What’s in Chinese black pepper chicken?

Chinese black pepper chicken typically includes thin-sliced chicken breast or thigh, bell peppers, onions, garlic, ginger, and a bold black pepper sauce made from soy sauce, Shaoxing wine, sugar, and cornstarch. Everything is stir-fried quickly for a slightly crispy texture and layered flavor.

What is Chinese black pepper sauce made of?

The sauce usually contains light and dark soy sauce, Shaoxing wine (or dry sherry), chicken broth, sugar, coarsely ground black pepper, and a touch of cornstarch. This combination gives black pepper chicken its glossy, thick consistency and spicy-savory taste.

Is black pepper good in chicken?

Absolutely. Black pepper doesn’t just add heat—it enhances savory flavors and adds depth. In recipes like black pepper chicken, it acts as the star ingredient, giving the dish a sharp, slightly smoky backbone that balances well with sweet and salty notes.

What is in the black pepper chicken at Panda Express?

Panda Express black pepper chicken features marinated sliced chicken, celery, and onions in a mildly spicy black pepper sauce. It’s lighter and less saucy than homemade versions, but still highlights the warm bite of pepper.

Black Pepper Chicken – Irresistible 30-Min Stir Fry Recipe

Name: Black Pepper Chicken – Bold, Easy, and Better Than Takeout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb chicken breasts (or thighs), sliced into 1/4” pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce; 2 tablespoons Shaoxing wine; 2 teaspoons dark soy sauce; 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped

Description

Black pepper chicken is a bold and saucy stir-fry featuring tender chicken, bell peppers, and onions coated in a flavorful black pepper sauce. This takeout classic comes together in under 30 minutes and is perfect for weeknight dinners.

Ingredients

1 lb chicken breasts (or thighs), sliced into 1/4” pieces

For the Marinade :

1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

For the Sauce :

1/2 cup chicken broth
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt

For the Stir fry :

2 tablespoons peanut oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Combine chicken, soy sauce, Shaoxing wine, and cornstarch. Mix until coated and marinate for 10–15 minutes.

2. Mix all sauce ingredients in a small bowl and set aside.

3. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken and spread in a single layer. Sear 1 minute, flip, cook another minute until both sides are browned but slightly pink inside. Remove from skillet.

4. Add remaining oil. Stir in ginger and garlic until fragrant. Add onion and peppers. Stir-fry 20 seconds.

5. Stir the sauce again, pour into skillet, and cook until it thickens.

6. Add back the chicken. Stir until everything is coated. Remove from heat immediately and transfer to a serving plate.

7. Serve hot over rice or noodles.

Notes

Use freshly ground black pepper for the best flavor.

Store leftovers in an airtight container up to 4 days. Reheat in skillet, not microwave, for best texture.

Swap chicken with tofu, shrimp, or thin-sliced beef for variation.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian