I once attempted to impress my friends with a traditional Chinese stir-fry. It was supposed to be a showstopper with perfectly cooked chicken and crisp vegetables. Instead, I ended up with burnt bits, a smoky kitchen, and frantic waving at the smoke alarm! 😅 After that mishap, I decided to simplify things, and that’s when I discovered this Black Pepper Chicken Stir-Fry recipe.
This dish is everything a great stir-fry should be—flavorful, colorful, quick to make, and (most importantly) smoke alarm-free! With tender chicken, crisp bell peppers, and a glossy black pepper sauce, it’s the perfect blend of savory and spicy. Plus, it’s ready in just 25 minutes, making it ideal for busy weeknights when you want takeout-style flavor without leaving your kitchen.
Why You’ll Love This Black Pepper Chicken Stir-Fry
If you’ve ever been intimidated by stir-fry recipes, this Black Pepper Chicken will change the game for you. Here’s why:
- Quick and Easy: From start to finish, this dish takes just 25 minutes, making it perfect for busy nights.
- Bold Flavors: The sauce is a perfect balance of savory soy sauces, fragrant ginger and garlic, and the warm heat of freshly ground black pepper.
- Healthy and Customizable: Loaded with protein and fresh vegetables, this dish is both nutritious and easy to adapt to your favorite veggies.
- Restaurant Quality: Get that same rich, glossy sauce and tender chicken you’d find in Chinese takeout, but homemade and fresher.
With its vibrant colors and deep, peppery flavors, this Black Pepper Chicken will become a regular addition to your dinner rotation.
Preparation Time and Servings
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Serving Size: Serves 4
Ingredients of Black Pepper Chicken Stir-Fry
Here’s everything you’ll need to create this delicious Black Pepper Chicken:
The Chicken Marinade:
- Chicken Breasts or Thighs: 1 lb (450 g), sliced against the grain into ¼” thick pieces
- Light Soy Sauce: 1 tablespoon
- Shaoxing Wine: 1 tablespoon (or dry sherry)
- Cornstarch: 1 tablespoon
The Sauce:
- Chicken Broth: ½ cup
- Light Soy Sauce: 2 tablespoons
- Shaoxing Wine: 2 tablespoons (or dry sherry)
- Dark Soy Sauce: 2 teaspoons (for a deeper color and flavor)
- Cornstarch: 1 tablespoon
- Sugar: 1½ tablespoons
- Coarsely Ground Black Pepper: 2 teaspoons (adjust to your spice preference)
- Salt: ⅛ teaspoon
The Stir-Fry:
- Peanut Oil: 2 tablespoons (or vegetable oil)
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- White Onion: ½, chopped
- Bell Peppers: 2, chopped (use mixed colors for a vibrant dish)
Step-by-Step Instructions
Follow these simple steps to create your perfect Black Pepper Chicken:
1. Marinate the Chicken
- In a medium bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch.
- Mix gently until the chicken is evenly coated. Let it marinate for 10–15 minutes while you prepare the rest of the ingredients.
2. Prepare the Sauce
- In a small bowl, mix together the sauce ingredients: chicken broth, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, black pepper, and salt.
- Stir well to ensure the cornstarch dissolves completely. Set the sauce aside.
3. Sear the Chicken
- Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat until hot.
- Add the marinated chicken in a single layer. Let it sear without stirring for about 30 seconds to develop a nice golden-brown color.
- Flip the chicken pieces and cook for another 15–20 seconds, just until the chicken is mostly cooked through.
- Remove the chicken from the skillet and set aside on a plate.
4. Sauté the Aromatics
- In the same skillet, add the remaining 1 tablespoon of peanut oil.
- Add the minced ginger and garlic and sauté for a few seconds until they become fragrant. Be careful not to let them burn!
5. Cook the Vegetables
- Add the chopped white onion and bell peppers to the skillet.
- Stir-fry for 1–2 minutes until the vegetables start to soften but remain crisp. Stir frequently to ensure even cooking.
6. Combine and Finish the Black Pepper Chicken Stir-Fry
- Give the prepared sauce another quick stir to ensure the cornstarch hasn’t settled at the bottom.
- Pour the sauce into the skillet with the vegetables. Stir constantly as the sauce begins to thicken and turn glossy.
- Return the seared chicken to the skillet. Toss everything together until the chicken and vegetables are evenly coated in the sauce and heated through.
7. Serve the Black Pepper Chicken Stir-Fry
- Transfer the Black Pepper Chicken to a serving dish.
- Serve hot over steamed white rice, brown rice, or even noodles for a complete meal.
Tips for Perfect Black Pepper Chicken Stir-Fry
Here are a few tips to ensure your stir-fry turns out perfect every time:
- Ingredient Preparation: Stir-frying moves quickly, so have all your ingredients prepped and ready to go before you start cooking.
- High Heat: Maintaining medium-high to high heat ensures a good sear on the chicken and keeps the vegetables crisp.
- Freshly Ground Black Pepper: For the best flavor, use freshly ground black pepper instead of pre-ground pepper. Adjust the quantity to suit your spice preference.
- Customizable Veggies: Feel free to add other vegetables like broccoli, snow peas, carrots, or bok choy for added nutrition and variety.
- Marination Matters: Even a quick 10-minute marinade helps tenderize the chicken and infuse it with flavor. Don’t skip this step!
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 800mg
- Fiber: 2g
- Sugar: 5g
Serving Suggestions
This Black Pepper Chicken pairs perfectly with:
- Steamed White or Brown Rice: The classic pairing to soak up the flavorful sauce.
- Fried Rice: Take it up a notch with homemade fried rice for a full Chinese takeout experience.
- Noodles: Serve it over lo mein or stir-fried noodles for a delicious variation.
- Stir-Fried Greens: Add a side of bok choy, broccoli, or green beans for a complete and balanced meal.
Why This Black Pepper Chicken Stir-Fry Works
This Black Pepper Chicken works because it’s all about balance. The light and dark soy sauces provide a savory, umami-rich base, while the black pepper brings warmth and a little spice. The tender chicken, crispy bell peppers, and onions add layers of texture that make every bite satisfying.
Plus, it’s quicker (and healthier!) than ordering takeout, and you can customize it to suit your taste. It’s a dish that looks impressive yet is simple enough for even beginner cooks to master.
Conclusion
Black Pepper Chicken is the ultimate weeknight meal—quick, flavorful, and restaurant-quality. With tender, marinated chicken, colorful bell peppers, and a rich, peppery sauce, this stir-fry is guaranteed to satisfy your cravings. Plus, it’s ready in under 30 minutes, making it perfect for busy days when you need something easy but impressive.
Give this recipe a try and let me know how it turns out! Share your tips, variations, or photos—I’d love to see your version of this dish. Happy cooking, and enjoy every delicious bite! 🍛
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Quick and Flavorful Black Pepper Chicken: A Perfect Stir-Fry for Busy Days
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegan
Description
This Black Pepper Chicken stir-fry combines tender chicken, crisp bell peppers, and a bold, peppery sauce for the ultimate quick and flavorful meal. It’s ready in just 25 minutes, making it a perfect weeknight dinner that’s healthier and faster than takeout.
Ingredients
Marinade:
- Chicken Breasts or Thighs: 1 lb (450g), sliced into ¼” pieces
- Light Soy Sauce: 1 tablespoon
- Shaoxing Wine: 1 tablespoon (or dry sherry)
- Cornstarch: 1 tablespoon
Sauce:
- Chicken Broth: ½ cup
- Light Soy Sauce: 2 tablespoons
- Shaoxing Wine: 2 tablespoons (or dry sherry)
- Dark Soy Sauce: 2 teaspoons
- Cornstarch: 1 tablespoon
- Sugar: 1½ tablespoons
- Coarsely Ground Black Pepper: 2 teaspoons
- Salt: ⅛ teaspoon
Stir-Fry:
- Peanut Oil: 2 tablespoons (or vegetable oil)
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- White Onion: ½, chopped
- Bell Peppers: 2, chopped (mixed colors)
Instructions
- Marinate the Chicken: In a bowl, combine chicken slices, light soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 10–15 minutes.
- Prepare the Sauce: In another bowl, mix chicken broth, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir and set aside.
- Sear the Chicken: Heat 1 tablespoon oil in a skillet over medium-high heat. Sear chicken in a single layer for 30 seconds on one side. Flip and cook for another 15–20 seconds. Remove chicken and set aside.
- Sauté Aromatics: In the same skillet, add remaining oil, minced ginger, and garlic. Sauté for a few seconds until fragrant.
- Cook Vegetables: Add onion and bell peppers. Stir-fry for 1–2 minutes until crisp-tender.
- Combine Everything: Stir the sauce again, then pour it into the skillet. Stir until it thickens. Add chicken back to the skillet and toss to coat evenly.
- Serve: Serve hot with steamed rice or noodles.
Notes
- Use freshly ground black pepper for the boldest flavor.
- Adjust black pepper to your spice preference.
- Swap in vegetables like broccoli, carrots, or snow peas for variety.
- Prep all ingredients before cooking to ensure smooth stir-frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese