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Home » Recipes » Chicken Dishes

Easy Black Pepper Chicken Recipe

Published: Nov 14, 2022 · Modified: Apr 20, 2025 by Geetanjali · This post may contain affiliate links · 51 Comments

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Easy Black Pepper Chicken Recipe inspired by Panda Express. Juicy, tender chicken bites in a savoury black pepper sauce. This homemade black pepper chicken is easy, only requires a few ingredients to make, and tastes as good as your favorite Chinese takeout or even better.

Craving more restaurant favorites? Check out our Honey Sriracha Chicken Recipe, Chicken Jalfrezi, and Kung Pao Shrimp.

Image showing black pepper chicken stir fry in a nonstick pan.
Jump to:
  • Reader Comments
  • What is Black Pepper Chicken 
  • Why You'll Love this recipe
  • More Delicious Asian Recipes
  • Ingredients You will need
  • Preparations Step By Step
  • Helpful Tips 
  • How to serve
  • How to store
  • FAQs
  • Recipe
  • Comments

Reader Comments

Kelli McDougall says: "I made this tonight & it was delicious! So much flavor & my husband & kid approved! We will definitely be making this again!"

Lindsey says: "My goodness this is now a staple in my house! Wow...just wow. We don't use soy sauce, instead we use coconut aminos. Im sure the 2 different soy sauces make a more well rounded flavor, however the coconut amino did not disappoint. We absolutely love this one!"

Black pepper adds the freshest aroma and taste to any dish where pepper is used, whether it's a curry, soup, or even stir-fries. 

I absolutely love this dish. The freshness, crunch, and zesty peppery flavor combination of this dish have me making it every chance I get. 

What is Black Pepper Chicken 

Black pepper chicken is a delectable Chinese dish and a popular menu item in Panda Express, one of the largest Chinese restaurants chains in the United States, inspiring lots of copycat recipes. The easy meal features succulent chicken pieces, crunchy onion, and bell peppers, all coated in an irresistibly delicious black pepper sauce.

This recipe is wonderfully quick and easy, healthy, and satisfyingly delicious! 

The black pepper sauce boasts an addictive balance of sweet, spicy, and savory flavor with an earthy, peppery undertone that will have everyone returning for more.

After you learn how to make this Chinese black pepper chicken at home, you won't go to order takeout again!

Why You'll Love this recipe

Quick and easy to make. Once you start cooking, it is ready to serve in less than 15 minutes in a single pan. 

No deep-frying required. The chicken gets quickly marinated with seasonings and cornstarch, then pan-seared. Marinating the chicken ensures juicy, flavorful chicken, while searing it gives it a mellow crunch and an excellent fried flavor without deep frying. 

Contrasting textures. The tender chicken pieces complement the texture of the crunchy onion and bell peppers.

Delicious sauce. The black pepper sauce is loaded with so many flavors; tangy, sweet, savory, and with a hint of heat to drape every inch of the chicken and veggies.

Customizable. You can use chicken breasts or thighs or swap the chicken for tofu, shrimp, or other protein of choice and use whatever veggies you have on hand. You can even adjust the heat as per your taste buds. 

Nutritious. This recipe uses lean chicken breasts and veggies. It is also stir-fried in minimal oil rather than deep-fried to create a healthy chicken dinner your whole family will love.

Budget-friendly. It is much less expensive than takeout. Feed your entire family for a fraction of dining out. 

More Delicious Asian Recipes

  • Chicken Mei Fun
  • Asian Broccoli Stir Fry
  • Spinach Stir Fry with Garlic
  • 10 Minute Sesame Garlic Ramen Noodles
  • Flaky Scallion Pancakes
  • Chinese Salt and Pepper Chicken

Ingredients You will need

Here are a few important notes about the ingredients. For measurements see the recipe card below.

Image showing black pepper chicken recipe ingredients placed on a white background.
  • Chicken: I use boneless skinless chicken breast, but you may use boneless chicken thighs.
  • Oil: use a neutral, high-smoking point oil such as vegetable, canola, peanut, or sunflower oil.
  • Vegetables: Onions and bell peppers add a nice crisp texture and a lovely sweetness that go well with the chicken. I used green bell peppers. You can also include red bell peppers or yellow ones for color and the different flavors they bring to the dish. 
  • Aromatics: Garlic, ginger, and fresh red/green chili. Fresh chili adds a kick of heat to the recipe. Use less or more based on your heat level preference. You can even omit it for a milder version.

For the Black Pepper Sauce

  • Soy sauce: use both light and dark soy sauce for the perfect flavor. I use Kikkoman.
  • Rice vinegar: If you don't have it on hand, use white vinegar instead.
  • Brown sugar: adds sweetness to balance the tangy flavor. You can use more or less depending on how you like it. 
  • Toasted sesame oil: adds depth of flavor. Toasted sesame oil is made by pressing toasted sesame seeds. It is darker in color than regular sesame oil and has a strong fragrance. Hence it is used for flavoring dishes. 
  • Black pepper: It is an important component of this dish. Be sure to use good-quality black pepper. I highly recommend using freshly ground black pepper for this recipe. That's because freshly cracked black pepper has a strong citrusy aroma that you won't get with pre-ground or sold-ground pepper. 
  • Cornstarch: Cornstarch acts as a thickening agent in the sauce. Cornstarch also provides a light coating that ensures the chicken won't dry out while cooking. Potato starch is a nice substitute.

P.S. Light soy sauce has been left out from the ingredient list by error.

Preparations Step By Step

Make the sauce

Make the black pepper sauce by whisking together the crushed black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a small bowl until there are no lumps.

Marinate the chicken 

Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.  

Brown the chicken 

Heat a large skillet on medium-high heat until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Then transfer the chicken to a plate. Make sure not to overcrowd the pan; cook the chicken in batches if needed.

4 images showing making the sauce, marinating chicken, browning chicken, stir frying veggies and combining everything with sauce.

Stir fry vegetables

Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Saute for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender. 

Combine

Reduce the flame to the lowest. Whisk the sauce to recombine and pour the sauce. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through. 

Serve

Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.

Image showing vibrant looking black pepper chicken stir fry with vegetables.

Helpful Tips 

Prepare your ingredients in advance. Like all stir-fries, you need everything ready before heating the pan because the cooking goes very fast.

Use freshly ground peppercorns. Freshly cracked black pepper has a strong flavor. You can crush the peppercorns using a mortar and pestle or peppermill or just put them in a kitchen towel and pound them with a heavy object like a rolling pin.

Don't skip the quick marinating process. It's essential for a tender, juicy, flavorful chicken, just like the Chinese food in restaurants. 

Use the marinating time to do other prep work. While the chicken is marinating, prepare your veggies and aromatics.

Whisk the sauce before using. Always whisk the sauce well before using it, as the cornstarch tends to settle at the bottom.

How to serve

It's delicious all by itself, or you can serve it over rice or noodles. I love to pair it with my Egg fried rice and Asian cucumber salad.

How to store

Black pepper chicken stir fry is best eaten fresh. However, leftovers will still be tasty. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Is this recipe gluten-free?

The written recipe is not gluten-free. To make it gluten-free, use gluten-free soy sauce or tamari. Also, make sure your rice vinegar contains no gluten.

What can I use Chinese Black Pepper Sauce for?

You can use the sauce for marinating chicken, fish, shrimp, or vegetables in grilled or bbq dishes. This sauce is also great for making stir-fried noodles. 

How do I store this black pepper sauce?

You can easily make this sauce ahead of time and store it in an airtight container in the refrigerator for up to two weeks. Remember to shake it up or whisk it to recombine before using it. 

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

Recipe

Image showing black pepper chicken with crunchy onion and bell peppers.

Easy Black Pepper Chicken Recipe

A Panda Express inspired recipe. Juicy, tender chicken bites in a savoury black pepper sauce. This homemade black pepper chicken is easy, only requires a few ingredients to make, and tastes as good as your favorite Chinese takeout or even better.
4.86 from 49 votes
Print Pin Rate
Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: Chinese
Keyword: Easy black pepper chicken recipe
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories:
Author: Geetanjali

Ingredients 

  • 500 gram or 1.1 lbs skinless chicken breast cut into bite size cubes
  • 2 tablespoon peanut oil
  • salt as required
  • 2 medium size onion cut into 1 inch cubes
  • 1 large size green bell pepper cut into 1 inch cubes
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 1 fresh red/green chili chopped
  • 2 tablespoon cornstarch
  • ¼ teaspoon black pepper freshly ground

For the sauce

  • ¾ teaspoon black pepper freshly ground
  • 3 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoon water/chicken broth
Get Recipe Ingredients

Instructions

Make the sauce

  • Make the black pepper sauce by whisking together the crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until there are no lumps.

Marinate the chicken

  • Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.

Brown the chicken

  • Heat a large frying pan until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Then transfer the chicken to a plate. Make sure not to overcrowd the pan; cook the chicken in batches if needed.

Stir fry vegetables

  • Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Saute for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender.

Combine

  • Reduce the flame to the lowest. Whisk the sauce to recombine and pour the sauce. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through.

Serve

  • Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.

Notes

Prepare your ingredients in advance. Like all stir-fries, you need everything ready before heating the pan.
Use freshly ground peppercorns. Freshly cracked black pepper has a strong flavor. You can crush the peppercorns using a mortar and pestle or peppermill or just put them in a kitchen towel and pound them with a heavy object like a rolling pin.
Don't skip the quick marinating process. It's essential for a tender, juicy, flavorful chicken, just like in Chinese restaurants.
Use the marinating time to do other prep work. While the chicken is marinating, prepare your veggies and aromatics. Whisk the sauce before using.
Always whisk the sauce well before using it, as the cornstarch tends to settle at the bottom.

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Comments

    4.86 from 49 votes (13 ratings without comment)

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    Recipe Rating





  1. Emily Artherton says

    February 05, 2023 at 9:42 am

    Thanks for this really easy to make super yummy meal! It does taste like Panda Express black pepper chicken. I used 1 tsp of honey in place of the brown sugar, there’s no amount listed in the recipe card, and I didn’t have the rice vinegar so I used white wine vinegar. Even with those changes this was a really tasy, really east meal to make. Thanks for posting!

    Reply
    • Geetanjali says

      March 20, 2023 at 8:28 pm

      Thank you so much for trying out the recipe and for your helpful feedback! I'm glad to hear that you enjoyed the dish and that the substitutions worked out well for you. I've updated the recipe card with the amount of brown sugar. Thank you again for letting me know!

      Reply
    • Stephanie says

      May 25, 2023 at 8:53 am

      I just made this tonight! My chicken didn't have that coloring like the picture shows, but it was SOOOO good! I doubled the sauce because we like IT SAUCY! DEFINITELY will make again!

      Reply
  2. Grayce says

    February 14, 2023 at 4:00 am

    I made this last night very flavorful. My husband who is a picky eater loved it. Thanks for a great recipe!

    Reply
    • Geetanjali says

      March 20, 2023 at 8:16 pm

      That's wonderful to hear! I'm thrilled that both you and your husband enjoyed the recipe. Thank you for taking the time to leave feedback.

      Reply
    • Fatima says

      April 04, 2025 at 9:41 pm

      I tried it last night, it came out really good. My husband and daughter loved it, will be making it again soon!

      Reply
  3. Don says

    February 23, 2023 at 9:35 am

    I make a lot of meals from Pinterest and the internet and this is one of the worst I’ve ever eaten! Way too many onions and too spicy! Yuck!

    Reply
    • Dee Dee says

      March 15, 2023 at 6:03 am

      It's called black pepper chicken. What did you expect"?

      Reply
    • Lisa says

      June 15, 2023 at 6:01 am

      Tell me you have boring tastebuds without telling me you have boring tastebuds.

      Reply
    • Ял says

      June 19, 2023 at 10:53 pm

      If you didn’t like it that doesn’t mean that the recipe is bad. I, personally, love lots of onions in a recipe. And I like this recipe because of the black pepper in it. It is called “Black pepper chicken”, it’s suppose to be spicy. You just had to use the amount of onions and spices you like or just skip it, find a recipe you would like. It’s ok when people have different opinions, but you, or anyone else, should never say “yack” on food. There are people who don’t have any food available, who are suffering of a hunger. Next time just think before saying such things.

      Reply
  4. Alana says

    February 28, 2023 at 6:08 am

    I don’t see the amount of brown sugar. It’s not on the list of ingredients but it’s in the instructions.

    Reply
    • Geetanjali says

      March 20, 2023 at 8:14 pm

      Thank you for bringing that to my attention. I apologize for the confusion - I must have missed that when I was writing it. I've updated the recipe post. Thank you again for letting me know, and I hope you'll give the recipe a try!

      Reply
      • Vince says

        May 09, 2023 at 3:56 am

        I enjoy making this recipe. My wife really likes it. I'd love for my chicken to come out as colorful as that in the picture. What's your secret?

        Reply
  5. Meranda says

    March 25, 2023 at 8:47 pm

    How much is a serving size and how many calories?

    Reply
  6. Betsy says

    March 28, 2023 at 5:08 am

    It was amazing. I will make it again. Thanks for the recipe!

    Reply
  7. Rick Teller says

    May 11, 2023 at 8:41 am

    Very good; will repeat. Used a wok rather than a skillet; also ramped up the ginger a bit. Added a handful of cashew pieces for crunch, because they were sitting on the counter and why not?

    Reply
    • Anne says

      February 02, 2024 at 8:38 am

      That sounds so good to add cashews!

      Reply
  8. Susan Quickle says

    May 24, 2023 at 5:34 am

    I really enjoyed this dish. I wasn’t able to find fresh ginger or a fresh red chili pepper. I substituted with ground ginger and an Asian red chili sauce and it was great. Deffinetly going to fix it again, hopefully with the fresh ginger next time. My husband thought it might actually taste good with some pineapple. We will see. Thank you so much.

    Reply
  9. Susan s. says

    June 11, 2023 at 8:11 am

    Made this tonight. The recipe was easy to follow and meal was delicious. I served it over rice. Family loved it. I had doubled the sauce recipe. Definitely will make again. Thanks for the recipe.

    Reply
  10. Rebecca H. says

    June 12, 2023 at 7:19 am

    So delicious! Easy to follow recipe and everyone loved it.

    Reply
  11. Kendra says

    June 18, 2023 at 6:59 am

    Yummy! I just made this tonight and I am impressed with the ease and the complexity of flavors in this dish! Well done, I will make this again.

    Reply
  12. Lindsey says

    June 28, 2023 at 2:00 am

    My goodness this is now a staple in my house! Wow...just wow. We don't use soy sauce, instead we use coconut aminos. Im sure the 2 different soy sauces make a more well rounded flavor, however the coconut amino did not disappoint. We absolutely love this one!

    Reply
  13. Ann Alexander says

    July 01, 2023 at 6:20 am

    Delicious!!! All 3 of us gave it 5 stars! Not sure that’s ever happened in my house before. This one is a keeper!

    Reply
  14. Jan says

    July 06, 2023 at 8:35 pm

    I made this last night for dinner and I will add this to my rotation! My husband is pretty picky eater and he loved it! Thanks for sharing! I doubled the sauce and added some zucchini but other wise the same as recipe!!

    Reply
  15. Sara says

    July 07, 2023 at 1:55 am

    Made this last night and it was so yummy! Modified the sauce by adding a spoonful of crispy chili flakes & oyster sauce because we like it extra spicy. Delicious will definitely be making it again 😋

    Reply
  16. Amiee says

    July 07, 2023 at 10:52 pm

    My husband and I really enjoyed this recipe. I added some red pepper flakes and extra pepper as we both like that kind of flavors. I felt this recipe was easy to follow with great tips and directions. I also made the fried rice recipe she suggested and that was AMAZING!

    Reply
  17. Kelli McDougall says

    July 27, 2023 at 9:53 am

    I made this tonight & it was delicious! So much flavor & my husband & kid approved! We will definitely be making this again!

    Reply
  18. Helen Manuel says

    July 27, 2023 at 10:03 pm

    I made this recipe for lunch today and we enjoyed it very much. I did add mushrooms and red pepper flakes. My husband said he would eat it again.

    Reply
  19. Ashley says

    August 03, 2023 at 7:54 am

    AMAZING! I didn’t have chili peppers so I used chili pepper sauce. I also added some pineapple and sriracha for some added heat. This was very easy to make. I will definitely make this again!

    Reply
  20. Stephen Brinson says

    September 20, 2023 at 12:59 am

    I’m a stay at home Dad & Grandpa I love cooking & trying new dishes. My wife is a nurse in Labor & Delivery Department. She hasn’t cooked daily in years bcuz she says she taught me how lol. Anyway your Black Pepper Chicken is ah Keeper and thanks for sharing and letting others like myself try new recipes.

    Reply
  21. Jeanne says

    October 24, 2023 at 4:42 am

    This is delicious! I have made it multiple times in the last few weeks. Tonight I doubled the sauce and tossed in Udon noodles before I added it. Thank you for sharing this awesome recipe. I can't get enough of it!

    Reply
  22. Tianna. says

    November 14, 2023 at 9:36 am

    Very delicious! Can you freeze this meal?

    Reply
  23. Dominique W says

    November 30, 2023 at 9:07 am

    This was such an easy, inexpensive and absolutely delicious meal! Thank you for sharing your recipe. My kids loved it!

    Reply
  24. Sheldon says

    January 29, 2024 at 10:41 am

    Absolutely brilliant, loved the recipe. Thank you so much for sharing.
    PS: Don't for a minute take to heart what Ron said about your recipe, it was amazing. Even my Wife & Daughter commented on how good it was 😎

    Reply
  25. Anne says

    February 02, 2024 at 10:27 am

    I made this tonight and it was SO good!! I followed the recipe as stated except we could not find dark soy but in googling, we decided to go with a Korean BBQ thick sauce which worked great. For the red chile pepper the only thing I could find was small red anaheim chile peppers and those were VERY good in this recipe. We served this with Trader Joe's veggie Chinese rice and also, I picked up broccoli and beef at Trader Joes. WHAT an amazing meal! Thank you for a truly great recipe!

    Reply
  26. Nancy says

    February 15, 2024 at 6:45 am

    We made it for dinner tonight, & we loved it! Both my husband & I added the Japanese seven spice to our dishes. I just recommend, not using a Great Value rice.

    Reply
  27. Prabh says

    February 25, 2024 at 7:53 pm

    Beautiful!
    Liked it reading, gonna try just now.

    Reply
  28. Niki says

    February 29, 2024 at 3:03 am

    Delicious and super easy to make! I made this with your 10 Minute Sesame Garlic Ramen recipe and the whole family loved it!

    Reply
  29. K J says

    March 15, 2024 at 6:16 am

    I inadvertently marinated the chicken instead of coating. So I sautéed the veggies first and then cooked the chicken and “marinade.” Still turned out great! Will definitely make again (but will pay more attention next time)!

    Reply
  30. Doug says

    June 25, 2024 at 9:23 pm

    FYI: Chilis, like Thai Bird Chilis, freeze VERY well. They won't even need thawing before chopping them up. I keep a small tub in the freezer at all times, just in case I need MORE heat! So buy ahead and freeze 'em!

    Reply
  31. Hege says

    June 27, 2024 at 2:05 am

    We loved this 🙂

    Reply
  32. Michael Sauro says

    August 11, 2024 at 3:45 am

    We loved it. So very easy to make. Left overs were delicious the next day too. This is a keeper.

    Reply
  33. Vicki says

    September 03, 2024 at 10:28 pm

    Haven’t made it yet. But, I boot the peanut oil. I don’t use that hardly that often. What can you replace it with?
    Vicki

    Reply
  34. Jo Ann says

    September 20, 2024 at 7:24 am

    This was very good and easy to make. Very flavorful with adding a little more ginger and garlic. (We love garlic and ginger)THANKS

    Reply
  35. Mike says

    September 23, 2024 at 1:00 am

    Superb flavor, tastes like Panda Express. One note, leave corn starch of chicken when marinating. You achieve a better color in the meat and can add starch later. Otherwise, this is a banger recipe.

    Reply
  36. Michel says

    September 24, 2024 at 7:05 pm

    Easy and very good. Very soft and juicy chicken after marinade and short time cooking. Already done it twice.

    Reply
  37. Stacey says

    October 13, 2024 at 6:59 am

    Delicious I threw a little red bell in there since I had some that needed to be used up. Good!

    Reply
  38. Dawn Bondy says

    November 19, 2024 at 4:03 am

    Did i miss the nutritional information? Carbs etc

    Reply
  39. T. S. says

    December 02, 2024 at 4:36 am

    Easy & quick prep ahead meal. I used red pepper flakes instead of chili pepper. I served it with white sticky rice. This tastes a lot like Kung Pao chicken so I would add mushrooms & peanuts next time. Definitely a keeper!

    Reply
  40. Kirstin says

    February 27, 2025 at 4:39 am

    Soo good !

    Reply
  41. Heather says

    March 25, 2025 at 2:01 am

    Excellent recipe! The only thing I did differently was add a cornstarch slurry to thicken up the sauce to my liking to coat the chicken! 10 out of 10!

    Reply
user profile

Hi, I'm Geetanjali! I am the cook, photographer, and author behind Spoons Of Flavor. I focus on simple, affordable, and easy-to-follow recipes for everyday life.

More about me →

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