Black Pepper Chicken Recipe

5 from 5 votes

Black Pepper Chicken Recipe

Juicy chicken breasts are coated in a sweet and spicy black pepper stir fry sauce and combined with crisp veggies for a satisfying meal you’ll be making on repeat with this black pepper chicken recipe!

Prep Time10

Cook Time5

Total Time15

Course: dinner

Cuisine: American, Chineese

Keyword: black pepper chicken, chicken dinner, chicken recipe, chicken stir fry, panda express, stir fry, stir fry recipe

Servings: servings

Author: Food Dolls

Equipment

2 Mixing Bowls
1 Large Skillet

Ingredients

Marinade:

2 Tablespoons reduced-sodium soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon cornstarch
1 1/2 pound chicken breasts or thighs, sliced against the grain into 1/4” (5 mm) thick pieces

Sauce:

1 cup low-sodium chicken broth
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon dark soy sauce
2 Tablespoons cornstarch
1 Tablespoon Go Chu Jang sauce
2 Tablespoons sugar
2 1/2 teaspoons black pepper coarsely ground
1/8 teaspoon salt

Stir Fry:

2 Tablespoons sesame oil or peanut oil
1 Tablespoon fresh ginger minced
2 cloves garlic minced
1/2 white onion chopped
4 green onion stalks diced
2 green peppers sliced
2 red peppers sliced

Instructions

Combine the soy sauce, rice wine, and cornstarch in a medium-sized bowl. Add the sliced chicken breast, making sure it is completely coated. Side aside for 10-15 minutes to marinate.
2 Tablespoons reduced-sodium soy sauce, 1 Tablespoon rice wine vinegar, 1 Tablespoon cornstarch, 1 1/2 pound chicken breasts
Combine all the sauce ingredients in a small bowl. Mix well, and set aside.
1 cup low-sodium chicken broth, 4 Tablespoons soy sauce, 2 Tablespoons rice wine vinegar, 1 Tablespoon dark soy sauce, 2 Tablespoons cornstarch, 1 Tablespoon Go Chu Jang sauce, 2 Tablespoons sugar, 2 1/2 teaspoons black pepper, 1/8 teaspoon salt
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer. Sear for 1 minute, until the bottom is lightly browned. Flip the chicken, and continue to cook 15-20 seconds or until both sides are slightly browned but still pink in the center, stirring occasionally. Transfer to a plate, and set aside.
2 Tablespoons sesame oil
Add the remaining 1 tablespoon of oil to the skillet along with the ginger and garlic. Cook for 1 minute or until fragrant, stirring occasionally. Add the white onion, scallions, and peppers. Cooking for 1 minute, stirring continuously.
1 Tablespoon fresh ginger, 2 cloves garlic minced, 1/2 white onion, 4 green onion stalks, 2 green peppers, 2 red peppers
Add the cooked chicken to the skillet with the veggies, and pour the prepared sauce on top. Stir fry for 1 minute or until the sauce has thickened and the chicken is cooked through, stirring continuously.
Serve warm.
Store leftovers in an airtight container in the fridge for 3-4 days.

Video

Nutrition