Name: Black Pepper Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-Inspired
Ingredients: 1 lb chicken breasts or thighs, thinly sliced (450 g); 1 tbsp light soy sauce (15 ml); 1 tbsp Shaoxing wine or dry sherry (15 ml); 1 tsp cornstarch (3 g); ½ cup chicken broth (120 ml); 1 tbsp light soy sauce (15 ml); 1 tsp dark soy sauce (5 ml); 1 tbsp Shaoxing wine or dry sherry (15 ml); 1 tsp cornstarch (3 g); ½ tsp sugar (2 g); 1–1½ tsp coarsely ground black pepper (2–3 g); Pinch of salt; 2 tbsp peanut or vegetable oil (30 ml); 1 tbsp ginger, minced (6 g); 3 garlic cloves, minced (9 g); 1 onion, sliced (150 g); 1–2 bell peppers, sliced (200 g)

Description

Black Pepper Chicken is a bold, savory stir fry that tastes just like your favorite Chinese takeout—only fresher and faster. With tender chicken, crisp bell peppers, onions, and a glossy black pepper sauce, this dish comes together in about 25 minutes and is customizable for gluten-free diets.

Ingredients

Scale

For the Chicken Marinade:

1 lb chicken breasts or thighs, thinly sliced (450 g)
1 tbsp light soy sauce (15 ml)
1 tbsp Shaoxing wine or dry sherry (15 ml)
1 tsp cornstarch (3 g)

For the Sauce:

½ cup chicken broth (120 ml)
1 tbsp light soy sauce (15 ml)
1 tsp dark soy sauce (5 ml)
1 tbsp Shaoxing wine or dry sherry (15 ml)
1 tsp cornstarch (3 g)
½ tsp sugar (2 g)
1–1½ tsp coarsely ground black pepper (2–3 g)
Pinch of salt

For the Stir Fry:

2 tbsp peanut or vegetable oil (30 ml)
1 tbsp ginger, minced (6 g)
3 garlic cloves, minced (9 g)
1 onion, sliced (150 g)
1–2 bell peppers, sliced (200 g)

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Instructions

Marinate Chicken: Toss sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Let sit 10–15 minutes.
Prepare Sauce: Whisk together chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt.
Cook Chicken: Heat 1 tbsp oil in a hot wok/skillet. Sear chicken in a single layer, cooking 1 minute per side until lightly browned. Remove.
Cook Vegetables: Add remaining oil. Stir-fry ginger and garlic until fragrant, then add onion and bell peppers. Cook 2–3 minutes until crisp-tender.
Add Sauce: Stir sauce to dissolve cornstarch, then pour into the pan. Stir constantly until glossy and thick.
Combine: Return chicken, toss to coat evenly, then remove from heat. Serve immediately with rice or noodles.

Notes

Use chicken thighs for juicier results.

Prep all ingredients before cooking—the process moves quickly.

Add more or less black pepper depending on spice preference.

For gluten-free: swap soy sauce with tamari or coconut aminos.

Peanut oil adds authentic flavor, but vegetable oil works fine.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry (Wok or Skillet)
Cuisine: Chinese-Inspired