Description
This easy black pepper chicken recipe features tender chicken breast cubes coated in a bold, savory black pepper sauce with stir-fried onions and bell peppers. Inspired by popular takeout dishes, it’s a quick and flavorful meal perfect for weeknights.
Ingredients
- 500g (1.1 lbs) skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons peanut oil
- Salt, to taste
- 2 medium onions, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 red or green chili, chopped
- 2 tablespoons cornstarch
- 1/4 teaspoon freshly ground black pepper
- For the sauce:
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water or chicken broth
Instructions
- Make the black pepper sauce: Whisk together freshly ground black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, toasted sesame oil, cornstarch, and water or chicken broth in a small bowl. Set aside.
- Marinate the chicken: In a separate bowl, combine the chicken pieces with 1 tablespoon of the prepared sauce, 2 tablespoons of cornstarch, and a pinch of salt. Let it marinate while you prepare the vegetables.
- Brown the chicken: Heat 1 tablespoon of peanut oil in a large frying pan over medium heat. Add the marinated chicken in a single layer and cook until golden on one side, then flip and cook until browned and almost cooked through. Remove the chicken from the pan and set aside. Cook in batches if necessary.
- Stir-fry the vegetables: Add another tablespoon of peanut oil to the same pan. Add minced garlic, ginger, and chopped chili, and sauté for about 30 seconds until fragrant. Add the onion and green bell pepper cubes and stir-fry over high heat until tender-crisp.
- Combine everything: Reduce the heat to low. Whisk the sauce again to recombine any settled cornstarch, then pour it into the pan with the vegetables. Simmer for about 30 seconds until slightly thickened. Add the cooked chicken back into the pan and toss everything together until evenly coated and heated through.
- Serve hot: Turn off the heat and sprinkle with additional freshly ground black pepper for extra flavor. Serve your black pepper chicken immediately with steamed rice or noodles.
Notes
- Use freshly ground black pepper for the best flavor.
- Marinating the chicken, even for a short time, enhances tenderness and flavor.
- Prepare all ingredients before cooking as stir-frying is quick.
- Always whisk the sauce before adding it to the pan, as cornstarch can settle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Side Dish
- Method: Stir-Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 78mg
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