This easy Chinese black pepper chicken recipe is a game-changer! It's a simple yet savory dish with a perfect balance of peppery flavor. This easy-to-make recipe is a Panda Express copycat but more flavorful!
For those who love a dish with a perfect kick of black pepper, this easy-to-make black pepper chicken recipe is a must-try. It's a guaranteed hit, offering a perfect balance of savory and zesty flavors that's better than takeout.
Before we start, if you want to get a true Panda Express copycat, substitute the red bell pepper that I use for celery. I personally find red peppers taste better, so I like to use that instead.
If you're a fan of this recipe, you'll also enjoy my sweet and sour chicken, beef and broccoli, and sesame chicken recipes.
Why You’ll Love This Recipe
- Better than Takeout: This black pepper chicken recipe is a guaranteed hit, offering a perfect balance of savory and peppery flavors that are better than your favorite takeout because you can customize it the way you want.
- Lots of Pepper Flavor: Every bite of this dish is packed with flavors, thanks to the rich savory pepper sauce that the chicken is cooked in. I personally like a lot of pepper flavor, and if you're a fan of it too, then this recipe is for you.
- Authentic: The recipe stays true to its Asian roots, delivering an authentic, flavor-packed dish that's a perfect copycat of your favorite takeout.
- Quick and Easy: This recipe is super easy to make, perfect for those busy weeknights when you want a delicious meal without spending hours in the kitchen.
Black Pepper Chicken Ingredients
- Chicken (Boneless Thighs): I like to use dark meat for all stir fry dishes because it's juicy, flavorful and never gets dry. Using boneless chicken thighs makes it even easier and faster to get on the table as well. That being said, you can use chicken breast as well but you need to make sure you don't overcook it.
- Red Bell Pepper: I like to use red bell pepper for its natural sweetness. If you want a true Panda Express copycat, you can substitute this with celery instead.
- White Onion: I love to use white onions for stir fries because I find it has a lot more flavor, but you can use any type of onion for this (yellow, Vidalia, red etc.)
- Ginger and Garlic: For any type of stir fry, this aromatic duo is a must. I keep the ginger as slices, so they can be easily fished out or eaten around.
- Soy Sauce: This is a key ingredient in both the marinade and the sauce, it adds a deep, savory flavor to the dish.
- Oyster Sauce: Adds a rich, savory, and slightly sweet flavor to the dish, enhancing the overall depth of the sauce.
- Shaoxing Cooking Wine: This traditional Chinese cooking wine adds a unique flavor and aroma to the dish, it's a key ingredient in many Chinese dishes.
- Black Pepper: The star spice of our dish, it adds a warm, spicy kick and a depth of flavor that's different from any other spice. If you can, use freshly ground black pepper instead of pre-ground black pepper because it will have more flavor.
- Cornstarch: This is used both to thicken the sauce, but also as a velveting ingredient in the chicken marinade.
How to Make Black Pepper Chicken
Making this incredible black pepper chicken recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation of Ingredients
Slice the Ginger, and Garlic: Begin by slicing these ingredients thinly. They will add a great depth of flavor to the dish.
Cut the Green Onions: Cut the green onions into 2 inch pieces lengthwise. For the whites of the green onion, cut it again lengthwise.
Slice the Onions and Peppers: Next, slice the white onion and red bell peppers into thin strips. These will add a beautiful color and a crispy texture to the dish.
Marinate the Chicken
Slice the Chicken and Marinade: Now, slice the chicken into thin strips. Combine the marinade ingredients in a bowl, add the chicken, and let it marinate for about 15 minutes.
Make the Black Pepper Sauce
Mix the Cornstarch with the Soy Sauce: Dissolve the cornstarch with the soy sauce first to ensure there are no lumps, which will make a silkier sauce.
Add the Rest of the Ingredients: Then mix in the rest of the ingredients and mix well.
Grind the Black Pepper: Using a pepper grinder, grind your pepper. I find this will create a more vibrant peppery flavor. That being said, if you have pre-ground pepper, you can use that too. Add it to the sauce and mix well.
Mix in the Water: Add the water to the sauce and mix well. Set it aside for later.
Cook the Dish
Mix Oil to the Chicken: Add oil to the chicken and mix well.
Stir Fry ginger on Medium-High Heat: In a large skillet or pan, heat some oil and stir fry these ingredients until they are slightly charred for about 1 minute, then add in the garlic and stir fry for about 20 seconds.
Add the Chicken: Add the marinated chicken to the pan and stir fry until it is cooked through for about 3-4 minutes
Add the Onions and Peppers: Add the sliced onions and peppers and stir fry it for 20-30 seconds.
Stir the Pepper Sauce in the Bowl: The cornstarch settles to the bottom, give it a quick stir until everything is evenly mixed again.
Thicken the Pepper Sauce: Set the stove to high heat, push the chicken and veggies to the side of the pan, pour in the sauce mixture, and immediately start stirring. Keep stirring until it simmers and thickens.
Mix Everything Together: Finally, add in the green onions and mix everything together in the pan so that the sauce coats the chicken and veggies evenly. Turn off the heat and serve!
Enjoy with Rice!
Joyce’s Tips For Making the Best Black Pepper Chicken
- Marinate the Chicken: For a tender and flavorful chicken, marinate your chicken breast or thighs in a mixture of soy sauce, oyster sauce, Shaoxing wine, sesame oil and cornstarch. This will not only infuse the chicken with delicious flavors but also help to tenderize the meat. Mix in oil, right after you have finished marinated the chicken, but right before you stir fry it, this will help with the velveting process and seal in the juices and keep the chicken moist and tender.
- Dark Soy Sauce vs Light Soy Sauce: Dark soy sauce is more syrupy in consistency and usually less salty. It is mainly used to add a brown color to dishes. If you don't have it or can't find it, you can sub it for regular soy sauce instead. You just won't get as dark a color in your sauce, but it will still be delicious.
- Use Freshly Ground Black Pepper: For the best flavor, use freshly ground pepper you grind with a grinder. That being said, you can still use pre-ground black pepper, but you may need to add more since it won't be a potent.
- Adjust the Amount of Black Pepper: This black pepper chicken is very flavorful, so start with 2 and ½ teaspoon of coarsely ground pepper first, then do a taste test at the very end. If you like it more with more pepper flavor, add an additional ½ teaspoon of black pepper.
- Use a Large Skillet or Wok: A large skillet or wok is perfect for this Chinese black pepper chicken recipe as it allows for even cooking and even heat distribution which allows for better sears and browning.
- Don't Overcook the Veggies: When stir-frying the veggies, make sure not to overcook them. They should be tender-crisp to retain their vibrant colors and fresh flavors. I only cook them for about 30 seconds, before I turn up the heat and add in the sauce to thicken.
Serving Suggestions
- This Panda Express black pepper chicken recipe pairs perfectly with steamed white rice. The fluffy texture of the rice and the savory flavor of the chicken make for a satisfying meal. Alternatively, I also love to serve this with a simple egg fried rice, garlic fried rice (Sinangag), shrimp fried rice or yeung chow fried rice!
- For a fun takeout at home, serve this black pepper chicken with crispy fried wontons with sweet and sour dipping sauce. The crunchy wontons contrast nicely with the tender chicken, and the dipping sauces add an extra layer of flavor.
Recipe Variation Ideas
- Spicier: If you're a fan of heat, this variation is for you. Simply add an extra teaspoon of black pepper to the sauce mixture. This will give your black pepper chicken a fiery twist that's guaranteed to spice up your meal. Alternatively, you can also add a pinch of cayenne pepper as well.
- Vegan: For a vegan version of this dish, you can easily substitute the chicken with firm tofu or your favorite meat alternative. The key is to marinate the tofu well to ensure it's tender and flavorful.
- Gluten-Free: If you're following a gluten-free diet, you can still enjoy this tasty Chinese black pepper chicken recipe. Just replace the soy sauce and oyster sauce with gluten-free alternatives like tamari.
- Additional Veggies: Feel free to add other vegetables of your choice to this dish. Broccoli, celery, carrots, or mushrooms would all be great additions.
Frequently Asked Questions
You can customize this black pepper chicken recipe with a variety of vegetables. Broccoli, celery, carrots, and mushrooms are great options. Just make sure to cut them into bite-sized pieces and stir fry them until they're tender.
Absolutely! You can substitute the chicken with tofu, seitan, or your favorite meat alternative. Just make sure to marinate and cook it well to enhance the flavor.
You can use regular soy sauce if that's what you have on hand, but the flavor may be saltier. Dark soy sauce is mainly for color, so it's okay to substitute with regular soy sauce.
Yes, you can add more black pepper to the black pepper sauce for a spicier flavor. Just remember to adjust the seasoning according to your personal preference.
Storing and Reheating
- Refrigerating: After enjoying your delicious black pepper chicken, any leftovers can be stored in an airtight container in the refrigerator. This Chinese black pepper chicken recipe keeps well for up to 3 days.
- Reheating: You can easily reheat your black pepper chicken in a pan on the stovetop over medium heat or in the microwave. Just be sure to stir it frequently to guarantee even reheating.
- Freezing: Unfortunately, this recipe does not lend itself well to freezing due to the tender nature of the chicken and vegetables. Freezing and thaw can make the chicken tough and dry and the veggies soggy.
More Chinese Takeout Recipes You May Like
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Recipe Card
Black Pepper Chicken Stir Fry
Joyce's Recipe Notes
- Marinate the Chicken: For a tender and flavorful chicken, marinate your chicken breast or thighs in a mixture of soy sauce, oyster sauce, Shaoxing wine, sesame oil and cornstarch. This will not only infuse the chicken with delicious flavors but also help to tenderize the meat. Mix in oil, right after you have finished marinated the chicken, but right before you stir fry it, this will help with the velveting process and seal in the juices and keep the chicken moist and tender.
- Dark Soy Sauce vs Light Soy Sauce: Dark soy sauce is more syrupy in consistency and usually less salty. It is mainly used to add a brown color to dishes. If you don't have it or can't find it, you can sub it for regular soy sauce instead. You just won't get as dark a color in your sauce, but it will still be delicious.
- Use Freshly Ground Black Pepper: For the best flavor, use freshly ground pepper you grind with a grinder. That being said, you can still use pre-ground black pepper, but you may need to add more since it won't be a potent.
- Adjust the Amount of Black Pepper: This black pepper chicken is very flavorful, so start with 2 and ½ teaspoon of coarsely ground pepper first, then do a taste test at the very end. If you like it more with more pepper flavor, add an additional ½ teaspoon of black pepper.
- Use a Large Skillet or Wok: A large skillet or wok is perfect for this Chinese black pepper chicken recipe as it allows for even cooking and even heat distribution which allows for better sears and browning.
- Don't Overcook the Veggies: When stir-frying the veggies, make sure not to overcook them. They should be tender-crisp to retain their vibrant colors and fresh flavors. I only cook them for about 30 seconds, before I turn up the heat and add in the sauce to thicken.
Ingredients
- 1 lb boneless chicken thighs (approx. 3-4 thighs)
- ½ white onion (or any type of onion
- 2 stalks green onions (cut into 2 inch pieces)
- ½ red pepper (or sub for celery for panda express copycat)
- 4-5 slices ginger
- 2 cloves garlic (thinly sliced)
Chicken Marinade
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil (mix in right before stir frying)
Black Pepper Sauce
- 1½ tablespoon soy sauce
- 2 teaspoons dark soy sauce (or regular soy sauce)
- 1½ tablespoons cornstarch
- ¼ teaspoon sugar
- 1 tablespoon oyster sauce
- 2½ teaspoons freshly ground black pepper (add an extra ½ teaspoon if you like it very peppery, but do a taste test at the end before adding it)
- ½ teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine
- 1 cup water
Instructions
Preparation
- Cut 4-5 slices ginger, approximately ⅛ thick. Then, thinly slice 2 cloves garlic. Set them aside for later.
- Cut 2 stalks green onions into 2-inch pieces lengthwise. Cut off the root ends and discard it. For the thicker white parts of the green onion, cut it again lengthwise. Set it aside for the end.
- Slice ½ white onion and ½ red pepper and set it aside for later.
Marinate the Chicken
- Slice 1 lb boneless chicken thighs into ¼ strips and place them in a bowl.
- Add 1 tablespoon soy sauce, ½ tablespoon oyster sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, ½ teaspoon sesame oil, and 1 teaspoon cornstarch to the chicken and mix well. Let it marinate for about 15 minutes.**Do not add the oil to the chicken yet; we will add it right before stir-frying.
Make the Black Pepper Sauce
- Dissolve 1½ tablespoons cornstarch with 1½ tablespoon soy sauce and 2 teaspoons dark soy sauce first to ensure there are no lumps, which will make a silkier sauce.
- Using a pepper grinder, grind 2½ teaspoons freshly ground black pepper. This will create a more vibrant, peppery flavor. That being said, if you have pre-ground pepper, you can use that too. Add it to the sauce and mix well.**If you like a strong pepper flavor, pre-grind an extra ½ teaspoon of pepper but only add it in AFTER you do a taste test at the very end.
- Then add ¼ teaspoon sugar, 1 tablespoon oyster sauce, ½ teaspoon sesame oil, and ½ tablespoon Shaoxing cooking wine and mix well.
- Stir in 1 cup water and set it aside for later.
Cook the Dish
- Add 1 tablespoon oil to the chicken and mix well.
- Set a large skillet or wok on the stove, and set the heat to medium-high heat and wait for it to get hot. Then add in oil once the pan is hot.
- Add the ginger to the pan, and stir fry it for 1 minute until it is golden color, then add in the garlic slices and stir fry it for 20 seconds.
- Add the marinated chicken to the pan and stir fry until it is cooked through for about 3-4 minutes
- Add the sliced onions and peppers and stir-fry it for 20-30 seconds.
- Stir the pepper sauce in the bowl, the cornstarch settles to the bottom.
- Set the stove to high heat, push the chicken and veggies to the side of the pan, pour in the sauce mixture, and immediately start stirring. Keep stirring until it simmers and thickens.
- Finally, add in the green onions and mix everything together in the pan so that the sauce coats the chicken and veggies evenly.
- Do a taste test. If you want it more peppery, add an additional ½ teaspoon of ground pepper. Turn off the heat and serve!
- Enjoy with Rice!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Josie says
Very yummy and delicious Dish. I love it as cooking is quick and easy, and beautiful color to increase appetite too. Thanks Joyce.
Joyce Lee says
Hi Josie!
I'm so happy you liked it!