Black Pepper Chicken

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Enjoy a homemade version of your favorite takeout with this 35-minute Black Pepper Chicken. Juicy chicken, crisp veggies, and a bold peppery sauce come together for a dish that’s savory, slightly sweet, and perfectly spicy. Serve with rice or noodles for an easy, satisfying meal.

I’m back with another flavorful takeout-inspired chicken dish, and this time it’s a black pepper chicken! After sharing my kung pao chicken recently, I couldn’t resist bringing you another stir-fry favorite that’s just as bold but with a totally different kick.

This recipe is bursting with juicy chicken, crisp veggies, and a peppery sauce that wakes up your taste buds in the best way. It comes together quickly, which makes it perfect for busy weeknights when you want something homemade but don’t have hours to spare.

Why I love this recipe

I love that this dish gives me big takeout-style flavor with simple ingredients from my own kitchen. It’s one of those recipes that makes weeknight cooking feel fun instead of rushed, making it perfect for a quick weeknight dinner.

I love that it has all the flavor of a restaurant dish without having to spend the money and it comes together so quickly!

Ingredients

• Chicken: boneless, skinless chicken breast (or thighs) cut into bite-sized pieces, seasoned with soy sauce, rice vinegar, cornstarch, and a little vegetable oil for frying.
• Sauce: chicken broth, soy sauce, rice vinegar, granulated sugar, cornstarch, coarse black pepper, sesame oil, and ground or fresh ginger for a peppery, savory base.
• Stir-Fry: onion, garlic, green bell peppers, and celery for flavor, crunch, and color.

Step by step

1. Start by adding the chicken to a large bowl with soy sauce, rice vinegar, and cornstarch. Give it a good stir so everything is coated, then cover and let it sit for about 15–20 minutes to soak up the flavor.
2. While the chicken is marinating, mix up the sauce. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sugar, cornstarch, black pepper, sesame oil, and ground ginger until smooth. Make sure the cornstarch dissolves completely. This helps the sauce thicken nicely later. Set the bowl aside.

1. Heat a large skillet or wok over medium-high heat and drizzle in some oil. Once hot, add the chicken in a single layer and sear until it’s golden on the outside. Don’t worry about cooking it all the way through just yet. Work in batches if your pan is full, then move the seared chicken to a plate.
2. In the same pan, add a little more oil if needed, then toss in the onion and garlic. Cook for a minute or two until fragrant. Next, add the bell pepper and celery and sauté for another few minutes, stirring often.
3. Pour the sauce into the pan and stir everything together. Bring it to a boil, then lower the heat and let it simmer until the sauce thickens, about 5 minutes.
4. Add the chicken back in, give it a good stir to coat, and let it simmer another 5 minutes or so until the chicken is fully cooked and the sauce has the perfect consistency.
5. Spoon it over fluffy white rice or noodles and dig in!

Variations

This black pepper chicken recipe is easy to adjust to your taste or what you have on hand. For more tender meat, use chicken thighs instead of chicken breast.

I like using granulated sugar, but brown sugar or honey also works well for a deeper sweetness. You can also try different bell pepper colors or toss in extra vegetables like mushrooms or zucchini for added flavor and variety.

Serving suggestion

This dish pairs beautifully with steamed white rice, egg fried rice, or noodles. For a nice finishing touch, sprinkle with sliced green onions or sesame seeds. It’s a versatile recipe that can be a simple weeknight dinner or part of a larger spread when serving family and friends.

Storage

Allow the black pepper chicken to cool before storing. Place leftovers in an airtight container and keep them in the refrigerator for 3 – 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!