This post explores how to make restaurant-style Black Pepper Chicken—a dish that’s both bold and deeply savory with that unmistakable peppery kick. If you’re craving something fast, flavorful, and made with simple pantry ingredients, this stir-fry might just become your go-to. Inspired entirely by the original wok-fried recipe from The Woks of Life, this version stays true to its roots: marinated chicken, crisp vegetables, and a rich, peppery glaze—all done in one pan. No takeout menus, no extra frills—just reliable, home-cooked satisfaction ready in minutes. Let’s break it down into ingredients, cooking method, sauce secrets, and expert storage tips.
Table of Contents
What Makes Black Pepper Chicken Irresistible
The Signature Ingredients
At the heart of black pepper chicken are thinly sliced chicken thighs, marinated in a quick soy-based blend. Bell peppers, onions, and celery add freshness and crunch, balancing the spice of the sauce. The dish uses both coarse ground black pepper and white pepper for a layered heat that builds with each bite.
Flavor Profile Breakdown
The chicken is tender from cornstarch in the marinade, which also helps the sauce cling better. Stir-frying everything at high heat preserves the veggies’ crisp texture. The sauce itself is glossy, slightly sweet, and hits hard with that peppery depth. It’s bold, not overpowering, and great with rice or noodles.
Cooking Black Pepper Chicken at Home
Fast Wok Method
Heat a wok until very hot, then stir-fry marinated chicken in batches for a golden sear. Vegetables are added just briefly to stay crisp. Once everything is tossed together, the sauce goes in and thickens instantly—thanks to the cornstarch slurry. In just 15 minutes, it’s ready to serve.
Timing and Tips
The key is prepping all your ingredients before turning on the heat. This is true wok cooking—fast and intense. Slice your chicken thinly and uniformly so it cooks quickly without drying out. Also, don’t skip the black pepper—it’s the defining note of the whole dish.
The Sauce That Pulls It Together
Sauce Ingredients Explained
The sauce uses a base of soy sauce, oyster sauce, sugar, water, cornstarch, and lots of black pepper. White pepper adds extra fragrance. Cornstarch thickens the sauce into that classic Chinese glaze that sticks to every bite.
Customizing to Taste
You can slightly adjust sweetness or heat to suit your taste without changing the core recipe. Try reducing the sugar a bit or adding a splash of rice vinegar if you prefer a tangier bite. Stick with the pepper blend for that authentic restaurant-style flavor.
Serving, Storing & Reheating Tips
Best Ways to Serve
Serve this dish fresh and hot, ideally over steamed jasmine rice. If you want variety, it also pairs beautifully with lo mein or thin egg noodles. The glossy sauce coats every grain or noodle strand effortlessly.
Storing for Later
Black pepper chicken keeps well in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce thickens too much. Avoid freezing—it changes the texture of the chicken and vegetables.
Black Pepper Chicken
Ingredients
Equipment
Method
- In a bowl, mix chicken, 1 tbsp soy sauce, Shaoxing wine, cornstarch, and black pepper. Let marinate 15 minutes.
- Heat oil in a large skillet or wok over medium-high heat.
- Add marinated chicken. Stir-fry until browned and mostly cooked, about 4–5 minutes. Remove and set aside.
- In same pan, add a bit more oil if needed. Sauté onion and bell peppers for 2–3 minutes until crisp-tender.
- Add garlic. Cook for 30 seconds until fragrant.
- Return chicken to the pan. Add oyster sauce, remaining soy sauce, sugar, and chicken broth.
- Toss everything together and cook 2–3 minutes until sauce thickens and coats the chicken.
- Serve immediately with steamed rice or noodles.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs:
What’s in Chinese black pepper chicken?
It’s made of marinated chicken thighs, bell peppers, celery, onion, and a soy-based peppery sauce.
What is Chinese black pepper sauce made of?
Soy sauce, oyster sauce, sugar, water, cornstarch, and plenty of black and white pepper.
How do I store black pepper chicken safely?
According to the USDA food storage guidelines, this dish should be refrigerated within 2 hours and enjoyed within 3–4 days for optimal safety and taste.
What is in the black pepper chicken at Panda Express?
It’s similar—stir-fried chicken, celery, onion, and a savory pepper sauce, but the homemade version is fresher and more flavorful.
Conclusion: Why You’ll Love This Black Pepper Chicken
This black pepper chicken recipe proves that you don’t need a restaurant to enjoy bold, peppery stir-fry at home. It’s incredibly simple to pull together with pantry staples, yet tastes like something you’d get from your favorite takeout spot—only fresher and healthier. With juicy chicken, crunchy vegetables, and a silky pepper sauce, it delivers both comfort and intensity in every bite. The high-heat stir-fry technique seals in flavor fast, making this a perfect weeknight dinner. Try it once, and it’ll be in your regular rotation.
If you enjoy savory skillet recipes like this one, be sure to check out our balsamic chicken marinade and our quick creamy pesto pasta for more satisfying meals in under 30 minutes.