Black Pepper Chicken Dish

This restaurant-quality black pepper chicken combines juicy meat with crisp vegetables in a rich, savory sauce that delivers an irresistible punch of freshly ground pepper. Perfect for those nights when you crave Chinese takeout but want something fresher and more flavorful at home.

I first made this dish when craving takeout during a rainstorm but didn't want to venture outside. My family was so impressed they now request it weekly instead of ordering in. The sauce has that perfect restaurant quality thickness that coats every bite beautifully.

Ingredients

• Chicken breasts or thighs: Sliced thinly against the grain ensures quick cooking and tender meat
• Light soy sauce: Provides the foundational savory flavor without overwhelming the dish
• Shaoxing wine: Adds complexity and depth that transforms homemade Chinese cooking
• Cornstarch: Creates velvety texture for both the marinade and sauce
• Coarsely ground black pepper: The star ingredient giving this dish its distinctive flavor
• Bell peppers: Add sweetness and crunch to balance the savory elements
• Dark soy sauce: Contributes rich color and deeper flavor notes
• White onion: Provides aromatic sweetness when cooked quickly
• Fresh ginger and garlic: Form the aromatic base essential to authentic Chinese cooking

Step-by-Step Instructions

Marinate the Chicken:

Combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. This quick marinade known as velveting creates a protective coating that keeps the meat juicy during the high-heat cooking process. Allow it to rest for 10 to 15 minutes while you prepare other ingredients.

Prepare the Sauce:

Mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt in a bowl. Stir until completely combined with no cornstarch lumps. This preparation ensures your sauce will thicken perfectly when added to the hot pan.

Sear the Chicken:

Heat oil in a large skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and let it sear undisturbed for 30 seconds until golden. Flip and cook another 15 to 20 seconds until browned but still slightly pink inside. The quick cooking preserves tenderness. Remove chicken to a plate.

Cook the Aromatics and Vegetables:

Add remaining oil to the skillet. Quickly stir-fry ginger and garlic until fragrant about 10 seconds. Add onion and bell peppers and stir-fry just 20 seconds. This brief cooking maintains the vegetables crisp texture while releasing their flavors.

Create the Sauce and Combine:

Stir sauce mixture again and pour into the hot skillet. It will immediately begin to bubble and thicken. Return the chicken to the pan and quickly toss everything together until evenly coated with the glossy sauce. Transfer immediately to a serving plate to prevent overcooking.

The freshly ground black pepper makes all the difference in this recipe. I once made it with pre-ground pepper and while still good, it lacked that aromatic punch that makes this dish special. My daughter now requests this "peppery chicken" for her birthday dinner every year instead of going out.

Sauce Secrets

The sauce in this recipe achieves that perfect restaurant quality texture through a technique called cornstarch slurry thickening. The combination of chicken broth with both light and dark soy sauces creates a complex flavor base, while the sugar balances the peppery heat. For best results, always mix your cornstarch completely with cold liquid before adding to heat to prevent clumping.

Ingredient Substitutions

If you cannot find Shaoxing wine, dry sherry makes an excellent substitute with a similar flavor profile. Rice wine vinegar with a pinch of sugar can work in a pinch. For a gluten-free version, simply replace all soy sauces with tamari. The dish works wonderfully with chicken thighs for a more succulent result, or even thinly sliced beef for variation.

Serving Suggestions

This black pepper chicken pairs beautifully with steamed jasmine rice which soaks up the flavorful sauce. For a lower-carb option, serve with cauliflower rice or in lettuce cups. Add steamed broccoli or bok choy on the side for extra vegetables. The dish makes excellent leftovers for lunch the next day, with flavors that continue to develop overnight.

Cultural Context

Black pepper chicken represents the wonderful fusion of Chinese cooking techniques with Western ingredients. While black pepper is not traditionally dominant in authentic Chinese cuisine, this dish evolved in Chinese-American restaurants to appeal to Western palates that enjoy more pronounced pepper flavors. The quick stir-fry technique remains authentically Chinese, preserving the texture and nutrition of all ingredients.

Frequently Asked Questions

→ How do I make this dish gluten-free?

To make this dish gluten-free, replace soy sauce with tamari and use dry sherry instead of Shaoxing wine.

→ What cut of chicken is best?

Both chicken breasts and thighs work well; thighs are juicier, while breasts are leaner and more tender if prepared correctly.

→ Can I adjust the spice level?

Yes, you can add more black pepper or incorporate fresh chili peppers for additional heat.

→ What can I serve this dish with?

Black Pepper Chicken pairs perfectly with steamed jasmine rice, fried rice, or plain noodles to complement the rich sauce.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for best results.