Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb chicken breasts or thighs, sliced (Slice against the grain into 1/4 inch thick pieces.); 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tbsp cornstarch (Helps retain juiciness.); 2 cloves minced garlic; 1 tbsp minced ginger; 1/2 cup chopped white onion; 1 cup mixed bell peppers (red, yellow, green), chopped (Use a mix for color.); 1/2 cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 2 tsp dark soy sauce; 1 1/2 tbsp sugar; 2 tsp coarsely ground black pepper (Adjust amount to control spice level.); 2 tbsp peanut oil (For frying.)

Black Pepper Chicken

ByRosario R. Anderson April 21, 2026April 21, 2026

I’ve been on a bit of a Chinese cuisine kick lately, and one dish that has truly captivated my taste buds is Black Pepper Chicken. This dish delivers layers of flavor and a beautiful blend of textures that is hard to resist. The vibrant colors from the bell peppers and onions paired with the rich,…

Jump to Recipe Print Recipe

To start, I gather my ingredients. It’s essential to slice 1 pound of chicken breasts or thighs against the grain into 1/4 inch thick pieces. This technique not only enhances tenderness but makes for quicker cooking. I also make sure to prep my aromatics: 2 cloves of minced garlic, a tablespoon of minced ginger, and a generous 1/2 chopped white onion. And don’t forget those colorful bell peppers. I used a mix—red, yellow, and green—because who can resist such a cheerful medley?

When it comes to the marinade, I combine a tablespoon of light soy sauce and the same amount of Shaoxing wine with a tablespoon of cornstarch. This duo does wonders for juiciness. Once the chicken is marinated, letting it sit for about 15 minutes really helps impart flavor. This step is particularly vital because it allows the cornstarch to create a protective layer when searing.

Now, let’s talk about that sauce. I whisk together 1/2 cup of chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 2 teaspoons of dark soy sauce, 1 1/2 tablespoons of sugar, and finally, 2 teaspoons of coarsely ground black pepper. The black pepper here is what elevates the dish and gives that characteristic kick. I used a coarsely ground variety for a bit of texture, and it made all the difference.

I heat up 2 tablespoons of peanut oil in a sturdy skillet over medium-high heat. Once hot, I add the chicken, working in batches to avoid overcrowding the pan. It’s crucial to give each piece its space so they can brown nicely, achieving that irresistible crust. After the chicken is cooked through, I remove it and set it aside, making sure to keep the pan juices.

In the same skillet, I toss in my onion, bell peppers, garlic, and ginger, sautéing them until they’re tender-crisp. That aromatic scent fills the air and promises a delicious meal ahead. Once the veggies are ready, I return the chicken to the skillet, pour in that delightful sauce, and let everything simmer for a couple of minutes until it thickens.

One tip I’ve picked up is to serve this dish over steamed rice or with noodles to soak up that luscious sauce. The contrast between the punchy flavors of the chicken and the neutrality of rice is truly satisfying.

Conclusion

If you’re looking to elevate your regular weeknight dinners, give this Black Pepper Chicken a try. The combination of the tender chicken, fresh veggies, and bold flavors creates a dish you’ll want to make again and again. For more variations, you might want to explore this delicious black pepper chicken recipe, or consider adapting the dish into a delightful salad with tips from this easy-to-follow guide.

I did discover, however, that controlling the spice level is essential; if black pepper isn’t your favorite, you might want to adjust the quantity for a more balanced flavor profile!