Easy Black Pepper Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/easy-black-pepper-chicken-recipe/
