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An extreme close-up shot of the savory black pepper chicken stir-fry in a white bowl, showing the texture of the tender chicken and the glossy sauce.

Black Pepper Chicken Recipe (Better Than Takeout!)

This easy Black Pepper Chicken recipe is a Panda Express copycat that's ready in under 30 minutes! It features tender, juicy chicken and crisp vegetables in a bold, savory black pepper sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breast cut into thin, bite-sized pieces
  • 1 tbsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
For the Stir-Fry & Sauce
  • 1 tbsp vegetable oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 3 tbsp oyster sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tsp rice vinegar
  • 1.5 tsp coarsely ground black pepper or more, to taste

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Instructions
 

  1. In a medium bowl, combine the sliced chicken breast, cornstarch, 1 tsp soy sauce, and 1 tsp rice vinegar. Toss until the chicken is evenly coated. Set aside to marinate for at least 10 minutes.
  2. In a small bowl, prepare the sauce by whisking together the oyster sauce, low-sodium soy sauce, dark soy sauce, 1 tsp rice vinegar, and the coarsely ground black pepper. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and celery and stir-fry for 2-3 minutes until they begin to soften.
  4. Add the minced garlic and grated ginger to the vegetables and cook for another 30 seconds until fragrant.
  5. Push the vegetables to one side of the skillet. Add the marinated chicken to the other side in a single layer. Let it cook undisturbed for 2-3 minutes to get a nice sear, then flip and cook for another 2-3 minutes until golden brown and cooked through.
  6. Pour the prepared black pepper sauce over the chicken and vegetables. Stir everything together and cook for 1-2 minutes, until the sauce has thickened and coats everything evenly.
  7. Serve immediately over rice or noodles.

Notes

Freshly Ground Pepper is Key: For the best flavor, use whole peppercorns and grind them coarsely just before using.
Don't Crowd the Pan: If your skillet isn't large enough, cook the chicken in two separate batches to ensure it sears properly.
Vegetable Variations: Feel free to add other vegetables like bell peppers or mushrooms.
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