I get juicy chicken, crisp peppers, and a glossy black pepper sauce that clings to every bite. This is the takeout-style dinner I crave when I want big flavor fast.

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I’m obsessed with this saucy stir fried black pepper chicken because it hits that takeout craving without the sad little carton regret. The chicken stays juicy, the bell peppers keep their snap, and the sauce is glossy, savory, peppery, and honestly kind of bossy in the best way.

I love how coarsely ground black pepper takes over just enough, giving every bite that sharp, punchy kick I want. But it still feels balanced, not one-note.

And the texture? Big reason I keep coming back.

Tender chicken, crisp edges, slick sauce clinging to everything. Fast, loud, satisfying.

My kind of dinner.

Ingredients

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Chicken keeps it hearty, juicy, and dinner-worthy without feeling too heavy.
Cornstarch helps the chicken get that silky, takeout-style coating we all love.
Chicken broth makes the sauce savory and gives everything something to cling to.
Light soy sauce brings saltiness, depth, and that classic stir-fry comfort.
Shaoxing wine adds a warm, restaurant-style flavor that’s subtle but important.
Dark soy sauce gives the dish richer color and a deeper, slightly sweet edge.
Sugar balances the peppery bite so the sauce doesn’t taste too sharp.
Black pepper is the star, bold, spicy, and a little addictive.
Plus ginger and garlic make the whole pan smell ridiculously good.
Onion adds sweetness, crunch, and that cozy stir-fry base flavor.
Bell peppers bring color, crunch, and a fresh bite between saucy pieces.
Basically, the oil helps everything sear fast and taste properly stir-fried.

Ingredient Quantities

1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4 inch (5 mm) pieces

1 tablespoon cornstarch for chicken coating

1/2 cup (120 ml) chicken broth

2 tablespoons light soy sauce

1 tablespoon Shaoxing wine or dry sherry

1 teaspoon dark soy sauce

1 teaspoon cornstarch for sauce slurry

1 teaspoon granulated sugar

2 teaspoons coarsely ground black pepper, plus extra to taste

1/2 teaspoon salt, or to taste

2 tablespoons peanut oil or vegetable oil, plus more for frying if needed

1 tablespoon minced fresh ginger

3 cloves garlic, minced

1 medium white onion, chopped

2 medium bell peppers, mixed colors, chopped

How to Make this

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1. Toss the sliced chicken with 1 tablespoon cornstarch and a pinch of salt until evenly coated; let rest 10 minutes.

2. Stir together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and 2 teaspoons coarsely ground black pepper in a bowl; set the sauce slurry aside.

3. Heat a wok or large skillet over high heat until very hot, then add 1 tablespoon peanut oil and swirl to coat.

4. Add the chicken in a single layer and stir fry until just cooked through and lightly browned, about 3 to 5 minutes; remove chicken to a plate and set aside.

5. Add the remaining 1 tablespoon oil to the pan, then add the minced ginger and garlic and stir for about 30 seconds until fragrant.

6. Add the chopped white onion and bell peppers and stir fry on high heat until the vegetables are crisp tender, about 2 to 3 minutes.

7. Return the chicken to the pan and pour in the prepared sauce, stirring constantly until the sauce thickens and becomes glossy, about 1 to 2 minutes.

8. Taste and adjust seasoning with 1/2 teaspoon salt or to taste and additional coarsely ground black pepper if desired.

9. Remove from heat and let rest 1 minute to meld flavors.

10. Serve immediately with steamed rice or noodles, spooning extra sauce over the chicken and vegetables.

Equipment Needed

1. Chef knife
2. Cutting board
3. Mixing bowls (one for cornstarch coating, one for sauce slurry)
4. Measuring cups and spoons
5. Wok or large skillet
6. Spatula or wok turner
7. Tongs or slotted spoon (for removing and returning chicken)
8. Plate for resting cooked chicken and serving spoon

FAQ

Can I use chicken thighs instead of breasts? Yes. Thighs stay juicier and tolerate higher heat, so slice them thinly against the grain for the best texture.

Why are there two cornstarch amounts and can I skip them? One tablespoon coats the chicken to seal juices and create a slight crust. One teaspoon in the sauce thickens it to glossy consistency. Skipping both will give a thinner sauce and less glossy finish.

How do I control the black pepper heat? Start with the recommended 2 teaspoons of coarsely ground black pepper and taste. Reduce to 1 teaspoon for milder heat or add more at the end for a brighter, spicier finish.

Can I make this gluten free? Yes. Use tamari or a gluten free soy sauce substitute and ensure your Shaoxing wine is substituted with rice wine or extra chicken broth. Cornstarch is naturally gluten free.

What is the best way to get a saucy coating without watering down the flavor? Use high heat, cook the aromatics briefly, then add the sauce slurry and chicken. Let the sauce reduce slightly until it coats the chicken, stirring so the cornstarch thickens evenly.

How long will leftovers keep and how should I reheat them? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals.

Saucy Stir Fried Black Pepper Chicken Recipe Substitutions and Variations

Chicken breasts or thighs: turkey breast or thigh pieces, firm extra-firm tofu (press and cube), thinly sliced pork tenderloin
Shaoxing wine or dry sherry: dry sherry if not using Shaoxing, mirin with a splash of rice vinegar, low-sodium chicken broth for alcohol-free
Dark soy sauce: mushroom soy sauce, regular light soy sauce plus a pinch of molasses or dark brown sugar, kecap manis diluted with a little water
Peanut oil or vegetable oil: canola oil, grapeseed oil, sunflower oil

Pro Tips

1. Pat the chicken pieces almost dry before tossing with cornstarch so the coating clings evenly and you get a silky, slightly crispy finish instead of a gummy one.

2. Cook on very high heat and keep everything moving in the pan so the chicken browns quickly without steaming, and the vegetables stay bright and crisp.

3. Mix the sauce ingredients ahead and taste a small spoonful before adding cornstarch. If it tastes a bit flat, a splash more Shaoxing wine or a tiny pinch of salt will brighten it up; adjust pepper last to control heat.

4. If the sauce thickens too fast or becomes gluey, add a tablespoon of warm chicken broth or water off the heat and whisk to loosen it, then return to the pan for a quick boil to finish.

Saucy Stir Fried Black Pepper Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I get juicy chicken, crisp peppers, and a glossy black pepper sauce that clings to every bite. This is the takeout-style dinner I crave when I want big flavor fast.

Servings

servings

Calories

308

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Mixing bowls (one for cornstarch coating, one for sauce slurry)
4. Measuring cups and spoons
5. Wok or large skillet
6. Spatula or wok turner
7. Tongs or slotted spoon (for removing and returning chicken)
8. Plate for resting cooked chicken and serving spoon

Ingredients

1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4 inch (5 mm) pieces
1 tablespoon cornstarch for chicken coating
1/2 cup (120 ml) chicken broth
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon dark soy sauce
1 teaspoon cornstarch for sauce slurry
1 teaspoon granulated sugar
2 teaspoons coarsely ground black pepper, plus extra to taste
1/2 teaspoon salt, or to taste
2 tablespoons peanut oil or vegetable oil, plus more for frying if needed
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 medium white onion, chopped
2 medium bell peppers, mixed colors, chopped

Directions

Toss the sliced chicken with 1 tablespoon cornstarch and a pinch of salt until evenly coated; let rest 10 minutes.
Stir together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and 2 teaspoons coarsely ground black pepper in a bowl; set the sauce slurry aside.
Heat a wok or large skillet over high heat until very hot, then add 1 tablespoon peanut oil and swirl to coat.
Add the chicken in a single layer and stir fry until just cooked through and lightly browned, about 3 to 5 minutes; remove chicken to a plate and set aside.
Add the remaining 1 tablespoon oil to the pan, then add the minced ginger and garlic and stir for about 30 seconds until fragrant.
Add the chopped white onion and bell peppers and stir fry on high heat until the vegetables are crisp tender, about 2 to 3 minutes.
Return the chicken to the pan and pour in the prepared sauce, stirring constantly until the sauce thickens and becomes glossy, about 1 to 2 minutes.
Taste and adjust seasoning with 1/2 teaspoon salt or to taste and additional coarsely ground black pepper if desired.
Remove from heat and let rest 1 minute to meld flavors.
Serve immediately with steamed rice or noodles, spooning extra sauce over the chicken and vegetables.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 260g
Total number of serves: 4
Calories: 308kcal
Fat: 10.9g
Saturated Fat: 1.9g
Trans Fat: 0g
Polyunsaturated: 2.5g
Monounsaturated: 5.25g
Cholesterol: 95.6mg
Sodium: 1052mg
Potassium: 483mg
Carbohydrates: 11.5g
Fiber: 2.1g
Sugar: 4g
Protein: 36.3g
Vitamin A: 2350IU
Vitamin C: 62mg
Calcium: 26mg
Iron: 1.55mg

Saucy Stir Fried Black Pepper Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Saucy Stir Fried Black Pepper Chicken Recipe Substitutions and Variations

Pro Tips