Black Pepper Chicken
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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!
Black Pepper Chicken that satisfies my takeout cravings
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 loosely adapted my black pepper Angus steak (another Panda Express-inspired recipe) but swapped the beef for chicken. I marinate the chicken in a savory, tangy sauce before stir-frying it with peppers and onions until every bite is tender, lightly crisp, and packed with warming black pepper flavor. Here’s why it’s a family favorite:
- Cooks fast. The chicken only needs a short marinade, and the stir-fry comes together in minutes.
- Better than Chinese takeout. You know exactly what’s going into the sauce, and I love that I can make it as peppery as I like.
- It makes amazing leftovers. The sauce thickens overnight and becomes even more flavorful. It’s one of the few meals I purposely double because the leftovers are so good.
Key ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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.
- Dry sherry. For added complexity. If you can find Shaoxing wine at an Asian market, that’s even better. For a non-alcoholic option, I use a mix of rice vinegar and white sugar (50/50).
- Cornstarch. To thicken the sauce.
- Chicken broth. Choose good-quality chicken broth that has no added sugar or salt. I really like Campbell’s organic.
- 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. Freshly minced ginger please- ground ginger just doesn’t impart the same flavor.
Variations
- Use different vegetables. Carrots, broccoli, or white button mushrooms are all great options.
- Make it gluten-free. Use gluten-free soy or tamari.
- Add heat. I usually add red pepper flakes or cayenne pepper.
How to make black pepper chicken
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 cracked black pepper. It has a much bolder, aromatic flavor than pre-ground pepper and really makes the dish shine.
- Marinate the chicken overnight if you can. Even 15 minutes works, but an overnight marinade gives the chicken evermore flavor.
- Slice the chicken against the grain. Take a quick look at the chicken before slicing- you’ll notice little lines running in one direction. Cut across those lines instead of with them. It’s a tine step, but it makes the chicken noticeably more tender.
- 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, caramelized crust.
More chicken stir fry recipes
Black Pepper Chicken
Video
Ingredients
- 1 pound chicken thighs skinless and boneless, chopped, 450g
- 1/4 cup soy sauce 60mL
- 1/3 cup dry sherry divided, 80mL
- 2 tablespoons cornstarch 16g
- 1/3 cup chicken broth 80mL
- 1 tablespoon sesame oil 15mL
- 1 tablespoon sugar 12g
- 1 tablespoon ground black pepper 7g
- 3 large green bell peppers sliced, 450g
- 1 medium onion sliced, 150g
- 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 food is very delicious thank you for making this delicious recipe
You are welcome, Zidane- I’m so glad you enjoyed this black pepper chicken.
Amazing base! I was looking to recreate the Singaporean version, which is VERY peppery, so I used 1.5tbsp cracked black pepper and 0.5 tblsp ground pepper.
Aside from that, I didn’t have Sherry, so subbed Chinese cooking wine, and added 3 cloves of garlic and 3 tsp ginger (will add more next time!). I also reduced the sugar by half but might omit next time.
This is an amazing base recipe, and the overall flavour was just like the meal I remember from Singapore. With the extra pepper I was in spicy heaven!!
Will definitely items be on high rotation here. Thanks!! 🙏
Megsy! Thanks for taking the time to leave a lovely comment and review. Oh, I hear you about the Singapore version- My dad’s Malaysian/Chinese, so I spent loads of time in Singapore, and that version (along with the black pepper Crab) is SO good- I had to dial it back in my recipe for most tastebuds which won’t be used to it haha.
I’m so glad you enjoyed it- let me know how it goes without the sugar 🙂
This turned out really lovely! I used half black pepper half black pepper corns. YUM!
I didn’t have any sherry so i just used some cooking wine instead, still turned out great!
Ginger Nd black pepper mustt be really good. Very spicy.
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 🙂