Spicy Black Pepper Chicken

This bold black pepper chicken delivers the perfect balance of spice and savory flavors in a restaurant-quality dish you can easily make at home. The aromatic combination of freshly ground black pepper, ginger, and garlic creates an irresistible dish that's become a weeknight favorite in my household.

I discovered this recipe during a cooking class and have perfected it over dozens of family dinners. My teenagers request it regularly, which speaks volumes about its crowd-pleasing flavors.

Ingredients

• Coarsely ground black pepper provides the signature flavor and subtle heat that defines this dish
• Salt enhances all the flavors without making the dish overly salty
• Oil preferably peanut or vegetable for authentic stir fry flavor and high smoke point
• Fresh ginger adds aromatic warmth and authentic Asian flavor profile
• Garlic cloves creates a flavor foundation essential to Chinese cooking
• White onion offers sweetness that balances the pepper and creates texture
• Bell peppers provide color vibrance healthy crunch and natural sweetness
• Chicken breasts tender protein that absorbs the marinade beautifully select antibiotic free if possible
• Soy sauce delivers umami depth and saltiness look for low sodium varieties
• Dry sherry adds complexity and authentic Chinese flavor regular cooking sherry works fine
• Cornstarch thickens the sauce and creates a silky texture on the chicken
• Chicken broth forms the liquid base of the sauce homemade brings extra flavor
• Sugar balances the salt and pepper with necessary sweetness

Step-by-Step Instructions

Marinate the Chicken

Combine sliced chicken with soy sauce sherry and cornstarch in a medium bowl tossing thoroughly to coat each piece. Allow to sit for at least 15 minutes at room temperature or up to 30 minutes for deeper flavor penetration. This step tenderizes the chicken and infuses it with the first layer of flavor.

Prepare the Sauce

Whisk together chicken broth soy sauce sherry cornstarch and sugar in a bowl until completely smooth with no cornstarch lumps. The sauce should have a uniform light brown color. Setting this mixture aside allows the cornstarch to fully hydrate which prevents clumping when cooking.

Heat the Wok

Heat your wok or large skillet over high heat until it just begins to smoke then add oil swirling to coat the cooking surface. Proper wok heat is crucial for authentic stir fry results and prevents ingredients from steaming instead of searing.

Cook the Chicken

Add the marinated chicken pieces to the hot wok spreading them out in a single layer. Let them sear undisturbed for 30 seconds before stirring to develop browning. Continue stir frying for 5 to 6 minutes until the chicken is nearly cooked through with slight golden edges. Remove to a clean plate.

Sauté the Aromatics

Return the wok to high heat adding a touch more oil if needed. Add minced ginger garlic and chopped onion stirring constantly to prevent burning. These aromatic ingredients should become fragrant within 60 to 90 seconds their smell will noticeably intensify when ready.

Cook the Vegetables

Add the chopped bell peppers to the aromatic mixture stirring frequently. Cook for just 2 to 3 minutes until the peppers brighten in color but remain crisp tender. Properly cooked peppers provide textural contrast to the soft chicken.

Combine and Finish

Return the cooked chicken to the wok with all accumulated juices. Pour the prepared sauce mixture over everything stirring vigorously as the sauce begins to bubble and thicken. Continue cooking for 2 to 3 minutes until the sauce coats everything with a glossy finish and has thickened to your desired consistency.

Final Seasoning

Sprinkle the coarsely ground black pepper and salt over the dish stirring to distribute evenly. This final addition of fresh pepper provides the signature aromatic punch that defines black pepper chicken.

Bookmark

The freshly ground black pepper makes all the difference in this recipe. I once made it with pre ground pepper from my spice rack and it lacked that wonderful aromatic quality. Taking the extra 30 seconds to grind whole peppercorns creates an entirely different experience that elevates this simple dish to something special.

Make Ahead and Storage

This black pepper chicken keeps remarkably well making it perfect for meal prep. Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. The flavors actually develop overnight making day two sometimes even better than when freshly made. When reheating add a tablespoon of water to loosen the sauce and prevent drying out. Microwave covered for 1 to 2 minutes or gently reheat in a skillet over medium heat.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Chicken thighs offer a juicier alternative to breast meat. Beef sliced thinly works beautifully with the same marinade and cooking method. For a vegetarian version substitute firm tofu pressed for 30 minutes then marinated. Any vegetable combinations work well try adding broccoli snow peas or sliced carrots. If dry sherry is unavailable substitute rice wine or even a dry white wine in a pinch.

Serving Suggestions

Serve this vibrant dish over steamed jasmine rice to soak up the flavorful sauce. For a lower carb option cauliflower rice makes an excellent base. Complete your homemade Chinese feast with simple steamed broccoli garlic green beans or a quick cucumber salad dressed with rice vinegar and sesame oil. For special occasions pair with spring rolls or potstickers for an impressive Asian inspired spread that rivals takeout.

Balancing the Heat

The coarsely ground black pepper provides a warm complex heat rather than sharp spiciness. For those sensitive to heat reduce the black pepper to 1 teaspoon and add gradually to taste. Spice lovers can increase to 1 tablespoon for more pronounced pepper flavor. Adding a teaspoon of chili oil or a pinch of red pepper flakes creates additional heat dimensions. The sugar in the sauce helps balance the pepper so adjust both elements together for perfect harmony.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work excellently in this dish and often provide more flavor and moisture than breasts. Cut them into similar-sized pieces and follow the same cooking instructions. The cooking time may vary slightly as thighs can take a minute or two longer to cook through.

→ What can I substitute for dry sherry?

If you don't have dry sherry, you can substitute with rice wine, mirin (reduce the sugar slightly), or even chicken broth with a splash of apple cider vinegar. For a non-alcoholic version, use additional chicken broth with a teaspoon of rice vinegar to add complexity.

→ How spicy is this dish?

With 2 teaspoons of coarsely ground black pepper, this dish has a moderate heat level. The pepper provides warmth rather than intense spiciness. You can adjust the heat by increasing or decreasing the amount of black pepper according to your preference.

→ Can I make this dish ahead of time?

Yes, you can prepare all components in advance. Marinate the chicken, chop vegetables, and mix the sauce up to 24 hours ahead and store separately in the refrigerator. When ready to eat, simply stir-fry as directed. The completed dish can be refrigerated for 2-3 days and reheated gently.

→ What vegetables can I substitute for bell peppers?

This dish is versatile and works well with many vegetables. Try broccoli, snow peas, sugar snap peas, carrots, zucchini, or mushrooms. Just adjust cooking times accordingly—harder vegetables like carrots should be added earlier, while quick-cooking ones like snow peas can go in later.

→ How do I get the perfect texture for stir-fried chicken?

The cornstarch marinade (velveting) is key to achieving tender, juicy chicken. Make sure your wok or pan is very hot before adding the chicken, and stir-fry in batches if necessary to prevent overcrowding, which causes steaming rather than proper searing. Cook just until the chicken is no longer pink inside to avoid drying it out.