This authentic Black Pepper Chicken recipe delivers restaurant-quality flavors right in your home kitchen. With tender, juicy chicken pieces coated in a bold, aromatic black pepper sauce, this dish combines the perfect balance of savory, slightly sweet, and spicy flavors that will have your family asking for seconds.
Why You’ll Love This Recipe
Black Pepper Chicken is the perfect weeknight dinner solution that doesn’t compromise on flavor. The dish comes together in under 30 minutes, making it ideal for busy schedules. The generous amount of freshly cracked black pepper creates a warming heat that’s not overwhelming, while the savory sauce with hints of sweetness complements the tender chicken perfectly.
What sets this Black Pepper Chicken apart is its authentic Chinese restaurant taste achieved through proper marinating techniques and the perfect sauce balance. The combination of light and dark soy sauces creates depth, while the Shaoxing wine adds complexity that you simply can’t get from regular cooking wine. The colorful bell peppers and onions not only add nutritional value but also provide a satisfying crunch that contrasts beautifully with the tender chicken.
This recipe is also incredibly versatile – you can easily adjust the black pepper level to suit your family’s taste preferences, and the dish pairs wonderfully with steamed rice, fried rice, or even noodles.
Ingredients You’ll Need
For the Chicken and Marinade:
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4″ (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
For the Black Pepper Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For the Stir Fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors recommended)
How to Make Black Pepper Chicken: Step-by-Step Instructions
Step 1: Prepare and Marinate the Chicken
Start by slicing your chicken breasts or thighs against the grain into uniform 1/4-inch thick pieces. This ensures even cooking and maximum tenderness. In a medium bowl, combine the chicken pieces with 1 tablespoon each of light soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly until every piece is well-coated. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Make the Black Pepper Sauce
In a separate bowl, whisk together all the sauce ingredients: chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Whisk until the cornstarch is completely dissolved and no lumps remain. The sauce should be smooth and well-combined. Set aside until ready to use.
Step 3: Prepare the Aromatics and Vegetables
Mince your ginger and garlic finely – these will provide the aromatic base for your Black Pepper Chicken. Chop the white onion into bite-sized pieces, and cut the bell peppers into strips or chunks, depending on your preference. Having all ingredients prepped before you start cooking is crucial for successful stir-frying.
Step 4: Cook the Chicken
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken pieces in a single layer. Don’t overcrowd the pan – cook in batches if necessary. Let the chicken cook undisturbed for 2-3 minutes until golden brown on one side, then stir-fry for another 2-3 minutes until cooked through. Remove the chicken from the pan and set aside.
Step 5: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the same pan. Add the minced ginger and garlic, stir-frying for about 30 seconds until fragrant. Be careful not to burn them. Add the chopped onion and stir-fry for 2 minutes until it begins to soften. Add the bell peppers and continue stir-frying for another 2-3 minutes until they’re tender-crisp.
Step 6: Combine and Finish
Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick stir (the cornstarch tends to settle), then pour it over the chicken and vegetables. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats everything evenly. The sauce should be glossy and cling to the chicken and vegetables.
Step 7: Serve
Transfer your Black Pepper Chicken to a serving platter and serve immediately while hot. Garnish with additional freshly cracked black pepper if desired.
Helpful Tips
Choose the Right Cut: While chicken breasts work well, chicken thighs provide more flavor and stay more tender during high-heat cooking. If using thighs, remove the skin and bones first.
Don’t Skip the Marinade: The 15-minute marinating time is crucial for tender, flavorful chicken. The cornstarch in the marinade creates a protective coating that keeps the chicken juicy.
Use Fresh Black Pepper: Freshly ground or coarsely cracked black pepper makes a significant difference in this dish. Pre-ground pepper lacks the punch and aroma that makes this recipe special.
High Heat is Key: Stir-frying requires high heat to achieve the proper texture and prevent the vegetables from becoming soggy. Make sure your pan is hot before adding ingredients.
Sauce Consistency: If your sauce seems too thick, add a tablespoon of chicken broth. If it’s too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it in.
Prep Everything First: Stir-frying happens quickly, so have all your ingredients chopped, measured, and ready before you start cooking.
Details
This Black Pepper Chicken recipe serves 4 people as part of a multi-course meal or 2-3 people as a main dish. The total cooking time is approximately 25 minutes, including preparation. The dish provides a perfect balance of protein and vegetables, making it a complete meal when served over rice.
The key to authentic flavor lies in the combination of light and dark soy sauces. Light soy sauce provides saltiness and umami, while dark soy sauce adds color and a slightly sweet, molasses-like depth. Shaoxing wine, a Chinese cooking wine, adds complexity that regular cooking wine can’t match, though dry sherry is an acceptable substitute.
The coarsely ground black pepper is what gives this dish its signature heat and aroma. Unlike fine ground pepper, coarse pepper provides bursts of flavor and a more pronounced peppery bite that defines the dish.
Notes
Ingredient Substitutions: If you can’t find Shaoxing wine, dry sherry is the best substitute. Avoid using regular cooking wine as it contains salt and additives that will affect the flavor balance.
Spice Level: The 2 teaspoons of black pepper provide a moderate heat level. Reduce to 1 teaspoon for milder taste or increase to 1 tablespoon for those who love extra heat.
Make-Ahead Tips: You can marinate the chicken up to 2 hours in advance and prepare the sauce mixture ahead of time. However, the stir-frying should be done just before serving for best texture.
Vegetable Variations: Feel free to add other vegetables like snap peas, mushrooms, or baby corn. Just adjust cooking times accordingly to maintain proper texture.
Frequently Asked Questions
Q: Can I use frozen chicken for this recipe? A: Yes, but make sure to thaw it completely and pat it dry before slicing and marinating. Excess moisture will cause the oil to splatter and prevent proper browning.
Q: What’s the difference between light and dark soy sauce? A: Light soy sauce is saltier and used primarily for seasoning, while dark soy sauce is thicker, less salty, and adds color and subtle sweetness to dishes.
Q: Can I make this dish less salty? A: Start with less soy sauce in both the marinade and sauce, then taste and adjust. You can always add more, but you can’t take it away.
Q: Why is my sauce not thickening? A: Make sure you’re whisking the cornstarch thoroughly into the sauce mixture and that your pan is hot enough. The sauce needs to come to a simmer to activate the cornstarch.
Q: Can I use white pepper instead of black pepper? A: While you can substitute white pepper, it will significantly change the flavor profile. Black pepper is essential for the authentic taste of this dish.
Q: How do I know when the chicken is properly cooked? A: The chicken should reach an internal temperature of 165°F (74°C) and should no longer be pink in the center.
Storage Instructions
Refrigerator Storage: Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and intensify slightly after a day, making leftovers particularly delicious.
Reheating: Reheat in a skillet over medium heat, adding a tablespoon of chicken broth or water if the sauce has thickened too much. You can also reheat in the microwave in 30-second intervals, stirring between each interval.
Freezing: While possible, freezing is not recommended as the vegetables will lose their crisp texture and the sauce may separate upon thawing.
Meal Prep: This dish works well for meal prep. Cook the recipe as directed, portion it into containers with steamed rice, and reheat throughout the week for quick, satisfying meals.
Related Recipes
For more delicious Asian-inspired dishes, check out these popular recipes on our site:
- Sweet and Sour Chicken – Another crowd-pleasing chicken dish with a tangy, colorful sauce
- Orange Chicken – Crispy chicken pieces in a citrusy glaze
- Kung Pao Chicken – Spicy Sichuan-style chicken with peanuts
- General Tso’s Chicken – Sweet and spicy fried chicken that’s always a hit
- Teriyaki Chicken Stir Fry – Japanese-inspired chicken with vegetables
Conclusion
This Black Pepper Chicken recipe brings the bold, satisfying flavors of your favorite Chinese restaurant right to your dinner table. With its perfect balance of tender chicken, crisp vegetables, and aromatic black pepper sauce, it’s no wonder this dish has become a beloved staple in kitchens around the world.
The beauty of this Black Pepper Chicken lies in its simplicity and speed – you can have a restaurant-quality meal ready in under 30 minutes using ingredients that are easily found in most grocery stores. The marinade ensures juicy, flavorful chicken, while the sauce provides that signature glossy coating that makes every bite irresistible.
Whether you’re cooking for your family on a busy weeknight or impressing guests with an authentic Asian dish, this Black Pepper Chicken recipe delivers every time. The adjustable spice level means everyone can enjoy it, and the colorful presentation makes it as appealing to the eye as it is to the palate.
Don’t forget to serve it over steamed jasmine rice to soak up every drop of that delicious black pepper sauce. Once you try this homemade version, you’ll never need to order takeout again!