Description
This Easy Black Pepper Chicken recipe is a quick and flavorful stir-fried dish featuring tender chicken breast cubes cooked with crisp bell peppers and onions, all coated in a bold, tangy black pepper sauce. Perfect for a weeknight dinner, it combines aromatic garlic, ginger, and fresh chili with the savory notes of soy and sesame oil for a deliciously satisfying meal ready in just 25 minutes.
Ingredients
Chicken and Marinade
- 500 grams (1.1 lbs) skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons cornstarch
- Salt, as required
- 1 tablespoon of prepared black pepper sauce (from sauce ingredients)
Sauce Ingredients
- 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
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
Cooking Oil
- 2 tablespoons peanut oil (divided)
Instructions
- Make the sauce: In a bowl, whisk together ¼ teaspoon black pepper, ¾ teaspoon 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: 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.
- Brown the chicken: Heat a large frying pan over medium heat until hot. Add 1 tablespoon peanut oil and swirl to coat the pan evenly. Place chicken pieces in a single layer and cook until golden brown on the bottom. Flip the pieces and cook until browned and nearly cooked through. Avoid overcrowding; cook in batches if necessary. Remove chicken and set aside.
- Stir-fry the vegetables: In the same pan, add the remaining 1 tablespoon peanut oil. Sauté minced ginger, garlic, and chopped chilies for about 30 seconds until fragrant. Immediately add the onion and bell pepper cubes and stir-fry over high heat until the vegetables are crisp-tender.
- Combine: Lower the heat to the lowest setting. Whisk the prepared sauce once more and pour it into the pan. Let it simmer gently for about 30 seconds until it thickens slightly. Add the browned chicken back into the pan and toss well to coat and warm through.
- Serve: Turn off the heat, season with freshly ground black pepper to taste, stir to combine, and serve the black pepper chicken hot with your choice of side.
Notes
- For best flavor, use freshly ground black pepper as specified in the recipe.
- Do not overcrowd the pan while browning the chicken to ensure even cooking and proper browning.
- You can substitute chicken broth for water in the sauce for richer flavor.
- Adjust chili quantity to your preferred spice level.
- Serve this dish over steamed rice or noodles for a complete meal.
