This Black Pepper Chicken features tender chicken and colorful peppers smothered in a rich, savory and bold black pepper sauce. Made in under 30 minutes, it's better than takeout! Add as much or as little black pepper as you want!
Love spicy chicken stir fry dishes? Try my sweet chili chicken and asparagus stir fry or the spicy Hunan chicken recipe next
A Quick Look at the Recipe
✅ Recipe Name: Black Pepper Chicken Stir Fry
🕒 Ready In: ~30 minutes
👪 Serves: 4 Servings
🧑🍳 Main Ingredients: chicken breast, bell peppers, onion, ginger, garlic, black pepper and soy sauce
📖 Dietary Info: High Protein
📌 Difficulty: Easy, ready in a skillet
Why you’ll love this black pepper chicken?
Inspired by the Panda Express favorite, this black pepper chicken stir-fry is bold and pepper-forward, made with tender chicken and crisp vegetables tossed in a rich, savory black pepper sauce with the perfect balance of salt, umami, and just a hint of sweetness. I use coarsely ground black pepper for a bigger, more pronounced flavor. It comes together in about 30 minutes and is best served over plain white rice—the sauce soaks in and makes every bite irresistible. Honestly, it’s better than takeout!
- maria doss
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Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chicken: Use boneless, skinless chicken and slice it thin strips so it cooks quickly and evenly.
- Bell peppers: Add crunch, freshness, and vibrant color to balance the sauce.
- Black pepper: Coarsely ground is key—it gives the dish its signature bold, peppery kick.
- Soy sauce: Use regular soy sauce (not dark) for balanced saltiness without overpowering the dish.
- Oyster sauce: Brings deep umami and richness to the sauce.
- Cornstarch: Helps thicken the sauce and gives it that classic glossy finish.
- Chicken stock: Use low-sodium or reduced-sodium to control salt levels.
- Sugar: A small amount balances the heat and salt for a well-rounded flavor.
Tips for Success
- Adjust spiciness: Increase or decrease the amount of black pepper to suit your taste preferences.
- Make it Gluten-Free: Use tamari or gluten free soy sauce.
- Use freshly ground black pepper if possible!
- Storage - Refrigerate leftovers in an air tight container for up to 4 days. Microwave before serving.
- To freeze: Place leftovers in a shallow air tight container and store it in the freezer for up to 3 months.
More chicken recipes
Black Pepper Chicken
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs sliced thin
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Sauce
- ½ cup chicken stock I used 33% reduced sodium
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 ½ tablepsoons sugar
- 1 tablespoon cornstarch
- 1 to 2 tablespoons coarsely ground black pepper (use as much as you like)
For the Stir Fry
- 2 to 3 tablespoons vegetable oil
- ½ large red bell pepper sliced
- ½ large green bell pepper sliced
- ½ large onion sliced
- 3 garlic cloves minced
- 2 teaspoons minced ginger
Instructions
- Marinate chicken. Toss sliced chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce and set aside for a few minutes, until you prep all remaining ingredients.
- Mix sauce. Stir all sauce ingredients in a small bowl, until combined.
- Cook chicken. Heat a large skillet or wok over medium-high heat. Once hot, add about 2 tablespoons of oil. Add the chicken and spread it into an even layer. Cook, stirring occasionally, until the chicken is nearly cooked through, about 3–4 minutes. Transfer the chicken to a plate and set aside.👉 After adding the chicken to the skillet, let it sear undisturbed for about 30 seconds. Stirring too soon can cause the chicken to stick to the pan because of the cornstarch in the coating.
- Cook vegetables. Add the peppers and onions and stir-fry until tender but still crisp, about 3–4 minutes. Stir in the ginger and garlic and cook for another minute, just until fragrant.
- Finish. Add the sauce (mix it before adding it to the pan, as the cornstarch and pepper tend to settle down) and the chicken to the skillet along with any accumulated juices. Continue cooking for about 2 minutes, until the sauce thickens and evenly coats the chicken and vegetables. Serve hot with cooked rice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Variations
- Veggie swaps: Replace the bell peppers with broccoli, carrots, snap peas, bok choy, or zucchini—use whatever you have on hand or what’s in season.
- Protein options: This recipe works just as well with thinly sliced beef or pork; adjust cooking time as needed.
- Gluten-free option: Use tamari instead of soy sauce to make the dish gluten-free without sacrificing flavor.
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How to make black pepper chicken?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Toss sliced chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce and set aside for a few minutes, until you prep all remaining ingredients.
3 & 4. Stir all black pepper sauce ingredients in a small bowl, until combined.
5 & 6. Heat a medium non-stick skillet or a wok, over medium high heat. Add about 2 tablespoons oil when hot. Add the chicken and spread into an even layer. Cook stirring occasioanlly, until almost cooked, 3 to 4 minutes. Transfer chicken onto a plate.
7. Add the peppers and onions and stir fry until tender but crisp. Stir in the ginger and garlic and cook for an additional minute.
8. Add the sauce and the chicken, along with any accumulated juices and continue cooking for about 2 minutes, until the sauce has thickened and coats the chicken and vegetables.
Recipe FAQs
The signature flavor comes from coarsely ground black pepper, which gives the dish a warm, peppery kick—but it’s not overly spicy. The salty soy sauce, umami-rich oyster sauce, and a touch of sugar all work together to balance the heat, creating a flavorful, well-rounded sauce. You can also easily adjust the amount of black pepper to suit your family’s preferred spice level, making it perfect for both kids and adults.
The classic combo is bell peppers and onions, which add crunch, sweetness, and color. You can also swap in other crisp vegetables like broccoli, snap peas, or bok choy for variety. Avoid watery vegetables, such as mushrooms, unless they are pre-cooked, as they can release too much liquid and make the sauce thin. Mixing textures and colors not only boosts flavor but also makes the dish visually appealing.
Black pepper chicken is a Chinese-American dish, popularized by Panda Express. While it’s inspired by traditional Chinese stir-fries, the bold, pepper-forward sauce and slightly sweet-savory flavor profile have been adapted to suit American tastes. It’s not a classic dish you’d typically find in China—think of it as a fusion stir-fry that combines authentic Chinese cooking techniques with flavors that appeal to a wider audience.
Black pepper sauce is a savory, slightly spicy sauce that gives black pepper chicken its signature bold flavor. It’s typically made with coarsely ground black pepper, soy sauce, oyster sauce, chicken stock, sugar, and cornstarch. Black pepper provides a warming, peppery kick, while the soy sauce adds salty depth and umami, and the oyster sauce brings richness with a subtle touch of sweetness. Chicken stock thins the sauce while enhancing flavor, sugar balances the heat and saltiness, and cornstarch thickens it to create that glossy, restaurant-style finish.
Black pepper chicken pairs perfectly with plain white rice, which soaks up the rich, peppery sauce and balances the bold flavors. You can also serve it with fried rice or noodles for a more filling meal, or try lettuce wraps for a lighter, low-carb option. Each choice complements the savory sauce while letting the tender chicken and crisp vegetables shine.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Joyce
Wow there's so much flavour in this! This is definitely my kind of grilled cheese sandwich! Such a creative idea using the naan too!! Mmm I need to make this tonight for dinner haha 🙂
Maria Doss
Thank you Joyce:)
Anna
this sounds amazing!!
Maria Doss
Thank you:)
Mariah
Not sure if it is suppose to be teaspoons rather than tablespoons for the black pepper but I only did 1 tablespoon rather than 2-3 and it was very very spicy! Delicious besides that though 😊
Maria Doss
Hi Mariah, It is tablespoons 😊 Thank you for your feedback! We've reduced the black pepper to 1 to 2 tablespoons as suggested. We truly appreciate your input - Maria ♡