Black Pepper Chicken Recipe
There’s something irresistibly satisfying about recreating restaurant-style dishes at home—and Black Pepper Chicken is one of those recipes that delivers big flavor with simple ingredients. As a professional chef with years of experience both in restaurant kitchens and developing recipes for home cooks, I’m excited to walk you through a comprehensive, foolproof guide to mastering this dish in your own kitchen.
In this blog post, we’ll dive deep into everything you need to know about making the ultimate Black Pepper Chicken Recipe—from selecting the right ingredients to perfecting the stir-fry technique. Whether you’re new to stir-frying or a seasoned cook looking to elevate your dish, this guide will give you all the confidence and clarity you need.
What Is Black Pepper Chicken?
Black Pepper Chicken is a Chinese-American dish made popular by restaurants and takeout joints, especially Panda Express. It features tender pieces of chicken, stir-fried with onions, bell peppers, and a bold black pepper sauce that delivers a perfect balance of heat, sweetness, and savory umami.
This dish is rooted in traditional Chinese stir-fry methods but adapted to suit American palates. The starring ingredient, of course, is coarsely ground black pepper—a spice that brings a distinct heat and aroma without overwhelming the palate.
Ingredients You’ll Need
This dish uses pantry staples and a few Asian ingredients that are readily available at most grocery stores or Asian markets.
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized strips)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- ½ tsp sesame oil
- ½ tsp freshly ground black pepper
For the Black Pepper Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (adds color and depth)
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 ½ tsp freshly ground black pepper
- 1 tsp cornstarch
- ¼ cup chicken broth or water
Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, julienned
- 2 scallions, cut into 1-inch pieces
Oil for Stir-Frying:
- 2–3 tbsp vegetable oil or peanut oil
Preparation: Step-by-Step Guide
Here’s a breakdown of how to make this Black Pepper Chicken Recipe from start to finish:
1. Marinate the Chicken
Start by mixing the chicken strips with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
🔪 Chef’s Tip: Chicken thighs are preferred because they stay juicy and tender under high heat. However, if you prefer leaner cuts, chicken breast will work—just be cautious not to overcook.
2. Prepare the Black Pepper Sauce
In a small bowl, whisk together all sauce ingredients: soy sauces, oyster sauce, Shaoxing wine, vinegar, sugar, chicken broth, black pepper, and cornstarch. Set it aside.
🔥 Flavor Insight: Coarsely ground black pepper is key. It gives the sauce a bold, punchy character. Don’t substitute with finely ground pepper—it lacks the aromatic intensity.
3. Prep the Vegetables
Slice the peppers and onion thinly, mince the garlic, julienne the ginger, and chop scallions. Having everything prepped and within reach is crucial in stir-fry cooking—once you start, it moves fast.
🧑🍳 Chef’s Note: Use a mix of red and green bell peppers for color contrast and natural sweetness. You can even throw in yellow peppers for added flair.
4. Stir-Frying the Chicken
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer. Cook undisturbed for about 2–3 minutes to get a light sear, then stir-fry for another 2–3 minutes until almost cooked through. Remove from the pan and set aside.
5. Stir-Fry the Vegetables
Add another tablespoon of oil to the pan. Sauté garlic and ginger for about 30 seconds until fragrant, then toss in the onion and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
6. Combine Everything
Return the chicken to the pan. Give the sauce a quick stir to recombine (the cornstarch may have settled). Pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything beautifully—about 2 minutes.
Finally, add scallions, toss to combine, and remove from heat.
Serving Suggestions
This Black Pepper Chicken Recipe is best served hot over:
- Steamed jasmine rice – the perfect fluffy base to soak up the sauce.
- Fried rice – for extra flavor and texture.
- Stir-fried noodles – egg noodles or lo mein are great options.
- Cauliflower rice or lettuce wraps – for a low-carb variation.
🥂 Pair it with a crisp white wine like Sauvignon Blanc or a cold, light lager to balance the bold peppery flavors.
Tips for Success
Here are some pro-level tips to make sure your Black Pepper Chicken turns out restaurant-worthy every time:
Use High Heat
Stir-frying requires very high heat. This allows the chicken and vegetables to sear quickly, locking in flavor and preventing sogginess.
Don’t Overcrowd the Pan
If your pan isn’t big enough, cook the chicken in batches. Overcrowding causes the chicken to steam rather than sear.
Freshly Ground Black Pepper Is Key
Grind your pepper fresh, using a coarse grind. Pre-ground pepper just doesn’t have the same bold, aromatic bite.
Adjust to Taste
Want more heat? Add a pinch of crushed red pepper flakes. Want it a little sweeter? Add a touch more sugar or hoisin sauce to the mix.
Variations on Black Pepper Chicken
The beauty of this recipe lies in its adaptability. Here are some tasty twists you can try:
Black Pepper Tofu:
Swap out the chicken for extra-firm tofu. Press it well, cube it, and pan-fry until golden before adding to the stir-fry.
Black Pepper Chicken with Broccoli:
Add parboiled or steamed broccoli florets during the final stir-fry for an extra veggie boost.
Black Pepper Chicken and Mushrooms:
Add sliced shiitake or cremini mushrooms for an earthy dimension that complements the peppery sauce.
Black Pepper Beef:
Use thinly sliced flank steak instead of chicken. Marinate with a little baking soda for extra tenderness.
Storing & Reheating
If you have leftovers (which is rare in my house), here’s how to keep them fresh:
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce.
- Freezing: Not recommended, as the vegetables may become mushy.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works well—just cook it for less time and avoid overcooking to maintain juiciness.
Is this recipe spicy?
It has a noticeable kick from the black pepper, but it’s not chili-spicy. You can increase or decrease the pepper according to your taste.
What if I don’t have dark soy sauce?
You can substitute with regular soy sauce, but the color of the dish will be lighter and the flavor slightly less rich.
Final Thoughts
This Black Pepper Chicken Recipe is everything you crave in a weeknight dinner—it’s fast, flavorful, and incredibly satisfying. It captures the essence of Chinese takeout but is healthier, fresher, and totally customizable to your tastes. Once you try it, you’ll want to skip the takeout menu entirely.
Whether you’re cooking for your family or prepping for the week ahead, this dish delivers. With a little prep and the right technique, you’ll master this bold and peppery stir-fry like a pro.
Black Pepper Chicken Recipe
Ingredients
For the Chicken Marinade:
- 1½ lbs boneless skinless chicken thighs, cut into 1″ strips
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- ½ tsp sesame oil
- ½ tsp freshly ground black pepper
For the Black Pepper Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp rice vinegar
- 1 tsp granulated sugar
- 1½ tsp freshly ground black pepper
- 1 tsp cornstarch
- ¼ cup chicken broth or water
Vegetables & Aromatics:
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 ″ piece fresh ginger julienned
- 2 scallions cut into 1″ pieces
Oil for Stir‑Frying:
- 2 –3 tbsp vegetable or peanut oil
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Refrigerate for 20–60 minutes.
- Prepare the Sauce: Whisk together all sauce ingredients in a small bowl; set aside.
- Heat the Wok: Over high heat, add 1 tbsp oil. When shimmering, add chicken in a single layer. Sear undisturbed for 2–3 minutes, then stir‑fry until almost cooked through (2–3 more minutes). Transfer to a plate.
- Cook the Aromatics & Vegetables: Add remaining oil, then sauté garlic and ginger for 30 seconds until fragrant. Add onion and bell peppers; stir‑fry 2–3 minutes until just tender‑crisp.
- Combine & Finish: Return chicken to the wok. Stir sauce to recombine, pour over contents, and toss continuously until sauce thickens (~2 minutes). Stir in scallions, then remove from heat.
- Serve Immediately: Plate over steamed rice, noodles, or cauliflower rice.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
- Variations: Swap chicken for tofu, beef, or mushrooms. Add broccoli florets or snow peas for extra veggies.
- Heat Level: For more spice, add ¼–½ tsp red chili flakes with the pepper.