Quick & Easy Black Pepper Chicken

Name: Quick & Easy Black Pepper Chicken
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Ingredients: 1 lb chicken breast (sliced against the grain into 1/4" thick pieces); 1 cup celery (chopped); ½ cup carrots (chopped into ¼" 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 (or vegetarian stir-fry sauce); 1 tablespoon regular soy sauce (or light soy sauce); ½ tablespoon dark soy sauce; 1 tablespoon cornstarch; 1 tablespoon Shaoxing wine; 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 stir fried in a rich black pepper sauce with crunchy vegetables and aromatics. This easy black pepper chicken recipe is ready in 30 minutes. A delicious main that's better-than-takeout, family-friendly, and great for busy weeknights.

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Why This Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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📖 Recipe

My black pepper chicken stir-fry features juicy chicken cooked with crunchy celery, carrots, onions, garlic, and ginger all tossed in a savory brown pepper sauce. Each bite is full of flavor and best paired with a side of steamed white rice.

I was inspired by the popular Chinese-American takeout dish served at restaurants like Panda Express. After trying several restaurant versions, I found them overly peppery. I tested and refined the ratios in my kitchen until I landed on the right level of black pepper.

Why This Recipe Works

Chicken choice for balanced flavor: I've tested both breasts and thighs, but chicken breast works best for a more neutral flavor. I tried this with thighs and it made the dish slightly too rich for the black pepper sauce.
Super tender chicken: The chicken is velveted with baking soda, cornstarch, and oil, which keeps it extra juicy and tender, like Chinese takeout.
The right amount of sauce: Unlike other recipes, this version has just enough sauce to coat the chicken perfectly, with a little extra for the rice.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Breast: I recommend using chicken breast for a more neutral flavor that won't compete with the sauce, but skinless boneless chicken thighs work too.
Celery: To add crunch and a refreshing aroma. Subs: Snap peas, chopped green cabbage, or broccoli.
Carrots: To add color and texture. Sub: Bell peppers.
Onion: To add aroma and flavor. Sub: Shallot.
Garlic: To add flavor and fragrance. Sub: Jarred minced garlic.
Neutral Oil (for cooking): Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke point oils.

Chicken Marinade

Regular Soy Sauce (for marinating): Brewed soy sauce to season proteins [I recommend Kikkoman or Lee Kum Kee]. Subs: Low-sodium or light soy sauce.
Cornstarch (for velveting): To keep the meat tender. Sub: Potato starch 1:1.
Cold Water: To add extra moisture to the chicken.
Baking Soda: Tenderizes meat to keep it juicy. Do not skip or sub this.
Neutral Oil (for marinating): Toss with meat to lock moisture and help with browning. Use avocado, peanut, or canola oil and avoid using olive oil.

Stir-Fry Sauce

Oyster Sauce: Thick savory syrup that adds umami [I recommend Lee Kum Kee Panda or Premium]. Sub: Vegetarian mushroom stir-fry sauce.
Regular Soy Sauce (for sauce): This adds salt and umami [I recommend Kikkoman or Lee Kum Kee]. Subs: Low-sodium or light soy sauce.
Dark Soy Sauce: Adds a deep brown color and a savory flavor [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Sub: Mushroom dark soy sauce.
Cornstarch (for the sauce): To thicken it. Subs: Potato starch or tapioca starch.
Shaoxing Wine: Chinese rice wine adding depth and acidity [I recommend Pagoda or Double Phoenix]. Subs: Dry sherry, dry white wine, or chicken broth.
White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
Ginger: Adds flavor and cuts any gamey meat taste. Sub: ¼ teaspoon ground ginger.
Black Pepper: The key ingredient to add heat. Sub: White pepper.
Chicken Stock/Broth: Liquid base for our sauce. Use low-sodium or unsalted to control salt levels. Sub: Cold water.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

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

Sliced chicken breast in a mixing bowl being coated evenly with marinade ingredients.

Marinate the chicken: Add sliced chicken breast to a large bowl and toss with the marinade ingredients. Marinate for 15-20 minutes.

Small bowl with stir-fry sauce ingredients whisked together and set aside.

Prepare the sauce: In a small bowl, whisk together the stir-fry sauce ingredients and set aside.

Chicken pieces frying in a hot pan until golden brown and cooked through, then removed.

Cook the chicken: Heat 1 tablespoon (15 ml) vegetable oil in a large pan over medium-high heat. Cook the chicken until golden brown and cooked through, about 3-4 minutes. Remove from the pan and set aside.

Aromatics and vegetables (onion, garlic, carrot, celery) stir-frying in a pan until crisp-tender.

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

Stir-fry sauce being poured into the pan and gently simmering until slightly thickened.

Simmer the sauce: Pour in the prepared sauce and simmer until thickened.

Cooked chicken returned to the pan, tossed in sauce, and plated for serving.

Combine and serve: Return the chicken to the pan and toss until evenly coated. Transfer to a serving plate and enjoy!

Expert Tips

Thinly slice chicken (about ¼-inch) against the grain to reduce the muscle fibers making it extra tender.
Marinate the chicken for 15-20 minutes to break down the muscle fibers, add extra moisture into the chicken, and maximize tenderness.
Prep all ingredients ahead of time, since the stir-fry cooks quickly.
Chop the vegetables into uniform pieces so they cook evenly.
Avoid overcooking the vegetables - they should stay crisp-tender.

Variations

Gluten-free: Swap both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce. Sub the Shaoxing wine with dry sherry.
Less-sodium: Use low-sodium soy sauce, less-sodium oyster sauce, and swap the chicken broth with cold water.
Beef version: Swap the chicken with thinly sliced flank steak or refer to my black pepper beef recipe.

Pairing Suggestions

Black pepper chicken pairs well with:

Starters: Crab Rangoon or Egg Drop Soup
Rice Dishes: White rice
Vegetable Dishes: Garlic green beans

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop or in the microwave until heated through. Stir in 1 tablespoon of water to loosen and smooth out the sauce.

FAQ

Can I make black pepper chicken in advance?

Yes, you can prep this dish up to 4 days ahead and store it in the fridge using the instructions above.

Why is my chicken not tender?

Several factors can lead to tough chicken: slicing with the grain instead of against it, cutting pieces thicker than ¼ inch, skipping or reducing marinade ingredients, not marinating for 15-20 minutes, or overcooking in the pan.

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