Description
This Black Pepper Chicken recipe is a quick, flavorful, and healthier take on the classic Panda Express dish. It features juicy chicken bites, crisp bell peppers, and a bold, peppery sauce made with soy sauce, vinegar, and fresh garlic. Ready in just 25 minutes, this dish is perfect for a weeknight dinner or meal prep. Serve it with steamed rice or noodles for a complete meal!
Ingredients
Scale
- 500g (1.1 lbs) chicken breast, cut into bite-sized cubes
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp peanut oil
- 2 medium onions, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- ½ tsp minced garlic
- ½ tsp minced ginger
- 1 fresh red or green chili, chopped (optional)
Black Pepper Sauce:
- ¾ tsp freshly ground black pepper
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- ½ tsp brown sugar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 2 tbsp water or chicken broth
Instructions
- Make the sauce: In a bowl, whisk together soy sauces, vinegar, brown sugar, sesame oil, cornstarch, and water. Set aside.
- Marinate the chicken: Toss the chicken with cornstarch, salt, and black pepper. Let it sit for 5 minutes.
- Pan-fry the chicken: Heat 1 tbsp oil in a pan. Cook the chicken for 3-4 minutes per side until golden. Remove and set aside.
- Stir-fry the vegetables: In the same pan, add the remaining oil, then sauté garlic, ginger, and chili for 30 seconds. Add onions and bell peppers, cooking for 2 minutes.
- Combine everything: Pour in the sauce, simmer for 30 seconds, then add the chicken back to the pan. Stir-fry for another 2 minutes until coated.
- Serve immediately with steamed rice or noodles.
Notes
- For extra heat, increase black pepper or add red pepper flakes.
- You can substitute chicken breast with thighs for a juicier texture.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian, Chinese