Let’s be honest: between juggling work, kids, errands, and the odd existential crisis (just me?), dinner can feel like a speed bump in your day. That’s why I’m thrilled to bring you my Black Pepper Chicken recipe — a one-pan powerhouse that’s flavorful, fast, and feels just a little bit fancy.

Whether you’re channeling your inner takeout-loving self or just looking for a cozy meal that won’t result in a mountain of dishes, this simple black pepper chicken recipe hits all the right notes. It’s got bold flavor, that irresistible black pepper bite, and best of all, it’s customizable — because we all know celery is divisive.

So roll up those sleeves, pour yourself a glass of whatever you’ve got, and let’s make something deliciously easy.

Why You’ll Love This Black Pepper Chicken Recipe

Here’s why this dish will sneak into your weekly dinner rotation and never leave:

• Better-than-takeout flavor without the extra sodium or mystery ingredients.
• Fast prep (we’re talking weeknight-worthy here).
• Satisfies cravings for that famous black pepper chicken Panda Express made popular.
• Easily adaptable for veggies, spice level, or protein swaps.

Ingredients You’ll Need

For the Chicken:

• 12 oz boneless, skinless chicken breast or thighs
• 3 tbsp water
• 1 tsp cornstarch
• 1 tsp neutral oil (like canola or avocado)
• 2 tsp oyster sauce
• ½ tsp coarsely ground black pepper

For the Sauce & Stir-Fry:

• ½ cup low-sodium chicken stock
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tsp dark soy sauce
• ½ tsp sesame oil
• 3 tbsp neutral oil (divided)
• 2 garlic cloves, finely chopped
• 1 medium onion, cut into wedges
• 1 tbsp Shaoxing wine
• ½ bell pepper, chopped (color of your choice)
• 1 stalk celery, thinly sliced on an angle
• 1 tsp coarsely ground black pepper
• 1½ tsp cornstarch mixed with 2 tbsp water (for slurry)

How to Make Black Pepper Chicken

1. Marinate the Chicken

Mix the chicken with water, cornstarch, oil, oyster sauce, and black pepper. Let that hang out while you prep the veggies — about 10-15 minutes is perfect.

2. Whisk the Sauce Together

In a small bowl, combine chicken stock, oyster sauce, light and dark soy sauces, sugar, and sesame oil. Stir until the sugar dissolves.

3. Sear the Chicken

Heat 1½ tbsp oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until lightly browned and cooked through. Remove and set aside.

4. Sauté Aromatics

In the same pan, add the rest of the oil and sauté garlic and onion until fragrant and slightly translucent.

5. Add Veggies & Wine

Toss in the bell pepper and celery, followed by the Shaoxing wine. Stir-fry for 1-2 minutes — just enough to keep some crunch.

6. Bring It All Together

Return the chicken to the pan. Pour in the sauce, let it simmer, then add the cornstarch slurry to thicken. Stir until everything’s glossy and coated.

7. Serve It Up

Sprinkle with extra black pepper for a bolder kick and serve with steamed rice or noodles.

Cooking Tips & Tricks

• No Shaoxing wine? Dry sherry or even a splash of white wine works in a pinch.
• Thick or thin sauce? Adjust the cornstarch slurry to your liking. Less slurry = runnier sauce.
• Want extra heat? Add a pinch of crushed red pepper or some fresh chili slices.
• Going low-carb? Swap the rice for cauliflower rice or enjoy as-is!

Manson’s Note

This one brings back memories of my first solo dinner party. I was nervous. I had no clue what Shaoxing wine was and yes, I overcooked the chicken. But my guests were polite, the wine was flowing, and someone actually asked for the recipe. That was the night I realized — cooking is really just about sharing joy. And hey, we all start somewhere.

FAQs About Black Pepper Chicken

Q: How do I store leftovers?
Pop it in an airtight container — it’ll keep for up to 3 days in the fridge. Reheat gently in a pan or microwave.

Time to Boast!

So there you have it — a black pepper chicken recipe that’s bold, satisfying, and surprisingly easy to whip up after a long day. Whether you’re feeding picky kids, impressing dinner guests, or just treating yourself (because you deserve it!), this dish is bound to become a go-to in your kitchen. It’s proof that delicious doesn’t have to mean difficult — and yes, you can make takeout-style magic right at home.

Now go on, give it a try — and don’t forget to boast about it

If this black pepper chicken made your Tuesday night dinner feel like a restaurant-worthy win, I want to hear about it! Snap a pic, tag me on Instagram, or drop a comment with your twist (extra celery? zero celery? I won’t judge).

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