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Easy Black Pepper Chicken

Featured in Family-Favorite Main Dishes.

This Easy Black Pepper Chicken dish is a flavorful and quick meal inspired by classic Chinese takeout. Made with tender chicken bites, fresh veggies like onions and bell peppers, and a savory black pepper sauce, it’s ready in just 25 minutes. Whisk the black pepper sauce with soy sauce, rice vinegar, and sesame oil for bold flavor. Stir-fry marinated chicken and veggies to crisp perfection, then combine with the rich sauce. Serve hot for a dish that’s simple yet packed with irresistible taste.

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Rehan Magic House Recipes
Updated on Tue, 22 Apr 2025 21:14:07 GMT
A bowl of food with peppers and onions. Pin it
A bowl of food with peppers and onions. | magichouserecipes.com

This hearty Black Pepper Chicken has become my go-to weeknight dinner when I'm craving Chinese takeout but don't want to leave the house. The bold black pepper flavor combined with tender chicken bites and crisp vegetables creates a restaurant-quality dish that's surprisingly simple to make at home.

I first made this recipe during a snowstorm when we couldn't get delivery from our favorite Chinese restaurant. My family was skeptical, but after one bite, they declared it even better than Panda Express. Now it's requested at least twice a month in our home.

Ingredients

  • Chicken breast: cut into bite sized cubes crucial for even cooking and quick preparation
  • Freshly ground black pepper: the star ingredient that gives this dish its signature flavor and mild heat
  • Onion and bell pepper: adds crunch, sweetness, and color to balance the savory sauce
  • Light and dark soy sauce: creates depth of flavor and beautiful color
  • Rice vinegar: provides essential acidity to balance the richness
  • Toasted sesame oil: gives that authentic Chinese restaurant flavor profile
  • Cornstarch: the secret to velvety tender chicken and silky sauce texture
  • Minced garlic and ginger: aromatic foundation that makes this dish truly authentic

Step-by-Step Instructions

Make the Sauce:
Whisk together black pepper, both soy sauces, rice vinegar, brown sugar, sesame oil, cornstarch and water until completely smooth. This foundational flavor base combines sweet, savory, tangy and peppery notes that will coat every piece of chicken perfectly.
Marinate the Chicken:
Coat chicken pieces with a tablespoon of the sauce mixture, cornstarch, and salt. Let it rest while preparing other ingredients. This quick marinade is essential for that restaurant quality tenderness and flavor infusion you associate with great Chinese takeout.
Brown the Chicken:
Heat oil in a large pan until very hot. Add chicken in a single layer, allowing space between pieces for proper browning. Cook until golden on the bottom before flipping. The chicken should develop a light crust while staying juicy inside. Remove chicken when almost cooked through and set aside.
Stir Fry Vegetables:
In the same pan, add remaining oil and quickly sauté ginger, garlic and chilies for just 30 seconds until fragrant. Immediately add onions and bell peppers, stir frying at high heat to maintain their crispness while developing slight char marks. The vegetables should soften slightly but maintain their crunch.
Combine Everything:
Reduce heat to low. Whisk sauce again to incorporate settled cornstarch then pour into the pan. Allow to simmer briefly until it begins to thicken, about 30 seconds. Return chicken to the pan and toss everything together until the chicken is heated through and fully coated in the glossy sauce.
Serve:
Turn off heat and sprinkle with additional freshly ground black pepper. Stir gently and serve immediately over steamed rice for a complete meal. The final pepper addition provides that fresh, aromatic finish that sets this dish apart.
A bowl of food with peppers and onions. Pin it
A bowl of food with peppers and onions. | magichouserecipes.com

Freshly ground black pepper truly makes the difference in this recipe. I once made this with pre ground pepper from my spice cabinet and while still good, it lacked that aromatic punch that makes this dish special. Taking the extra minute to crack fresh peppercorns creates an entirely different flavor experience.

Meal Prep Magic

This Black Pepper Chicken reheats beautifully, making it perfect for meal prep. Cook a double batch on Sunday and portion with steamed rice or cauliflower rice for lunches throughout the week. The flavors actually deepen overnight, making day two even more delicious than day one. Store in airtight containers in the refrigerator for up to 3 days.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work wonderfully for a more succulent result. Vegetarians can substitute firm tofu or tempeh just adjust cooking time accordingly. No bell peppers? Try broccoli, snap peas, or julienned carrots instead. The black pepper sauce works magic on nearly any protein or vegetable combination.

Authentic Technique

The cornstarch coating on the chicken is part of a Chinese cooking technique called velveting. This method creates an incredibly tender texture by forming a protective coating that seals in moisture during the high heat cooking process. Many home cooks skip this step, but it's essential for achieving that authentic Chinese restaurant quality. Let the chicken sit with its cornstarch coating for at least 10 minutes if time allows.

Frequently Asked Questions

→ How can I ensure the chicken stays tender?

Marinate the chicken with cornstarch, a bit of sauce, and salt. This helps lock in moisture and adds a layer of flavor.

→ What type of pepper should I use?

For the best flavor, use freshly ground black pepper. Crushing peppercorns just before cooking enhances the dish.

→ Can I substitute the chicken with another protein?

Yes, you can use tofu, shrimp, or beef. Adjust cooking times to ensure the protein is cooked through.

→ How do I avoid overcooking the vegetables?

Stir-fry the vegetables over high heat for a short time, keeping them crisp and tender.

→ What is the key to the sauce’s consistency?

Whisk the sauce thoroughly before pouring it into the pan and let it simmer briefly to thicken evenly.

Easy Black Pepper Chicken

Tender chicken in a savory black pepper sauce, perfect for quick and flavorful meals.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Chinese

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Main Ingredients

01 500 grams or 1.1 lbs skinless chicken breast, cut into bite-sized cubes
02 2 tablespoons peanut oil
03 Salt, as required
04 2 medium-sized onions, cut into 1-inch cubes
05 1 large green bell pepper, cut into 1-inch cubes
06 ½ teaspoon minced garlic
07 ½ teaspoon minced ginger
08 1 fresh red or green chili, chopped
09 2 tablespoons cornstarch
10 ¼ teaspoon freshly ground black pepper

→ Sauce

11 ¾ teaspoon freshly ground black pepper
12 3 tablespoons light soy sauce
13 1 tablespoon dark soy sauce
14 1 tablespoon rice vinegar
15 ½ teaspoon brown sugar
16 1 teaspoon toasted sesame oil
17 1 teaspoon cornstarch
18 2 tablespoons water or chicken broth

Instructions

Step 01

Whisk together the freshly ground black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until smooth.

Step 02

Coat the chicken pieces with 1 tablespoon of the prepared sauce, 2 tablespoons of cornstarch, and salt. Set aside while you prepare the vegetables and aromatics.

Step 03

Heat a large frying pan over medium heat. Add 1 tablespoon of peanut oil and tilt the pan to distribute the oil evenly. Arrange the chicken pieces in a single layer and cook until golden on the bottom. Flip the chicken cubes and cook until browned and almost cooked through. Transfer to a plate and repeat in batches if necessary to avoid overcrowding the pan.

Step 04

In the same pan, heat 1 tablespoon of peanut oil. Add minced garlic, ginger, and chopped chili. Stir-fry for 30 seconds, then add the onion and bell pepper cubes. Stir-fry over high heat until the vegetables are crisp but tender.

Step 05

Reduce the heat to low. Re-whisk the prepared sauce and pour it into the pan. Simmer for 30 seconds, then add the cooked chicken and toss until warmed through and coated with the sauce.

Step 06

Turn off the heat and sprinkle with additional freshly ground black pepper. Stir to combine and serve hot.

Notes

  1. Prepare all ingredients in advance, as stir-frying is a fast process.
  2. Use freshly ground black pepper for a robust flavor.
  3. Do not skip the marinating step, as it ensures tender and flavorful chicken.
  4. Use the marinating time to prepare vegetables, aromatics, and sauce.
  5. Always whisk the sauce just before adding it to the pan, as cornstarch may settle.

Tools You'll Need

  • Large frying pan
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy products
  • Contains sesame oil
  • Contains peanut oil

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~