This Black Pepper Chicken Recipe is my go-to weeknight stir-fry! In just 30 minutes, you’ll have delicious, saucy chicken and veggies that’s amazing served over rice.
author’s note
Takeout Flavors At Home!
My kids love Panda Express. If it were up to them, orange chicken and chow mein would be on repeat every week.
Me? My choice is always the Black Pepper Chicken. After recreating all of their favorites at home, I decided it was finally time to perfect my take on the dish I always order.
I wanted bold peppery flavor, tender chicken, crisp veggies, and a sauce that really clings to everything. After a few tests, this version completely won me over. It’s fast, pantry-friendly, and honestly even better than takeout. Plus, I can dial the heat up or down depending on who’s eating.
This is the black pepper chicken I make for my family now, and it’s the one I keep coming back to.
Black Pepper Chicken Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Chicken breasts | Slice thin so they cook fast and stay tender. Thighs work too for a richer bite. |
| Cornstarch | Helps lightly crisp the chicken and thicken the sauce. Arrowroot works in a pinch. |
| Soy sauce & oyster sauce | Key to the flavor. Don’t skip these. Use low-sodium soy sauce if needed. |
| Sesame oil | Toasted sesame oil adds the best flavor. Vegetable oil works if needed. |
| Veggies | Cook just until crisp-tender so they keep some crunch. |
| Ginger & garlic paste | Fresh works great, but pastes keep prep fast and easy. |
| Black pepper | Start small and add more to dial up the heat. |
Cooking Tips
- Adjust: Add more honey for sweeter a Black Pepper Chicken recipe, or less for more heat.
- Slice veggies thin & even: A mandolin slicer makes this fast and easy.
- Don’t overcook the chicken: Breast meat cooks quickly, so keep an eye on it.
- Marinate for 10–15 minutes: No need to go longer—it’s just the right amount of time.
What To Serve With Black Pepper Chicken
- White rice: My favorite base for this stir-fry.
- Fried rice: A great filling side to pack in even more veggies!
- Egg rolls or spring rolls: Fun, crispy appetizer to start out the meal.
- Asian cucumber salad: Perfect as a light side dish.
- Fruit: Whatever fruit you have in season or try my fruit salad.
Storage
- Fridge: Store leftover this Black Pepper Chicken recipe in an airtight container for 3–4 days. Reheat in the microwave or on the stove.
- Freezer: Freeze in a sealed container or bag for up to 3 months. Thaw in the fridge before reheating.
More Delicious Chicken Dinners:
Black Pepper Chicken Recipe
This Black Pepper Chicken Recipe is a quick and flavorful meal loaded with tender chicken, colorful veggies, and a bold, peppery stir-fry sauce. You can have it on the table in 30 minutes or less!
Video
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts cut into thin strips
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce divided
- 2 tablespoons oyster sauce divided
- 2 tablespoon sesame oil divided
- 1 large green bell pepper very thinly sliced
- 1 cup thinly sliced celery sliced on the bias (2-3 ribs)
- 1 cup thinly sliced yellow onion 1/2 large onion
- 2 teaspoons ginger paste
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 teaspoon honey
- 1-3 teaspoons pepper adjust to taste
- thinly sliced green onions optional, for garnish
- Cooked white rice optional, for serving
Instructions
- In a bowl, toss chicken with 1 tbsp soy sauce, 1 tbsp oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
- In a wide-mouth jar, add remaining 2 tbsp soy sauce, remaining 1 tbsp oyster sauce, rice vinegar, water, honey, and black pepper. Shake to combine and set aside.
- Heat 1 tbsp sesame oil in a large pan over medium-high heat. Add marinated chicken and cook for 3–4 minutes, until browned and mostly cooked through. Remove from the pan.
- Add remaining 1 tbsp oil to the same pan. Stir in onion, bell pepper, and celery. Cook for 2–3 minutes until starting to soften. Add garlic and ginger, and cook for another 30 seconds.
- Return the chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 more minutes, until sauce thickens and coats the chicken and veggies. Taste and adjust pepper or salt if needed.
- Serve over rice and garnish with sliced green onions or sesame seeds, if using. Best served hot!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: Nutrition Facts do not include rice.
Storage: Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stove. To freeze, place in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 3servings | Calories: 332kcal | Carbohydrates: 23g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 2056mg | Potassium: 747mg | Fiber: 3g | Sugar: 11g | Vitamin A: 312IU | Vitamin C: 68mg | Calcium: 48mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
