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Black Pepper Chicken

Black Pepper Chicken
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A quick and easy recipe for Black Pepper Chicken that is full of flavor and perfect for a weeknight dinner.

Ingredients

Scale
  • 500 grams or 1.1 lbs skinless chicken breast, cut into bite-sized cubes
  • 2 tablespoons peanut oil
  • Salt, as required
  • 2 medium-sized onions, cut into 1-inch cubes
  • 1 large green bell pepper, cut into 1-inch cubes
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 1 fresh red or green chili, chopped
  • 2 tablespoons cornstarch
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon freshly ground black pepper (for sauce)
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch (for sauce)
  • 2 tablespoons water or chicken broth

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn off the heat and sprinkle with additional freshly ground black pepper. Stir to combine and serve hot.

Notes

  • For an extra kick, use more chili or add chili flakes.
  • Serve with steamed rice or noodles for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.spiritsdrink.com/black-pepper-chicken-recipe-easy-weeknight/