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This savory black pepper chicken brings all the bold flavors of your favorite Chinese takeout right to your kitchen without the fuss. Juicy chicken breast bites get coated in a rich black pepper sauce with crisp onions and peppers for a dinner that is as quick as it is delicious. With simple pantry staples and a few fresh veggies this is a meal you can pull off on even your busiest weeknights.
The first time I made this my husband could not believe it was homemade. Now anytime we crave Panda Express this is our go to weeknight fix.
Ingredients
- Chicken breast: Gives the dish that classic tender bite. Look for firm moist cuts without any discoloration
- Peanut oil: Brings a rich nutty flavor and gives a perfect sear. Make sure it is fresh for best results
- Salt: Balances all the flavors. Use just enough to season the chicken
- Onion: Adds sweetness and crunch. A medium firm onion works best
- Green bell pepper: Brings color and a fresh bite. Choose a pepper that feels heavy for its size
- Minced garlic and ginger: Deepen the aroma. Freshly minced from plump cloves and roots is ideal
- Fresh chili: Provides a subtle warmth. Go for a bright taut chili for maximum freshness
- Cornstarch: Coats the chicken keeping it juicy and helps thicken the sauce. Make sure it is free of lumps
- Black pepper: Is the heart of this recipe. Always use freshly cracked for the boldest flavor
- Light soy sauce: Gives salty umami notes. Opt for a brand you already trust
- Dark soy sauce: Adds richness and color. Aged varieties have deeper flavor
- Rice vinegar: Provides a gentle tang. Look for clear unclouded liquids
- Brown sugar: Balances the savoriness. Soft moist sugar melts in best
- Toasted sesame oil: Brings a nutty finish. Ensure it smells fragrant but not burnt
- Chicken broth or water: Makes the sauce. Homemade broth gives extra depth
Step-by-Step Instructions
- Make the Sauce:
- In a small bowl whisk together the black pepper rice vinegar both types of soy sauce brown sugar toasted sesame oil cornstarch and water until no lumps remain. This creates the base packed with bold flavor and velvety texture.
- Marinate the Chicken:
- In a larger bowl toss the chicken cubes with one tablespoon of your sauce two tablespoons of cornstarch and a pinch of salt. Let it rest while you prepare the aromatics. This quick marinade both seasons and tenderizes the meat.
- Brown the Chicken:
- Heat your frying pan until very hot. Drizzle in one tablespoon of peanut oil and tilt the pan to coat. Spread the chicken pieces in an even layer. Sear without moving for a few minutes until the undersides are golden. Flip and sauté the other side. Transfer the browned pieces to a plate so they do not overcook. Work in batches for the best crust.
- Stir Fry the Vegetables:
- In the same pan add another spoonful of oil. Add the ginger garlic and chopped chili. Stir for half a minute to release their aroma. Immediately toss in the onions and bell pepper. Stir fry over high heat until the veggies become crisp tender without losing their color.
- Combine:
- Turn the heat down low. While stirring whisk the sauce again to ensure it is smooth as the cornstarch settles quickly. Pour it into the pan and let it bubble gently. Add the reserved chicken pieces and toss everything to coat in the glossy sauce until warmed through.
- Serve:
- Finish with a final sprinkling of freshly cracked black pepper and stir so the fragrance infuses right before serving. Serve hot as a main dish.
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Freshly minced garlic makes a huge difference in taste for this stir fry. I remember teaching my kids to crush garlic for this recipe they still request extra pepper on top just like me.
Storage Tips
Store any leftovers in an airtight container in the fridge. They keep well for up to three days though the veggies will soften slightly. For best results reheat gently in a skillet over low heat to bring everything back to life without drying out the chicken.
Ingredient Substitutions
Boneless skinless thighs can replace breasts for a juicier texture. Swap peanut oil with canola or sunflower oil if you have allergies. If you do not have dark soy just add more light soy and a dash of honey for color. No rice vinegar Use apple cider vinegar. Adjust chili to your spice level or skip for a milder version.
Serving Suggestions
This chicken is perfect over steamed jasmine rice but is also great on its own for a lighter meal. Sometimes I add a handful of roasted cashews for crunch or scatter sliced green onions over the top. Pair with a simple cucumber salad to balance out the warm spices.
A Bit of Context
Black pepper chicken is a takeout classic said to be inspired by Cantonese methods. Its popularity in American Chinese restaurants grew thanks to the way black pepper transforms ordinary chicken into something bold and comforting. Making it at home lets you control the richness heat and the crunch of the vegetables.
Recipe FAQs
- → Can chicken thighs be used instead of breast?
Yes, boneless skinless chicken thighs work well and add extra juiciness to the dish.
- → What makes the black pepper sauce flavorful?
Freshly ground black pepper, both dark and light soy sauce, rice vinegar, brown sugar, and sesame oil create a rich and aromatic sauce.
- → Is this dish spicy?
The level of heat depends on the amount of fresh chili you add; adjust to your preference for mild or extra kick.
- → How do you keep the vegetables crisp?
Stir fry the onions and bell peppers over high heat for a short time to retain crunch and vibrant color.
- → Any tips for tender chicken bites?
Marinate the chicken briefly with sauce and cornstarch, and avoid overcooking for the juiciest result.
- → Can this be made gluten-free?
Use gluten-free soy sauce or tamari to adapt the dish for gluten-free needs.