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Black Pepper Chicken

Black Pepper Chicken served with peppers and onions in glossy sauce
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Black Pepper Chicken brings tender chicken, crisp peppers, onion, and a glossy pepper sauce together in a fast skillet dinner.

Ingredients

Scale
  • 1 lb chicken breasts or thighs, cut against the grain into 1/4-inch (5-mm) slices
  • 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

Instructions

  1. Place the sliced chicken in a medium bowl with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Toss until the pieces are lightly coated, then let them rest for 10 to 15 minutes.
  2. In a small bowl, whisk the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt until smooth.
  3. Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in one even layer and let it sear for about 1 minute.
  4. Flip the chicken and cook for 30 seconds to 1 minute, stirring a little, until the outside browns while the center is still slightly pink. Move the chicken to a plate.
  5. Add the remaining 1 tablespoon oil to the same skillet. Stir in the ginger and garlic just until fragrant.
  6. Add the onion and bell peppers, then stir-fry for about 20 seconds.
  7. Stir the sauce again, then pour it into the skillet. Cook while stirring until it turns thick and glossy.
  8. Return the chicken to the pan and toss quickly until everything is coated. Turn off the heat, remove the pan from the burner, and transfer the food to a serving plate.
  9. Serve hot as the main dish.

Notes

  • For a gluten-free variation, replace both soy sauces with tamari and use dry sherry instead of Shaoxing wine.
  • Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Freeze cooled leftovers for 1 to 2 months.

Nutrition

Keywords: Black Pepper Chicken, chicken stir fry, Chinese chicken recipe, black pepper sauce

Find it online: https://thekitchenfinesse.com/2026/05/15/black-pepper-chicken/