Black Pepper Chicken | Quick, Better Than Takeout Flavor

It was one of those weeknights where everyone was tired, hungry, and eyeing the takeout menu. But instead, I grabbed some chicken from the fridge and threw together this black pepper chicken twenty-five minutes later, we had a sizzling, saucy dish on the table that tasted even better than the stuff in the white boxes. And cleaner too.

Why You’ll Love This Black Pepper Chicken

This black pepper chicken is fast. From slicing to stir-frying, it’s ready in 25 minutes.

The flavor? Bold, savory, and deeply satisfying with a gentle kick from the coarsely ground pepper. It tastes just like something you’d order out, but without the heavy sauce or mystery oils.

It’s also gluten-free adaptable and perfect for meal prep. Just use tamari instead of soy sauce, and you’re all set for weekday lunches.

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Ingredients You’ll Need

For the Chicken & Marinade

You’ll need one pound of chicken—breasts or thighs both work great. Just slice them thinly against the grain. That helps them stay tender and juicy.

The marinade is simple:

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch

Let it sit for 10 to 15 minutes while you prep the rest. This quick marinade makes a big difference in texture and flavor.

For the Black Pepper Sauce

Here’s what makes the dish sing:

• ½ cup chicken broth
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp dark soy sauce
• 1 tbsp cornstarch
• 1.5 tbsp sugar
• 2 tsp coarsely ground black pepper
• ⅛ tsp salt

Whisk it all together in a small bowl and set it nearby. Stir-fry moves fast, so having this ready makes everything smoother.

For the Stir-Fry

You’ll also need:

• 2 tbsp oil (peanut or vegetable)
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• ½ white onion, chopped
• 2 bell peppers, chopped (I like to mix red and green for color)

Use fresh ginger and garlic if you can—they brighten the whole dish.

Key Tips for Success

Get the Chicken Texture Right

Slice the chicken evenly and thinly. A ¼-inch thickness is just right.

Marinating with cornstarch and soy sauce keeps the meat tender while helping it sear beautifully. Let the chicken sit undisturbed for the first minute of cooking to build that golden edge.

Sauce & Stir-Fry Timing

Once you start cooking, it goes quickly. Have your veggies chopped and sauce mixed before you turn on the heat.

Sear the chicken just until slightly pink in the center. It will finish cooking in the sauce. This keeps the meat from drying out.

How to Make Black Pepper Chicken (Step-by-Step)

Step 1 – Marinate the Chicken

In a bowl, toss the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 10 minutes.

Meanwhile, prep the sauce and veggies.

Step 2 – Mix the Sauce

In a small bowl, stir together chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt.

Set this near the stove.

Step 3 – Sear the Chicken

Heat 1 tbsp oil in a large skillet over medium-high.

Spread the chicken in a single layer. Let it sear for about 1 minute without stirring. Flip and cook another 30 to 60 seconds until slightly pink inside.

Remove the chicken to a plate.

Step 4 – Stir-Fry the Aromatics & Veggies

Add the remaining tablespoon of oil to the skillet.

Sauté the ginger and garlic just until fragrant—about 10 seconds. Then toss in the onions and bell peppers. Stir-fry for about 20 seconds until just starting to soften.

Step 5 – Add Sauce & Finish

Give the sauce one last stir. Pour it into the pan and let it bubble and thicken—this only takes seconds.

Add the chicken back in. Stir everything until it’s glossy and well coated.

Take off the heat and serve right away.

Serving Suggestions & Storage

Serve this with steamed rice—white or brown both work great. A side of stir-fried bok choy or broccoli rounds out the meal.

Leftovers? They hold up well. Store in an airtight container for 3 to 4 days in the fridge, or freeze for up to 2 months.

To reheat, warm gently on the stove or in the microwave. Add a splash of water if the sauce looks too thick.

Black Pepper Chicken Recipe Card

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More Such Recipes

If you liked this, try my savory coconut chicken curry with an Instant Pot twist. Or check out how to make tender oven baked chicken thighs for another easy weeknight option. For creamy comfort, there’s also my garlic parmesan chicken and this easy Chinese chicken salad that packs in crunch.

FAQs About Black Pepper Chicken

Final Thoughts

This black pepper chicken is fast, flavorful, and truly better than takeout. Once you taste that warm peppery sauce clinging to tender bites of chicken and crisp peppers, you’ll see why it’s a go-to in my kitchen.

Give it a try this week and leave a comment if you do. I’d love to hear how it went—or if your family beat mine to licking the pan clean.

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