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My black pepper chicken recipe features juicy chicken pieces stir-fried in a black pepper sauce with veggies. It’s fast (under 15 minutes!), and my family swears it’s better than Panda Express!
Craving Asian fakeout? Try my beef bulgogi, sesame chicken, or sweet chili salmon next.
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If there’s one dish my family and I can agree on, it’s stir fry. While I’ve been known to get takeout stir fry from our local Panda Express, I have to admit it’s SO much better when made from scratch, especially their black pepper chicken.
For this recipe, I marinated the chicken in a savory, tangy glaze. Then, the chicken is pan-fried with peppers and onions until each bite is crisp yet tender, with a warm black pepper flavor laced throughout.
Why I love this recipe
- Cooks fast. Yes, you should marinate the chicken briefly, but the actual cooking process is SO quick.
- Healthy. Like my black pepper Angus steak, It’s packed with veggies and lean protein.
- Better than Chinese takeout. Because we get the final say in what goes into our dish.
- It makes amazing leftovers. The sauce thickens overnight and becomes even more flavorful. Plus, it reheats like a dream.
Key ingredients
- Chicken thighs. I prefer boneless chicken thighs as they’re more forgiving in terms of texture, but you can also use chicken breasts if you prefer. Just be sure to cook a little longer (around 2 minutes more) to compensate.
- Green bell peppers, onion, and garlic. All sliced and chopped.
- Canola oil. For cooking. Of course, any oil of choice can be used.
For the black pepper sauce:
- Soy sauce. I use low sodium soy sauce, but any kind will work, except for dark soy sauce, which I find overpowering. Use gluten-free tamari if needed.
- Dry sherry. For added complexity. If you can find Shaoxing wine at an Asian market, that’s even better. For a non-alcoholic option, use a mix of rice vinegar and white sugar.
- Cornstarch. To thicken the sauce.
- Chicken broth. Choose good quality chicken broth that has no added sugar or salt.
- Sesame oil. An essential addition to any stir fry. I like to add a touch of this for the nutty taste but don’t go overboard- a little goes a very long way.
- Sugar. Just a pinch of sugar adds essential sweetness and balances the other ingredients.
- Black pepper. The starring ingredient! You can find whole black peppercorns at any mainstream grocery store.
- Ginger. For essential flavor.
How to make black pepper chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinate. Combine the chicken with a splash of soy sauce and sherry. Let this marinate at room temperature.
Step 2- Build the sauce. Combine the soy sauce with cornstarch in a small bowl. Add the remaining sherry, broth, sesame oil, sugar, and black pepper.
Step 3- Cook the chicken. Cook the chicken in a single layer in the large skillet, then set aside. Stir fry the veggies until soft, then add the chicken, garlic, and ginger to the pan. Cook briefly, then add the sauce mixture and continue cooking until the sauce thickens.
Arman’s recipe tips
- Use freshly ground black peppercorns if possible, as I find fresh black pepper has a far greater depth of flavor.
- Marinate the chicken overnight so it soaks up more flavor.
- Slice the chicken against the grain so you’re left with ultra-tender chicken.
- Let the chicken sear before moving it. I like to give the chicken 30 seconds in the skillet before I stir it with my spatula. That way, the chicken gets a nice crust and caramelized exterior.
Variations
- Use different vegetables. Carrots, broccoli, or white button mushrooms are all great options.
- Serve it with cauliflower rice, brown rice, or spicy noodles for a true Chinese fakeout dinner.
Frequently asked questions
Panda Express is infamous for having calorie-laden and sugar-laden sauces in most of their dishes, making them not the healthiest of options. That’s why I much prefer my copycat version!
Black Pepper Chicken
Video
Ingredients
- 1 pound chicken thighs skinless and boneless, chopped
- 1/4 cup soy sauce
- 1/3 cup dry sherry divided
- 2 tablespoons cornstarch
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
- 3 large green bell peppers sliced
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 2 tablespoons oil to fry
Instructions
- In a mixing bowl, add the sliced chicken thighs, 1 tablespoon of soy sauce, and 1 tablespoon of the sherry. Let it marinate at room temperature for 30 minutes.
- Add the remaining soy sauce with cornstarch to a small bowl and whisk to form a slurry. Add the remaining sherry, chicken broth, sesame oil, sugar, and black pepper.
- In a small bowl, add the bell peppers and onion. In a separate bowl, add the garlic and ginger.
- Add the oil to a non-stick pan or skillet. Once hot, add the chicken and cook for 4-5 minutes, until no longer pink. Remove from the pan.
- Add the peppers and onions and stir fry until tender. Add the chicken back, along with the garlic and ginger. Cook for 30 seconds, before adding the sauce mixture and let everything cook together for 2 minutes.
This was super tasty!!!
This was delicious!
Turned out great
My family love love love this black pepper chicken recipe
Thank you it was so good.
Can you make with chicken breast?
I don’t see why not!
I cannot begin to tell you how, juicy, spicy, and amazing this dish was when we made it
Hi Arman,
You suggested swapping vinegar for sherry. Equal substitute quantity.? Thanks
Yes and an extra tablespoon of sugar.
Arman I can’t wait to try this recipe. I do heaps of stir Fry recipes. In your instructions “beef” is mentioned a couple of times but I guess this is a typo!! I do heaps of recipes but a novice cook may find it confusing!!!
Hi Susan! It’s been fixed sorry about that- was old edits in there 🙂