This Black Pepper Chicken is truly a game-changer for your weeknight dinner rotation. Tender chunks of chicken thighs are tossed in a savory, peppery sauce with crisp bell peppers and onions for a restaurant-quality meal that comes together in just 15 minutes. The perfect balance of bold flavors and simple preparation makes this dish an absolute must-try for busy home cooks who don’t want to sacrifice flavor for convenience.

Why You’ll Love This Recipe

Lightning Fast: From start to finish in just 15 minutes! This is faster than takeout delivery and perfect for those nights when you’re exhausted but still want something delicious.
Deeply Flavorful: The combination of soy sauce, sherry, and that generous kick of black pepper creates a sauce that’s incredibly rich and satisfying without being complicated.
One-Pan Wonder: Everything cooks in a single skillet, meaning minimal cleanup and maximum efficiency for your busy evenings.
Customizable: Easy to adjust the heat level, switch up the vegetables, or add your own personal touch to make it uniquely yours.

Ingredients You’ll Need

Chicken Thighs: Boneless, skinless thighs provide richness and stay tender even with quick cooking. They’re practically impossible to overcook and soak up the flavor like champions.
Soy Sauce: The foundation of our umami-packed sauce. It brings that wonderful savory depth that makes this dish crave-worthy.
Dry Sherry: Adds complexity and a subtle sweetness that balances the peppery kick. Don’t skip this – it’s what separates home cooking from restaurant quality.
Cornstarch: Creates that perfect thick, glossy sauce that coats every piece of chicken and vegetable. Also helps tenderize the chicken when used in the marinade.
Chicken Broth: Adds depth while keeping the sauce from becoming too intense or salty.
Sesame Oil: Just a tablespoon transforms the entire dish with its nutty, aromatic quality. Consider this your secret weapon for authentic flavor.
Sugar: Balances the saltiness and heat with just the right touch of sweetness. It’s the unsung hero that rounds out all the flavors.
Black Pepper: The star of the show! Coarsely ground pepper provides both heat and an incredible aromatic quality you simply can’t get from any other spice.
Green Bell Peppers: Provide crunch, color, and a mild sweetness that complements the peppery sauce perfectly.
Onion: Adds sweetness when cooked and pairs beautifully with the peppers. Always a classic stir-fry ingredient for good reason.
Garlic and Ginger: The aromatic power couple that forms the foundation of countless Asian dishes. They bring brightness and warmth that transforms the sauce.
Oil: Use a neutral oil with a high smoke point for stir-frying at high heat.

Variations

Make It Spicier

Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes for those who like their food with a serious kick.

Vegetable Swap

Replace bell peppers with broccoli, sugar snap peas, or mushrooms based on what’s in your fridge. The sauce works wonderfully with almost any vegetable.

Protein Options

Swap chicken thighs for chicken breast, thinly sliced beef, pork, or even firm tofu for a vegetarian version.

Noodle Addition

Serve over cooked noodles instead of rice, or even toss cooked lo mein noodles directly into the pan for a complete one-dish meal.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of sherry in a bowl. Let it sit at room temperature for 30 minutes to absorb the flavors and tenderize. Even a quick 10-minute marinade works wonders if you’re short on time.

Step 2: Prepare the Sauce

In a small bowl, mix the remaining soy sauce with cornstarch until smooth. Add the remaining sherry, chicken broth, sesame oil, sugar, and black pepper. Whisk until well combined. This sauce is the heart of the dish, so take a moment to make sure it’s well mixed.

Step 3: Organize Your Ingredients

Place sliced bell peppers and onions in one bowl, and minced garlic and ginger in another. This classic stir-fry preparation (called “mise en place”) ensures cooking goes smoothly once you start with the high heat.

Step 4: Cook the Chicken

Heat oil in a non-stick pan or wok until it’s shimmering. Add the marinated chicken and cook for 4-5 minutes until no longer pink. Remove the chicken from the pan and set aside. Don’t overcrowd the pan – cook in batches if needed for proper browning.

Step 5: Cook the Vegetables and Combine

In the same pan, stir-fry the peppers and onions until they’re crisp-tender with a bit of char on the edges. Return the chicken to the pan, add the garlic and ginger, and cook for just 30 seconds until fragrant. Pour in the sauce mixture, stirring constantly as it thickens and coats everything beautifully. Let it bubble for about 2 minutes until glossy and perfect.

Pro Tips for Making the Recipe

Don’t Skip the Marinade: Even a quick marinade makes a huge difference in the flavor and tenderness of the chicken.
Prep Everything First: This dish cooks so quickly that having all ingredients ready and within reach is crucial for success.
High Heat is Your Friend: A properly hot pan creates that wonderful sear on both the chicken and vegetables, adding another dimension of flavor.
Watch the Sauce Carefully: Once added to the pan, the sauce will thicken quickly. Have a splash of water or broth ready to thin it if needed.
Taste Before Serving: The amount of pepper can be adjusted to your preference, so take a taste and add more if desired before serving.

How to Serve

Perfect Pairings

Serve this peppery delight over steamed white rice to soak up all that glorious sauce. For a lower-carb option, cauliflower rice works wonderfully too.

Fresh Additions

A sprinkle of sliced green onions and sesame seeds adds a beautiful finish and fresh flavor contrast.

Complete the Meal

Pair with a simple cucumber salad dressed with rice vinegar for a refreshing counterpoint to the rich, peppery chicken.

Make Ahead and Storage

Storing Leftovers

This Black Pepper Chicken actually gets even better overnight as the flavors meld. Store in an airtight container in the refrigerator for 3-4 days. The sauce might thicken slightly when chilled.

Freezing

Place cooled chicken in a freezer-safe container, leaving some room for expansion. It keeps beautifully for up to 6 months. Thaw overnight in the refrigerator for best results.

Reheating

Microwave individual portions for 30-40 seconds, or gently reheat in a non-stick pan with a splash of water to revive the sauce. Be careful not to overcook the already-tender chicken.

FAQs

Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, but keep a closer eye on the cooking time as it can dry out more quickly than thighs. Slice it thinly across the grain and reduce the cooking time to about 3 minutes or until just cooked through.

What can I substitute for dry sherry?
Dry white wine, rice wine, or even apple juice with a splash of vinegar makes a good substitute. Each will change the flavor profile slightly, but the dish will still be delicious. For a non-alcoholic version, use extra chicken broth with a teaspoon of rice vinegar.

Is this dish very spicy?
It’s more aromatic and warmly spiced than hot-spicy. Black pepper provides a different kind of heat than chili peppers – it’s warming rather than burning. You can always adjust the amount to suit your preference.

Can I make this ahead for meal prep?
This is a perfect meal prep dish! It reheats beautifully and the flavors actually develop nicely overnight. Portion it into containers with rice for quick grab-and-go lunches throughout the week.

Final Thoughts

This Black Pepper Chicken brings all the satisfaction of takeout with none of the wait or expense. The combination of tender chicken, crisp vegetables, and that incredibly aromatic peppery sauce creates a dish that feels special enough for weekend dinners yet simple enough for hectic weeknights. Give yourself the gift of this 15-minute wonder and watch it become a regular in your cooking rotation!

Black Pepper Chicken Recipe