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Easy Black Pepper Chicken Recipe

Quick & Easy Black Pepper Chicken Recipe for Flavorful Nights

Enjoy this Easy Black Pepper Chicken Recipe, a quick stir-fry that brings takeout flavor to your home in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast Substitute with chicken thighs or tofu for a vegetarian option.
  • 2 tablespoons Cornstarch Can use arrowroot powder as an alternative.
For the Sauce
  • ¾ teaspoon Freshly Ground Black Pepper Freshly cracked offers the best taste.
  • 1 tablespoon Light Soy Sauce For gluten-free, use tamari.
  • 1 tablespoon Dark Soy Sauce Omit if unavailable, adjusting light soy sauce amount instead.
  • 1 tablespoon Rice Vinegar Substitute with white wine vinegar.
  • ½ teaspoon Brown Sugar Can replace with honey or coconut sugar.
  • 1 teaspoon Toasted Sesame Oil Can omit if unavailable.
  • 2 tablespoons Water Can replace with chicken broth.
For the Vegetables
  • 1 tablespoon Peanut Oil Substitute with vegetable oil or sesame oil.
  • 2 medium Onions Swap with shallots for a milder flavor.
  • 1 large Green Bell Pepper Use red or yellow bell peppers for a sweeter taste.
  • ½ teaspoon Minced Garlic Fresh garlic preferred, can use garlic powder as a substitute.
  • ½ teaspoon Minced Ginger Fresh is preferable, can use ground ginger as a substitute.
  • 1 piece Fresh Chili Adjust quantity based on personal taste.

Equipment

  • mixing bowl
  • large skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together the sauce ingredients until smooth and set aside.
  2. Marinate the chicken with part of the sauce and cornstarch, allowing to rest for 10 minutes.
  3. In a skillet, brown the marinated chicken in peanut oil for 3-4 minutes on each side and set aside.
  4. Sauté garlic, ginger, and fresh chili for 30 seconds, then add onions and bell pepper, cooking for 2-3 minutes.
  5. Add the sauce to the skillet, simmering until thickened, then combine with the chicken and serve.
  6. Sprinkle additional black pepper before serving hot, ideally over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Customize your vegetables and adjust spice levels according to preference. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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