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This easy black pepper chicken comes together with juicy bites of chicken, crisp bell peppers and onions, all tossed in a peppery homemade sauce that gives classic takeout a run for its money. Every time I make this for dinner, my kitchen fills with warmth and the smell alone draws everyone in.
The very first time I tried this at home, my husband actually went back for thirds. Now it is in our regular rotation whenever we crave Chinese comfort food.
Ingredients
- Chicken breast or thighs: sliced against the grain into thin strips ensures each bite is juicy and tender
- Soy sauce: choose low sodium and taste before you add more seasoning
- Shaoxing wine or dry sherry: builds deep flavor into both marinade and sauce
- Cornstarch: delivers a silky smooth finish to the sauce and helps the chicken stay tender
- Chicken broth: quality broth adds complexity to the sauce
- Sugar: softens and balances the bold black pepper kick
- Coarsely ground black pepper: the key flavor that brings gentle heat use fresh cracked if possible
- Salt: just a pinch to round out the flavors
- Peanut oil or veggie oil: both give you a high smoke point for quick browning
- Ginger and garlic: always start your stir fry with these for an amazing aroma
- White onion: adds sweetness and bite when barely cooked
- Bell peppers: a mix of colors looks inviting and tastes great too choose firmer peppers to keep that crunchy stir fry snap
Step-by-Step Instructions
- Prep the Chicken:
- Combine the chicken slices with soy sauce Shaoxing wine and cornstarch. Use your hands and gently turn until each piece is coated and glossy. Let this sit for ten to fifteen minutes so the meat absorbs those flavors.
- Mix the Sauce:
- Whisk together chicken broth both soy sauces Shaoxing wine cornstarch sugar black pepper and salt in a small bowl. The cornstarch should dissolve completely for a lump free sauce later.
- Brown the Chicken:
- Heat one tablespoon of oil in the largest skillet you have on medium high. Once shimmering spread out the chicken in a single layer so it touches as much pan as possible. After about a minute the bottom gets golden. Flip each piece and continue for another thirty seconds to a minute. You want each side browned but not cooked through at this point. Slide the chicken onto a plate.
- Stir Fry Aromatics and Veggies:
- Turn the heat back up and pour in the rest of the oil. Add the ginger and garlic first so they bloom in flavor but watch closely as they go from fragrant to burnt in seconds. Toss in onion and bell peppers. Stir quickly to coat and let them blister for just twenty seconds to keep their crunch.
- Finish the Sauce and Toss:
- Give the sauce mix another whisk then pour it in with the veggies. Stir fast and steady as the sauce bubbles thickens and clings to a spoon. Return the chicken to the pan now and toss just until everything is glazed and glossy. Immediately move all of it off the heat so things do not overcook.
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My favorite part is the black pepper I find myself adding an extra twist from the grinder right at the table. Once my daughter tried this she insisted I teach her to make it and now it has become our shared weekend ritual.
Storage Tips
Leftovers should cool to room temperature before sealing in an airtight container. They keep fresh up to three days in the fridge and reheat best in a hot skillet for a couple minutes. You can freeze the cooked chicken and veggies separately but the peppers might lose their crispness once thawed.
Ingredient substitutions
Swap the chicken for firm tofu or shrimp if you like. If you cannot find Shaoxing wine dry sherry or a splash of apple juice works too just taste and adjust. Tamari replaces soy sauce for a gluten free version and almost any color of bell pepper will do. White onion can be switched for red for a hint of sweetness.
Serving suggestions
Spoon the black pepper chicken over fluffy jasmine rice or nutty brown rice. For a lighter option try it over steamed broccoli or a bed of greens for a quick lunch bowl. Sometimes I top this dish with toasted sesame seeds or a sprinkle of green onions for extra pop.
A Bit of History
Black pepper chicken is a beloved part of many Chinese American takeout menus inspired by Sichuan pepper dishes but with a simpler approach and more universal ingredients. Using lots of black pepper gives it bold flavor without spicy heat of chili based recipes so everyone in my family can dig in.
Recipe FAQs
- → How do I keep the chicken tender and juicy?
Slice the chicken against the grain and marinate with cornstarch and soy sauce. Searing quickly over high heat helps keep it moist.
- → Can I make this gluten-free?
Yes, substitute tamari for both light and dark soy sauce, and use dry sherry instead of Shaoxing wine.
- → What vegetables work best in this dish?
Use bell peppers and onions for color and crunch, but you can also add snap peas or carrots.
- → How spicy is the sauce?
The sauce has a pronounced black pepper kick, but you can adjust the pepper amount to your taste.
- → What is the best way to serve this?
Best served hot over steamed rice or alongside noodles for a hearty meal.
- → Is chicken breast or thigh preferred?
Both work well. Chicken thighs give a juicier result, but breast cooks up tender with a short marinade.