Easy Black Pepper Chicken Recipe: Better Than Takeout (Print Version)
Whip up this easy Black Pepper Chicken recipe at home. Enjoy tender chicken in a savory, peppery sauce that rivals your favorite takeout in flavor and simplicity.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese
# Ingredients:
→ Velveted Chicken Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 tbsp low-sodium soy sauce
03 -
1 tbsp cornstarch
04 -
1/2 tsp white pepper
→ Bold Black Pepper Glaze
05 -
1/2 cup low-sodium chicken broth
06 -
1/4 cup low-sodium soy sauce
07 -
2 tbsp oyster sauce
08 -
2 tbsp freshly ground black pepper
09 -
1 tbsp granulated sugar
10 -
1 tbsp rice vinegar
11 -
1 tsp toasted sesame oil
12 -
1 tbsp cornstarch whisked with 2 tbsp water (for slurry)
→ Aromatic Sauté Essentials
13 -
2 tbsp neutral oil (such as canola or vegetable)
14 -
1 tbsp minced garlic
15 -
1 tsp grated fresh ginger
16 -
1 medium yellow onion, cut into 1-inch pieces
17 -
1 large green bell pepper, cut into 1-inch pieces
18 -
2 green onions, sliced (for garnish)
# Instructions:
01 -
In a medium bowl, combine 1 1/2 lbs boneless, skinless chicken thighs with 1 tbsp low-sodium soy sauce, 1 tbsp cornstarch, and 1/2 tsp white pepper. Toss well to coat each piece. This 'velveting' technique ensures tender chicken for your Easy Black Pepper Chicken Recipe – Better Than Takeout.
02 -
In a separate small bowl, whisk together 1/2 cup low-sodium chicken broth, 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 2 tbsp freshly ground black pepper, 1 tbsp granulated sugar, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Set aside.
03 -
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the velveted chicken in a single layer, working in batches if necessary, and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
04 -
In the same skillet, add 1 tbsp minced garlic and 1 tsp grated fresh ginger. Sauté for 30 seconds until fragrant. Add 1 medium yellow onion and 1 large green bell pepper; cook for 2-3 minutes until slightly tender-crisp but still vibrant.
05 -
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared Bold Black Pepper Glaze. Bring to a simmer. Whisk 1 tbsp cornstarch with 2 tbsp water to create a slurry, then slowly stir into the simmering sauce until thickened to your desired consistency. This makes your Easy Black Pepper Chicken Recipe – Better Than Takeout truly saucy.
06 -
Cook for another minute, ensuring all ingredients are well coated in the glossy sauce. Taste and adjust seasoning if needed. Garnish your Easy Black Pepper Chicken Recipe – Better Than Takeout with 2 sliced green onions before serving immediately over steamed rice.
# Notes:
01 -
For an extra kick, add a pinch of red pepper flakes along with the garlic and ginger.
02 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 -
This dish pairs wonderfully with steamed jasmine rice and a side of blanched broccoli or sautéed snow peas.
04 -
If you prefer, boneless, skinless chicken breast can be used instead of thighs; just reduce the cooking time slightly to prevent it from drying out.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
07 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 438 kcal
Total Fat: 23 g
Total Carbohydrate: 18 g
Protein: 32 g