Forget takeout! Black pepper chicken is one of the easiest and most delicious Chinese recipes to make at home. This quick stir-fry recipe features juicy chicken breast tossed with bell peppers and celery in an incredible black pepper sauce.
You’ll need less than 30 minutes and just one pan to make this peppery chicken! Serve it with a bowl of steamed rice for a well-balanced and healthy dinner.
Black pepper chicken is a Chinese-American stir-fry made with thin slices of chicken breast, red and green bell peppers, celery, aromatics, and coated in a dark, savory, glossy black pepper sauce. It’s especially popular at Panda Express.
This dish is inspired by Chinese stir-fry techniques and uses common Chinese sauce ingredients like soy sauce, oyster sauce, and Shaoxing wine. For a beef alternative, check out my black pepper beef!
Ingredients
You can find all the ingredients for this black pepper chicken recipe at your local Asian or Chinese market. Full measurements and links to everything I used are in the recipe card below.
Chicken
Chicken thighs: for the juiciest results. You can also use other cuts of chicken as alternatives.
Cornstarch: tenderizes and creates a “velveting” texture.
Salt and Black Pepper: seasons the chicken
Oyster Sauce: adds a deep umami marinade.
Shaoxing Wine: a Chinese rice wine that tenderizes and enhances the flavor of the chicken with a rich sherry flavor.
Sauce
Low Sodium Chicken Stock: adds a deep, comforting depth to the black pepper chicken sauce.
Light Soy Sauce: adds a salty, umami soy sauce flavor.
Dark Soy Sauce: adds a sweet, thicker soy sauce flavor and deepens the color of the sauce.
Shaoxing Wine: adds a complex, lightly sweet, nutty caramel notes.
Sugar: sweetens and adds balance to the salty flavors.
Black Pepper: use freshly cracked coarse black pepper for the most fragrant and punchy black pepper flavor.
Sesame Oil: adds a nutty umami finish.
Cornstarch: to thicken the black pepper sauce.
Stir Fry
Garlic, ginger, onion: are the main aromatics.
Red and Green Bell Pepper: adds color, crunch and extra flavor.
Celery: adds a crisp texture and more veggies!
Substitutions and Additions
Substitutions
Chicken: chicken breast, or tenders.
Shaoxing wine alternatives: dry sherry, mirin, or sake.
Soy Sauce Alternatives: tamari or coconut aminos for a gluten-free option.
Stock: beef stock, vegetable stock, or water.
Additions
Vegetables: broccoli, mushrooms, carrots, or baby corn for added vegetables.
Spice: fresh chili peppers, chili oil, sambal olek, or sriracha for added heat.
How to Make
Here are the step-by-step instructions for how to make this black pepper chicken recipe.
In a large mixing bowl, add the chicken and mix with the marinade ingredients. Marinate for at least 15 minutes.
In a small mixing bowl, mix the sauce ingredients until combined.
Heat 2 tablespoons of oil in a wok over medium-high to high heat until hot. Sear the chicken for 2-3 minutes on each side until cooked through. Remove and set aside.
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and onion, and saute for 1 minute. Then add the red and green bell peppers and celery, and toss for 1-2 minutes.
Add the chicken and sauce back and bring the sauce to a simmer until it thickens. Toss until everything is evenly coated.
Serve with steamed rice and enjoy!
Expert Tips
Marinate for at least 15 minutes to let the flavors absorb fully.
Use a hot wok. Before adding your chicken or vegetables, heat the oil until it’s hot, then sear for an even, clean sear.
Mise en place. The entire cooking process is quick, so prepare and measure all your ingredients beforehand for smooth execution.
Taste and adjust! After tossing everything together, taste and modify the seasoning to suit your preferences.
Storage Instructions
You can store any leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days.
Reheat: Heat 1 tablespoon of oil in a wok over medium heat and toss the chicken until warm. Or microwave covered with a wet paper towel in 30-second increments until warm.
Freeze: Place the cooled, room-temperature stir-fry chicken in a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat.
Pairing Suggestions
Black pepper chicken can be served for lunch or dinner with a side of steamed white rice, or with the following pairing suggestions.
No, this dish is not spicy. The dish has a rich, fragrant black pepper flavor that you can easily adjust by adding less initially and tasting as you go.
What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are the juiciest and most tender option. You can also use chicken breast.
Is this recipe like Panda Express?
This recipe is better than Panda Express! It has a richer, deeper, more aromatic sauce, as well as more vegetables, for a more balanced diet.
Marinate the chicken. In a large mixing bowl, combine the chicken, cornstarch, salt, black pepper, oyster sauce, and Shaoxing wine. Mix until well combined and set aside to marinate for 15 minutes.
Make the sauce. In a small bowl, mix the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, sugar, black pepper, sesame oil, and cornstarch until smooth.
Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high to high heat until hot. Sear the chicken for 2-3 minutes on each side until lightly browned and cooked through. Remove and set aside.
Stir-fry the vegetables. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and onion, and sauté for 1-2 minutes until fragrant. Then add the red and green bell peppers and celery, tossing for 1-2 minutes until slightly softened.
Combine everything. Add the cooked chicken and sauce back to the wok. Bring the sauce to a simmer for 30 seconds to thicken, then toss until everything is evenly coated.
Rate & Review What did you think of this recipe?