Black Pepper Chicken – Easy 25-Minute Chinese Stir-Fry

This easy Black Pepper Chicken combines juicy, tender chicken with crisp vegetables and a rich, savory black pepper sauce. Thinly sliced chicken is quickly marinated, seared, and then tossed with ginger, garlic, onion, and colorful bell peppers in a glossy sauce. Ready in just 25 minutes, this homemade Chinese-inspired chicken stir-fry is a flavorful weeknight dinner that delivers the bold, savory taste you want from takeout. The recipe is also adaptable for a gluten-free preparation using the specified substitutions.

Quick Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4
• Method: Stir-Fry
• Cuisine: Chinese-inspired

Why You’ll Love This Black Pepper Chicken

• Ready in 25 minutes: A fast option for busy weeknight dinners.
• Bold black pepper sauce: Coarsely ground black pepper gives the sauce its signature flavor.
• Tender chicken: Thinly sliced chicken cooks quickly and is lightly marinated before searing.
• Crisp vegetables: Bell peppers and white onion add color and texture.
• Gluten-free adaptable: Tamari and dry sherry can be used as specified for a gluten-free version.

Ingredients

Chicken Marinade

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces
• 1 tablespoon light soy sauce or soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch

Black Pepper Sauce

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce or soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 teaspoons dark soy sauce or soy sauce
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

Stir-Fry

• 2 tablespoons peanut oil or vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped

How to Make Black Pepper Chicken

1. Marinate the chicken

Add the chicken, light soy sauce, Shaoxing wine, and cornstarch to a medium-sized bowl.

Gently mix by hand until the chicken is coated with a thin layer of the marinade.

Marinate for 10 to 15 minutes.

2. Prepare the sauce

Combine all the sauce ingredients in a small bowl.

Mix well and set aside.

3. Sear the chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.

Add the chicken and immediately spread it into a single layer with a spatula, keeping overlap to a minimum.

Sear for about 1 minute, until the bottom is lightly browned.

Flip the chicken and cook for another 30 seconds to 1 minute.

Stir occasionally until both sides are browned but the chicken is still slightly pink inside.

Transfer the chicken to a plate and set aside.

4. Stir-fry the aromatics and vegetables

Add the remaining 1 tablespoon of oil to the skillet.

Add the ginger and garlic and give them a quick stir until fragrant.

Add the chopped white onion and bell peppers.

Stir and cook for 20 seconds.

5. Add the black pepper sauce

Stir the sauce mixture again until the cornstarch is completely dissolved.

Pour the sauce into the skillet and immediately stir with a spatula.

Cook for a few seconds, until the sauce thickens enough to coat the back of a spoon.

6. Finish the chicken

Add the cooked chicken back to the skillet.

Quickly stir a few times to coat the chicken and vegetables with the sauce.

Turn off the heat and remove the skillet from the stove.

Immediately transfer everything to a large plate so the ingredients do not continue cooking in the hot skillet.

Serve hot as a main dish.

Important Cooking Tips

• Slice against the grain: Cut the chicken into thin 1/4-inch pieces against the grain for the specified preparation.
• Don’t overcrowd the chicken: Spread the chicken into a single layer with as little overlap as possible so it can sear properly.
• Prepare the sauce ahead: The stir-fry moves quickly, so have the sauce mixed before adding it to the skillet.
• Dissolve the cornstarch: Stir the sauce immediately before pouring it into the skillet to ensure the cornstarch is fully dissolved.
• Cook the sauce briefly: It only needs a few seconds to thicken enough to coat the back of a spoon.
• Remove the stir-fry promptly: Transfer the finished chicken and vegetables to a plate immediately after turning off the heat so they don’t continue cooking in the hot skillet.

Gluten-Free Black Pepper Chicken

The recipe can be adapted for a gluten-free preparation.

Use tamari instead of soy sauce, including both the light and dark soy sauce, and use dry sherry instead of Shaoxing wine.

Follow the same quantities and cooking method.

Simple Ingredient Options

The recipe provides several direct alternatives:

• Chicken: Use chicken breasts or thighs.
• Cooking oil: Use peanut oil or vegetable oil.
• Soy sauce: Use soy sauce as listed, or tamari for the gluten-free adaptation.
• Shaoxing wine: Use dry sherry as the listed alternative.

Serving Ideas

Serve the finished Black Pepper Chicken hot as a main dish. The tender chicken, crisp vegetables, and thick savory sauce make it a satisfying weeknight stir-fry.

Because the recipe cooks so quickly, it is especially useful when you want a homemade Chinese-inspired dinner without a long preparation process.

FAQ

What kind of chicken can I use for Black Pepper Chicken?

You can use either chicken breasts or chicken thighs. Slice the chicken against the grain into 1/4-inch (5-mm) thick pieces.

How long should I marinate the chicken?

The chicken should marinate for 10 to 15 minutes in the soy sauce, Shaoxing wine, and cornstarch mixture.

Why is the chicken cooked before the vegetables?

The chicken is quickly seared and removed from the skillet. The aromatics and vegetables are then cooked separately before the chicken is returned with the sauce. This keeps the final stir-fry cooking time very short.

How do I make this Black Pepper Chicken gluten-free?

Use tamari instead of both the light and dark soy sauce, and use dry sherry instead of Shaoxing wine.

What makes the sauce thicken?

The sauce contains cornstarch. Once added to the hot skillet, it thickens within a few seconds until it can coat the back of a spoon.

Nutrition

Per serving:

• Calories: 269 kcal
• Carbohydrates: 17.8 g
• Protein: 26.1 g
• Fat: 10 g
• Saturated Fat: 1.2 g
• Cholesterol: 73 mg
• Sodium: 674 mg
• Potassium: 607 mg
• Fiber: 1.3 g
• Sugar: 9.4 g
• Calcium: 20 mg
• Iron: 1 mg

Final Thoughts

Black Pepper Chicken is a quick homemade stir-fry built around tender chicken, crisp vegetables, and a rich sauce with plenty of coarsely ground black pepper. With only 25 minutes from start to finish, it fits easily into a busy weeknight. The gluten-free adaptation also makes it easy to prepare according to the specified dietary needs while keeping the same bold, savory character.

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