Go Back
Easy Black Pepper Chicken Recipe

Easy Black Pepper Chicken Recipe

Juicy chicken tossed in a glossy black pepper sauce with onions and peppers. Fast, bold, and weeknight-friendly.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 lb boneless skinless chicken breast, diced cut into 1-inch pieces
  • 3 tbsp cornstarch for coating the chicken
  • 0.25 tsp kosher salt
  • 2.25 tsp black pepper freshly ground, divided
  • 2.5 tbsp vegetable oil
  • 1 cup yellow onion thinly sliced
  • 1 cup green bell pepper thinly sliced
  • 1 tbsp garlic minced
  • 2 tsp fresh ginger minced
  • 0.25 cup low-sodium soy sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1.5 tsp brown sugar light or dark
  • 0.33 cup chicken broth low-sodium
  • 1.5 tsp cornstarch for the slurry
  • 1 tsp toasted sesame oil
  • 0.5 cup scallions thinly sliced

Instructions

Preparation Steps

  • Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, broth, 1.5 tsp cornstarch, and 1 tsp black pepper until smooth.
  • Pat chicken dry. Toss with salt, 3 tbsp cornstarch, and 0.5 tsp black pepper to coat evenly.
  • Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
  • Sear chicken in a single layer, working in batches if needed, until lightly browned and just cooked, 4–5 minutes total. Transfer to a plate.
  • Add remaining 0.5 tbsp oil. Stir-fry onion and bell pepper until crisp-tender, 2–3 minutes.
  • Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
  • Return chicken and any juices to the pan and toss with the vegetables.
  • Pour in the sauce. Cook, stirring, until thick and glossy, 2–3 minutes.
  • Finish with sesame oil and the remaining 0.75 tsp black pepper. Toss and sprinkle with scallions.

Notes

Serve over steamed jasmine rice or with stir-fried noodles. For extra heat, add a pinch of crushed red pepper with the garlic. Leftovers keep well in the fridge for up to 3 days; rewarm in a skillet with a splash of broth.
This recipe is an original creation inspired by classic Easy Black Pepper Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.