If you’re craving a quick and delicious dinner, this homemade black pepper chicken is perfect for you.
In just 30 minutes, you can whip up a dish that’s not only packed with flavor, but it’s also a gluten-free adaptable dish. It’s easy to make, uses simple ingredients, and tastes like your favorite takeout.
Why Make Black Pepper Chicken?
This Black Pepper Chicken recipe is a simple, savory, and gluten-free customizable dish made with chicken, black pepper, and a mix of seasonings.
It’s a little spicy, but not too much, so you can enjoy the rich, peppery flavor. The chicken is usually stir-fried, which gives it a nice, juicy texture and a slightly crispy outside.
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This dish is often served in Chinese restaurants, but making it at home is super easy. You can adjust the ingredients to match your taste. Love it extra peppery? Just add more black pepper! It’s a flexible recipe that’s perfect for a quick, satisfying meal.
Tips for Extra Flavor
Want your chicken to taste just like it does at a Chinese restaurant? Here’s how:
- Cut it right: Always slice the chicken against the grain. Keep the pieces the same size and thickness so they cook evenly.
- Marinate it: Don’t skip this step! Marinating makes the chicken tender and boosts its flavor.
- Cook it smart: Let the chicken sit in the pan for 30 seconds before stirring. This helps it sear nicely and prevents it from sticking or breaking apart.
Follow these tips, and you’ll have perfectly tender, flavorful chicken every time!
Serving Ideas for Your Dish
You can enjoy your black pepper chicken in so many ways! For a simple and healthy option, serve it with steamed rice or fluffy quinoa. If you’re in the mood for extra veggies, pair the chicken with stir-fried broccoli, snap peas, or bok choy.
Want something lighter? Try serving it over a bed of fresh greens, like spinach or lettuce, for a quick salad. You could even wrap the chicken in lettuce leaves for a fun, low-carb twist.
No matter how you serve it, this dish is versatile, so feel free to get creative and match it with your favorite sides! It’s all about what you’re in the mood for and what you have on hand.
How to Store & Reheat Leftovers
Store and reheat Black Pepper Chicken so you can enjoy it later without any fuss. First, let the dish cool completely before storing it. Once it’s cool, put the chicken in an airtight container and keep it in the fridge. It’ll stay fresh for about 3-4 days.
When you’re ready to reheat, microwave it in short bursts of 30 seconds, stirring in between until it’s warmed through. If you prefer the stovetop, add a splash of water or chicken broth to the pan and heat the chicken on low to medium heat, which keeps it from drying out.
If you want to freeze the leftovers, make sure to use a freezer-safe container. It can stay in the freezer for up to two months. Just thaw it in the fridge overnight before reheating. This way, your Black Pepper Chicken will still taste delicious!
Black Pepper Chicken (Gluten-free Adaptable)
Equipment
- Skillet or frying pan
- Mixing bowl
- Wooden spoon (for stirring and deglazing, if needed)
- Measuring spoons and cups
Ingredients
- 1 lb chicken breasts or thighs, sliced against the grain into ¼-inch thick pieces
Marinade
- 1 tablespoon light soy sauce or regular soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
Sauce
- ½ cup chicken broth
- 2 tablespoons light soy sauce or regular soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce or regular soy sauce
- 1 tablespoon cornstarch
- 1 ½ 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
- ½ white onion chopped
- 2 bell peppers chopped (mix of colors if preferred)
Instructions
- In a medium-sized bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand to ensure the chicken is coated with a thin layer of the marinade. Let it marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt). Stir well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spreading it in a single layer with minimal overlap. Sear for about 30 seconds, until the bottom is lightly browned. Flip the chicken and cook for another 15 to 20 seconds, stirring occasionally until both sides are browned but still slightly pink in the center. Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Add the minced ginger and garlic, stirring briefly until fragrant. Then, add the chopped onion and bell peppers, stirring and cooking for about 20 seconds.
- Stir the sauce mixture again to dissolve the cornstarch and pour it into the skillet. Stir quickly with a spatula and cook for a few seconds until the sauce thickens and coats the back of a spoon.
- Return the cooked chicken to the skillet and stir to coat it in the sauce. Remove the skillet from the heat and transfer the contents to a large plate to stop the cooking process. Serve immediately as a main dish.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.