Black Pepper Chicken

Black Pepper vs. White Pepper

Before we dive into the recipe, let’s talk about the key flavor player: black pepper. You might be surprised to learn that many Chinese recipes traditionally call for white pepper. If you’ve ever savored a bowl of hot and sour soup at your favorite Chinese restaurant, you’ve likely experienced the subtle, slow-burning heat of this popular spice.

So, what’s the difference? Both black and white pepper come from the berries of the same plant, Piper nigrum, but they’re harvested and processed differently. White peppercorns are picked at full ripeness, soaked in water and stripped of their outer layer, while black peppercorns are harvested when unripe with their skin intact and then dried, leading to their characteristic dark color.

Now, let’s talk flavor! Black pepper has a complex flavor profile with floral notes, and a sharp, spicy heat. White pepper has a milder, earthier flavor with a subtle heat. In this black pepper chicken recipe, black pepper is the key to creating that irresistible, peppery punch that makes this dish so flavorful!

One of the things I love most about this black pepper chicken recipe is how it’s made with simple, everyday ingredients that you probably already have in your pantry or fridge.

• Chicken thighs: Boneless, skinless chicken thighs are my top pick for this recipe. They stay tender and juicy during stir-frying and soak up all that flavorful black pepper sauce. You can swap in chicken breast if that’s what you have on hand.
• Broth: I use chicken broth but any variety of broth will work for this recipe. No broth on hand? Water with a pinch of salt or soy sauce can work in a pinch, though the flavor won’t be as rich.
• Soy sauce: I use low-sodium soy sauce to keep the dish from becoming too salty.
• Black pepper: The star of the show! Freshly cracked black pepper works best here, bringing a bold, slightly spicy kick to our stir-fry.
• Rice wine vinegar: This adds just the right amount of tanginess to balance the richness of the sauce. If you have Shaoxing wine on hand, you can swap it in for an even more authentic flavor. If you don’t have rice wine vinegar or Shaoxing wine, apple cider vinegar can work in a pinch, though the flavor will be slightly different.
• Brown sugar: Just a tablespoon is all you need to add a touch of sweetness that enhances the other flavors without overpowering the dish.
• Vegetable or avocado oil: Either oil works great for stir-frying the chicken and veggies.
• Garlic: Freshly minced garlic adds depth and a fragrant kick that complements the peppery sauce beautifully.
• Red bell pepper and onions: These add color, crunch and sweetness to the dish.
• Cornstarch: Mixing this with a little water creates a slurry that thickens the sauce into that glossy, irresistible coating you expect in the best takeout-style stir fries.

See the recipe card for full information on ingredients and quantities.

1. Start by making the black pepper sauce. In a bowl, whisk together the soy sauce, chicken stock, brown sugar, black pepper and rice wine vinegar. Set aside.
2. Next, cook the chicken. Heat oil in a skillet or wok and stir fry the chicken until fully cooked. Using a slotted spoon, transfer the chicken to a plate.

Kelly’s Note: We take the cooked chicken out of the skillet to avoid overcooking it and making it dry. Removing the chicken allows the vegetables to get perfectly seared and caramelized instead of steamed, and it helps the sauce thicken properly instead of becoming soupy.

3. Sauté the veggies. 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. 
4. Add the prepared sauce. Pour the sauce into the skillet, bring it to a boil, then stir in the cornstarch slurry. Boil for about 2 minutes until the black pepper sauce is thick and syrupy.
5. Lastly, return the chicken to the skillet, toss to coat and serve!

I like to serve this peppery chicken and veggies over steamed rice with a little cilantro garnish. And for a fun dessert, I like to serve homemade fortune cookies!

What to Serve with Black Pepper Chicken

Looking for more Chinese-inspired dishes to serve alongside your black pepper chicken? Try my easy chicken chow mein or the ultimate pineapple chicken fried rice—both staples in my house when the takeout craving strikes. You could even add pineapple shrimp or spicy chicken wontons to your table.

Serve them all family-style for your very own homemade Chinese feast. And don’t forget the crispy pork egg rolls!