Easy Black Pepper Chicken Recipe

Introduction

Easy Black Pepper Chicken is a flavorful and quick dish perfect for weeknight dinners. Tender chicken pieces are cooked with crunchy vegetables and a spicy black pepper sauce that’s both savory and slightly tangy. This recipe is simple yet satisfying, ideal for home cooks seeking a delicious meal in no time.

Ingredients

• 500 gram (1.1 lbs) skinless chicken breast, cut into bite-size cubes
• 2 tablespoons peanut oil
• Salt, as required
• 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
• 2 tablespoons cornstarch
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon freshly ground black pepper
• 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

Instructions

1. Step 1: In a bowl, whisk together ¼ teaspoon crushed black pepper, rice vinegar, light and dark soy sauces, brown sugar, toasted sesame oil, 1 teaspoon cornstarch, and water or chicken broth until smooth and lump-free to make the sauce.
2. Step 2: Coat the chicken pieces with 1 tablespoon of the prepared sauce, 2 tablespoons cornstarch, and salt. Set aside while you prepare the vegetables and aromatics.
3. Step 3: Heat 1 tablespoon peanut oil in a large frying pan over medium heat. Add the chicken in a single layer, cooking until it is golden brown on one side. Flip and cook until the chicken is browned and nearly cooked through. Remove and set aside. Cook in batches if necessary to avoid overcrowding.
4. Step 4: In the same pan, heat another tablespoon of oil. Sauté the minced ginger, garlic, and chopped chili for about 30 seconds. Add the onion and bell pepper, stir-frying over high heat until the vegetables are crisp-tender.
5. Step 5: Lower the heat to the lowest setting. Whisk the sauce again to recombine, then pour it into the pan. Let it simmer for 30 seconds.
6. Step 6: Return the cooked chicken to the pan and toss everything together until heated through and well coated with the sauce.
7. Step 7: Turn off the heat, sprinkle freshly ground black pepper (¾ teaspoon) over the dish, stir well, and serve hot.

Tips & Variations

• Use freshly ground black pepper for the most vibrant flavor and aroma.
• Substitute chicken breast with thigh meat for juicier results.
• Add sliced mushrooms or snap peas for extra texture and nutrition.
• Adjust the amount of chili based on your preferred spice level.
• Serve with steamed rice or noodles to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark meat or other proteins?

Yes, chicken thighs work well and remain tender when cooked this way. You can also try shrimp or tofu for a variation, adjusting cooking time accordingly.

How do I prevent the chicken from getting dry?

Marinating the chicken with sauce and cornstarch helps seal in moisture. Also, avoid overcrowding the pan and cook the chicken in batches to get a nice sear without steaming.

Easy Black Pepper Chicken Recipe

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★★★★★

4.8 from 139 reviews

This Easy Black Pepper Chicken Recipe features tender bite-sized chicken pieces sautéed with fresh bell peppers and onions in a savory, spicy black pepper sauce. Quick to prepare and bursting with flavor, this dish is perfect for a satisfying weeknight dinner or a flavorful addition to your Asian-inspired meal rotation.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Marinade

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

Vegetables and Aromatics

• 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
• ¾ teaspoon freshly ground black pepper
• 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
• 2 tablespoons peanut oil (for cooking)

Instructions

1. Make the sauce: In a bowl, whisk together ¼ teaspoon and ¾ teaspoon freshly ground black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, 1 teaspoon cornstarch, and water or chicken broth until smooth and lump-free.
2. Marinate the chicken: In a mixing bowl, coat the chicken cubes with 1 tablespoon of the prepared black pepper sauce, 2 tablespoons cornstarch, and salt to taste. Set aside while preparing the vegetables and aromatics.
3. Brown the chicken: Heat a large frying pan over medium heat until hot. Add 1 tablespoon peanut oil, tilting the pan to evenly coat the surface. Arrange the chicken pieces in a single layer without overcrowding. Cook until the bottom is golden, then flip and cook until chicken is nearly done. Transfer chicken to a plate; cook in batches if necessary.
4. Stir fry vegetables: In the same pan, heat another tablespoon of peanut oil. Add minced ginger, garlic, and chopped chili; sauté for about 30 seconds until fragrant. Immediately add cubed onions and green bell peppers. Stir fry over high heat until the vegetables are crisp-tender.
5. Combine: Lower the heat to the lowest setting. Whisk the black pepper sauce again to recombine any settled ingredients, then pour into the pan. Allow it to simmer for 30 seconds, then add the browned chicken back into the pan. Toss well until the chicken is fully coated with sauce and heated through.
6. Serve: Turn off the heat and sprinkle freshly ground black pepper over the dish. Stir gently to combine and serve immediately while hot.

Notes

• Do not overcrowd the pan when cooking chicken; cook in batches for even browning.
• Freshly ground black pepper is essential for the best flavor and aroma.
• You can substitute chicken broth or water for the liquid in the sauce depending on your taste preference.
• Adjust chili quantity to control spiciness.
• Serve over steamed rice or noodles for a complete meal.

Keywords: black pepper chicken, easy chicken recipe, stir fry chicken, Chinese chicken dish, quick dinner recipe, spicy chicken