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Spicy Black Pepper Chicken stir fry with vegetables, glossy sauce, cooking in a pan

Black Pepper Chicken

This speedy black pepper chicken brings tender bites, crisp veggies, and a bold, glossy sauce together for a cozy weeknight win.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: Asian, Chinese
Keyword: black pepper chicken, chicken stir fry, Pepper Chicken, Quick Dinner, skillet chicken
Prep Time: 20 minutes
Cook Time: 6 minutes
Marinate: 10 minutes
Total Time: 36 minutes
Servings: 6
Calories: 310kcal
Cost: $14

Ingredients

  • 1.5 lb chicken breast or thighs sliced across the grain into thin strips for tenderness
  • 1.5 tablespoons light soy sauce for seasoning the marinade
  • 1.5 tablespoons Shaoxing wine or dry sherry to remove raw chicken smell
  • 1.5 tablespoons cornstarch to protect and tenderize the meat
  • ¾ cup chicken broth low-sodium preferred
  • 3 tablespoons light soy sauce for the main sauce base
  • 3 tablespoons Shaoxing wine or dry sherry to deepen the sauce flavor
  • 1 tablespoon dark soy sauce for color and mild sweetness
  • 1.5 tablespoons cornstarch for thickening the sauce
  • 2.5 tablespoons sugar to balance the peppery bite
  • 1 tablespoon coarsely ground black pepper freshly ground for best aroma
  • ¼ teaspoon salt to fine-tune the seasoning
  • 3 tablespoons peanut oil or vegetable oil high-heat cooking oil
  • 1.5 tablespoons fresh ginger very finely minced
  • 3 cloves garlic minced small so it doesn’t burn
  • ¾ large white onion cut into bite-size chunks
  • 3 bell peppers mixed colors cut into chunks

Instructions

  • Place the sliced chicken in a bowl with the light soy sauce, Shaoxing wine, and cornstarch, then gently toss until each piece is lightly coated and let it rest for 10–15 minutes.
  • Stir all the sauce ingredients together in a separate bowl until smooth and keep it near the stove.
  • Set a large skillet over medium-high heat, add half of the oil, and wait until it’s hot, then spread the chicken out in one layer and let it sear briefly before flipping and cooking until lightly browned but still juicy inside.
  • Move the chicken onto a plate and set it aside while you finish the dish.
  • Pour the remaining oil into the skillet, add the ginger and garlic, and stir just until fragrant before adding the onion and bell peppers and cooking very briefly to keep them crisp.
  • Give the sauce a quick stir to re-dissolve the cornstarch, pour it into the pan, and stir constantly until it thickens into a glossy coating.
  • Return the chicken to the skillet and toss everything together just until evenly coated, then turn off the heat and transfer to a serving plate right away.

Notes

Don’t crowd the pan or the chicken will steam instead of browning. Grind the pepper fresh for the most fragrant, restaurant-style aroma.

Nutrition

Serving: 320g | Calories: 310kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 720mg | Potassium: 680mg | Fiber: 1.6g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 55mg | Calcium: 28mg | Iron: 1.4mg