Does black pepper go well with chicken?

Absolutely. Black pepper adds a warm, earthy heat that pairs beautifully with tender chicken. It brings depth without overpowering the dish.

What sauce is on black pepper chicken?

It’s a mix of soy sauces, chicken broth, Shaoxing wine, sugar, and black pepper. The sauce is glossy, rich, and just a little spicy.

Is black pepper chicken good?

Yes! It’s full of bold flavor, easy to make, and healthier than takeout. Plus, it’s quick enough for any weeknight.

What is Chinese black pepper sauce made of?

It’s usually a combination of soy sauce, garlic, sugar, and lots of black pepper, thickened with cornstarch. Some versions include oyster sauce or broth for more richness.

Black Pepper Chicken | Quick, Better Than Takeout Flavor

Name: Black Pepper Chicken | Quick, Better Than Takeout Flavor
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced 1/4” thick; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp cornstarch; 1/2 cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 2 tsp dark soy sauce; 1.5 tbsp sugar; 2 tsp coarsely ground black pepper; 1/8 tsp salt; 2 tbsp peanut or vegetable oil; 1 tbsp minced ginger; 2 garlic cloves, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Description

Black pepper chicken is bold, quick, and full of flavor. A 25-minute stir-fry that’s better than takeout and easy to make at home.

Ingredients

Scale

1 lb chicken breasts or thighs, sliced 1/4” thick

1 tbsp light soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tbsp cornstarch

1/2 cup chicken broth

2 tbsp light soy sauce

2 tbsp Shaoxing wine

2 tsp dark soy sauce

1.5 tbsp sugar

2 tsp coarsely ground black pepper

1/8 tsp salt

2 tbsp peanut or vegetable oil

1 tbsp minced ginger

2 garlic cloves, minced

1/2 white onion, chopped

2 bell peppers, chopped

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Instructions

1. Marinate chicken with soy sauce, Shaoxing wine, and cornstarch for 10–15 minutes.

2. Mix all sauce ingredients in a bowl and set aside.

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

4. Add chicken in a single layer, sear 1 minute, flip and cook another 30–60 seconds until slightly pink inside. Remove.

5. Add remaining oil, sauté ginger and garlic until fragrant.

6. Add onion and peppers, stir-fry for 20 seconds.

7. Stir sauce, pour it in, and cook until thickened.

8. Return chicken to pan, stir to coat, and serve.

Notes

Use tamari and dry sherry for a gluten-free version.

Slice chicken evenly and marinate for tenderness.

Let chicken sear undisturbed to build a golden edge.

Remove chicken before adding veggies to avoid overcooking.

Prepare all ingredients ahead—stir-frying goes fast.

Serve with steamed rice. Leftovers keep 3–4 days in fridge or up to 2 months in freezer.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Chicken Recipes
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 269
Sugar: 9.4
Sodium: 674
Fat: 10
Saturated Fat: 1.2
Carbohydrates: 17.8
Fiber: 1.3
Protein: 26.1
Cholesterol: 73