Go Back Email Link
–+ servings
Better-Than-Takeout Black Pepper Chicken with Vegetables
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Make restaurant-style black pepper chicken at home with tender chicken, fresh vegetables, and a savory pepper sauce.
Pin Recipe Print Recipe
A cast iron skillet filled with cooked diced chicken, green bell peppers, onions, and seasonings.
servings6 servings

Ingredients

Chicken

  • 1.75 pounds Chicken Breasts boneless, skinless or thighs, cut into bite-sized pieces
  • 2 Tablespoon Soy Sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon Cornstarch

Sauce:

  • ¾ Cup chicken broth
  • 2 Tablespoon Soy Sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon Sugar
  • 1 Tablespoon Cornstarch
  • 2-3 teaspoons Black Pepper to desired spice/taste
  • 2 teaspoons Sesame Oil
  • 1 Teaspoon ground ginger or 2 teaspoons fresh minced ginger

Vegetables:

  • 1-2 Tablespoon Vegetable Oil for browning chicken
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 2 Green Bell Pepper chopped
  • 2 stalks celery sliced ½-inch thick

Instructions

Marinate Chicken

  1. 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

Prepare the sauce

  1. 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

Sear the chicken

  1. 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
  2. Transfer the seared chicken to a clean plate.
  3. 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
  4. Add the bell pepper and celery. Continue to saute for 2-3 minutes, stirring often.
    2 Green Bell Pepper, 2 stalks celery
  5. 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.
  6. 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.
  7. Serve over white rice. Enjoy!

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 10g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 946mg | Potassium: 671mg | Fiber: 2g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg
CourseChicken Recipes
CuisineAsian
KeywordBlack Pepper Chicken
QR Code linking back to recipe