Print

Easy Black Pepper Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Easy Black Pepper Chicken recipe features tender bite-sized chicken breast cubes coated in a flavorful black pepper sauce with crisp bell peppers and onions. Ready in just 25 minutes, it’s a quick and savory stir-fry perfect for a weeknight dinner that combines bold black pepper heat with a savory soy-based sauce.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Frying
  • Cuisine: Chinese

Ingredients

Chicken

  • 500 gram (1.1 lbs) skinless chicken breast, cut into bite size cubes
  • Salt, as required
  • 2 tablespoons cornstarch
  • 1 tablespoon of the black pepper sauce (for marinating)

Vegetables

  • 2 medium onions, cut into 1 inch cubes
  • 1 large green bell pepper, cut into 1 inch cubes
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 1 fresh red or green chili, chopped

Black Pepper Sauce

  • ¼ teaspoon freshly ground black pepper (for sauce preparation)
  • ¾ teaspoon freshly ground black pepper (for sauce preparation and finishing)
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water or chicken broth

Cooking Oil

  • 2 tablespoons peanut oil (divided for frying and stir-frying)

Instructions

  1. Make the sauce: In a bowl, whisk together ¾ teaspoon freshly ground black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water or chicken broth until smooth and lump-free.
  2. Marinate the chicken: Combine the chicken cubes with 1 tablespoon of the prepared black pepper sauce, 2 tablespoons cornstarch, and salt to taste. Mix well to coat and set aside while preparing the vegetables.
  3. Brown the chicken: Heat a large frying pan or skillet over medium heat. Add 1 tablespoon peanut oil and swirl to coat the surface. Arrange the chicken pieces in a single layer without crowding. Cook until golden on the bottom, then flip and cook until the chicken is nearly cooked through. Remove the chicken to a plate. Cook in batches if necessary to avoid overcrowding.
  4. Stir-fry the vegetables: In the same pan, add 1 tablespoon peanut oil. Add minced ginger, garlic, and chopped chili; sauté for about 30 seconds until fragrant. Immediately add the onion and green bell pepper chunks. Stir-fry on high heat until the vegetables are tender yet crisp.
  5. Combine with sauce: Reduce the heat to low. Re-whisk the black pepper sauce and pour it into the pan. Let it simmer for 30 seconds until slightly thickened.
  6. Add the chicken back: Return the browned chicken to the pan and toss it into the sauce and vegetables. Stir well and cook for another minute until the chicken is fully cooked and warmed through.
  7. Serve: Turn off the heat, sprinkle freshly ground black pepper over the dish to taste, stir to combine, and serve hot.

Notes

  • Make sure not to overcrowd the pan while browning the chicken to ensure even cooking and proper browning.
  • You can substitute chicken breast with chicken thighs for a juicier result.
  • Adjust the amount of black pepper to increase or decrease the heat level as preferred.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce.
  • Serve with steamed rice or noodles for a complete meal.

Find it online: https://allcookedup.com/easy-black-pepper-chicken-recipe/