This better-than-takeout chicken and black pepper stir fry is ready in 35 minutes and packed with bold, peppery flavor. Seared chicken, crunchy vegetables, and a glossy sauce come together in one skillet for a satisfying Chinese-style stir fry dinner that's perfect over steamed rice.
My kids always request broccoli when I make my stir-fries and I have 4 ways to make broccoli in addition to an air-fried broccolini recipe that would be super simple to make.
Ingredients:
A colorful, veggie-packed stir fry with bold black pepper heat. This dish comes together quickly, so it's a great weeknight dinner.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
This recipe is flexible, so use what you have on hand:
- Chicken: Boneless thighs make a juicier, more forgiving option.
- Vinegar: Use dry sherry or Shaoxing wine instead of rice vinegar for a deeper flavor.
- Sweetener: Swap white sugar for brown sugar or honey for a subtle caramel note.
- Veggies: Any color bell pepper works. Try mushrooms, zucchini, or snap peas for extra variety.
- Pepper: Freshly ground pepper packs the best punch, but pre-ground works in a pinch.
How to make black pepper chicken
These simple steps will guide you through making restaurant-style black pepper chicken with vegetables that's full of bold, peppery flavor. Serve it over steamed white rice for the perfect quick weeknight dinner.
Marinate the Chicken
- In a large bowl, combine chicken, soy sauce, rice vinegar, and cornstarch.
- Stir until evenly coated.
- Cover and let marinate for 15-20 minutes while you prep the sauce.
Prep the Sauce
- In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, sugar, cornstarch, black pepper, sesame oil, and ginger until smooth.
- Keep whisking until the cornstarch is fully dissolved. Set aside.
Sear the Chicken
- Heat a large skillet or wok over medium-high heat with oil.
- Sear chicken in a single layer until golden on all sides (working in batches if needed).
- Remove to a plate.
Cook the Aromatics
- In the same skillet, add onions and garlic.
- Sauté for 1-2 minutes until fragrant.
Add the Veggies
Toss in bell peppers and celery. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Reduce the sauce
- Pour in the prepared sauce.
- Stir to combine and bring to a boil.
- Reduce to low heat and simmer until slightly thickened, about 5 minutes.
Finish the Dish
Return chicken to the skillet, tossing to coat in sauce. Simmer for another 5 minutes until the chicken is cooked through and the sauce reaches your desired thickness.
Serve & Enjoy
Spoon over white rice, making sure to get plenty of sauce in every bite.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Prep Ahead Tip
Marinate the chicken and mix the sauce up to 24 hours in advance. Chop vegetables ahead for a meal prepped weeknight meal.
Football Favorite
Rotel Dip
Made in a crockpot this is the ultimate appetizer for game day.
Storage Tips
Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 4 days.
Reheating Instructions
To reheat, warm gently in a skillet with a splash of chicken broth to loosen the sauce, or microwave in 30-second bursts until heated through.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Absolutely. My mom is not afan of spice so when she make it she will reduce the coarse black pepper to 1 teaspoon for a milder sauce without losing the flavor.
Bell peppers, onions, and celery are classic, but I will also suggest adding in or substituting zucchini, mushrooms, or snap peas for variety.
Yes! Boneless, skinless chicken thighs are a great option. I find that they're juicier and more forgiving if overcooked but my husband will still prefer I make this recipe with chicken breast.
Better-Than-Takeout Black Pepper Chicken with Vegetables
Ingredients
Method
- Place the chicken into a large bowl and add soy sauce, rice vinegar, and cornstarch. Stir well to combine. Cover with plastic wrap and let marinate for 15-20 minutes.1.75 pounds Chicken Breasts, 2 Tablespoon Soy Sauce, 1 Tablespoon rice vinegar, 1 Tablespoon Cornstarch
- In a bowl, combine the chicken broth, soy sauce, rice vinegar, sugar, cornstarch, black pepper, sesame oil, and ground ginger. Whisk well to combine and dissolve the cornstarch. Set aside.¾ Cup chicken broth, 2 Tablespoon Soy Sauce, 1 Tablespoon rice vinegar, 1 Tablespoon Sugar, 1 Tablespoon Cornstarch, 2-3 teaspoons Black Pepper, 1 Teaspoon ground ginger, 2 teaspoons Sesame Oil
- Heat a large skillet or wok over medium-high heat and add oil. Once hot, add the chicken in a single layer and sear until browned on all sides. Work in small batches if needed to avoid overcrowding the pan.1-2 Tablespoon Vegetable Oil
- Transfer the seared chicken to a clean plate.
- In the same skillet, add a little more oil if needed. Add the onions and garlic. Saute for 1-2 minutes until fragrant.1 Onion, 3 cloves Garlic
- Add the bell pepper and celery. Continue to saute for 2-3 minutes, stirring often.2 Green Bell Pepper, 2 stalks celery
- Pour the prepared sauce on top, stir to combine, and then bring to a boil. Once boiling, reduce the heat to low and continue to cook until the sauce begins to thicken, about 5 minutes.
- Return the seared chicken pieces to the skillet and stir to coat in the sauce. Let simmer for 5 minutes, until the chicken is fully cooked and heated through and the sauce reaches desired consistency.
- Serve over white rice. Enjoy!
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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