Some recipes come into your life like old friends—you don’t realize how much you needed them until they’re simmering on your stove at 6:45pm on a chaotic Tuesday. That’s what Black Pepper Chicken did for me.
It was one of those days. One kid forgot his math homework. My parrot, Tango, kept screaming “Let’s go!” like he was running a boot camp. And I realized halfway through the afternoon I hadn’t planned dinner. But then—like muscle memory—I reached for the wok. I remembered how this dish came together in my early years at the hotel kitchen in Hong Kong: sizzling beef bacon, a flash of bell pepper, that unmistakable scent of toasted black pepper. Simple, bold, perfect.
This Black Pepper Chicken isn’t just fast. It’s bold and beautiful. It’s also better than takeout, and miles better for your budget.
What Is Black Pepper Chicken?
Black Pepper Chicken is a classic Chinese-American stir-fry known for its punchy black pepper sauce and crisp textures. At its heart, it’s a quick sauté of tender chicken (usually thigh or breast), aromatics like garlic and ginger, and a deeply savory sauce made from soy, oyster sauce, and loads of freshly ground black pepper.
While places like Panda Express make it with celery and onions, the version I fell in love with in Asia uses bell peppers, scallions, and garlic. This recipe balances heat with just enough sweetness, and that silky finish from cornstarch slurry takes it to the next level.
Why You’ll Love This Black Pepper Chicken
- Weeknight Fast: It’s on your table in under 30 minutes.
- Takeout Flavor, Home Control: No MSG, no questionable oils.
- Budget Friendly: Chicken + pantry staples = dinner win.
- Customizable: Use beef bacon instead of pork-based meats.
- No-Sweat Meal Prep: Chop in advance and you’re ready to wok.
Tools You’ll Nee
- Wok or large sauté pan
- Sharp knife and cutting board
- Small mixing bowls
- Tongs or wok spatula
- Measuring spoons
- Microplane or grater (for garlic/ginger)
Ingredients
Here’s what I grab when the craving hits:
- 1 lb boneless, skinless chicken thighs, cut into bite-size chunks
- 1 ½ tbsp freshly ground black pepper (yes, really!)
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce (or mushroom oyster sauce for vegetarian option)
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp neutral oil (like avocado or sunflower)
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 small onion, sliced
- 1 bell pepper, sliced (I love red or green here)
- 3 slices of beef bacon, chopped (optional but smoky and delicious)
- 2 scallions, sliced
- ¼ cup water (to create a light glaze)
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, toss chicken with cornstarch, light soy sauce, and a pinch of black pepper. Let it sit while you prep everything else—this gives you extra tenderness.
2. Make the Sauce
In a small bowl, combine oyster sauce, dark soy, sugar, and the remaining black pepper. Add a splash of water to thin it slightly. Set aside.
3. Sear the Chicken
Heat 1 tbsp oil in a hot wok. Sear chicken in batches so it gets that caramelized edge. Set aside once golden.
4. Sauté Aromatics
In the same pan, add a bit more oil. Toss in beef bacon (if using), garlic, ginger, and onions. Let it go until fragrant.
5. Veggies In
Add bell pepper and sauté for 1–2 minutes until crisp-tender. This is a stir-fry, not a stew—keep that snap.
6. Bring It Together
Return the chicken to the wok. Pour in the sauce. Toss until everything’s coated and glossy. Stir in scallions last.
7. Serve Hot
Over rice, noodles, or lettuce cups if you’re feeling light. This dish was born to be shared.
Top Tips for Perfecting Black Pepper Chicken
- Use freshly ground pepper—don’t reach for pre-ground. You want that nose-tingling spice.
- Thigh meat works better than breast for moisture and flavor.
- Don’t overcrowd the wok—cook the chicken in batches to get that golden sear.
- Cut everything similarly sized so it cooks evenly and quickly.
- Make extra sauce if you like it saucy—it also coats rice beautifully.
Storing and Reheating Tip
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not ideal—the bell peppers go mushy.
- Reheat: A quick toss in a hot pan brings it right back to life. Avoid microwaving if possible.
FAQs About Black Pepper Chicken
What’s in Chinese black pepper chicken?
It’s a stir-fry made with chicken, lots of black pepper, soy sauce, oyster sauce, garlic, and vegetables like bell pepper or onion.
What is Chinese black pepper sauce made of?
Typically: black pepper, oyster sauce, soy sauce, garlic, and sometimes a touch of sugar or Shaoxing wine (we use a non-alcoholic version).
Is black pepper good in chicken?
Absolutely—it brings warmth, boldness, and complexity. It’s the backbone of this dish.
What is in the black pepper chicken at Panda Express?
Chicken, celery, onion, soy sauce, and black pepper. This version is similar, but way fresher and customizable.
Conclusion: A Stir-Fry Worth Repeating
This Black Pepper Chicken has been my fallback, my secret weapon, my weeknight win. It’s one of those recipes that holds up to every tweak—throw in zucchini, swap bell pepper for broccoli, make it saucier. You do you.
I remember making it in a one-burner apartment in Tokyo, with ingredients scribbled in Kanji on unmarked bottles. I’ve made it barefoot in a Texas kitchen at 6am for a teen with a late-night craving. Now, it’s yours.
Save it, share it, double it. Just promise me one thing: use fresh pepper.
Print
Black Pepper Chicken
- Total Time: 25
- Yield: 4 servings 1x
Description
A bold and flavorful stir-fry made with tender chicken, beef bacon, and a black pepper sauce. This easy dinner is faster than takeout and packed with umami.
Ingredients
- 1 lb boneless, skinless chicken thighs, chopped
- 1 ½ tbsp freshly ground black pepper
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce (or mushroom-based)
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 small onion, sliced
- 1 bell pepper, sliced
- 3 slices beef bacon, chopped (optional)
- 2 scallions, sliced
- ¼ cup water
Instructions
- Marinate chicken with cornstarch, light soy sauce, and a pinch of black pepper. Set aside.
- Mix oyster sauce, dark soy, sugar, remaining pepper, and water in a small bowl.
- Heat oil in wok. Sear chicken in batches and remove when browned.
- Sauté beef bacon (if using), garlic, ginger, and onion until fragrant.
- Add bell pepper and stir-fry until crisp-tender.
- Return chicken to pan. Add sauce and toss to coat.
- Finish with scallions. Serve hot over rice.
Notes
Use freshly cracked pepper for maximum flavor. Great with jasmine rice or even lettuce wraps. Skip beef bacon for a lighter version.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Black Pepper Chicken, stir-fry chicken, easy dinner, better than takeout
