Black Pepper Chicken The Easy 30 Minute Recipe

Introduction Of Black Pepper Chicken

You’re about to discover the secret behind one of the most irresistible stir-fries to ever hit the dinner table. I’m Chef Andrew, and let me tell you, this Black Pepper Chicken is no ordinary weeknight dish. It’s bold, beautifully balanced, and delivers that satisfying punch of flavor you’d expect from your favorite takeout joint. The best part? You can create it right in your own kitchen with ease.

Forget bland chicken and watered-down sauces. This recipe is built on classic Chinese techniques like velveting the chicken for a tender bite and layering aromatics to build an authentic, deep flavor profile. Whether you’re craving something comforting after a long day or you want to impress with minimal effort, this is the one to reach for.

I’ve crafted this version to be approachable yet full of chef-level tricks that make all the difference. We’ll use everyday ingredients in a smart way to deliver a truly unforgettable dish. You’ll get juicy chicken, crisp veggies, and a glossy black pepper sauce that clings to every bite.

If you’ve been searching for a Black Pepper Chicken recipe that’s easy to follow and outshines takeout, you’ve just found your new go-to. Get ready to cook like a pro and serve up something spectacular.

Black Pepper Chicken

Chef Andrew

This Black Pepper Chicken is tender, saucy, and full of bold, peppery flavor. A Panda Express copycat made better at home with fresh ingredients and authentic Chinese stir-fry technique.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 250 kcal

Equipment

• Wok
• Cutting Board
• Measuring Spoons

Ingredients

  

For the Chicken

• 12 oz boneless skinless chicken breast or thighs sliced thin
• 3 tbsp water
• 1 tsp cornstarch
• 1 tsp neutral oil vegetable, canola, or avocado
• 2 tsp oyster sauce
• 0.5 tsp coarsely ground black pepper

For the Sauce & Vegetables

• 0.5 cup low sodium chicken stock
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tsp dark soy sauce
• 0.5 tsp sesame oil
• 3 tbsp neutral oil divided
• 2 cloves garlic finely chopped
• 1 medium onion cut into wedges
• 1 tbsp Shaoxing wine
• 0.5 bell pepper cut into 1-inch pieces
• 1 stalk celery sliced on an angle
• 1 tsp coarsely ground black pepper
• 1.5 tsp cornstarch mixed with 2 tablespoons water to make slurry

Instructions

 

• Place sliced chicken in a bowl. Add water, cornstarch, oil, oyster sauce, and pepper. Mix well and let marinate for 10 minutes.
• In a separate bowl, mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
• Heat 2 tbsp oil in a hot wok. Sear marinated chicken until opaque. Remove and set aside.
• Add remaining oil, then stir-fry garlic and onion for 20 seconds. Add Shaoxing wine around the edges to deglaze.
• Add bell pepper, celery, and black pepper. Stir-fry until just tender.
• Pour in the sauce mixture and bring to a simmer. Stir to deglaze the pan.
• Add cornstarch slurry while stirring. Let it thicken for 10–15 seconds.
• Return chicken to the pan and toss everything until coated and heated through. Adjust seasoning if needed and serve hot.

Notes

You can use chicken thighs for more flavor and moisture. For extra sauce, double the sauce ingredients. Don’t skip the velveting step for best texture.

Keyword Better Than Takeout, Black Pepper Chicken, Panda Express Copycat, stir fry

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Why You’ll Love This Recipe “Black Pepper Chicken”

There’s something special about a sizzling plate of Black Pepper Chicken. It’s savory, slightly spicy, and packed with comforting flavors. This version stands out from the rest thanks to its restaurant-quality taste and simplicity. Here’s why it deserves a spot in your regular rotation:

• Quick and easy to prepare with minimal prep time
• Uses simple ingredients you likely already have on hand
• Perfect for busy weeknights or casual dinners with friends
• Coated in a rich, peppery sauce that clings to each tender piece of chicken
• Loaded with color and crunch from fresh vegetables like bell pepper and celery
• A satisfying meal that feels both light and deeply flavorful
• Impresses without the stress of complex techniques or hard-to-find ingredients

What makes this version unique is the velveting technique. This simple marinade transforms the chicken into juicy, silky bites you’d normally only find in Chinese restaurants. The sauce is bold but balanced, with a touch of sweetness that smooths out the sharp heat of the black pepper.

Whether you’re cooking for yourself or serving a crowd, this dish delivers comfort, excitement, and just the right amount of kick. It’s the kind of recipe that brings everyone back for seconds.

Ingredients Needed For Black Pepper Chicken

To make the best Black Pepper Chicken, you’ll need a handful of pantry staples and some fresh produce. The ingredients are divided into two parts for easier prep: one for the marinated chicken and one for the savory stir-fry sauce and vegetables.

For the Chicken

• 12 ounces boneless skinless chicken breast or thighs, thinly sliced for quicker cooking
• 3 tablespoons water to help tenderize the meat during marination
• 1 teaspoon cornstarch to give the chicken its signature silky texture
• 1 teaspoon neutral oil such as vegetable, canola, or avocado oil
• 2 teaspoons oyster sauce for savory depth and umami richness
• 1/2 teaspoon coarsely ground black pepper for bold flavor in every bite

For the Sauce and Stir-Fry

• 1/2 cup low-sodium chicken stock for a rich, savory base
• 1 tablespoon oyster sauce to echo the marinade and deepen the sauce flavor
• 1 tablespoon light soy sauce for salt and umami
• 1 teaspoon sugar to balance the heat and acidity
• 2 teaspoons dark soy sauce to add color and complexity
• 1/2 teaspoon sesame oil for a nutty, aromatic finish
• 3 tablespoons neutral oil divided, used for stir-frying at different stages
• 2 cloves garlic finely chopped to build aromatic depth
• 1 medium onion cut into wedges to add sweetness and texture
• 1 tablespoon Shaoxing wine for a touch of acidity and authentic Chinese flavor
• 1/2 bell pepper any color, chopped into bite-sized 1-inch pieces
• 1 stalk celery thinly sliced on an angle for crunch and freshness
• 1 teaspoon coarsely ground black pepper added during cooking for a layered heat
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water to create a smooth slurry that thickens the sauce

With these ingredients prepped and ready, you’re just a few steps away from cooking a flavorful, satisfying dish that rivals your favorite restaurant version.

How to Make Black Pepper Chicken

Follow these simple steps to create a dish that’s full of flavor, texture, and the perfect peppery bite.

1. Marinate the Chicken

Place the sliced chicken in a bowl. Add the water, cornstarch, neutral oil, oyster sauce, and black pepper. Use your hands to gently massage the marinade into the chicken until it absorbs the liquid and turns slightly tacky. Let it rest for 10 minutes at room temperature. This process helps tenderize the meat and create that velvety restaurant-style texture.

2. Mix the Stir-Fry Sauce

In a small bowl or measuring cup, combine the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir until fully blended. Set the sauce aside. This will be the rich, savory base that brings the dish together.

3. Sear the Chicken

Heat a wok or large skillet over high heat until it begins to smoke. Add 2 tablespoons of oil, then carefully add the marinated chicken in a single layer. Sear the chicken for 2 to 3 minutes until the pieces turn opaque and lightly browned on the edges. Remove from the pan and set aside. The chicken should be nearly cooked through and will finish in the final step.

4. Sauté the Aromatics

Without cleaning the wok, reduce the heat to medium. Add the remaining tablespoon of oil along with the chopped garlic and onion wedges. Stir-fry for about 20 seconds, just until fragrant. Pour the Shaoxing wine around the edges of the wok to deglaze, lifting any browned bits from the bottom. This adds deep flavor to the sauce.

5. Add the Vegetables

Toss in the chopped bell pepper and sliced celery. Sprinkle in the additional black pepper. Stir-fry for 30 to 45 seconds. The vegetables should stay crisp but begin to release their aroma. This balance of tender and crunchy textures is key to a good stir-fry.

6. Pour in the Sauce

Give the premixed sauce another quick stir and pour it into the wok. Stir gently, scraping the bottom to incorporate all the flavor. Allow it to come to a light simmer so the ingredients meld together.

7. Thicken the Sauce

Stir the cornstarch slurry once more and slowly drizzle it into the simmering sauce while stirring constantly. Let it bubble for about 10 to 15 seconds, or until the sauce thickens and can coat the back of a spoon. This is when it becomes glossy and clings beautifully to each ingredient.

8. Combine and Finish

Return the partially cooked chicken to the wok along with any juices that have collected. Toss everything together until the chicken is fully coated and cooked through. Taste and adjust as needed. For a darker sauce, add a splash more dark soy sauce. If the sauce is too thick, loosen it with a tablespoon of chicken stock or water. If it’s too thin, a touch more slurry will help.

Serve immediately over hot steamed rice or your favorite noodles.

Serving and Storage Tips Of Black Pepper Chicken

Serving Suggestions:

• Serve your Black Pepper Chicken hot over freshly steamed jasmine or basmati rice for a complete, comforting meal.
• Add a side of stir-fried greens such as bok choy, broccoli, or Chinese broccoli for balance and color.
• Garnish with thinly sliced scallions or a sprinkle of toasted sesame seeds for an elevated presentation.
• For a low-carb option, pair with cauliflower rice or lettuce wraps for a fresh and modern twist.

This dish shines when served immediately, while the sauce is glossy and the vegetables retain their crunch. It’s perfect for family dinners, meal prep, or impressing guests with minimal effort.

Storage Tips:

• Let leftovers cool completely before storing to avoid condensation that can water down the sauce.
• Store in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing, as the texture of the vegetables and sauce may degrade after thawing.

Reheating Instructions:

• For best results, reheat in a skillet over medium heat until warmed through. Add a splash of chicken stock or water if the sauce has thickened too much in the fridge.
• You can also microwave it in short intervals, stirring between each one to ensure even heating.
• Be careful not to overheat the chicken, as it may become tough if reheated for too long.

Proper storage and gentle reheating help retain the original flavor and texture of your homemade Black Pepper Chicken.

Helpful Notes Of Black Pepper Chicken

Use Chicken Thighs for Extra Juiciness:
While chicken breast works well in this recipe, boneless chicken thighs offer a richer flavor and stay juicy even if slightly overcooked. If you’re new to stir-frying, thighs are more forgiving.

Velveting Makes All the Difference:
That short marination step with water, oil, cornstarch, and oyster sauce is a traditional Chinese technique called velveting. It protects the meat during high-heat cooking and ensures the chicken stays tender and silky.

Don’t Skip the Shaoxing Wine:
This fermented rice wine adds authentic depth and a touch of acidity that balances the savory flavors. If unavailable, dry sherry is the closest substitute.

Freshly Ground Pepper is Key:
Use coarsely ground black pepper from whole peppercorns if possible. It provides a more vibrant aroma and a stronger, bolder flavor that defines the dish.

Wok or Skillet?
A traditional wok is ideal for high heat and fast stir-frying. However, a large stainless steel or cast iron skillet also works well if preheated thoroughly. Avoid overcrowding the pan to keep ingredients from steaming.

Make It Spicier:
Want more heat? Add a pinch of red chili flakes or finely sliced fresh chili with the vegetables. This gives the dish a pleasant, spicy edge without overpowering the black pepper.

Double the Sauce:
If you like your stir-fry extra saucy, feel free to double the sauce ingredients. Just be sure to taste and adjust salt or sweetness accordingly.

Vegetable Variations:
Feel free to toss in other veggies such as snap peas, mushrooms, broccoli florets, or baby corn. Just keep the cooking times in mind to maintain the right texture.

These small touches can help tailor the dish to your preferences while keeping the spirit of the original Black Pepper Chicken intact.

Conclusion Of Black Pepper Chicken

If you’re looking for a dish that brings bold flavor, satisfying texture, and pure comfort to your table, this Black Pepper Chicken checks every box. It’s quick to make, full of authentic character, and so much better than takeout. Whether it’s the velvety tender chicken, the peppery sauce that clings to every bite, or the bright crunch of fresh vegetables, every element works in harmony to deliver a restaurant-quality experience from your own kitchen.

What truly sets this recipe apart is its versatility and balance. You can serve it on a busy weeknight or plate it beautifully for guests, and it will always impress. You don’t need fancy equipment or hard-to-find ingredients, just a bit of heat, a splash of sauce, and a few chef’s tricks to make it shine.

If you tried this recipe, I’d love to hear from you. Please leave a comment below and give it a star rating. Your feedback not only helps others but lets me know what’s working and how I can continue sharing recipes that deliver.

Share your finished dish on Pinterest or Facebook and tag it with your own twist. Did you use chicken thighs? Add some extra spice? Pair it with noodles instead of rice? Let us know in the comments. I always enjoy seeing how fellow home cooks make each recipe their own.

Cooking should be both fun and rewarding. This Black Pepper Chicken is a reminder that with just a few great ingredients and some know-how, you can turn everyday meals into something truly memorable.

Frequently Asked Questions