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Better-Than-Takeout Black Pepper Chicken Stir Fry


Savor the irresistible flavors of homemade Black Pepper Chicken, a classic Chinese dish featuring tender chicken pieces, vibrant vegetables, and a sweet-savory black pepper sauce. This recipe offers a delightful blend of ingredients that create a restaurant-quality meal in the comfort of your own kitchen. Serve this aromatic dish over rice or noodles for a complete and satisfying meal.


For Black Pepper Sauce:

  • 1/3 cup low sodium chicken broth
  • 1/3 cup low sodium soy sauce
  • 1/4 cup Shaoxing Wine or sherry
  • 1 1/2 tablespoons brown sugar or 2 tablespoons Mirin
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh ground black pepper

For Black Pepper Chicken Stir Fry:

  • 1/2 lb chicken breast, cut into thin bite-sized pieces
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons cornstarch
  • Vegetable oil
  • 1 medium onion, diced
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger or ginger paste
  • 2 green onions, sliced thin


  1. Prepare Black Pepper Sauce:
  • In a small bowl, whisk together chicken broth, soy sauce, Shaoxing Wine, brown sugar (or Mirin), cornstarch, and fresh ground black pepper. Set aside.
  1. Marinate the Chicken:
  • In a medium bowl, combine chicken pieces with low sodium soy sauce and cornstarch. Let marinate for 15-20 minutes.
  1. Cook the Chicken:
  • Heat a little vegetable oil in a large skillet over medium-high heat.
  • Using tongs, add the marinated chicken pieces in a single layer to the skillet. Cook until golden brown and cooked through. Remove cooked chicken to a plate and set aside.
  1. Prepare Vegetables:
  • In the same skillet, add a little more vegetable oil if needed.
  • Sauté diced onion and red bell pepper until crisp-tender.
  • Reduce heat to low and add minced garlic and grated ginger. Cook for 1 minute, stirring continuously.
  1. Combine and Finish:
  • Return the cooked chicken to the skillet.
  • Whisk the reserved black pepper sauce and pour it into the skillet.
  • Cook until the sauce thickens slightly, stirring several times.
  • Add sliced green onions and cook for an additional couple of minutes to combine and warm through.
  1. Serve:
  • Garnish with additional green onions if desired.
  • Serve hot over cooked white rice, brown rice, or Chinese noodles.
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Notes and Tips

  • Cut the chicken into small, thin, uniform pieces for quick and even cooking.
  • Substitute boneless skinless chicken thighs for chicken breasts if preferred.
  • Experiment with different colored bell peppers for variation in flavor and appearance.
  • Store ginger paste in the refrigerator; it lasts about 1 month once opened.
  • Customize the dish by adding additional vegetables such as broccoli, carrots, mushrooms, snap peas, or baby corn.
  • Serve immediately for the best texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave.


  • Calories: 170 kcal
  • Carbohydrates: 18 g
  • Protein: 16 g
  • Fat: 2 g
  • Saturated Fat: 0.4 g
  • Polyunsaturated Fat: 0.4 g
  • Monounsaturated Fat: 1 g
  • Cholesterol: 36 mg
  • Sodium: 1132 mg
  • Potassium: 481 mg
  • Fiber: 2 g
  • Sugar: 7 g
  • Vitamin A: 1015 IU
  • Vitamin C: 43 mg
  • Calcium: 38 mg
  • Iron: 1 mg

Enjoy the bold flavors and enticing aromas of this homemade Black Pepper Chicken Stir Fry, a delicious alternative to takeout that’s sure to become a family favorite!