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Black Pepper Chicken Recipe

Savory Black Pepper Chicken Recipe: Quick & Delicious Dinner!

This Black Pepper Chicken Recipe brings savory delight in under 25 minutes—perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 g Skinless Chicken Breast Juicier thighs can be used.
  • 2 tablespoons Cornstarch Omit for a gluten-free version.
For the Sauce
  • ¾ teaspoon Black Pepper Freshly cracked enhances flavor.
  • 3 tablespoons Light Soy Sauce Substitute with gluten-free soy sauce if needed.
  • 1 tablespoon Dark Soy Sauce Can be swapped with more light soy sauce.
  • 1 tablespoon Rice Vinegar White wine vinegar is a good substitute.
  • ½ teaspoon Brown Sugar Honey can be a natural alternative.
  • 1 teaspoon Toasted Sesame Oil Optional but adds great flavor.
  • 2 tablespoons Water or Chicken Broth Broth can enhance flavor.
For the Vegetables
  • 2 tablespoons Peanut Oil Vegetable or canola oil works too.
  • 2 medium Onion Any onion variety can be used.
  • 1 large Green Bell Pepper Swap for red or yellow bell peppers for different tastes.
  • ½ teaspoon Minced Garlic Fresh is best but garlic powder is a good substitute.
  • ½ teaspoon Minced Ginger Opt for fresh for the best flavor.
  • 1 Fresh Chili Chopped, adjust according to spice preference.

Equipment

  • Skillet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Make the Sauce: In a bowl, whisk together black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, cornstarch, and water until smooth.
  2. Marinate the Chicken: Coat chicken with 1 tablespoon of sauce, 2 tablespoons of cornstarch, and salt. Set aside for 10 minutes.
  3. Brown the Chicken: Heat skillet over medium-high heat, add peanut oil, then add marinated chicken in batches. Cook for 5-7 minutes, then remove and set aside.
  4. Stir Fry the Vegetables: In the same skillet, add remaining peanut oil, sauté minced garlic, ginger, and chili for 30 seconds, then add onions and bell pepper. Stir-fry for 3-4 minutes.
  5. Combine: Reduce heat, whisk sauce and pour into skillet with vegetables. Simmer for 30 seconds, add chicken, mix, and heat through for 1-2 minutes.
  6. Serve: Finish with freshly ground black pepper and serve hot over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Gather all ingredients before cooking for a smooth process. Use freshly cracked black pepper for better flavor. Marinate chicken for juiciness. Cook chicken in batches to avoid steaming. To thicken sauce, use a cornstarch slurry if needed.

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