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The Secret to Perfect Black Pepper Chicken
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The Secret to Perfect Black Pepper Chicken

Black Pepper Chicken deserves a permanent spot in your dinner rotation. This isn't just another stir-fry; it’s a masterclass in balance juicy, tender chicken paired with crisp-tender vegetables, all coated in a rich, savory sauce with that signature peppery bite.
Prep Time20 minutes
Cook Time5 minutes
Course: Breakfast
Servings: 4

Ingredients

  • 1 lb chicken breasts or thighs , sliced against the grain into 1/4” (5-mm) thick pieces
  • Marinade
  • 1 tablespoon light soy sauce or soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch
  • Sauce
  • 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
  • Stir fry
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • 1/2 white onion chopped
  • 2 bell peppers chopped (I used mixed colors)

Instructions

  • Sear the Chicken: Add the marinated chicken to a high-heat skillet. Let it char slightly on the outside, then transfer it to a separate plate while the center is still pink.
  • Sauté Aromatics: Add the ginger and garlic to the pan, sautéing just until fragrant (about 30 seconds).
  • Stir-Fry Veggies: Toss in your vegetables. Move them quickly to maintain that vibrant color and "snap."
  • Thicken the Sauce: Pour in your black pepper sauce. Cook for about a minute until it begins to bubble and thicken into a glossy glaze.
  • Recombine: Add the chicken back into the pan. Toss everything together for one final minute until the chicken is just cooked through and coated in sauce.