If you are craving a stir-fry that bursts with bold, spicy flavor and comforting warmth, this Black Pepper Chicken Recipe is exactly what you need. Juicy chicken thighs are perfectly marinated and cooked with crunchy bell peppers and onions, all coated in a luscious, savory sauce that has just the right kick from freshly ground black pepper. This dish is a dazzling mix of simple ingredients that come together beautifully, making it a go-to option for weeknights or when you want to impress friends without spending hours in the kitchen.
Ingredients You’ll Need
The magic of this Black Pepper Chicken Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element plays a key role in balancing flavor, texture, and color—bringing a vibrant, satisfying dish to your table with ease.
- Chicken thighs, 1 pound: Skinless and boneless for tender, juicy bites that soak up the sauce.
- Soy sauce, 1/4 cup: Adds a salty depth and umami richness that defines the dish’s character.
- Dry sherry, 1/3 cup divided: Brightens the flavor with a subtle sweetness and complexity.
- Cornstarch, 2 tablespoons: Thickens the sauce into a perfectly glossy coating.
- Chicken broth, 1/3 cup: Lends moisture and savory notes for the sauce base.
- Sesame oil, 1 tablespoon: Infuses the dish with a warm, nutty aroma that’s simply irresistible.
- Sugar, 1 tablespoon: Balances out the salt and pepper with a hint of sweetness.
- Ground black pepper, 1 tablespoon: The star of the show, giving this recipe its signature bold, spicy punch.
- Green bell peppers, 3 large: Sliced for crunch and a vibrant pop of color.
- Onion, 1 medium: Adds sweetness and depth when caramelized just right.
- Garlic, 2 cloves minced: Brings a pungent, savory note that fills the kitchen with tempting aromas.
- Ginger, 2 teaspoons minced: Adds a lively, zesty warmth that complements the black pepper beautifully.
- Oil for frying, 2 tablespoons: Neutral oil to ensure a perfect sear and stir-fry without burning.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by giving your chicken the time it deserves to soak up flavor. Toss the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry in a mixing bowl. Let it rest at room temperature for 30 minutes—this gives the chicken a juicy, tender base and invites all those flavors inside.
Step 2: Prepare the Sauce
While the chicken marinates, whip up the sauce that will tie everything together. In a small bowl, whisk the remaining soy sauce and cornstarch until smooth. Then add the leftover dry sherry, chicken broth, sesame oil, sugar, and the ground black pepper. Mixing this now means the sauce will be ready to pour over the stir-fry when the time comes to bring this dish to life.
Step 3: Ready the Vegetables
Slice the green bell peppers and onion and place them in a bowl, keeping the garlic and ginger separate. Having everything prepped and close by will make the cooking process smooth and effortless—the hallmark of any great stir-fry.
Step 4: Cook the Chicken
Heat your oil in a skillet over medium-high heat and add the marinated chicken. Cook for about 4 to 5 minutes, stirring occasionally until the chicken turns golden and is cooked through. Remove it from the pan and set aside to prevent overcooking and let those beautiful seared flavors rest, ready to be reunited with the veggies and sauce.
Step 5: Stir-Fry the Vegetables
Use the same pan to toss in the bell peppers and onions. Stir-fry them just until they start to soften and caramelize—this gives the dish a wonderful sweetness and color contrast, plus that satisfying crunch to balance the tender chicken.
Step 6: Combine Everything
Return the chicken to the pan along with the garlic and ginger. Let them cook together for about 30 seconds to release their fragrant aromatics. Then pour in the sauce mixture and stir everything to coat evenly. Let it simmer for a couple of minutes so the sauce thickens slightly and the flavors meld into a perfectly harmonious finish.
Step 7: Serve It Up
Once the sauce has thickened to your liking and the dish smells incredible, remove from heat and get ready to serve this vibrant Black Pepper Chicken Recipe hot and fresh. It’s best enjoyed immediately, right off the stove.
How to Serve Black Pepper Chicken Recipe
Garnishes
Adding simple garnishes like freshly chopped green onions or a sprinkle of toasted sesame seeds elevates the dish with extra texture and visual appeal. Sometimes a few thin slices of fresh chili can also spark up the flavor for those who love an additional kick.
Side Dishes
This Black Pepper Chicken Recipe shines when paired with plain steamed jasmine rice or fluffy white rice noodles. The mild starches soak up the luscious sauce perfectly. For a healthier touch, try serving it alongside steamed broccoli or bok choy, which complement the peppery flavors with their natural sweetness.
Creative Ways to Present
Serve the Black Pepper Chicken nestled in a warm tortilla or flatbread for a fusion twist, turning it into a delicious wrap. Alternatively, plating it over a bed of Asian-style slaw or quinoa adds an exciting textural contrast and freshness.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard to resist finishing it all!), transfer the cooked Black Pepper Chicken to an airtight container. It will keep well in the refrigerator for up to 3 days without losing its vibrant flavors.
Freezing
This dish freezes beautifully! Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and taste.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat or microwave stirring occasionally. Add a splash of water or chicken broth if needed to loosen the sauce and revive that freshly cooked deliciousness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work, but since they are leaner, watch the cooking time closely to avoid drying them out. Thighs tend to be juicier and more forgiving for this recipe.
Is this recipe very spicy?
The heat primarily comes from the amount of black pepper used, which can be adjusted to your preference. It’s more of a warm, peppery spice rather than fiery hot, making it accessible for most palates.
Can I make this dish vegetarian?
You can swap the chicken for tofu or a medley of mushrooms for a vegetarian take. Just be sure to marinate the tofu well and adjust cooking times accordingly to get nice texture and flavor.
What can I substitute for dry sherry?
If you don’t have dry sherry on hand, a dry white wine or even apple cider vinegar with a pinch of sugar can provide a similar depth of flavor in this Black Pepper Chicken Recipe.
Is this dish gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce in place of regular soy sauce, and ensure your broth is free of gluten-containing ingredients. Everything else in the recipe is naturally gluten-free.
Final Thoughts
I genuinely hope you enjoy making and eating this Black Pepper Chicken Recipe as much as I do sharing it with friends. It’s the kind of dish that feels like a warm, flavorful hug in every bite—easy enough to whip up on a busy day but impressive enough for company. Give it a try, and I bet it’ll become a staple in your meal rotation too!
Print
Black Pepper Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Black Pepper Chicken recipe is a quick and flavorful stir-fry featuring tender chicken thighs marinated in soy sauce and sherry, combined with vibrant bell peppers, onions, garlic, and ginger. The dish is finished with a savory black pepper sauce, making it perfect for a satisfying weeknight dinner that pairs beautifully with steamed rice or noodles.
Ingredients
Chicken and Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce
- 1/4 cup soy sauce
- 1/3 cup dry sherry, divided (2 tablespoons for sauce)
- 2 tablespoons cornstarch
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
Cooking Oil
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors thoroughly.
- Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce (1/4 cup) and cornstarch until smooth to create a slurry. Add the remaining dry sherry (approximately 2 tablespoons), chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
- Prepare the Vegetables: Place the sliced bell peppers and onions in one bowl. In a separate small bowl, combine minced garlic and ginger for quick access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aromas. Then pour in the prepared sauce mixture, stirring everything to combine. Let the dish cook for an additional 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve and Enjoy: Remove the skillet from heat and serve the Black Pepper Chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken helps to tenderize it and infuse flavor, but if short on time, a quick 15-minute marinate can suffice.
- Adjust the amount of black pepper to your spice preference; this dish can be made milder or more robust accordingly.
- For a gluten-free version, substitute soy sauce with tamari and ensure the chicken broth is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add other crunchy vegetables like snap peas or carrots for additional texture and nutrition.
