Black Pepper-Garlic Chicken





Introduction: Black Pepper-Garlic Chicken

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the...
Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants.  The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too!

Please...  don't forget to start this recipe with Velveted Chicken.  It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece!

  • 1 lb. Velveted Chicken (recipe link above)
  • 2 cups thinly sliced Celery
  • 1/2 cup thinly sliced Onion- red or yellow
  • 1/2 cup sliced Green onions
  • 1-2 teaspoons chopped garlic
  • 2 Tablespoons Canola or Peanut Oil for frying
  • Sesame Seeds for garnish- optional
Sauce Ingredients:
  • 1/4 cup Oyster sauce
  • 2 teaspoons Soy Sauce
  • 1 teaspoon Black Pepper (to taste)
  • 2-3 teaspoons mild Molasses or honey (to taste)
  • 1 teaspoon Rice Vinegar or Rice Wine (Sake)
  • 1/2 teaspoon Sesame Oil
  • Large stainless steel skillet or wok. Teflon-coated pans are not suitable and can be damaged by high heat.
  • Wooden spoon

Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired.


Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.

Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly.  Crank the heat up to high if neccessary.

Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 1-2 minutes until the celery is tender-crisp.

Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.

Add the velveted chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 1-2 minutes longer.

Serve overprepared Basmati or Jasmine Rice.  Garnish with sesame seeds and additional sliced green onions as desired.

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    72 Discussions

    I am sitting here eating this very dish as I type this. Will definitely make again. In fact, I've saved this recipe to my special folder with clear plastic pages, so you KNOW this was a good one if it goes into the plastic page binder, LOL.

    The only alterations I made to the recipe was to use 1 cup of asparagus spears instead of 2 celery, and served it over brown rice. We didn't have any purple onion, which really adds to the appeal, but yellow served a fine purpose.

    This time, I used honey, but next time will definitely use mild molasses for the color.

    Thank you so much for sharing this. I now know the velvet chicken process, and will no longer grill, chop and then add chicken to all of my dishes. Thank you, thank you!

    P.S. The sesame seeds were used, but didn't get into the picture. :-)

    3 replies

    Oh, wait, yes, there are sesame seeds in the picture.

    Oh wow... this looks amazing, WUVIE! ;-p~ lol... I completely approve of your changes... as fresh asparagus is right up there with fresh green beans, imo.

    Thank you so much for commenting... and I appreciate that you took the time to photograph and share your rendition, too!!!

    Made this tonight and it was delicious. Thanks you for teaching us the 'velveting' method. I almost didn't bother but it was worth the extra steps. I added some snow peas and some water chestnuts and we enjoyed this mightily. Definitely a keeper. Thank you for sharing. (:


    2 years ago

    Update! It has been a while, so I thought it was time to make this again. Just as yummy. Again, thanks for sharing your recipe. :-)

    Celery is often called a "negative calorie food" but it certainly isn't lacking in nutrition. The health benefits of celery include: prevent cancer, control blood pressure, weight loss, and so on. Share with you:

    I Love this so Much!
    & it was pretty quick to make too
    I Need More o_o

    13, 7:51 PM.jpg
    1 reply

    After the recent addition of Black Pepper Chicken on Pei Wei's menu, hubby and I decided we needed to simply make our own. Thank you SO much for the recipe. As soon as I make it, I'll post a response. Hope it is as good as yours!

    1 reply

    Please DO let me know how you like it, WUVIE! I don't think you'll be disappointed! ;-)

    I love Black Pepper ANYTHING! I am the owner of Pepper-Passion and we love good pepper and recipes that feature it. The only way this waill taste the way you want is to use freshly ground pepper. If you want it to be authentic in the Singaporean style, use Lampong or Sarawak back peppercorns. I would also consider changing the 1 teaspoon to 1 Tablespoon.

    1 reply

    Thanks for your input, Mr. Morgan! I'm sure our readers will take your suggestions under advisement! ;-)

    I made this today after having a similar dish at a restaurant and it was fabulous!!

    1 reply

    So happy you enjoyed it and took the time to post a nice comment, Mlks61.

    You just made my entire day!!! ;-D

    I made this for dinner tonight, and I do have to say... it was everything I had hoped it to be. I velveted the chicken, made it just as instructed... I can't wait to make this again!