Description
This Easy Black Pepper Chicken is a delicious, quick, and healthier alternative to takeout! Inspired by Panda Express, it features tender chicken, crisp bell peppers, and onions tossed in a rich, savory black pepper sauce. Perfect for busy weeknights, this dish is packed with bold flavors and comes together in just 25 minutes. Serve it with rice or noodles for a satisfying meal!
Ingredients
Scale
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For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tbsp oil (for cooking)
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For the Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp freshly ground black pepper
- 1/2 cup water
- 1 tsp cornstarch (for thickening)
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For the Stir-Fry:
- 1 tbsp oil
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
- 1 small onion (sliced)
- 1 small green bell pepper (sliced)
- 1 small red bell pepper (sliced)
- 1/2 tsp red chili flakes (optional)
Instructions
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Prepare the Sauce:
- In a bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, black pepper, water, and cornstarch. Set aside.
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Marinate the Chicken:
- Coat the chicken pieces with cornstarch and salt. Let sit for 10 minutes.
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Cook the Chicken:
- Heat 1 tbsp oil in a pan over medium-high heat.
- Add the chicken and cook for 3-4 minutes per side until golden brown. Remove and set aside.
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Stir-Fry the Vegetables:
- In the same pan, heat another tbsp of oil.
- Add garlic, ginger, and red chili flakes. Sauté for 30 seconds.
- Toss in the onions and bell peppers. Stir-fry for 2 minutes.
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Combine Everything:
- Return the chicken to the pan.
- Pour in the prepared black pepper sauce and stir well.
- Cook for another 2-3 minutes until the sauce thickens and coats the chicken.
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Serve Hot:
- Garnish with sesame seeds or green onions.
- Serve over steamed rice or noodles.
Notes
- For extra heat, increase the black pepper or add more chili flakes.
- Make it gluten-free by using tamari instead of soy sauce.
- Swap chicken with shrimp, tofu, or beef for variety.
- Leftovers? Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-Inspired