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Easy Black Pepper Chicken Recipe - Quick 25 Minute Dinner Idea.

Easy Black Pepper Chicken

Quick Panda Express inspired black pepper chicken with tender chicken bites in savory sauce. Ready in 25 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.1 lbs skinless chicken breast cut into 1-inch bite-size cubes
  • 2 tbsp peanut oil or neutral oil divided
  • 1/2 tsp salt or to taste
  • 2 tbsp cornstarch for coating chicken
  • 1/4 tsp black pepper freshly ground
  • 2 medium onions cut into 1-inch cubes
  • 1 large green bell pepper cut into 1-inch cubes
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger
  • 1 fresh red or green chili chopped
  • 3/4 tsp black pepper freshly ground for sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch for sauce
  • 2 tbsp water or chicken broth

Equipment

  • Large skillet or wok
  • Three mixing bowls
  • Whisk
  • Measuring spoons

Method
 

  1. Whisk together all sauce ingredients (black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water) in a small bowl until smooth and lump-free. Set aside.
  2. In a separate bowl, combine chicken cubes with 1 tablespoon of prepared sauce, 2 tablespoons cornstarch, and salt. Mix well and let rest for 5-10 minutes while preparing vegetables.
  3. Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat pan. Add chicken in a single layer (work in batches if needed) and cook for 4-5 minutes until golden on bottom. Flip and cook 3-4 minutes more until chicken reaches internal temperature of 165°F. Transfer to plate.
  4. Add remaining tablespoon oil to same pan. Add ginger, garlic, and chopped chili. Stir constantly for 30 seconds until fragrant. Immediately add onions and bell peppers. Stir-fry over high heat for 2-3 minutes until vegetables are crisp-tender with slight charring at edges.
  5. Reduce heat to low. Whisk sauce to recombine, then pour into pan. Let simmer for 30-45 seconds until slightly thickened. Add cooked chicken back to pan and toss well until everything is warmed through and coated, about 1 minute.
  6. Turn off heat. Stir in freshly ground black pepper for final flavor boost. Serve immediately over rice or noodles.

Notes

For best results, use freshly ground black peppercorns. Don't skip the quick marinating step as it ensures tender, flavorful chicken. Whisk sauce before using as cornstarch settles. Store leftovers in airtight container for up to 3 days. Reheat to 165°F for food safety. This recipe is easily customizable with different proteins (shrimp, tofu, beef) or vegetables (broccoli, snap peas, mushrooms).