Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast or thighs, sliced thin against the grainMarinade:; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or white vinegar + pinch of sugar); 1 tbsp cornstarchSauce:; ⅓ cup chicken broth; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Shaoxing wine (or substitute); 1 tsp cornstarch; ½ tsp sugar; 1–1½ tsp coarsely ground black pepper; ¼ tsp saltStir Fry:; 1½ tbsp peanut or vegetable oil; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 small white onion, chopped; 1½ cups bell peppers, chopped

There’s something incredibly comforting about the sizzle of a stir-fry hitting a hot pan. The scent of garlic and ginger rising with the steam, the flash of vibrant veggies, and that satisfying moment when a glossy, peppery sauce clings to tender pieces of chicken—it’s the kind of meal that hits all the right notes. Black Pepper Chicken, inspired by Chinese restaurant classics and refined by Maggie Zhu of Omnivore’s Cookbook, brings bold flavors and restaurant-style finesse into your home kitchen with total ease.

What makes this Chinese Black Pepper Chicken so appealing is its balance. It’s got the warming kick of coarsely ground black pepper, the savory umami of soy sauce, and just enough sweetness to round things out. The texture is also spot-on—succulent chicken, slightly crisp bell peppers, and a silky sauce that ties everything together. And best of all? You can have this beauty on the table in under 30 minutes. That’s faster than takeout, and honestly, it tastes better too.

This Chinese Black Pepper Chicken recipe quickly became a go-to in my own kitchen. I first made it on a whim after craving something cozy yet quick on a weeknight. One bite in, and I was hooked. My husband practically licked the plate, and the leftovers—when there are any—are just as tasty the next day. Whether you’re feeding a hungry family or meal-prepping for the week, this one deserves a permanent spot in your rotation.

Why You’ll Love This Recipe

Chinese Black Pepper Chicken is one of those dishes that effortlessly checks all the boxes for a perfect weeknight dinner. It’s incredibly flavorful without being overwhelming. The combination of savory soy sauce, sharp black pepper, and fresh aromatics gives the dish an exciting depth that’s hard to beat.

First and foremost, this recipe is quick. We’re talking less than half an hour from fridge to fork. It’s perfect for those evenings when you’re tempted to call in delivery but still want something wholesome.

Second, it’s super customizable. You can use chicken breast or thighs, add more veggies, and even adjust the pepper level based on your taste. That flexibility makes it ideal for picky eaters or families with varying spice tolerances.

The textures are another win. Thanks to quick marinating and flash-searing, the chicken turns out juicy and tender. The bell peppers keep their crunch, and the sauce brings everything together in a silky, savory glaze. No mushy stir-fry here.

Lastly, cleanup is minimal. One pan, one bowl, and a couple of utensils are all you’ll need. So even if you’re cooking solo, you won’t be stuck scrubbing dishes all night. That’s always a bonus in my book.

Health Benefits

While this Chinese Black Pepper Chicken delivers on bold flavor, it also brings along some health perks. Since it’s a homemade stir-fry, you have full control over the ingredients—no hidden oils, excessive sodium, or mystery additives that often come with restaurant takeout.

Using chicken breast keeps it lean and high in protein. If you opt for thighs, you’ll still get protein, but with a little extra richness. The black pepper isn’t just for spice—it’s also known for its antioxidant properties and can help with digestion.

The colorful bell peppers are loaded with vitamin C, and the onions provide fiber and beneficial compounds like quercetin. Ginger and garlic aren’t just aromatic powerhouses; they’re also natural anti-inflammatories that support immune health.

By stir-frying instead of deep-frying, you use less oil while still getting a satisfying texture. Plus, serving this with brown rice or cauliflower rice gives you extra fiber and nutrients.

So while it tastes indulgent, you can feel good about what’s going into your body with every delicious bite.

Preparation Time, Servings, and Nutritional Information

Total Time: 25 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 generous portions

Nutritional Information (per serving)
Calories: 320
Protein: 32g
Carbohydrates: 14g
Fat: 15g
Fiber: 2g
Sugar: 4g
Sodium: 670mg

Ingredients List

For the Chicken

1 lb chicken breasts or thighs, sliced thinly against the grain

Marinade

1 tablespoon light soy sauce
1 tablespoon Shaoxing wine or dry sherry (use halal white vinegar with a pinch of sugar for substitution)
1 tablespoon cornstarch

Sauce

⅓ cup low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (adds color and depth)
1 tablespoon Shaoxing wine or dry sherry (or halal substitute as above)
1 teaspoon cornstarch
½ teaspoon sugar
1–1½ teaspoons coarsely ground black pepper (adjust to taste)
¼ teaspoon salt

For the Stir-Fry

1½ tablespoons peanut or vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 small white onion, roughly chopped
1½ cups mixed bell peppers (red, green, yellow), chopped

Step-By-Step Cooking Instructions

Marinate the Chicken
In a medium bowl, combine sliced chicken with soy sauce, wine (or substitute), and cornstarch. Stir until well coated and let sit for 10 to 15 minutes while you prep the other ingredients.
Mix the Sauce
In a small bowl, whisk together all sauce ingredients: chicken broth, both soy sauces, wine (or substitute), cornstarch, sugar, black pepper, and salt. Make sure the cornstarch is fully dissolved to avoid lumps later.
Sear the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When hot, spread the marinated chicken in a single layer. Let it sear undisturbed for 1 minute. Flip and cook for another 30 seconds to 1 minute, until lightly browned but not fully cooked through. Remove and set aside.
Sauté the Aromatics
Add the remaining oil to the pan. Toss in the garlic and ginger, and sauté for about 30 seconds, stirring constantly to prevent burning.
Cook the Vegetables
Add the onions and bell peppers. Stir-fry for 1 to 2 minutes until they begin to soften but still retain their vibrant color and crunch.
Add the Sauce
Pour in the prepared sauce and stir immediately. The cornstarch will cause the sauce to thicken quickly, so keep things moving with your spatula.
Finish with the Chicken
Return the seared chicken to the pan and stir everything together. Cook for another 1 to 2 minutes until the chicken is fully cooked through and coated in the glossy sauce.
Taste and Adjust
Give it a quick taste. Add more black pepper if you love the heat, or a dash more sugar if you want to mellow it out.
Serve Hot
Remove from heat and serve immediately over rice or noodles.

How to Serve

Spoon generously over a bed of fluffy jasmine or basmati rice.
For a low-carb option, serve over cauliflower rice or shredded cabbage.
Garnish with chopped scallions or a sprinkle of toasted sesame seeds.
Add a side of steamed broccoli or snow peas for extra greens.

Pairing Suggestions

Side Dishes: Pair with steamed dumplings, sesame cucumber salad, or egg drop soup.
For Kids: Serve with plain rice and reduce the pepper slightly to suit milder palates.
Drinks: Try with sparkling water and lemon, or a cold glass of iced green tea for something refreshing and cleansing.

Storage, Freezing & Reheating Instructions

Refrigerator: Store any leftovers in an airtight container for up to 3 to 4 days.
Freezing: Let the chicken cool completely, then spread in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or bag. Keeps well for up to 2 months.
Reheating: For best results, reheat in a skillet over medium heat with a splash of water or broth. If using the microwave, cover loosely and heat in 30-second bursts, stirring in between, to avoid drying out the chicken.

Common Mistakes to Avoid

Overcrowding the Pan: This can steam the chicken instead of searing it. Work in batches if necessary.
Undermixing the Sauce: Make sure the cornstarch is fully dissolved, or you’ll get clumps in the pan.
Overcooking the Chicken: Remember, it finishes cooking once you return it to the sauce.
Skipping the Marinade: Even 10 minutes makes a big difference in tenderness and flavor.
Using Ground Black Pepper: Coarsely ground pepper adds both texture and bolder flavor. Pre-ground pepper just won’t cut it here.

Pro Tips

Slice Chicken Thinly and Evenly: This helps it cook quickly and absorb the marinade evenly.
Use a Hot Pan: A properly preheated pan helps develop a quick sear and enhances flavor.
Prep Everything Before Cooking: Stir-frying moves fast—have all ingredients measured and ready.
Customize the Veggies: Snap peas, mushrooms, or even baby corn are great additions.
Upgrade the Sauce: Add a teaspoon of oyster sauce or sesame oil for extra depth, if desired.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra juiciness and flavor, and they’re slightly more forgiving if overcooked.

Is this dish spicy?
The heat comes mainly from the black pepper. You can easily adjust the amount to make it milder or spicier.

Can I make it gluten-free?
Yes. Just substitute tamari for soy sauce and use a gluten-free broth.

Can I use ground black pepper instead of coarsely ground?
Technically, yes—but the flavor won’t be as bold or aromatic. Coarsely ground is definitely preferred.

What’s a good substitute for Shaoxing wine?
For a halal option, mix white vinegar with a pinch of sugar. It mimics the acidity and slight sweetness of the wine.

Can I make this ahead of time?
Yes. You can marinate the chicken and prep the sauce in advance. When ready to cook, the stir-fry takes just minutes.

Can I double the recipe?
Definitely, just be sure to cook the chicken in batches so it sears instead of steams.

What if I don’t have dark soy sauce?
You can use all light soy sauce, though the dish will be lighter in color and slightly less rich.

What kind of oil works best?
Peanut oil is traditional for stir-frying, but any neutral oil like canola or vegetable oil works well.

Why do we cook the chicken separately first?
This helps it get a nice sear and prevents it from overcooking while the vegetables and sauce finish.

Conclusion & Call to Action

If you’re looking for a simple, satisfying, and flavor-packed dinner that beats takeout any day of the week, this Black Pepper Chicken is a must-try. It’s fast, flexible, and seriously delicious—the kind of meal that becomes a regular in your rotation.

Give it a go this week and see for yourself just how easy and rewarding homemade stir-fry can be. And if you make it, I’d love to hear how it turned out. Leave a comment below or tag me in your kitchen creations online. I can’t wait to see your version of this cozy, peppery classic.