Easy and Delicious Black Pepper Chicken Recipe

Crav­ing the bold fla­vors of Chi­nese food but don’t want to wait for take­out? This easy black pep­per chick­en recipe is the per­fect solu­tion! With ten­der chick­en pieces, crisp veg­eta­bles, and a tangy black pep­per sauce, it’s a quick and sat­is­fy­ing stir-fry that the whole fam­i­ly will love. Inspired by Chi­nese restau­rant favorites like Pan­da Express, this dish is a great way to enjoy a fla­vor­ful black pep­per chick­en stir fry right at home.

The main ingre­di­ents in this dish are sim­ple yet packed with fla­vor. You’ll need bone­less chick­en thighs (or chick­en breasts, sliced into small pieces), light soy sauce, dark soy sauce, oys­ter sauce, and a good amount of coarse ground pep­per for that sig­na­ture black pep­per kick. The sauce is a delight­ful blend of savory soy sauce, sweet brown sug­ar, and a lit­tle rice vine­gar for tang. Shaox­ing wine or dry sher­ry adds depth, while sesame oil gives it that sig­na­ture wok-fried fla­vor. Don’t for­get the veg­eta­bles! Red and green bell pep­pers, snow peas, and a lit­tle crunchy cel­ery bring a burst of col­or and crunch.

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Ingredients:

For the Chick­en Mari­nade:

• 1 lb chick­en breasts or thighs, sliced thin
• 1 table­spoon soy sauce
• 1 table­spoon corn­starch

For the Sauce:

• 1/2 cup chick­en broth
• 2 table­spoons soy sauce
• 2 tea­spoons ground black pep­per
• 1 table­spoon sug­ar
• 1 table­spoon corn­starch

For Stir-Fry­ing:

• 2 table­spoons oil (veg­etable or peanut)
• 1 table­spoon minced gin­ger
• 2 cloves gar­lic, minced
• 1/2 onion, chopped
• 1 bell pep­per, chopped

Instructions:

1. Mar­i­nate the chick­en: Com­bine the chick­en, soy sauce, and corn­starch in a bowl. Let it sit for 10–15 min­utes.
2. Make the sauce: In a small bowl, mix the chick­en broth, soy sauce, ground black pep­per, sug­ar, and corn­starch. Stir until smooth.
3. Cook the chick­en: Heat oil in a large pan over medi­um-high heat. Add the mar­i­nat­ed chick­en and cook until browned on both sides. Remove the chick­en from the pan and set aside.
4. Cook the aro­mat­ics and veg­eta­bles: In the same pan, add gin­ger, gar­lic, onion, and bell pep­per. Stir-fry for a cou­ple of min­utes until fra­grant and ten­der.
5. Com­bine and cook: Pour in the sauce and stir until it thick­ens. Add the chick­en back into the pan, stir every­thing to coat, and cook for anoth­er 2–3 min­utes.

Serve this over steamed rice for a deli­cious, quick meal. Enjoy your juicy, savory Black Pep­per Chick­en!

To make this easy dish, start by mar­i­nat­ing the chick­en in a mix­ture of soy sauce and corn­starch. Then, in a large skil­let or wok, cook the chick­en in a table­spoon of oil over medi­um-high heat until it’s gold­en brown and cooked through. Set it aside while you stir-fry the veg­eta­bles with gar­lic and gin­ger, then add the black pep­per sauce to thick­en up. Final­ly, return the chick­en to the pan, stir to coat, and cook for anoth­er few min­utes until every­thing is per­fect­ly mixed.

Serve over cooked rice (white rice, brown rice, or even cooked quinoa) for a deli­cious and fill­ing meal. It’s just as good as the Chi­nese black pep­per chick­en you love from your favorite restau­rant, but with a lot less wait­ing!

This black pep­per chick­en recipe is a fan­tas­tic option for a quick week­night din­ner, and it’s cus­tomiz­able to your taste! Add extra veg­gies or spice it up with a lit­tle more red pep­per if you like it hot. Whether you’re mak­ing it for the first time or recre­at­ing your favorite copy­cat recipes from a Chi­nese restau­rant, it’s sure to be a hit. The left­over black pep­per chick­en will keep in an air­tight con­tain­er in the fridge for a few days, mak­ing it a great meal prep option. Enjoy this savory dish with your fam­i­ly, and next time, try serv­ing it along­side some sesame chick­en or black pep­per beef for a com­plete meal!

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