1. What is Chinese black pepper sauce made of?

It typically includes soy sauce, oyster sauce, garlic, ginger, black pepper, and a bit of sugar. Some versions add chicken broth or cornstarch for more body and depth.

What does black pepper chicken taste like?

It has a savory, slightly sweet flavor with a strong hit of freshly cracked black pepper. The sauce is bold but balanced, making each bite rich without being too spicy.

3. What is in the black pepper chicken at Panda Express?

Their version includes chicken, celery, onion, and a dark pepper sauce. The flavor is similar to this recipe, but making it at home gives you more control over salt and sweetness.

What goes with black pepper chicken?

Classic choices are steamed white rice or brown rice. You can also serve it with noodles or fresh greens like bok choy, cucumber salad, or sautéed spinach.

How to reduce spices in pepper chicken?

Use less black pepper in the marinade and sauce. You can also add a touch more sugar or a splash of chicken stock to soften the spice without losing flavor.

Black Pepper Chicken Stir Fry Done Right

Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: Chicken Marinade:; 1 and 1/2 pounds boneless skinless chicken breasts, cut into bite-sized chunks; 2 tablespoons low-sodium soy sauce; 2 teaspoons oyster sauce; 1 and 1/2 teaspoons freshly cracked black pepper; 1 teaspoon salt; 1/2 cup cornstarch; 1/3 cup vegetable oil; Sauce:; 1 and 1/2 tablespoons oyster sauce; 3 tablespoons low-sodium soy sauce; 1 and 1/2 cups low-sodium chicken stock; 3 to 4 garlic cloves, finely minced; 1 and 1/2 tablespoons freshly grated ginger; 1 and 1/2 teaspoons freshly cracked black pepper; 3 tablespoons granulated sugar; 1 and 1/2 teaspoons cornstarch; Stir Fry Veggies:; 1 medium white onion, chopped; 2 ribs celery, chopped; 1 large red bell pepper, cut into chunks; Serving:; 5 to 6 cups hot cooked white rice

Description

Make bold Black Pepper Chicken at home in 30 minutes. Juicy chicken in a peppery sauce. Skip takeout and cook it better. Try now.

Ingredients

Scale

Chicken Marinade:
1 and 1/2 pounds boneless skinless chicken breasts, cut into bite-sized chunks
2 tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 and 1/2 teaspoons freshly cracked black pepper
1 teaspoon salt
1/2 cup cornstarch
1/3 cup vegetable oil
Sauce:
1 and 1/2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 and 1/2 cups low-sodium chicken stock
3 to 4 garlic cloves, finely minced
1 and 1/2 tablespoons freshly grated ginger
1 and 1/2 teaspoons freshly cracked black pepper
3 tablespoons granulated sugar
1 and 1/2 teaspoons cornstarch
Stir Fry Veggies:
1 medium white onion, chopped
2 ribs celery, chopped
1 large red bell pepper, cut into chunks
Serving:
5 to 6 cups hot cooked white rice

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Instructions

Marinate the Chicken: Combine chicken with soy sauce, oyster sauce, black pepper, and salt. Let sit while prepping sauce and ingredients.
Make the Sauce: Whisk together oyster sauce, soy sauce, chicken stock, garlic, ginger, black pepper, sugar, and cornstarch. Set aside.
Coat the Chicken: Toss marinated chicken in cornstarch until evenly coated.
Sauté the Chicken: Heat oil in a skillet or wok. Cook chicken in batches until golden and cooked through. Set aside.
Sauté the Vegetables: In the same pan, add onion, celery, and bell pepper. Stir-fry 3-4 minutes until crisp-tender.
Add the Sauce: Pour sauce into the pan. Simmer 1-2 minutes until slightly thickened and glossy.
Combine: Return chicken to pan. Toss everything to coat evenly.
Serve: Spoon over freshly cooked white rice and enjoy immediately.

Notes

Coating chicken in cornstarch before cooking keeps it tender and juicy. Use a hot pan for proper searing, and don’t pre-cook the sauce – add it just before the final stir for the perfect texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 7g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg