Easy Black Pepper Chicken: A Quick & Delicious Takeout Recipe
Skip the takeout menus and make this incredibly easy and flavorful black pepper chicken recipe tonight! This dish features tender chicken thighs, crisp, colorful veggies, and a truly irresistible sweet and savory garlic black pepper sauce. The best part? It’s ready in just 30 minutes, making it the perfect weeknight dinner. Serve it over rice or noodles for a complete and satisfying meal that’s even better than your favorite Chinese takeout!
Table of Contents
- Black Pepper vs. White Pepper: What’s the Difference?
- Gather Your Ingredients: What You’ll Need
- Step-by-Step: How to Make Black Pepper Chicken
- Serving Suggestions: What to Serve with Black Pepper Chicken
- Storing Leftovers: Keeping Your Black Pepper Chicken Fresh
- More Takeout Inspiration: Other Recipes You’ll Love
- Black Pepper Chicken Recipe Card
There’s nothing quite like homemade black pepper chicken. It’s packed with juicy chicken thighs, generously coated in a bold, peppery sauce that strikes the perfect balance of sweet, savory, and tangy flavors. We add crisp red bell peppers, sweet onions, and a generous dose of garlic to create a quick and easy stir-fry that rivals your go-to takeout spot (we’re looking at you, Panda Express!).
What makes this dish a winner? It’s fast, incredibly easy to make, and consistently pleases even the pickiest eaters. Whether you’re craving a comforting weeknight dinner or aiming to satisfy that American Chinese takeout urge, this recipe delivers every single time. The bold flavors and ease of preparation makes it a family favorite. You’ll love how quickly this dish comes together!
If you’re a fan of the distinctive black pepper flavor, be sure to check out my black pepper pork stir fry, where tender pork and crisp-tender asparagus receive the same delicious peppery treatment!
Black Pepper vs. White Pepper: What’s the Difference?
Before we get started with the recipe, let’s talk about the star of the show: black pepper. Many are surprised to find that traditionally, many Chinese recipes actually call for white pepper. If you’ve ever enjoyed a bowl of hot and sour soup at your favorite restaurant, you’ve likely experienced the subtle, slow-burning heat of this commonly used spice.
So, what exactly is the difference? Both black and white pepper originate from the berries of the same plant, Piper nigrum, but their distinct flavors are the result of different harvesting and processing methods. White peppercorns are harvested when fully ripe, then soaked in water to remove their outer layer. Black peppercorns, on the other hand, are harvested unripe with their skin intact and then dried, giving them their characteristic dark color.
Now, for the flavor! Black pepper boasts a complex flavor profile with floral notes and a sharp, spicy heat. White pepper is milder, earthier, and has a more subtle heat. In this specific black pepper chicken recipe, black pepper is the key to creating that unforgettable, peppery punch that truly makes this dish shine. It’s the bolder flavor that makes this dish memorable and satisfying.
Gather Your Ingredients: What You’ll Need
One of the best things about this black pepper chicken recipe is that it uses simple, readily available ingredients. Chances are, you already have many of them in your pantry or refrigerator!
- Chicken thighs: Boneless, skinless chicken thighs are my go-to choice for this recipe. They remain tender and juicy during stir-frying and absorb the flavorful black pepper sauce beautifully. Chicken breast can be substituted if preferred. Chicken thighs are preferred due to their flavor and ability to remain moist even when stir-fried at high temperatures.
- Chicken broth: I use chicken broth, but any variety of broth will work well in this recipe. If you don’t have broth on hand, water with a pinch of salt or soy sauce can be used in a pinch, although the flavor will be less rich and nuanced. Consider adding a bouillon cube to the water for a richer flavor.
- Soy sauce: I recommend using low-sodium soy sauce to prevent the dish from becoming overly salty. This allows you to better control the sodium content of the dish and adjust it to your preference.
- Black pepper: The undisputed star of the show! Freshly cracked black pepper is highly recommended, bringing a bold and slightly spicy kick to our stir-fry. The aroma and flavor of freshly cracked pepper are far superior to pre-ground pepper.
- Rice wine vinegar: This adds the perfect amount of tanginess, balancing the richness of the sauce. If you have Shaoxing wine, you can use it as a substitute for an even more authentic flavor. If neither rice wine vinegar nor Shaoxing wine is available, apple cider vinegar can work in a pinch, although it will slightly alter the overall flavor profile.
- Brown sugar: Just a tablespoon is all you need to introduce a touch of sweetness. It enhances the other flavors without overpowering the dish. The molasses in brown sugar adds depth and complexity to the sauce.
- Vegetable or avocado oil: Either of these oils works great for stir-frying the chicken and vegetables. They have high smoke points, making them ideal for high-heat cooking.
- Garlic: Freshly minced garlic contributes depth and a fragrant kick that complements the peppery sauce wonderfully. Fresh garlic provides a more pungent and aromatic flavor compared to garlic powder.
- Red bell pepper and onions: These additions provide color, satisfying crunch, and subtle sweetness to the dish, making it visually appealing and texturally interesting. You can also experiment with other vegetables like broccoli or snap peas.
- Cornstarch: Combining cornstarch with a little water creates a slurry that thickens the sauce, transforming it into the glossy, irresistible coating you expect from the best takeout-style stir-fries. This slurry prevents the sauce from becoming thin and watery.
Refer to the recipe card below for complete information on ingredient amounts and detailed instructions.
Step-by-Step: How to Make Black Pepper Chicken
Making black pepper chicken at home is surprisingly simple and straightforward. Follow these step-by-step instructions for a perfect stir-fry every time.
- Prepare the black pepper sauce. In a bowl, whisk together the soy sauce, chicken stock, brown sugar, black pepper, and rice wine vinegar. Set the sauce aside for later use.
- Cook the chicken. Heat the vegetable or avocado oil in a skillet or wok over medium-high heat. Add the chicken and stir-fry until fully cooked, ensuring all pieces are no longer pink. Use a slotted spoon to transfer the cooked chicken to a plate, leaving any excess oil in the pan.
Chef’s Tip: Removing the cooked chicken from the skillet prevents overcooking, which can result in dry and tough chicken. This step also allows the vegetables to sear and caramelize properly instead of steaming, and helps the sauce thicken effectively, avoiding a soupy consistency.
- Sauté the vegetables. Add the remaining tablespoon of oil to the skillet, followed by the onions, peppers, and minced garlic. Cook, stirring frequently, until the onion becomes translucent, approximately 2 minutes.
- Add the sauce. Pour the prepared black pepper sauce into the skillet with the vegetables. Bring the mixture to a boil, then stir in the cornstarch slurry (cornstarch mixed with water). Boil for about 2 minutes, or until the sauce thickens and achieves a glossy, syrupy consistency.
- Combine and serve! Return the cooked chicken to the skillet with the thickened black pepper sauce. Toss to coat the chicken thoroughly and ensure it’s evenly covered in the flavorful sauce. Serve immediately over steamed rice or noodles, garnishing with fresh cilantro if desired.
I love serving this peppery chicken and vegetable dish over steamed white rice with a sprinkle of fresh cilantro for garnish. For a truly authentic and fun dining experience, consider serving homemade fortune cookies for dessert!
Storing Leftovers: Keeping Your Black Pepper Chicken Fresh
Proper storage ensures your leftovers remain delicious and safe to eat.
Refrigerating Leftovers: Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. Because this dish is not coated in a crispy batter, you won’t have to worry about losing any crispiness during storage and reheating. Reheat in the microwave for a quick meal. For a more desirable texture, a hot pan or wok is recommended.
Freezing Leftovers: This black pepper chicken freezes exceptionally well! Ensure the dish is completely cooled before transferring it to an airtight container or a resealable freezer bag. Leftover stir-fry will keep for 2-3 months in the freezer, allowing you to enjoy a delicious and convenient meal whenever the craving strikes. Thaw overnight in the refrigerator before reheating.
Serving Suggestions: What to Serve with Black Pepper Chicken
Looking for more Chinese-inspired dishes to complement your black pepper chicken? Consider these delicious options:
My easy chicken chow mein or the ultimate pineapple chicken fried rice are both staple side dishes in my house when we’re craving takeout flavors. To elevate your homemade feast, you could also add pineapple shrimp or spicy chicken wontons to your spread. These appetizers provide a variety of flavors and textures to your meal.
Serve all the dishes family-style for your own homemade Chinese feast! And don’t forget the crispy pork egg rolls for an authentic and satisfying start to your meal.
More Takeout Inspiration: Other Recipes You’ll Love
Easy Beef and Broccoli
Chinese Garlic Green Beans
Baked Orange Chicken
Easy General Tso’s Chicken
Quick Orange Chicken and Broccoli
Crispy Baked Crab Rangoon
Black Pepper Chicken Recipe Card
Black Pepper Chicken Recipe
Ingredients
- 1/3 cup chicken stock
- 1/2 cup low sodium soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon black pepper
- 2 Tablespoons rice wine vinegar
- 3 Tablespoons vegetable or avocado oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 white onion, cut into 1/4-inch-thick slices
- 1 medium red pepper, cut into 1/2-inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon cornstarch, mixed with 2 teaspoons
- Cilantro for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, chicken stock, brown sugar, black pepper and rice wine vinegar. Set the sauce aside.
- Add 2 tablespoons oil to a large skillet or wok set over medium-high heat. Once the oil is hot, add the chicken and cook until cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet along with the onions, peppers and garlic. Cook, stirring, until the onion is translucent, about 2 minutes.
- Add the prepared sauce to the skillet and cook for 1 minute then bring the mixture to a boil and stir in the cornstarch mixture. Boil the mixture until the sauce is thick and syrupy, about 2 minutes.
- Return the chicken and all juices to the skillet and toss until the chicken is coated in the sauce.
- Garnish with cilantro and serve with rice or veggies.
Kelly’s Notes
- Storage: You can store leftovers in the refrigerator in an airtight container for up to 3 days. Since this dish isn’t coated in a batter, you won’t have to worry about losing any crispy texture during storage and reheating.
- Freezing: This black pepper chicken freezes well, too! Just be sure it’s completely cooled before storing it in an airtight container or resealable freezer bag. Leftover stir fry will keep for 2-3 months in the freezer, ready to enjoy whenever the craving strikes.