Black Pepper Chicken is a punchy, savory dish that balances bold cracked black pepper with a glossy, slightly sweet sauce. I’ve made this dish dozens of times on busy weeknights and love how quickly it comes together with restaurant-style flavor. For a faster weeknight version I sometimes follow an easy weeknight recipe that cuts down active time without losing the peppery kick.
Why Make This Recipe
- Big, bold flavor: freshly cracked black pepper gives this chicken a warm, aromatic heat that brightens every bite.
- Fast and practical: you can have it on the table in about 30 minutes, great for weeknights or last-minute guests.
- Flexible and nutritious: lean protein plus vegetables make it a balanced meal you can adjust to taste.
- Crowd-pleaser: it pairs well with rice or noodles and shows up beautifully on a dinner table.
- Personal insight: I love this recipe because toasting the peppercorns releases an aroma that makes the kitchen smell amazing and signals a satisfying meal about to arrive.
Recipe Overview
Prep time: 10–15 minutes.
Cook time: 12–15 minutes.
Total time: 25–30 minutes.
Servings: 3–4.
Difficulty: Easy–Medium.
Cooking method: Stir-fry/sear in a wok or heavy skillet, finishing with a quick pan sauce made from soy, stock, and cornstarch for shine and coating.
My Experience Making This Recipe
Testing this recipe taught me that heat control and cornstarch timing are everything. I learned to pre-toast pepper and to cook chicken in a single layer so it sears instead of steams. Those small changes gave the dish a crisp exterior and a glossy sauce that clings.
How to Make Black Pepper Chicken
Start by cutting boneless chicken thighs or breasts into bite-sized pieces and marinate briefly with a little soy sauce, shaoxing or dry sherry (optional), cornstarch, and a touch of oil. Toast and crush whole black peppercorns for maximum flavor, then sear the chicken in a hot wok or skillet until golden, about 3–4 minutes per side depending on piece size. Remove chicken, quickly stir-fry aromatics (garlic, ginger, onions), deglaze with a splash of stock and soy, return chicken, and thicken with a cornstarch slurry until the sauce coats the pieces. Expect a glossy, pepper-forward finish and an internal temperature of 165°F (74°C) for fully cooked chicken.
Expert Tips for Success
- Toast your peppercorns: dry-toast in a pan for 30–60 seconds and crush them just before cooking to maximize aroma and flavor. See a spicy take on peppery chicken in this grilled variation for inspiration.
- Use cornstarch to velvet and thicken: toss chicken with 1 tsp cornstarch per 8 oz of meat for a silky exterior, and use a 1:1 cornstarch-to-water slurry (1 tbsp each) to finish the sauce.
- High, even heat is key: preheat a heavy skillet or wok until very hot and oil shimmers (around 375–400°F surface temp) to get quick searing and avoid steaming.
- Cut pieces uniformly: 1–1.25-inch pieces cook evenly; smaller pieces will dry out fast.
- Equipment note: a 12-inch carbon steel wok or a well-seasoned cast-iron skillet gives the best sear and quick sauce reduction.
How to Serve Black Pepper Chicken
- Serve over steamed jasmine or brown rice for a classic, comforting plate. I often add a drizzle of scallion oil for color and aroma.
- Toss with stir-fried broccoli or bell peppers for a one-pan meal that adds color and crunch; you can borrow ideas from this stuffed-pepper flavor profile to pair vegetables.
- Use as a filling for tacos or pita for a fun twist, topped with pickled onions to cut the richness.
- Presentation tip: finish with extra cracked black pepper and a sprinkle of toasted sesame seeds for contrast and texture; for a richer take, consider pairing with a creamy side like peppery mac & cheese.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months—leave a little space for expansion and label with the date. Reheat from refrigerated: warm gently in a skillet over medium-low heat with a tablespoon of water or stock to loosen the sauce, about 3–5 minutes, stirring until heated through. From frozen: thaw overnight in the fridge then reheat the same way. Avoid microwaving at high power from frozen—it can dry the chicken.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and use cornstarch (or arrowroot) as thickener.
- Vegetarian: replace chicken with firm tofu or seitan, press tofu well and coat with cornstarch before searing; you can follow frying times similar to chicken for color.
- Spicy-sweet: add 1–2 tsp chili garlic sauce and 1 tbsp honey to the sauce for a sweet-heat balance. See a crisped chicken bites inspiration here for texture ideas.
- Oven-friendly: toss marinated chicken with a little oil and roast at 425°F for 12–15 minutes, then finish with the pan sauce on stovetop for the best glaze.
Nutritional Highlights
- Lean protein: chicken provides high-quality protein important for muscle repair and satiety.
- Flavor-forward, low-fat option: when you use minimal oil and lots of spices, you get big taste without excess calories.
- Allergen info: contains soy if you use soy sauce (use tamari for gluten-free). Check for cornstarch if on corn-free diets. Portion guidance: aim for ~4–6 oz cooked chicken per serving for a balanced meal.
Troubleshooting Common Issues
- Chicken turns out dry: likely overcooked or cut too small. Solution: use thighs for more forgiveness, cook until 165°F, and remove from heat immediately.
- Sauce is gluey or too thick: you probably added too much cornstarch or cooked it too long. Thin with warm stock or water, then briefly reheat.
- Pepper flavor is flat: either the pepper wasn’t fresh or it wasn’t toasted. Re-toast whole peppercorns and crush them right before finishing to amplify aroma.
Frequently Asked Questions
Q: Can I use bone-in chicken for this recipe?
A: Yes—bone-in dark pieces add flavor but require longer cooking. Brown them skin-side down in the pan, then lower the heat and braise with lid on for 20–30 minutes until internal temp reaches 165°F. Finish uncovered to reduce sauce and crisp the skin.
Q: How can I make the sauce thicker without cornstarch?
A: Reduce the sauce by simmering longer over medium heat to concentrate it, or whisk in a small knob (1 tbsp) of softened butter off the heat for gloss. For a gluten-free thickener, use a 1:1 mix of arrowroot and water.
Q: Is there a way to prep this in advance for dinner guests?
A: Yes—marinate the chicken up to 8 hours ahead and store covered in the fridge. Toast and grind pepper just before cooking, and prep aromatics ahead so final stir-fry takes under 10 minutes.
Q: How do I get the best crisp exterior on the chicken?
A: Pat pieces dry, lightly coat with cornstarch, and sear in a very hot, well-oiled pan without crowding. Cook in batches if needed so each piece touches the pan and develops a golden crust.
Conclusion
If you want a deep-dive on technique and a slightly different ingredient list, this excellent external guide walks through a classic approach to Black Pepper Chicken: Black Pepper Chicken – The Woks of Life.
Print
Black Pepper Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if tamari is used)
Description
A punchy, savory Black Pepper Chicken dish that balances bold cracked black pepper with a glossy, slightly sweet sauce. Quick to prepare, ideal for busy weeknights.
Ingredients
- Boneless chicken thighs or breasts
- Soy sauce
- Shaoxing wine or dry sherry (optional)
- Cornstarch
- Oil
- Whole black peppercorns
- Garlic, chopped
- Ginger, chopped
- Onion, chopped
- Chicken stock
Instructions
- Cut chicken into bite-sized pieces and marinate with soy sauce, wine, cornstarch, and oil.
- Toast and crush peppercorns.
- In a hot wok or skillet, sear chicken until golden, about 3–4 minutes per side.
- Remove chicken and stir-fry garlic, ginger, and onion.
- Deglaze with stock and soy sauce.
- Return chicken and thicken sauce with a cornstarch slurry until glossy.
Notes
For best results, toast peppercorns just before cooking and ensure chicken pieces are of uniform size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg