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Easy Black Pepper Chicken Recipe
4.9 from 147 votes

Easy Black Pepper Chicken Recipe

Easy Black Pepper Chicken features bite-sized chicken breast pieces marinated in a black pepper and cornstarch mixture, then pan-fried until golden and tender. Stir-fried onions and bell peppers create a vibrant base, and a freshly whisked black pepper soy sauce thickened with cornstarch ties the dish together with savory, slightly spicy notes. This method promotes a balance of tender chicken, crisp vegetables, and aromatic peppery sauce, making it suitable for quick, flavorful meals.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Course: Side Dish, Main Course, Appetizer, Dinner
Cuisine: Chinese

Ingredients

  • 500 gram chicken breast cut into bite size cubes, skinless, or 1.1 lbs
  • 2 tablespoon peanut oil
  • salt as required
  • 2 onion cut into 1 inch cubes, medium size
  • 1 green bell pepper cut into 1 inch cubes, large size
  • ½ teaspoon garlic minced
  • ½ teaspoon ginger minced
  • 1 Chili pepper chopped, fresh, red or green
  • 2 tablespoon cornstarch
  • ¼ teaspoon black pepper freshly ground
For the sauce
  • ¾ teaspoon black pepper freshly ground
  • 3 tablespoon soy sauce light
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon brown sugar
  • 1 teaspoon sesame oil toasted
  • 1 teaspoon cornstarch
  • 2 tablespoon water or chicken broth

Instructions

Make the sauce
    Cup of Yum
  1. Make the black pepper sauce by whisking together the crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until there are no lumps.
Marinate the chicken
  1. Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.
Brown the chicken
  1. Heat a large frying pan until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Then transfer the chicken to a plate. Make sure not to overcrowd the pan; cook the chicken in batches if needed.
Stir fry vegetables
  1. Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Saute for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender.
Combine
  1. Reduce the flame to the lowest. Whisk the sauce to recombine and pour the sauce. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through.
Serve
  1. Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.

Notes

  • Prepare all ingredients ahead of time to streamline cooking, as stir-fries require quick execution once started.
  • Use freshly ground black peppercorns for stronger, more vibrant pepper flavor; crush using mortar and pestle or a peppermill.
  • Do not skip marinating the chicken briefly with the sauce and cornstarch to ensure tender and well-flavored meat.
  • Whisk the black pepper sauce thoroughly before adding to the pan to prevent cornstarch lumps and ensure even thickening.