Black Pepper Chicken Recipe

Hey there, flavor adventurer! Isla here from BiteTide, your partner-in-crime for turning weeknight dinners into joyful flavor explosions. Ever have one of those days where you’re craving that sizzling, peppery magic of takeout black pepper chicken… but dread the soggy containers and mystery ingredients? Same.That’s why today, we’re diving fork-first into my obsessively perfected Black Pepper Chicken—a dish that’s savory, lightning-fast, and packed with more personality than my spice drawer.

Picture this: juicy chicken bathed in a glossy, peppery sauce that clings perfectly to every bite, vibrant bell peppers adding crunch, and that irresistible wok-kissed aroma that’ll make your neighbors peek through the window. The best part? We’re talking 35 minutes flat—less time than it takes to argue about what to watch on TV! I designed this recipe for real life: no fancy skills, no obscure ingredients, just big, bold flavor that’ll make you feel like a stir-fry superhero. So tie on that apron (or don’t—I won’t judge!), crank up your favorite tunes, and let’s turn your kitchen into the tastiest takeout joint in town. Trust me, your taste buds will send you thank-you notes! 💛

Let me set the scene:18-year-old me, backpacking through Hong Kong, utterly wide-eyed and hungry. After a chaotic day navigating street markets, I stumbled into a tiny, steamy eatery where an auntie was tossing chicken in a wok like it was a dance routine. One bite of her black pepper chicken—charred edges, peppery punch, that addictive umami depth—and I was hooked But here’s the kicker: when I begged for her secret, she just winked and said, “More pepper, more life!”

Flash forward to my tiny NYC apartment kitchen years later. I was homesick for that exact flavor, but takeout versions tasted… meh. Too sweet. Not peppery enough. So I started experimenting, channeling Auntie’s spirit. Batch #7 was a pepper-fog disaster (RIP, my sinuses). Too timid. But then—eureka!—I doubled the pepper and added dry sherry for tangy brightness. Suddenly, that Hong Kong magic was sizzling in my pan, no passport required. Now, every time I make this, I think of that fearless auntie and her wok wisdom. Food memories? They’re the best souvenirs.

Black Pepper Chicken Recipe

---

• Author: islamerrick
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Savory, peppery, and packed with stir-fry sizzle—this Black Pepper Chicken is a takeout-style classic that hits all the right notes. Juicy marinated chicken, vibrant peppers, and a bold, glossy sauce come together in one delicious, quick-cooking meal.

---

Ingredients

Scale 1x2x3x

2 tsp coarsely ground black pepper

⅛ tsp salt

Stir-Fry:

2 tbsp oil

1 tbsp minced ginger

2 cloves garlic, minced

½ white onion, chopped

2 bell peppers, chopped (any color)

Chicken & Marinade:

1 lb chicken breasts, sliced into thick pieces

1 tbsp soy sauce

1 tbsp dry sherry

1 tbsp cornstarch

Sauce:

½ cup chicken broth

2 tbsp soy sauce

2 tbsp dry sherry

1 tbsp cornstarch

1½ tbsp sugar

---

Instructions

Marinate the Chicken: In a bowl, combine chicken with soy sauce, sherry, and cornstarch. Let sit for 15–30 minutes.

Prepare Sauce: In a separate bowl, whisk together all sauce ingredients. Set aside.

Stir-Fry: Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until lightly browned and nearly cooked through, 5–6 minutes. Remove and set aside.

Sauté Aromatics: In the same pan, add ginger, garlic, and onion. Stir-fry for 1–2 minutes until fragrant.

Add Veggies: Toss in bell peppers and stir-fry for 2–3 minutes until just tender.

Finish the Dish: Return chicken to the pan, pour in the sauce, and stir well. Cook for 2–3 more minutes until the sauce thickens and everything is evenly coated.

Serve: Hot, over steamed rice or noodles.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner

Nutrition

• Calories: 320
• Fat: 18g
• Carbohydrates: 10g
• Protein: 28g

Your Flavor Arsenal: What You’ll Need

Pro tip: Mis en place is your BFF here! Chop everything before firing up the wok. Chaos controlled = stir-fry success.

Chicken & Marinade:

• 1 lb chicken breasts, sliced thick — Thighs work too (juicier!), but breasts stay lean. Slice against the grain for tenderness!
• 1 tbsp soy sauce — Our umami MVP. Use tamari for GF.
• 1 tbsp dry sherry — Secret flavor booster! Shaoxing wine or chicken broth sub well.
• 1 tbsp cornstarch — Creates a velvety crust that locks in juices. Tapioca starch works too.

The Legendary Sauce:

• ½ cup chicken broth — Low-sodium = you control the salt. Veggie broth keeps it plant-friendly.
• 2 tbsp soy sauce — Double the savory punch!
• 2 tbsp dry sherry — Balances pepper heat with floral notes. *Don’t skip!*
• 1 tbsp cornstarch — The sauce thickener. Whisk well to avoid lumps!
• 1½ tbsp sugar — Just enough sweetness to tame the pepper. Honey or maple syrup rock too.
• 2 tsp coarsely ground black pepper — *Freshly ground is non-negotiable.* Pre-ground tastes dusty. Trust me!
• ⅛ tsp salt — A tiny boost. Taste before adding—soy’s salty!

Stir-Fry Dream Team:

• 2 tbsp oil — Peanut or avocado oil (high smoke point!). Sesame oil *after* cooking for aroma.
• 1 tbsp minced ginger — Grate it frozen—no peeling, no mess!
• 2 cloves garlic, minced — More if you’re garlic-obsessed (I see you).
• ½ white onion, chopped — Sweet crunch. Red onion adds zing!
• 2 bell peppers, chopped — I use red + yellow for color. Green peppers? Only if you love bitterness!

Let’s Wok & Roll: Your Foolproof Steps

Chef truth bomb: HIGH heat + quick moves = restaurant char. Don’t crowd the pan—cook in batches if needed!

1. Marinate the Chicken (15-30 min): In a bowl, toss chicken with soy sauce, sherry, and cornstarch. *Insider hack:* Massage it like you’re kneading dough! This tenderizes fiercely. Let it chill while you prep everything else. Cornstarch? It’s your edible armor against rubbery chicken.
2. Whisk the Sauce: In a separate bowl, combine broth, soy sauce, sherry, cornstarch, sugar, pepper, and salt. Whisk until *totally smooth*—no cornstarch lumps allowed! *Chef’s whisper:* Taste it. Want more pepper? Add it! This sauce is your canvas.
3. Stir-Fry Chicken: Heat 1 tbsp oil in a wok/skillet over *scorching* medium-high heat. Add chicken in one layer (work in batches if pan’s small!). Let it sear *undisturbed* for 2 minutes—we want golden edges! Flip, cook 3-4 min until *almost* done (it’ll finish later). Remove to a plate. *Wok wisdom:* If things stick, more oil! Sticking = not hot enough.
4. Sizzle the Aromatics: Add remaining 1 tbsp oil. Toss in ginger, garlic, and onion. Stir-fry 60 seconds max—garlic burns fast! Breathe in that fragrance. *This* is where flavor foundations are built.
5. Veggie Party: Add bell peppers. Stir-fry 2-3 minutes until bright but crisp-tender. *Pro move:* Want char? Let them sit untouched for 30 seconds between stirs!
6. The Grand Finale: Return chicken to the pan. Give sauce a quick re-whisk (cornstarch settles!), then pour it over everything. Stir constantly for 1-2 minutes as sauce bubbles and transforms into glossy, pepper-flecked magic. Done when it coats the back of a spoon! *Hangry alert:* Sauce thickens FAST. Have rice ready!

Plate It Like a Pro

Spoon this peppery glory over steamed jasmine rice**—the fluffy grains soak up sauce like a dream. For drama, pile it high in a shallow bowl, scatter sliced green onions, and add a final crack of black pepper. Pair with quick-pickled cucumbers (rice vinegar + sugar + salt) to cut the heat, or sautéed bok choy for crunch. Weeknight MVP move? Double the batch**—this tastes even better tomorrow, tucked into lettuce cups or fried rice!

Shake Up Your Stir-Fry

• Spicy Firecracker: Add 1 tsp chili crisp or sambal oelek to the sauce. Top with sesame seeds!
• Veggie Delight: Swap chicken for tofu (pressed!) or mushrooms. Add snap peas + broccoli.
• Thai Twist: Swap black pepper for 1 tbsp Thai basil + extra garlic. Squeeze lime at the end!
• Low-Carb Wave: Serve over cauliflower rice or zoodles. (Psst—add 1 tsp fish sauce to sauce for depth!)
• Pepper Overload: Use tri-color peppercorns for floral/citrus notes. *Your tongue will tingle!*

Isla’s Insider Scoop

This recipe? It’s my stubborn child. First attempt tasted like peppered cardboard (RIP, dinner). Version 3.0 was so spicy, my partner drank milk straight from the carton. But here’s the evolution: doubling the pepper was key (Auntie knew!), and dry sherry added that *je ne sais wow*. Now, I make this weekly—my kids call it “Mom’s Pepper Bang Chicken” because they pretend it explodes with flavor (adorable, right?). Funny fail: Once subbed baking soda for cornstarch. *Don’t.We had fizzy chicken… Lesson learned! Now I label everything. Biggest joy? Hearing you tweak it—add pineapple! Use steak!—and make it yours. That’s the BiteTide spirit.

Your Stir-Fry SOS Guide

Q: Help! My sauce turned gloopy/gluey. 😭
A: Overcooked cornstarch strikes again!* Sauce thickens off-heat too. Remove pan from burner the MOMENT it coats your spoon. Too late? Stir in 1-2 tbsp hot broth to thin it. Next time: lower heat slightly when adding sauce.

Q: Can I prep this ahead?
A: Yes, chef! Marinate chicken 24hrs ahead. Chop veggies + mix sauce (store separately). When ready, stir-fry chicken → veggies → combine + sauce. *Do not cook fully then reheat*—pepper fades and veggies go limp.

Q: Why fresh-ground pepper? My pre-ground is fine!
A: Pre-ground loses oils = dusty taste.Fresh grind = vibrant, spicy, alive. Use a pepper mill or smash peppercorns in a bag with a pan! Worth the extra 60 seconds, promise.

Q: Chicken got tough. What did I do wrong?
A: Two culprits: **Overcooking** (remove at 165°F—it cooks more in sauce!) or **not slicing against the grain**. See those lines on the breast? Slice perpendicular to them! Marinade time helps too.

Nutritional Highlights (Per Serving)

Calories: 320 | Net Carbs: 10g | Protein: 28g | Fat: 18g
*Note: Using thigh meat? Fat increases ~5g. Less sugar? Subtract ~3g carbs.*