For reheating, warm the chicken in a skillet over medium heat for 3-4 minutes, adding a splash of water or chicken broth if the sauce has thickened too much. You can also microwave it, but the skillet method keeps the texture better.

Pro tip: This black pepper chicken freezes beautifully for up to 2 months. Let it cool completely before transferring to freezer-safe containers, then thaw overnight in the refrigerator before reheating. It’s perfect for weekly meal prep when paired with rice and your favorite vegetables.

Common Questions About Black Pepper Chicken

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