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Black Pepper Chicken Recipe

ByCeleste Marlowe

If you love bold flavors, quick cooking, and restaurant-quality meals at home, then Black Pepper Chicken is a dish you need to try. This dish is a perfect blend of juicy, tender chicken, crisp vegetables, and a peppery, umami-packed sauce that delivers a delightful kick. Popular in Chinese takeout menus, it is surprisingly easy to make at home with just a few staple ingredients.

In this in-depth guide, we’ll explore everything about Black Pepper Chicken—its origins, essential ingredients, step-by-step instructions, cooking tips, variations, and serving suggestions. Whether you’re a seasoned home cook or a beginner, this recipe is sure to become a favorite in your kitchen.

A Brief History of Black Pepper Chicken

Black Pepper Chicken is a staple in Chinese-American cuisine, commonly found on the menu of restaurants like Panda Express. While its origins can be traced back to Sichuan and Cantonese cooking styles, this dish has been adapted to suit Western palates. The use of black pepper as a primary seasoning reflects the influence of Sichuan cuisine, known for its bold, spicy flavors.

Unlike dishes that rely on chili heat, Black Pepper Chicken gets its warmth from freshly ground black pepper, which offers a more complex, aromatic spiciness. When combined with soy sauce, oyster sauce, and stir-fried vegetables, the result is a dish that is rich, savory, and deeply satisfying.

Ingredients for Black Pepper Chicken

To achieve the authentic taste of Black Pepper Chicken, you’ll need the following ingredients:

For the Chicken Marinade:

  • 1.5 lbs (700g) boneless, skinless chicken thighs (or chicken breast, if preferred)
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda (optional, for extra tenderness)
  • 1 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons vegetable oil (or sesame oil)
  • 1 onion, sliced
  • 1 bell pepper, sliced (red, green, or yellow)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green onions, sliced

For the Black Pepper Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce (light or low-sodium)
  • 1 tablespoon dark soy sauce (for color and depth)
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 tablespoon hoisin sauce (optional, for sweetness)
  • 1 teaspoon sugar (balances the saltiness)
  • 1 teaspoon freshly ground black pepper (adjust to taste)
  • ¼ teaspoon white pepper (optional, for extra depth)
  • ¼ cup chicken broth (or water)
  • 1 teaspoon cornstarch (mixed with 2 tablespoons water for thickening)

Garnishes & Accompaniments:

  • Extra black pepper for garnish
  • Toasted sesame seeds
  • Fresh cilantro or green onions

Step-by-Step Instructions

Step 1: Marinate the Chicken

  1. Cut the chicken into bite-sized cubes or thin strips.
  2. In a bowl, mix soy sauce, cornstarch, baking soda (if using), and sesame oil.
  3. Toss the chicken in the marinade and let it sit for at least 15–20 minutes. This step helps tenderize the chicken and enhances the flavor.

Step 2: Prepare the Sauce

  1. In a small bowl, mix together oyster sauce, soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, black pepper, white pepper, and chicken broth.
  2. Stir well to ensure the sugar dissolves. Set aside.

Step 3: Cook the Chicken

  1. Heat a wok or large skillet over medium-high heat.
  2. Add 1 tablespoon of oil and swirl to coat the pan.
  3. Add the marinated chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

  1. In the same pan, add another tablespoon of oil.
  2. Add the sliced onions and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
  3. Add garlic and ginger, stirring for another 30 seconds until fragrant.

Step 5: Combine Everything

  1. Return the cooked chicken to the pan.
  2. Pour the prepared black pepper sauce over the chicken and vegetables.
  3. Stir well, allowing the sauce to coat everything evenly.
  4. If the sauce is too thin, add the cornstarch slurry and stir until thickened.
  5. Taste and adjust seasoning—add more black pepper if desired.

Step 6: Serve & Enjoy

  1. Transfer the Black Pepper Chicken to a serving dish.
  2. Garnish with extra black pepper, sesame seeds, and chopped green onions.
  3. Serve hot with steamed jasmine rice, fried rice, or noodles.

Tips for the Best Black Pepper Chicken

1. Use Freshly Ground Black Pepper

The key to an authentic Black Pepper Chicken lies in using freshly ground black pepper. Pre-ground pepper loses its potency over time, so grind it fresh for maximum flavor.

2. Choose the Right Chicken Cut

  • Chicken thighs are juicier and more forgiving to high-heat cooking.
  • Chicken breasts can be used for a leaner option but should be marinated longer to retain moisture.

3. Don’t Overcrowd the Pan

For a perfect stir-fry, cook in batches if necessary. Overcrowding leads to steaming rather than searing.

4. Adjust the Heat to Your Preference

If you love extra spice, increase the black pepper or add a pinch of crushed red pepper flakes.

Variations of Black Pepper Chicken

1. Low-Carb/Keto Version

  • Substitute soy sauce with coconut aminos.
  • Skip the cornstarch and use xanthan gum to thicken the sauce.
  • Serve with cauliflower rice instead of regular rice.

2. Vegan/Vegetarian Option

  • Swap the chicken for firm tofu or mushrooms.
  • Use vegetable broth instead of chicken broth.

3. Gluten-Free Version

  • Use gluten-free soy sauce (Tamari) and ensure the oyster sauce is gluten-free.

Serving Suggestions

Pair your Black Pepper Chicken with:

  • Steamed jasmine rice – a classic option that absorbs the flavorful sauce.
  • Garlic fried rice – for an extra layer of taste.
  • Stir-fried noodles – for a complete, restaurant-style meal.
  • Steamed or roasted vegetables – for a healthier touch.

Final Thoughts

Black Pepper Chicken is a delicious, quick, and versatile dish that you can easily whip up at home. With its bold flavors, simple ingredients, and easy-to-follow cooking process, it’s perfect for busy weeknights or when you’re craving a satisfying meal.

Try this recipe today and enjoy the aromatic, peppery goodness of homemade Black Pepper Chicken—it’s sure to become a family favorite!

Black Pepper Chicken Recipe

This Black Pepper Chicken is a flavorful, quick, and easy stir-fry featuring tender chicken, crisp vegetables, and a bold, peppery sauce. Inspired by Chinese takeout flavors, this dish comes together in under 30 minutes, making it perfect for a weeknight dinner. Serve it over rice or noodles for a complete, satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 350 kcal

Ingredients
  

For the Chicken Marinade:

  • 1.5 lbs 700g boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda optional, for extra tenderness
  • 1 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons vegetable oil or sesame oil
  • 1 onion sliced
  • 1 bell pepper sliced (red, green, or yellow)
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 green onions sliced

For the Black Pepper Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce light or low-sodium
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce optional
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper adjust to taste
  • ¼ teaspoon white pepper optional
  • ¼ cup chicken broth or water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening

For Garnish:

  • Extra black pepper for garnish
  • Toasted sesame seeds
  • Chopped green onions

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, mix soy sauce, cornstarch, baking soda (if using), and sesame oil.
  • Toss the chicken pieces in the marinade and let it sit for at least 15–20 minutes.

Step 2: Prepare the Sauce

  • In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, black pepper, white pepper, and chicken broth.
  • Stir well and set aside.

Step 3: Cook the Chicken

  • Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil.
  • Add the marinated chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.

Step 4: Stir-Fry the Vegetables

  • Add the remaining 1 tablespoon of oil to the pan.
  • Stir-fry onions and bell peppers for 2–3 minutes until slightly softened.
  • Add minced garlic and grated ginger, cooking for another 30 seconds.

Step 5: Combine Everything

  • Return the cooked chicken to the pan.
  • Pour in the prepared black pepper sauce and stir well.
  • If the sauce is too thin, add the cornstarch slurry and stir until thickened.
  • Taste and adjust seasoning with more black pepper if desired.

Step 6: Serve & Enjoy

  • Transfer the Black Pepper Chicken to a serving dish.
  • Garnish with extra black pepper, sesame seeds, and chopped green onions.
  • Serve hot with steamed rice, fried rice, or noodles.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
  • Make it spicier: Add crushed red pepper flakes or extra black pepper for more heat.
  • Vegetarian Version: Substitute chicken with tofu or mushrooms.
  • Gluten-Free Option: Use gluten-free soy sauce and oyster sauce.