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Easy Black Pepper Chicken Recipe

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4.1 from 10 reviews

This Easy Black Pepper Chicken recipe features tender chicken breast cubes stir-fried with crisp onions and bell peppers, all coated in a flavorful, freshly ground black pepper sauce. Ready in just 25 minutes, it’s a quick and delicious dish perfect for weeknight dinners.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 500 gram (1.1 lbs) skinless chicken breast, cut into bite-size cubes
  • Salt, as required
  • 2 tablespoons peanut oil, divided
  • 2 tablespoons cornstarch (for coating chicken)

Vegetables & 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

Sauce

  • ¼ teaspoon freshly crushed black pepper
  • ¾ teaspoon freshly ground black pepper (for sauce and final garnish)
  • 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 (for sauce thickening)
  • 2 tablespoons water or chicken broth

Instructions

  1. Make the sauce: In a bowl, whisk together ¾ teaspoon freshly ground 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 free of lumps.
  2. Marinate the chicken: In a separate bowl, toss the chicken cubes with 1 tablespoon of the prepared sauce, 2 tablespoons cornstarch, and salt to coat evenly. Set aside while you prepare the vegetables and aromatics.
  3. Brown the chicken: Heat 1 tablespoon of peanut oil in a large frying pan over medium heat. When hot, add the chicken pieces in a single layer without overcrowding. Cook until golden on the bottom, then flip and cook on the other side until the chicken is browned and nearly cooked through. Remove the chicken and set aside. Cook in batches if necessary.
  4. Stir-fry the vegetables: In the same pan, add the remaining 1 tablespoon of oil. Sauté minced ginger, garlic, and chopped chili for 30 seconds until fragrant. Immediately add the onions and bell peppers, stir-frying on high heat until the vegetables are crisp-tender.
  5. Combine and simmer: Lower the heat to the lowest setting. Whisk the sauce again to recombine and pour it into the pan. Let it simmer for about 30 seconds until slightly thickened. Return the browned chicken to the pan and toss everything together until the chicken is warmed through and coated in the sauce.
  6. Serve: Turn off the heat. Sprinkle freshly ground black pepper over the dish, stir to combine, and serve hot.

Notes

  • Do not overcrowd the pan when browning chicken to ensure even cooking and browning; cook in batches if necessary.
  • Freshly ground black pepper is essential for the best flavor in the sauce and final garnish.
  • Adjust chili amount according to your heat preference.
  • Use water or chicken broth in the sauce depending on desired richness.
  • This dish pairs well with steamed rice or noodles.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

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