Home > Dinner > Black Pepper Chicken Black Pepper Chicken October 29, 2019 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A simple 30-minute Black Pepper Chicken stir-fry with veggies and a delicious peppery sauce. Today I’m sharing how to serve this over chow mein noodles or rice! Serve Black Pepper Chicken alongside our favorite Asian Cucumber Salad! The Best Black Pepper Chicken My family teases me about my love for black pepper. I usually add regular amounts to my dishes, then sprinkle a few extra dashes on my plate. Therefore, Black Pepper Chicken is a favorite of mine. This stir-fry recipe, brimming with flavor, is simple to prepare and has swiftly become a family favorite. The pepper adds some spice to this dish, but it can be adjusted to suit individual tastes. We’ve enjoyed this stir-fry with both noodles and rice; today, I’ll share how to make it using either. Ingredients In Black Pepper Chicken Chicken (Breasts or Thighs): Provides the main source of protein. Baking Soda: Optional. Tenderizes the chicken when used in the marinade. Salt and Pepper: Enhances flavor. Cornstarch: Used twice. Initially, it coats the chicken for a slight crispness and helps to thicken the sauce later. Green Bell Pepper, Celery, Yellow Onion: These vegetables add texture, color, and nutritional value. Fresh Ginger and Garlic: Impart aromatic flavors. Vegetable Oil: Used for cooking, prevents sticking, and aids in frying. Soy Sauce, Oyster Sauce, Chicken Stock, Honey, Rice Vinegar, Sesame Oil, Freshly Cracked Pepper in Sauce: These ingredients combine to create a flavorful, balanced sauce with umami, sweetness, acidity, and a hint of spice. How To Make Black Pepper Chicken This recipe is incredibly easy and quick to make. Once the veggies and chicken are prepped, the actual cook time is very fast. Prep veggies: Thinly slice/chop all the veggies: the pepper, celery, garlic, and ginger. Prep sauce: Whisk all the sauce ingredients together in a liquid measuring cup or small bowl and set aside. Cook noodles or rice: Follow package directions to prepare the noodles and then rinse in cold water. Alternatively, prepare rice instead. Fire up stove: Now that everything’s prepped, it’s time to cook! Start with the veggies, and then the chicken. Add sauce: Pour it in, toss to combine, and enjoy! How To Serve This Dish Black Pepper Chicken with rice: Reduce the chicken broth/stock to 1 tablespoon. Remove the noodles entirely from the recipe and prepare rice separately. Serve stir fry over rice. Stir fry with noodles: Cook chow mein noodles (click the link to see what I use) for 1 minute less than the container says; drain and rinse in cold water. Increase the chicken broth or stock from 1 tablespoon to 1/3 cup. Toss the noodles along with the sauce to get everything coated. QUICK TIPTo tenderize chicken breast: Cut into small pieces, toss with baking soda, let stand for 15-20 minutes, rinse in cold water, and pat dry. This optional step, suggested by Cooks Illustrated, ensures ultra-tender chicken in your black pepper chicken. STORAGE Storage Tips Store this Black Pepper Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or on the stove before serving. To freeze this dish, place it in a freezer-safe container or airtight freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. More Delicious Chicken Dinners Chicken Ramen Coconut Chicken Curry Chicken Pot Pie Chicken Stir Fry Cilantro Lime Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Black Pepper Chicken 5 from 7 votes - Review this recipe Black Pepper Chicken with veggies and a delicious peppery stir-fry sauce can be ready in 30 minutes or less! SAVE TO RECIPE BOX Print Recipe Black Pepper Chicken 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Black Pepper Chicken with veggies and a delicious peppery stir-fry sauce can be ready in 30 minutes or less! Course Dinner, Main Course Cuisine Chinese Keyword Black Pepper Chicken Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 2 - 3 servings Chelsea Lords Calories 332kcal Author Chelsea Lords Cost $4.68 Ingredients▢ 1/2 pound boneless skinless chicken breasts (or thighs) (cut into small bite-sized pieces)▢ 3/4 teaspoon baking soda, optional ingredient▢ salt and pepper▢ 1/2 teaspoon cornstarch▢ 1 cup green bell pepper (~1 large pepper)▢ 1 cup thinly sliced (on the bias) celery (~3 stalks)▢ 1 cup thinly sliced yellow onion (~1/2 large onion)▢ 2 teaspoons fresh ginger minced (~1 inch piece) Note 1▢ 2 teaspoons garlic cloves minced (~2 large cloves)▢ 1 and 1/2 tablespoons vegetable oil▢ Serve over: cooked white rice or with cooked chow mein noodles Note 2▢ Optional: fresh sliced green onions for toppingSauce▢ 1 teaspoon cornstarch ▢ 2 tablespoons lite soy sauce▢ 2 tablespoons oyster sauce▢ 1 tablespoon chicken stock or broth Note 2▢ 2 teaspoons honey▢ 1 tablespoon rice vinegar▢ 1/2 teaspoon toasted or plain sesame oil▢ Freshly cracked pepper (1/2 to 2 teaspoons depending on heat preference/tolerance)US - Metric USMetric InstructionsCHICKEN PREP: Cut the chicken into small, bite-sized pieces. (This step is optional, but will ensure super-tender chicken): Place in a small bowl, toss with baking soda, and refrigerate, covered, for 15 minutes. After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly in cold water. Pat dry with paper towels. (Because this step is optional, you can simply chop the chicken and proceed with the recipe.) Toss chicken with salt, pepper to taste (I add about 1/4 teaspoon each) and 1/2 teaspoon cornstarch.VEGGIE PREP: Prepare the ingredients, because the cooking goes fast. Chop the pepper into small bite-sized chunks, thinly slice the celery on the bias (diagonal) (Hold your knife diagonally across the celery stalk, and thinly slice. This helps obtain more surface area to brown the celery and reduce the cooking time.) Thinly slice the yellow onion. Mince the ginger and garlic. SAUCE PREP: In a small bowl, add remaining 1 teaspoon cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the oyster sauce, chicken stock, honey, rice vinegar, and sesame oil. Add pepper to taste. (I would start with 1/2 teaspoon and go up to 2 teaspoons -- all depends on the type of pepper you have and personal heat preferences or tolerances; start with less; you can always add more.) Whisk until smooth; reserve for later.COOK: Heat vegetable oil in a large skillet over high heat. Add the bell pepper, onion, and celery. Cook for 5-8 minutes or until crisp tender (still have a bite to them, but not hard and not soggy). And the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Transfer veggies to a plate and set aside. Add chicken to the skillet (adding an additional tablespoon of oil if needed) and stir constantly for about 2-4 minutes or until both sides are lightly browned (not fully cooked through; time will vary depending on size of chicken chunks).COOK CONT.: Return all the cooked veggies and the sauce mixture (give the sauce a quick stir before adding in case ingredients have settled). Toss with tongs for 1-3 minutes or until sauce has slightly thickened and chicken is fully cooked. Optional: garnish with green onions. Taste and adjust seasonings to taste adding more salt if needed and pepper if desired.ENJOY: Enjoy immediately served over cooked white rice or with cooked chow mein noodles. Recipe NotesNote 1: Garlic/ginger: I recommend using fresh ingredients so neither burn at the high cooking heats. Jarred or paste garlic and ginger cook much quicker at a high heat. Note 2: Rice: If you'd like to serve this stir fry with noodles instead of rice, cook 6 ounces of chow mein noodles (I use WEL-pak®) for 2 minutes in boiling water. Drain and rinse in cold water. Increase the chicken stock/broth in the sauce to 1/3 cup. Add the cooked noodles back in when you add in the sauce. Toss with tongs for an extra minute. Nutrition Facts do not include rice or noodles. Nutrition FactsServing: 3servings | Calories: 332kcal | Carbohydrates: 23g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 2056mg | Potassium: 747mg | Fiber: 3g | Sugar: 11g | Vitamin A: 312IU | Vitamin C: 68mg | Calcium: 48mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
We were looking for something quick and easy to make and came across this! It taste so good! Served it over rice! Reply
Made these last night and served them over yakisoba noodles. So delicious and so easy! There was plenty of sauce for the noodles too. Reply
