This Black Pepper Chicken is a quick and flavorful stir-fry featuring juicy, tender chicken, crisp vegetables, and a rich, savory black pepper sauce. With just a few simple ingredients, you can create a dish that tastes even better than your usual Chinese takeout! Plus, it’s gluten-free adaptable—just swap a couple of ingredients to suit your dietary needs.
Why You’ll Love This Recipe:
- Quick & Easy: This dish comes together in just 25 minutes, making it perfect for a busy weeknight dinner.ç
- Healthy & Flavorful: Packed with lean protein from the chicken and vibrant vegetables like bell peppers and onions, it’s a balanced meal in one.
- Better than Takeout: Homemade stir-fry means you can control the ingredients—less oil, sugar, and sodium than traditional takeout, without sacrificing flavor.
- Gluten-Free Option: Use tamari in place of soy sauce and dry sherry instead of Shaoxing wine to make this dish gluten-free.
Ingredients You’ll Need:
- For the Chicken Marinade:
- 1 lb chicken breasts (or thighs), sliced thinly
- 1 tbsp light soy sauce (or tamari for gluten-free)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- For the Sauce:
- ½ cup chicken broth
- 2 tbsp light soy sauce (or tamari)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 ½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- For Stir-Frying:
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (use mixed colors for a vibrant dish)
How to Make Black Pepper Chicken:
- Marinate the Chicken:
- Combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Toss to coat and let marinate for 10-15 minutes.
- Prepare the Sauce:
- In a small bowl, mix together the chicken broth, soy sauces, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir until the cornstarch dissolves and set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Let it sear for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, until the chicken is browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Stir-Fry the Aromatics and Vegetables:
- In the same skillet, add the remaining 1 tablespoon of oil. Sauté the ginger and garlic until fragrant, about 20 seconds. Add the onion and bell peppers, and cook for another 20 seconds.
- Add the Sauce and Combine:
- Stir the sauce mixture and pour it into the skillet. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 1-2 minutes. Add the cooked chicken back into the pan, stirring to coat the chicken and vegetables with the sauce.
- Serve:
- Remove the skillet from the heat and transfer the stir-fry to a large plate. Serve hot, either on its own or over steamed rice (brown rice for a healthier option).
Cooking Tips:
- Tender Chicken: Make sure to cut the chicken against the grain and marinate it. This ensures the chicken stays tender and juicy.
- Don’t Overcook: Remove the chicken from the pan before adding the sauce and vegetables. This keeps the chicken from becoming overdone, ensuring it stays tender and flavorful.
- Stir-Frying Pace: Stir-frying is fast, so prep your ingredients before you start cooking. You’ll need to move quickly once the heat is on.
Store and Reheat:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 1-2 months.
- Reheat: Reheat in a skillet over medium heat to retain the crispness of the vegetables.
Enjoy More Chinese Takeout Recipes:
- Chinese Curry Chicken
- Beef and Broccoli
- Sweet and Sour Tofu
- Shrimp and Broccoli
With this Black Pepper Chicken, you’ll never want to order takeout again. It’s simple, satisfying, and better than anything you’ll get from a restaurant!