Juicy Black Pepper Chicken

This savory Black Pepper Chicken has become my weeknight dinner hero whenever I'm craving restaurant-quality Chinese food without the wait or expense. The tender chicken pieces coated in that rich, peppery sauce always hit the spot and bring everyone to the table in record time.

I first made this recipe during a busy work week when I didn't have time for takeout but needed something satisfying. My family was so impressed they thought I had secretly ordered from our favorite restaurant. Now it's in our regular rotation.

Ingredients

• Chicken breasts or thighs: Sliced thin against the grain creates the perfect tender texture and cooks quickly
• Light soy sauce: Provides that savory base flavor without overpowering the dish
• Shaoxing wine: Adds authentic complexity; look for it in Asian markets or substitute dry sherry
• Cornstarch: Creates that velvety coating on the chicken and thickens the sauce beautifully
• Coarsely ground black pepper: The star ingredient; use freshly ground for the best flavor
• Bell peppers: Add sweetness, color, and crunch to balance the savory elements
• White onion: Provides aromatic sweetness that mellows as it cooks
• Chicken broth: Forms the base of the silky sauce without making it too heavy
• Dark soy sauce: Adds color and depth, making the dish visually appealing
• Sugar: Balances the saltiness and pepper heat for perfect flavor harmony

Step-by-Step Instructions

Marinate the Chicken:

Combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix thoroughly with your hands until every piece is evenly coated. Allow to rest for 10 to 15 minutes. This step tenderizes the meat and adds the first layer of flavor.

Prepare the Sauce:

Mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a bowl. Whisk thoroughly until the cornstarch is completely dissolved with no lumps. The sauce should appear smooth but slightly cloudy, which is perfect for thickening later.

Sear the Chicken:

Heat oil in a skillet until it shimmers. Add the marinated chicken in a single layer without crowding. Allow it to sear undisturbed for about 1 minute until golden on the bottom. Flip and cook the other side for 30 seconds to 1 minute. The chicken should be lightly browned but still slightly pink inside. Transfer to a plate to prevent overcooking.

Cook the Aromatics and Vegetables:

Add the remaining oil to the same skillet. Quickly stir in ginger and garlic just until fragrant, about 10 seconds. Add the onion and bell peppers and stir for about 20 seconds. The vegetables should remain crisp and vibrant, maintaining their texture and nutritional value.

Thicken the Sauce and Combine:

Give the sauce mixture a final stir and pour it into the hot skillet with the vegetables. Stir immediately as the sauce will begin to thicken very quickly. After a few seconds, when the sauce coats the back of a spoon, return the chicken to the skillet. Toss everything together to coat evenly with sauce. Remove from heat immediately and transfer to a serving plate to stop the cooking process.

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The coarsely ground black pepper truly makes this dish special. I discovered through trial and error that using freshly cracked pepper rather than pre-ground creates a completely different flavor profile with aromatic notes that bring the dish to life. My teenage son who normally picks around vegetables will devour every bite of this, including the peppers.

Perfect Rice Pairing

Jasmine rice makes the ideal companion for Black Pepper Chicken with its subtle floral aroma that complements the savory peppery sauce. Cook the rice with slightly less water than usual for a firmer texture that stands up well to the sauce. I like to start the rice before I begin prepping the chicken so everything finishes at the same time. For a low-carb alternative, cauliflower rice works surprisingly well and absorbs the delicious sauce just as effectively.

Storage and Leftovers

This Black Pepper Chicken reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to three days. To reheat, add a tablespoon of water before microwaving to revive the sauce. The flavors actually develop overnight, making next day leftovers even more delicious. I often make a double batch specifically to ensure we have leftovers for lunch the following day.

Customizing Your Heat Level

The beauty of making Black Pepper Chicken at home is controlling exactly how spicy you want it. For a milder version, reduce the black pepper to 1 teaspoon and ensure it's finely ground. For heat lovers, increase to 1 tablespoon of coarsely ground pepper and add a pinch of red pepper flakes. You can also incorporate fresh sliced chilies with the bell peppers for another dimension of heat. I personally add a small drizzle of chili oil right before serving when making it for adults only.

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Recipe FAQs

→ What makes this Black Pepper Chicken better than takeout?

This homemade version features fresher ingredients, perfectly tender chicken, and a more balanced sauce with authentic seasonings. The quick cooking method preserves the vegetables' crispness while allowing you to adjust spice levels to your preference. Plus, it contains less oil and no MSG compared to most restaurant versions.

→ Can I substitute the Shaoxing wine?

Yes, dry sherry makes an excellent substitute for Shaoxing wine. For a non-alcoholic option, you can use chicken broth with a splash of rice vinegar to maintain the flavor profile.

→ How do I make this dish gluten-free?

To make this dish gluten-free, simply substitute tamari for both the light and dark soy sauce, and use dry sherry instead of Shaoxing wine. These simple swaps maintain the authentic flavor while making it suitable for those with gluten sensitivities.

→ Why is the chicken marinated before cooking?

Marinating the chicken with soy sauce, wine and cornstarch creates a protective coating that keeps the meat juicy during high-heat cooking. This technique, called 'velveting,' is a classic Chinese cooking method that ensures tender results while adding flavor to the protein.

→ What's the best way to serve Black Pepper Chicken?

Black Pepper Chicken is traditionally served over steamed white rice, which complements the savory sauce perfectly. For a complete meal, pair it with a simple green vegetable like steamed broccoli or bok choy. It also works well with brown rice or cauliflower rice for a lower-carb option.

→ Can I prepare any elements of this dish in advance?

Yes, you can slice the chicken and vegetables and mix the sauce ingredients ahead of time. Store these components separately in the refrigerator. The chicken can marinate for up to 4 hours, which actually enhances the flavor. When ready to eat, the cooking process takes just minutes.