Bold Black Pepper Chicken Stirfry

Whenever I need a speedy, bold, and super tasty meal, I turn to this black pepper chicken. You'll bite into juicy chicken chunks, crisp onions, and colorful bell peppers, all tossed with a peppery, shiny sauce. It's so speedy that I throw it together on hectic weeknights, but it tastes just like what I'd order from my favorite Chinese place.

We first tried this at home when takeout sounded good, but patience was thin. Now it pops up in our dinner lineup all the time, and there's never a single scrap left on any plate.

Mouthwatering Ingredients

• Fresh ginger & garlic: These add a punchy kick and extra flavor. Skip anything in a jar for this.
• Red, green, or yellow bell peppers and white onion: Crunch and a touch of sweetness. Go for a mix of peppers for pretty color, and use firm veggies without soft spots.
• Coarse black pepper: This is where all the bold spice comes from. Crack it fresh if you can for awesome aroma.
• Salt: Rounds off all the flavors. Not too much, since the sauce already brings plenty.
• Cornstarch: Makes things saucy and keeps the chicken super juicy. Check it's smooth, not clumpy.
• Shaoxing wine or dry sherry: Adds extra depth like real Chinese takeout. Look for it at an Asian grocery, or go with sherry if needed.
• Broth (chicken): Brings a savory base—try low sodium to manage salt.
• Light soy sauce: The classic hit of salt and umami. Naturally brewed is best if you find it.
• Dark soy sauce: Helps with that sweet, glossy finish and gives the deep color.
• Sugar: Cuts the pepper’s heat and smooths the flavors. Use plain white sugar—nothing fancy needed.
• Peanut or veggie oil: Flavorless and great for quick frying, thanks to a high smoke point.
• Chicken thighs or breast: Slice them thin so they're super tender. Look for pieces that are plump and firm.

Simple Step-by-Step Instructions

Finish & Combine:

Give the sauce a good swirl so the cornstarch isn’t stuck at the bottom. Pour it into the skillet while it’s nice and hot. Stir fast as it bubbles and thickens—once glossy and sticking to the veggies, toss the chicken back in. Mix until everything’s coated, then pull off the stove right away and plate it up—don’t let it overcook.

Veggie Time:

Put your pan back on the stove, add in the last bit of oil, and toss in the garlic and ginger. Stir quick so they smell awesome but don’t let them brown. Add the onions and peppers, giving them a good toss for about twenty seconds so they stay crunchy and bright.

Brown the Chicken:

Pour one tablespoon of oil in a big pan set to medium-high, and let it shimmer. Put the chicken in a single layer, let it sit undisturbed for about a minute so it gets a golden crust. Flip each piece, cooking until just done but still juicy. It should be fragrant, not dry. Move it to a plate so it doesn’t get tough.

Mix the Sauce:

In a tiny bowl, whisk together both types of soy sauce, broth, Shaoxing wine, sugar, salt, cornstarch, and black pepper. Mix well till there’s no cornstarch sitting at the bottom. This stops those pesky lumps later.

Marinate the Chicken:

Take a bowl, add chicken slices, some soy sauce, Shaoxing wine, and cornstarch. Mix with your hands till it’s sticky and glossy all over. Let it sit for ten to fifteen minutes so the flavor soaks in—this is what keeps it extra juicy later.

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Using loads of black pepper is what makes this unforgettable. Every time I grab the pepper grinder, I think of my grandpa—he sprinkled it on every meal. I know he’d be crazy about this one, and now we always remember him when it’s on the dinner table.

How to Store Leftovers

Any extras will chill happily in the fridge for up to three days. Keep the chicken and veggies apart from your noodles or rice for the freshest results. You’ll get the best texture and flavor if you use a stovetop skillet to reheat instead of the microwave. That way, your veggies won’t go mushy.

Easy Swaps

Make it meatless by swapping in firm tofu that’s really well drained and sliced. Vegetable broth stands in for the chicken broth seamlessly. If you’ve only got red or yellow onions, they work just as well, and if you can’t find Shaoxing wine, a splash of sherry or apple juice will do in a pinch.

Ways to Serve

This is top notch when you serve it hot over steamed jasmine or plain long grain rice. You could use rice noodles for something lighter or stir-fried noodles for a change. Want to up the veggies? Pop cooked broccoli on the side.

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Backstory

Black pepper chicken draws from favorite Chinese American stir fries out there. That cozy heat comes from the coarse black pepper, a staple in both Szechuan and Cantonese food. Making your own means you choose exactly how spicy or sweet you want it every time.

Common Recipe Questions

→ Which chicken cut should I use?

You can pick either thighs or breasts. Thighs bring more juiciness, while breasts are quicker and still stay soft with a good marinade.

→ Easy to make gluten-free?

Of course! Just swap regular soy sauce for tamari and use dry sherry instead of Shaoxing wine. That’s all you need for a gluten-free version.

→ What's the key for soft chicken pieces?

Cut your chicken against the grain. Let it chill with cornstarch and soy sauce—that helps keep it juicy and tender while you stir-fry.

→ Can I use different veggies?

Totally. Peppers and onions are classic, but broccoli, snap peas, or carrots work great too. Just toss 'em in!

→ How does the black pepper sauce taste?

It’s full of savory umami, nice and aromatic, with a bold black pepper bite, some sweetness, and smooth soy flavor. Really wakes up your taste buds.

→ Best way to enjoy this dish?

Grab a bowl of hot steamed rice and pile this on top. You’ll love how the sauce soaks right in—it’s hearty and super comforting.