Black Pepper Chicken Stir Fry

Black pepper chicken is the kind of stir fry that delivers bold savory flavors in barely more than 20 minutes start to finish. Think juicy seared chicken coated in a glossy black pepper sauce and crisp colorful bell peppers that stay vibrant and crunchy. Whenever I am craving Chinese takeout but want more control over the ingredients or just a fresher taste this is my go to

My house fills with the fragrance of ginger and black pepper each time I make this. The creamy sauce clings to the chicken and peppers and it honestly tastes better than anything I have ordered out. Even my picky eaters come back for seconds which rarely happens with stir fries

Ingredients

• Chicken breasts or thighs: sliced thin for tenderness. Choose fresh or high quality chicken for juiciest results
• Light soy sauce: adds umami and saltiness. Opt for naturally brewed or look for gluten free tamari
• Shaoxing wine or dry sherry: gives amazing depth. Seek out Chinese rice wine at Asian markets or use dry sherry for an easy swap
• Cornstarch: helps tenderize the chicken and thickens the sauce. Fresh unopened cornstarch ensures the best thickening
• Chicken broth: makes the sauce rich and savory. Select low sodium for more control over salt
• Dark soy sauce: deepens color and flavor. If unavailable just use extra light soy sauce
• Sugar: rounds out the spice and salt with a hint of sweetness. Always use granulated for easy dissolving
• Coarsely ground black pepper: brings signature warmth and zing. For the boldest flavor crack it fresh if you can
• Salt: heightens all the savory notes. Start with a pinch to avoid over salting
• Peanut oil or vegetable oil: gives slight nuttiness and helps achieve proper stir fry sear. Use fresh oil for the cleanest flavor
• Minced ginger and garlic: form the aromatic backbone. Choose firm unbruised roots and plump garlic cloves
• White onion: adds mild sweetness and texture. A fresh juicy onion works best
• Bell peppers: lend crunch and color. Select firm glossy peppers in a mix of colors for prettier presentation

Step-by-Step Instructions

Marinate the Chicken:

Slice chicken thinly across the grain for tenderness. In a bowl combine chicken with light soy sauce Shaoxing wine and cornstarch. Gently mix by hand until all pieces are coated. Set aside for 10 to 15 minutes. This allows the chicken to absorb flavors and ensures a velvety finish

Prepare the Sauce:

Stir together chicken broth light soy sauce Shaoxing wine dark soy sauce cornstarch sugar black pepper and salt in a small bowl. Whisk very well until no cornstarch lumps remain and the mixture is smooth. Double check that the sugar and pepper are evenly distributed

Sear the Chicken:

Heat one tablespoon of oil in a large skillet or wok over medium high heat until shimmering. Add chicken and quickly spread into a single layer. Sear without moving for about one minute to get a light golden underside. Flip each piece and continue to cook for 30 seconds to one minute stirring now and then until both sides are browned but the chicken is still slightly pink inside. Remove chicken to a plate. Residual cooking will finish the chicken later

Sauté Aromatics and Vegetables:

In the same pan add the remaining oil. Toss in minced ginger and garlic. Stir for 10 to 15 seconds just until fragrant. Add chopped onion and bell peppers. Stir fry briskly for about 20 seconds letting the vegetables brighten and soften slightly without becoming limp

Build the Sauce and Finish:

Give the sauce another whisk so nothing is settled at the bottom. Pour sauce into the hot vegetables and stir constantly. In seconds you will see it thicken until it coats the back of a spoon. Slide the browned chicken and any juices back in. Toss quickly to coat all the chicken and peppers in the glossy sauce. Remove from heat and transfer to a serving plate at once so nothing overcooks

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Whenever I make this recipe I look forward to the moment the freshly cracked black pepper hits the hot pan. That burst of warmth always feels like the heart of this dish. The bell peppers hold up their crunch even with the quick stir fry and I love seeing their colors pop at the table. This meal always reminds me of my father who adored black pepper and would always add extra at the end

Storage Tips

Leftover black pepper chicken keeps well in an airtight container in the fridge for up to three days. When reheating sprinkle a few drops of water over it and microwave or stir fry briefly to restore the sauce’s glossy consistency. Avoid freezing as the peppers can lose their crunch and turn watery

Easy Ingredient Substitutions

If you do not have Shaoxing wine dry sherry or even apple cider vinegar with a pinch of sugar works in a pinch. Tamari or coconut aminos are great for gluten free options. Feel free to swap in sliced mushrooms or snap peas if you are short on bell peppers

Serving Suggestions

This dish shines over steamed white jasmine or brown rice which soaks up the extra sauce. Sometimes I serve it with simple stir fried greens or even spoon it into lettuce cups for a lighter meal. It also makes a satisfying meal prep option for lunches with a side of roasted broccoli

Cultural Context

Black pepper chicken takes inspiration from classic Chinese restaurant stir fries but with a stronger peppery profile and less sweetness than many takeout versions. Using both light and dark soy sauce along with rice wine builds true depth of flavor reminiscent of well seasoned wok dishes you get in Southeast Asian Chinese kitchens

Recipe FAQs

→ Which cut of chicken yields the juiciest texture?

Thighs offer the juiciest texture, but breast also works well if sliced against the grain and not overcooked.

→ Can a gluten-free version be prepared?

Yes. Swap soy sauce for tamari and Shaoxing wine for dry sherry to make the dish gluten-free.

→ What vegetables complement the bold sauce?

Mixed bell peppers and white onion pair well, adding crunch and balancing the peppery flavors.

→ How do you achieve a rich, thick sauce?

Combine cornstarch with liquid sauce ingredients and stir until dissolved, then simmer until thickened.

→ Is this dish suitable for a weeknight dinner?

Absolutely. The prep and cooking time totals about 25 minutes, making it quick and effortless for busy evenings.