Easy Black Pepper Chicken

A skillet of black pepper chicken with strips of chicken, red and green bell peppers, and onion in a glossy sauce

This easy black pepper chicken tosses tender chicken and crisp bell peppers in a bold, glossy black pepper sauce for a better-than-takeout dinner in 30 minutes.

Course Main Course

Cuisine Chinese

Keyword Black Pepper Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 252kcal

Author Jason Decker

Ingredients

2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
2 teaspoons freshly ground black pepper plus more to taste
1 teaspoon sugar
1 medium onion sliced
1 green bell pepper diced
1 red bell pepper diced
3 garlic cloves minced
1 inch piece of ginger minced
2 teaspoons cornstarch mixed with 2 tablespoons water

Instructions

Combine cornstarch, salt, and white pepper in a bowl, and toss the chicken pieces in it until they are evenly coated.
2 tablespoons cornstarch, ½ teaspoon salt, ½ teaspoon white pepper, 1 pound boneless
Using a large skillet or wok, heat 1 tablespoon of oil over medium heat.
2 tablespoons vegetable oil
Place the chicken pieces in a single layer and cook until golden, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, vinegar, black pepper, and sugar until well combined. Set aside.
3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 teaspoons freshly ground black pepper, 1 teaspoon sugar
Heat the remaining 1 tablespoon of oil in the skillet.
Add the onion, bell peppers, garlic, and ginger. Cook the vegetables for 2-3 minutes, until they are softened but still crisp.
1 medium onion, 1 green bell pepper, 1 red bell pepper, 3 garlic cloves, 1 inch piece of ginger
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce over the chicken and stir to coat evenly.
Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens about 1-2 minutes. Taste and adjust seasoning if needed.
2 teaspoons cornstarch mixed with 2 tablespoons water
Serve with steamed rice. For a garnish, chop green onions or sprinkle sesame seeds on top.

Notes

Prep everything first. Stir-frying goes fast, so have your veggies and sauce ready to go.
Use medium-high heat to get that golden brown chicken.
Don’t crowd the pan—cook the chicken in a single layer for even browning.
Stir the sauce mixture well before adding to the skillet.
If you want a thicker sauce, add a bit more cornstarch slurry.
Make extra—it tastes even better the next day as leftover black pepper chicken!

Nutrition