This Black Pepper Chicken is a delicious and quick stir-fry dish that brings bold flavor to the table. Juicy chicken, crunchy bell peppers, and aromatic black pepper sauce make every bite exciting. It’s my ideal weeknight dinner—fast, satisfying, and better than takeout.

Why You’ll Love This Recipe

I love how this dish comes together in under 30 minutes with simple ingredients and a restaurant-style taste. The chicken stays incredibly tender thanks to a quick marinade, while the sauce—loaded with black pepper and umami—coats everything beautifully. It’s the kind of meal I can count on when I need something comforting but fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs, sliced thin
Light soy sauce
Shaoxing wine or dry sherry
Cornstarch
Chicken broth
Dark soy sauce
Sugar
Coarsely ground black pepper
Salt
Peanut or vegetable oil
Fresh ginger, minced
Garlic, minced
White onion, chopped
Bell peppers (mixed colors), chopped

Directions

I start by mixing the chicken with soy sauce, Shaoxing wine, and cornstarch, letting it marinate for about 10 to 15 minutes.
Then, I whisk together the sauce ingredients until smooth and set it aside.
In a hot pan with a bit of oil, I sear the marinated chicken until it’s just browned and mostly cooked through, then I remove it from the pan.
In the same pan, I sauté the garlic and ginger until fragrant, then toss in the onions and bell peppers for a quick stir-fry.
After that, I pour in the sauce and let it bubble and thicken.
I add the chicken back into the pan, give everything a good toss to coat, then serve it up hot with steamed rice.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes

Variations

I often use chicken thighs for a richer flavor.
For a gluten-free version, I use tamari instead of soy sauce.
Sometimes I swap in beef or pork for variety.
If I’m craving more heat, I’ll toss in sliced chili or chili flakes.
Adding roasted cashews gives a great crunchy texture.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, it freezes well for up to 2 months. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. The chicken stays moist and the veggies hold up nicely.

FAQs

What if my chicken sticks to the pan?

That usually happens when using stainless steel pans with cornstarch-coated meat. I switch to a non-stick skillet or carbon steel wok to avoid sticking.

Can I skip the sugar?

I sometimes reduce the sugar if I want a less sweet sauce. I don’t recommend removing it completely, as it balances the strong pepper and soy flavors.

Is it okay to use only light soy sauce?

Yes, I’ve done that when I didn’t have dark soy sauce. The flavor is still great, though the color of the dish will be a bit lighter.

Can I use frozen vegetables?

Absolutely. I’ve made this with frozen stir-fry veggies in a pinch. Just thaw and drain them before cooking to avoid excess moisture.

What’s a good side dish for this?

I usually pair it with steamed jasmine rice or noodles. A side of stir-fried greens or a light cucumber salad also works really well.

Conclusion

Black Pepper Chicken is one of those recipes I keep coming back to. It’s flavorful, fast, and fits into any weeknight schedule. I love the punchy sauce, tender chicken, and the way it all comes together so easily. Once I made it the first time, it became a regular in my rotation.