Description
This easy Black Pepper Chicken recipe is better than takeout and ready in just 30 minutes! Tender chicken, crisp bell peppers, onions, and a delicious sticky black pepper sauce come together in one skillet. It’s a flavorful, quick dinner that’s perfect for busy weeknights and pairs wonderfully with rice or noodles.
Ingredients
For the Chicken
- 1–2 tablespoons vegetable oil, canola oil, or olive oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Vegetables and Sauce
- 1 medium red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ yellow or white onion, thinly sliced
- 3–4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- ½ cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon chili powder
- 2 green onions, sliced, for garnish
- 2 teaspoons sesame seeds, optional
Instructions
- Cook the chicken: Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and season with salt and black pepper.
- Cook for approximately 5 minutes, stirring and flipping frequently, until the chicken is cooked through and lightly browned.
- Remove the chicken from the skillet and set aside.
- Cook the vegetables: Add the red bell pepper, green bell pepper, and sliced onion to the same skillet. Cook for 3–4 minutes, stirring frequently, until slightly softened.
- Add aromatics: Stir in the minced garlic and ginger. Cook for about 1 minute until fragrant.
- Prepare the sauce: Add the chicken broth, soy sauce, oyster sauce, honey, cornstarch, black pepper, and chili powder. Stir well to combine.
- Let the sauce simmer gently for 2–3 minutes until it begins to thicken.
- Combine everything: Return the cooked chicken to the skillet and toss until evenly coated with the sauce.
- Simmer for another 1–2 minutes until everything is heated through.
- Taste and adjust the seasoning with additional black pepper, chili powder, honey, or salt if needed.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately while hot with your favorite rice or noodles.
Notes
- Serve with rice: Pair this chicken stir fry with steamed white rice, jasmine rice, or brown rice to soak up the delicious black pepper sauce.
- Enjoy with noodles: Serve over lo mein, egg noodles, or rice noodles for a satisfying takeout-style meal.
- Add a side dish: Steamed broccoli, spring rolls, fried rice, or Asian cucumber salad make excellent accompaniments.
- Garnish before serving: Sprinkle with fresh green onions and sesame seeds for extra flavor and texture.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months for best quality. The peppers may become softer after thawing.
- Reheating: Warm leftovers in a skillet over medium heat with a splash of chicken broth. Stir occasionally until heated to 165°F (74°C).
- Meal prep: Slice the chicken and vegetables ahead of time and prepare the sauce separately. Store everything refrigerated until ready to cook.
- Avoid overcooking: Cook the vegetables until crisp-tender so they maintain some texture.