Easy Black Pepper Chicken

I used to think you needed some secret technique or special ingredients to make that incredible black pepper chicken from Chinese restaurants, until I realized the magic is all in getting your wok screaming hot and having everything prepped before you start cooking. After countless attempts at recreating that perfect balance of tender chicken, crisp vegetables, and that bold black pepper sauce that clings to everything just right, I finally nailed this black pepper chicken recipe that tastes even better than takeout and comes together in less time than it takes for delivery to arrive at your door.

This easy black pepper chicken tastes better than takeout; bold, peppery, and packed with crisp veggies in under 30 minutes.

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What is Black Pepper Chicken

Black pepper chicken is a popular Chinese stir-fry dish featuring bite-sized pieces of chicken coated in cornstarch and stir-fried with colorful bell peppers and onions in a savory black pepper sauce. The dish gets its signature flavor from freshly cracked black pepper combined with soy sauce, garlic, and a touch of sweetness that creates a glossy coating on the tender chicken and crisp vegetables. Unlike heavy, sauce-laden dishes, black pepper chicken has a lighter, more aromatic profile that lets the bold pepper flavor shine through.

How To Make Black Pepper Chicken

Our restaurant-style black pepper chicken uses a two-step cooking process that ensures perfectly tender chicken with a light crispy coating while keeping the vegetables bright and crunchy. The secret is marinating the chicken in a cornstarch mixture that creates that signature velvety texture, then stir-frying everything over high heat so the sauce coats beautifully without becoming gloppy. This technique delivers authentic Chinese takeout flavors with the perfect balance of textures in every bite.

Black Pepper Chicken Ingredients

For the Chicken:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• ½ teaspoon salt

For the Vegetables:

• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the Black Pepper Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cornstarch
• 2 tablespoons water

Max's Step by Step Method

Marinate Chicken for Tenderness

• Cut chicken thighs into uniform bite-sized pieces for even cooking
• Toss with soy sauce, cornstarch, sesame oil, and salt
• Let marinate 15-20 minutes while preparing other ingredients
• The cornstarch coating creates that signature restaurant texture

Prepare Sauce and Vegetables

• Whisk together all sauce ingredients until cornstarch dissolves completely
• Slice bell peppers and onions into uniform strips
• Mince garlic and ginger, keeping them separate for timing
• Having everything ready is crucial for successful stir-frying

Stir-Fry Chicken First

• Heat wok or large skillet over high heat until smoking
• Add oil and immediately add marinated chicken pieces
• Cook without stirring for 2-3 minutes to develop color
• Stir-fry until chicken is golden and cooked through, remove and set aside

Finish with Vegetables and Sauce

• Add more oil to hot pan, stir-fry onions for 1 minute
• Add bell peppers, cook 2-3 minutes until crisp-tender
• Add garlic and ginger, stir-fry 30 seconds until fragrant
• Return chicken, add sauce, toss until everything is glossy and heated through

What Pairs Well With Black Pepper Chicken?

This flavorful black pepper chicken pairs perfectly with steamed jasmine rice, fried rice, or chow mein noodles for a complete Chinese takeout experience. Try it alongside steamed broccoli, egg rolls, or hot and sour soup for a full restaurant-style meal. For lighter options, serve over cauliflower rice or with a simple cucumber salad to let the bold pepper flavors shine.

Black Pepper Chicken Variations

Extra Spicy Heat:

• Add sliced jalapeños or red chili flakes
• Increase black pepper to 1 tablespoon for serious heat
• Include Szechuan peppercorns for numbing spice
• Perfect for spice lovers seeking authentic heat

Vegetable-Packed Version:

• Add mushrooms, snap peas, and carrots
• Include baby corn and water chestnuts for crunch
• More vegetables means more nutrition and color
• Great way to sneak extra veggies into the meal

Panda Express Style:

• Use chicken breast instead of thighs
• Add extra cornstarch for thicker coating
• Increase sauce ingredients for saucier result
• Recreates that familiar fast-casual flavor

Healthy Lighter Option:

• Use less oil and cook in non-stick pan
• Reduce sauce by half and add extra vegetables
• Serve over zucchini noodles or shirataki
• All the flavor with lighter calories

Equipment

• Large wok or heavy skillet
• Sharp knife for uniform cutting
• Multiple small bowls for prep
• Wooden spoon or wok spatula

Storage Tips

Best Fresh

Serve immediately while vegetables are still crisp and sauce is glossy. Fresh stir-fry has the most appealing texture contrast.

Leftover Magic

Store in refrigerator for up to 3 days. Reheat in wok or skillet over high heat to restore some crispness to vegetables.

Make-Ahead Prep

Marinate chicken and prep all vegetables up to 24 hours ahead. Cook fresh for best texture and flavor.

Frequently Asked Questions

Takeout Quality Made Simple

Now you have the secret to creating this incredible black pepper chicken that brings authentic Chinese restaurant flavors to your own kitchen. This recipe proves that the best takeout-style dishes come from understanding proper technique and using fresh, quality ingredients.

Ready for more Chinese favorites? Try our Chicken With Peppers And Onions for classic comfort food flavors, or explore our Italian Drunken Noodles for wine-infused pasta perfection. For stuffed comfort, our Stuffed Bell Peppers uses similar colorful pepper techniques with hearty filling results.

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Related

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Black Pepper Chicken Stir-Fry

This easy black pepper chicken tastes better than takeout; bold, peppery, and packed with crisp veggies in under 30 minutes.

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Course: Dinner, Main Course

Cuisine: Asian-Inspired, Chinese

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Stir-Fry Time: 0 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Calories: 350kcal

Cost: $12

Equipment

• 1 Large wok (Or heavy-bottomed skillet for high heat cooking)
• 1 Sharp knife (For slicing chicken and vegetables evenly)
• 1 Wooden spatula (Or wok spoon for tossing without splashing)
• 4–5 Small prep bowls (Helps organize ingredients for fast stir-fry)

Ingredients

For the Chicken

• ▢ 1 lb Boneless chicken thighs - Cut into bite-sized pieces
• ▢ 2 tablespoon Soy sauce - For marinating
• ▢ 1 tablespoon Cornstarch - Helps create velvety texture
• ▢ 1 teaspoon Sesame oil - Adds nutty flavor
• ▢ 0.5 teaspoon Salt - For seasoning

For the Vegetables

• ▢ 1 large Red bell pepper - Sliced into strips
• ▢ 1 large Green bell pepper - Sliced into strips
• ▢ 1 medium Onion - Sliced thin
• ▢ 3 cloves Garlic - Minced
• ▢ 1 tablespoon Ginger - Freshly minced

For the Black Pepper Sauce

• ▢ 3 tablespoon Soy sauce - Main umami base
• ▢ 2 tablespoon Oyster sauce - Adds savory depth
• ▢ 1 tablespoon Rice wine - Or dry sherry
• ▢ 1 teaspoon Sugar - Balances saltiness
• ▢ 2 teaspoon Black pepper - Freshly ground for best flavor
• ▢ 1 teaspoon Cornstarch - Thickens sauce
• ▢ 2 tablespoon Water - For sauce consistency

Instructions 

• Mix chicken with soy sauce, sesame oil, cornstarch, salt.
• Whisk all sauce ingredients until smooth.
• Cut peppers and onion, mince garlic and ginger.
• Stir-fry marinated chicken over high heat.
• Set cooked chicken aside temporarily.
• Stir-fry onion and peppers until crisp-tender.
• Stir in garlic and ginger briefly.
• Return chicken, add sauce, toss until glossy.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1plate | Calories: 350kcal (18%) | Carbohydrates: 16g (5%) | Protein: 28g (56%) | Fat: 20g (31%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 105mg (35%) | Sodium: 980mg (43%) | Potassium: 610mg (17%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1450IU (29%) | Vitamin C: 70mg (85%) | Calcium: 35mg (4%) | Iron: 2.1mg (12%)