Easy Black Pepper Chicken (30 Minutes)

Name: Easy Black Pepper Chicken (30 Minutes)
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Ingredients: 1 lb chicken breast; 1 cup celery (sliced into 1/4-inch thick pieces); ½ cup carrots (sliced into 1/4-inch thick rounds); ½ cup onion (sliced); 2 garlic cloves (minced); 1.5 tablespoon vegetable oil (or any neutral oil); 1 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon cornstarch; 2 tablespoon water (cold); ½ teaspoon baking soda; 1 tablespoon vegetable oil (or any neutral oil); 1 tablespoon oyster sauce; 1 tablespoon regular soy sauce (or light soy sauce); ½ tablespoon dark soy sauce; 1 tablespoon cornstarch; 1 tablespoon Shaoxing wine (or dry sherry); 2 teaspoon white granulated sugar; 1 teaspoon ginger (grated); ¾ teaspoon black pepper ((add ¼ tsp more for a stronger taste)); ½ cup chicken stock (low-sodium)

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Tender chicken, crisp celery, carrots, and onions tossed in a rich, savory black pepper sauce. This easy black pepper chicken recipe is ready in just 30 minutes. I marinate the chicken with baking soda, cornstarch, and water so it stays tender and juicy when stir-fried over high heat.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Black pepper chicken is a popular Chinese-American takeout dish featuring tender chicken, crisp vegetables, and a savory black pepper sauce. It's similar to the version served at Panda Express but better! If you prefer beef, try my black pepper beef recipe for another savory, peppery stir-fry.

I've always enjoyed Panda Express black pepper chicken, but I often found it too peppery for my taste. That's why I developed my own version with a better balance of black pepper and savory sauce, so you can enjoy its bold flavor without overwhelming heat.

When I make this for lunch or dinner, I cook the chicken separately to give it a golden sear without overcooking it. I also stir-fry the vegetables until crisp-tender, then thicken the sauce before returning the chicken so everything gets evenly coated.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making black pepper chicken

Chicken Breast: Use boneless, skinless chicken breast for its leaner texture and neutral flavor that lets the sauce shine. Boneless, skinless chicken thighs also work but have a richer flavor.
Celery: Adds a crisp texture to the stir-fry. Sugar snap peas also work.
Carrots: Adds a slightly sweet crunch. Julienned bell peppers also work.
Onion: Adds a mild sweetness when stir-fried. Shallots also work.
Garlic: Fresh garlic offers the best flavor, but jarred minced garlic also works.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Chicken Marinade

Regular Soy Sauce: Seasons the chicken. Light soy sauce also works, or use low-sodium soy sauce for less saltiness.
Cornstarch: Helps create a light coating that keeps the chicken tender during stir-frying. Potato starch also works.
Cold Water: Adds moisture to the chicken for a juicier texture.
Baking Soda: Helps tenderize the chicken so it stays soft and juicy during stir-frying.
Vegetable Oil: Helps reduce moisture loss and keeps the chicken pieces separate during stir-frying. Or use a neutral cooking oil.

Sauce

Oyster Sauce: Adds a rich, savory flavor to the black pepper sauce. Vegetarian mushroom stir-fry sauce also works.
Regular Soy Sauce: Adds a savory, salty flavor to the sauce. Light soy sauce also works, or use low-sodium soy sauce for less saltiness.
Dark Soy Sauce: Gives the sauce its deep brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thicker consistency and rich color. Mushroom dark soy sauce also works.
Cornstarch: Thickens the sauce so it coats the chicken and vegetables evenly. Potato starch also works.
Shaoxing Wine: Chinese rice wine that adds a nutty and savory depth to the sauce. Dry sherry also works.
White Granulated Sugar: Balances the saltiness of the soy and oyster sauces. Cane sugar also works.
Ginger
Black Pepper: Freshly cracked black pepper or pre-ground black pepper both work. For a milder sauce, reduce the amount.
Chicken Stock: Use low-sodium chicken stock to control the saltiness. Cold water also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Partially freeze the chicken: If time permits, freeze the chicken breasts uncovered for 45-60 minutes until slightly firm for easier thin slicing.
Slice against the grain: Cutting across the muscle fibers shortens them, making the chicken more tender and easier to chew.
Prepare everything in advance: Stir-frying moves quickly, so have all ingredients prepped and the sauce mixed to prevent overcooking.
Use a large pan: Give the chicken enough space so moisture evaporates and the meat browns instead of steaming.
Don't overcook the chicken: Remove it once it reaches 165°F to prevent the lean breast meat from drying out.

Instructions

Below are step-by-step instructions on how to make black pepper chicken:

Sliced chicken breast being mixed with velveting marinade.

Marinate the chicken: Slice the chicken against the grain into ¼-inch-thick slices. Transfer the sliced chicken to a large bowl. Add all the marinade ingredients and mix well. Set aside to marinate for 15-20 minutes.

Black pepper stir-fry sauce whisked together in a bowl.

Prepare the sauce: In a small bowl, whisk together the sauce ingredients until the sugar fully dissolves. Set aside.

Marinated chicken frying in a pan until golden brown.

Cook the chicken: Heat 1 tablespoon (15 ml) vegetable oil in a large pan over medium-high heat. Add the chicken in an even layer and cook for about 3–4 minutes, flipping halfway through, until lightly golden and cooked through, reaching an internal temperature of 165°F. Remove from the pan and set aside.

Onions, garlic, carrots, and celery stir-frying until crisp-tender.

Stir-fry the vegetables: Reduce the heat to medium and add the remaining oil. Add the onions, garlic, carrots, and celery and stir-fry for about 1-2 minutes until crisp-tender.

Black pepper sauce simmering in a pan until thick and glossy.

Thicken the sauce: Whisk the prepared sauce again to redistribute the cornstarch, then pour it into the pan. Bring to a simmer and cook until the sauce is thick and glossy, about 30-60 seconds.

Black pepper chicken tossed with vegetables in a glossy sauce.

Combine and serve: Return the cooked chicken to the pan and toss until evenly coated in the sauce and heated through. Transfer to a serving plate and enjoy hot.

Storage & Reheating

Refrigerator: Store leftover black pepper chicken in an airtight container in the fridge for up to 4 days.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave on high in 1-minute intervals, stirring between intervals until heated through. Or reheat in a pan over medium-low heat with a splash of water for about 5 minutes until hot.

Pairing Suggestions

Serve this black pepper chicken stir-fry with:

Steamed White Rice: Absorbs the savory black pepper sauce.
Garlic Green Beans: Adds a crisp, garlicky side.
Egg Drop Soup: A light, silky soup that balances the peppery chicken.

FAQ

Why is my black pepper chicken sauce watery?

The cornstarch may have settled at the bottom of the bowl. Whisk the sauce again before adding it to the pan, then simmer until thick and glossy.

Can I make black pepper chicken gluten-free?

Yes! Replace regular and dark soy sauce with gluten-free soy sauce and gluten-free dark soy sauce, use gluten-free oyster sauce, and substitute dry sherry for Shaoxing wine.

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