Black Pepper Chicken

Black Pepper Chicken combines stir-fried chicken breasts, onions, red bell pepper, garlic, and ginger in a sweet and savory black pepper sauce. This tasty dish is much better than takeout and is delicious over white rice or Chinese noodles. It is quick and easy enough for a weeknight meal yet elegant enough for company.

If you like this flavorful recipe, try Mongolian chicken, pepper steak, hunan chicken, and sweet and sour chicken.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Shaoxing wine: This is Chinese rice wine. You can substitute sherry.
• Brown sugar: Or Mirin, which is sweetened sake
• Chicken breasts: Boneless skinless chicken thighs can be substituted for the chicken breasts. Chicken thighs take a few minutes longer to cook through.
• Bell peppers: You can use any colored bell peppers you like. Green, red, orange, and yellow peppers work well and have great flavor and texture.
• Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge.

How to make Black Pepper Chicken

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, whisk the chicken broth, 1/3 cup low-sodium soy sauce, Shaoxing Wine, brown sugar, cornstarch, and fresh ground black pepper in a small bowl. Set the bowl aside for a little bit. Then, combine the chicken, 2 tablespoons low-sodium soy sauce, and cornstarch in a medium bowl. Cut the vegetables while the chicken is marinating.

Heat a bit of vegetable oil in a large skillet over medium-high heat. Using tongs remove the chicken from the marinade and add it to the skillet in a single layer, cooking until golden brown and cooked through, flipping once. Work in batches removing the chicken to a plate as it is cooked.

If needed, add a bit of vegetable oil to the skillet over medium-high heat. Add the onion and red bell pepper, cooking for several minutes until crisp-tender. Reduce the heat to low and add the minced garlic and grated ginger, cooking for 1 minute while stirring continuously. Remove the cooked vegetables to a plate.

Reduce the heat to medium. Whisk the sauce ingredients in the bowl that you set aside. Pour the sauce into the skillet and cook until slightly thickened. Stir several times. Add the chicken and the veggies back to the skillet and cook for a couple of minutes to warm the dish. Garnish with sliced green onions and serve.

Preparation Tips

• Cut the chicken breast or thighs into small, thin, bite-sized uniform pieces so they cook quickly and evenly.
• Try adding a variety of veggies like broccoli, carrots, mushrooms, snap peas, and baby corn. 
• This dish is best served immediately while the vegetables are still crisp-tender and the chicken is warm.

Serving Suggestions

Serve over white rice, brown rice, or Chinese noodles. I love to include appetizers like egg rolls, potstickers, spring rolls, crab rangoon or soup like egg drop soup and hot and sour soup.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warm or in the microwave for short increments at reduced power until warm.