Easy Black Pepper Chicken (Print-Friendly Version)

Savoury black pepper-glazed chicken with crisp vegetables, ready in under 30 minutes. Quick and flavorful comfort food.

# What You’ll Need to Make This:

01 - 500 g skinless chicken breast, cut into bite-sized cubes
02 - 2 tablespoons peanut oil
03 - Salt, to taste
04 - 2 medium onions, cut into 2.5 cm cubes
05 - 1 large green bell pepper, cut into 2.5 cm cubes
06 - 0.5 teaspoon minced garlic
07 - 0.5 teaspoon minced ginger
08 - 1 fresh red or green chili, chopped
09 - 2 tablespoons cornstarch
10 - 0.25 teaspoon freshly ground black pepper

→ Sauce

11 - 0.75 teaspoon freshly ground black pepper
12 - 3 tablespoons light soy sauce
13 - 1 tablespoon dark soy sauce
14 - 1 tablespoon rice vinegar
15 - 0.5 teaspoon brown sugar
16 - 1 teaspoon toasted sesame oil
17 - 1 teaspoon cornstarch
18 - 2 tablespoons water or chicken broth

# How to Prepare:

01 - Whisk together 0.75 teaspoon freshly ground black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, toasted sesame oil, 1 teaspoon cornstarch, and water or chicken broth in a bowl until the mixture is completely smooth with no lumps.
02 - Combine chicken cubes with 1 tablespoon prepared sauce, 2 tablespoons cornstarch, and a pinch of salt in a bowl. Mix well and set aside while preparing the vegetables and aromatics.
03 - Heat a large frying pan over medium heat. Add 1 tablespoon peanut oil and swirl to coat the surface. Arrange the chicken in a single layer and cook until golden on the bottom. Flip the pieces and cook until evenly browned and almost cooked through. Remove chicken from the pan. If needed, cook in batches to avoid overcrowding.
04 - In the same pan, add the remaining 1 tablespoon peanut oil. Sauté ginger, garlic, and chopped chili for 30 seconds until fragrant. Add onion and bell pepper. Stir-fry over high heat until vegetables are vibrant and crisp-tender, about 2-3 minutes.
05 - Reduce the heat to low. Re-whisk the reserved sauce and pour it into the pan. Simmer for 30 seconds, stirring gently. Return the browned chicken to the pan and toss until all ingredients are well coated and chicken is fully cooked.
06 - Turn off the heat. Sprinkle with 0.25 teaspoon freshly ground black pepper, stir to combine, and serve hot.

# Extra Tips:

01 - Prepare all elements in advance for efficient stir-frying; this technique requires rapid cooking and readiness.
02 - Utilize freshly cracked black pepper for optimal aroma and flavor intensity.
03 - Quick marination is key to achieving tender, restaurant-quality chicken texture.
04 - Use marinating downtime to chop vegetables and aromatics, and to mix the sauce.
05 - Always whisk the sauce immediately before adding, as cornstarch may settle at the bottom.

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