Best Black Pepper Chicken Ever
This recipe delivers restaurant-quality black pepper chicken made at home with fresh ingredients. Tender chicken and crisp vegetables are coated in a savory, peppery sauce that's surprisingly simple to make. It's a healthier and tastier alternative to takeout.
Equipment
- Medium bowl
- Whisk
- Large Skillet or Wok
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
- 1 tbsp black peppercorns, freshly cracked
- 1 cup chicken broth
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- Optional: 1 cup pineapple chunks
Instructions
- In a medium bowl, combine the chicken cubes with soy sauce, rice wine, cornstarch, ground ginger, and garlic powder.
- Mix well to ensure the chicken is evenly coated.
- Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- In a separate bowl, whisk together the soy sauce, oyster sauce, brown sugar, rice wine, cornstarch, freshly cracked black peppercorns, chicken broth, and sesame oil.
- Set aside.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced red bell pepper, green bell pepper, and yellow onion.
- Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. If you're adding pineapple, toss it in during the last minute of cooking.
- Remove the vegetables from the skillet and set aside.
- Add the remaining 1 tbsp of vegetable oil to the skillet.
- Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Be careful not to overcrowd the pan; cook in batches if necessary.
- Pour the sauce over the cooked chicken.
- Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened. Stir constantly to prevent sticking.
- Return the stir-fried vegetables to the skillet.
- Toss everything together to coat the chicken and vegetables evenly with the sauce.
- Cook for another minute or two, until heated through.
- Serve the Black Pepper Chicken hot over rice or noodles.
- Garnish with extra cracked black pepper and sesame seeds, if desired.
- Enjoy!
Notes
For a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir into the sauce while simmering. To add heat, include a pinch of red pepper flakes or a drizzle of chili oil. Other vegetables like broccoli florets, snap peas, or carrots can be added. For a vegetarian option, substitute the chicken with tofu or tempeh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave.