Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced 1/4-inch thick.; 1 tablespoon light soy sauce.; 1 tablespoon Shaoxing wine or dry sherry.; 1 tablespoon cornstarch.; 1/2 cup chicken broth.; 2 tablespoons light soy sauce.; 2 tablespoons Shaoxing wine or dry sherry.; 2 teaspoons dark soy sauce.; 1 tablespoon cornstarch.; 1 1/2 tablespoons sugar.; 2 teaspoons coarsely ground black pepper.; 1/8 teaspoon salt.; 2 tablespoons peanut or vegetable oil.; 1 tablespoon minced ginger.; 2 cloves garlic, minced.; 1/2 white onion, chopped.; 2 bell peppers, chopped.

A close-up of stir-fried chicken pieces mixed with green and red bell peppers, coated in a glossy, brown sauce. | recipesbyclare.com

I've been making this Black Pepper Chicken since my early cooking days and it never disappoints. The chicken turns out incredibly tender every time while the veggies stay crisp and fresh. It's my go-to recipe when I'm craving takeout but want something lighter and fresher made right in my kitchen.

What You'll Absolutely Love About This Recipe

This dish has become my family's favorite weeknight dinner. The sauce is rich with black pepper and garlic just like your favorite takeout spot but so much fresher. I love that I can toss it together in one pan while my rice cooker handles the rest.

What You'll Need

Chicken: 1 lb of chicken. I prefer thighs but breasts work great too. Slice them thin against the grain.
Vegetables: Colorful bell peppers, onions, and celery give amazing crunch.
Ginger and garlic: Fresh is the only way to go here, trust me.
Black pepper sauce: My signature blend of soy sauce, oyster sauce, chicken broth, and lots of black pepper.
Cornstarch: This is my secret for velvety chicken and silky sauce.
Oil: I use vegetable oil because it can handle the high heat we need.

Kitchen Time

Start With the Chicken: Slice your chicken thin and give it a quick marinade with cornstarch, soy sauce, and a tiny pinch of sugar. Let it rest while you prep everything else.
Get Everything Ready: Chop all your veggies, mince your aromatics, and mix up your sauce.
Cook That Chicken: Get your pan screaming hot, spread the chicken out, and let it sear. No stirring for 30 seconds, then flip and cook just until done.
Time for Aromatics: Toss in that fragrant garlic and ginger mixture.
Add Your Veggies: In go the peppers, onions, and celery. Keep them moving until they're just right.
Sauce It Up: Pour in your black pepper sauce and watch it transform.
Bring It All Together: Add your chicken back in, toss everything together, and dinner is ready.

My Tips for Perfect Chicken

The secret to juicy chicken is all in the timing. I always marinate it first; it helps keep every piece moist and flavorful. When you're cooking, don't move it around too much. Let it get that beautiful golden crust, then pull it out before it gets tough. Trust me on this one.

A close-up view of stir-fried chicken pieces mixed with red and green bell peppers and onions in a dark sauce, served in a skillet. | recipesbyclare.com

Getting That Sauce Just Right

I've played around with this sauce recipe countless times. The perfect balance comes from good quality soy sauce, rich oyster sauce, and homemade chicken stock. But the star is definitely the black pepper; use freshly cracked for the best flavor. My husband likes it extra peppery, so I always add a bit more to his plate.

Switch Things Up

Some nights I make this with shrimp when it's on sale. Last week I tried it with tofu for my vegetarian daughter; it was amazing. Sometimes I clean out the veggie drawer and toss in whatever needs using; snap peas and carrots work beautifully.

Complete Your Meal

In our house, we always serve this over jasmine rice. The sauce soaks right in and it's heaven. When I'm feeling fancy, I whip up a quick cucumber salad on the side. It's better than any takeout I've had.

Saving It For Later

This recipe makes the best leftovers. Pop it in a container and it'll keep nicely in the fridge for a few days. When you're ready to eat, just warm it up in a pan; the sauce comes back to life beautifully. I often freeze portions for busy weeknights.

Making Stir Fry Like a Pro

The biggest lesson I've learned over years of making this dish? Have everything ready before you start cooking. Once that pan is hot, things move quickly. You want all your ingredients within arm's reach and your pan nice and hot.

A vibrant dish of cooked chicken pieces mixed with red and green bell peppers garnished with herbs in a dark bowl. | recipesbyclare.com

Making It Gluten Free

My friend Sarah can't have gluten, so I've adapted this recipe for her. Tamari works perfectly in place of soy sauce. Just double-check your oyster sauce; some brands sneak in gluten. The flavor is exactly the same.

Getting Those Perfect Textures

The magic happens when everything comes together just right: tender chicken, crisp veggies, and that silky sauce. Keep everything moving in the pan and you'll get restaurant-quality results every time.

Perfect for Busy Days

This has saved my weeknight dinner routine more times than I can count. I often prep everything in the morning; then it's just 15 minutes of cooking at dinner time. The kitchen smells amazing and dinner is done.

Better Than Takeout

Since perfecting this recipe, we barely order Chinese takeout anymore. It's so much fresher when you make it at home. Plus, you control exactly what goes in—no mystery ingredients or extra oil.

Spice It Your Way

Some nights we want it extra peppery; other times we keep it mild. That's the beauty of cooking at home—you can adjust everything to your taste. A pinch of chili flakes gives it a nice kick if you're feeling adventurous.

A skillet filled with stir-fried chicken, colorful bell peppers, and onions coated in a glossy sauce. | recipesbyclare.com

Getting the Timing Right

The first time I made this, I was rushing and learned my lesson. Now I take a minute to read through everything, get my ingredients lined up, and then start cooking. It makes such a difference.

Those Final Touches

I always keep some toasted sesame seeds in my pantry for sprinkling on top. A handful of fresh green onions from my windowsill garden makes everything look and taste better. These little touches really make the dish special.

What to Serve With It

Sometimes I serve this over noodles instead of rice. My kids love it when I add some potstickers on the side. A simple Asian slaw really freshens up the whole meal.

Next Day Ideas

Leftover black pepper chicken makes the most amazing lunch wraps. I sometimes toss it with some cold noodles or pile it on top of salad greens. It's like getting a whole new meal.

Why This Recipe Works

After making this dish hundreds of times, I know exactly why it's become a family favorite. It's quick, fresh, and so satisfying. The perfect solution when you want something comforting but still light and healthy. Your kitchen will smell amazing and cleanup is a breeze.

A stir-fried dish featuring sliced chicken and colorful bell peppers in a dark sauce, served in a black skillet. | recipesbyclare.com

Frequently Asked Questions

→ How do I make this gluten-free?: Replace both light and dark soy sauce with tamari, and use dry sherry instead of Shaoxing wine. All other ingredients remain the same.
→ Can I use different vegetables?: Yes, you can customize the vegetables based on what you have. Carrots, celery, or snap peas would work well in this stir fry.
→ Why slice the chicken against the grain?: Slicing against the grain creates shorter muscle fibers, making the chicken more tender and easier to chew. This is crucial for stir-frying.
→ Can I make this ahead?: While best served fresh, you can prep all ingredients ahead. Slice the chicken and vegetables and mix the sauce in advance to make cooking quick.
→ What can I serve this with?: Serve with steamed rice or noodles. For a low-carb option, serve with cauliflower rice or additional stir-fried vegetables.

Easy Quick Black Pepper Chicken