Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.75 pounds boneless skinless chicken breast (or thighs), cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoons rice vinegar; 1 tablespoon cornstarch; 1-2 tablespoons vegetable oil, for frying; ¾ cup chicken broth; 2 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon granulated sugar; 1 tablespoon cornstarch; 2-3 teaspoons course black pepper, to desired spice/taste; 2 teaspoons sesame oil; 1 teaspoon ground ginger (or 2 teaspoons fresh minced ginger); 1 onion, chopped; 3 cloves garlic, minced; 2 green bell pepper, chopped; 2 sticks celery, sliced ½-inch thick

Jump to Recipe

When you need a fast dinner that tastes like takeout, Black Pepper Chicken is the answer. Juicy chicken is stir-fried until crisp, then coated in a savory pepper sauce with sautéed peppers, celery, and onion. Serve it over rice for a comforting meal the whole family will love, ready in about 30 minutes.

Looking for more easy dinner ideas? Try my orange chicken, Kung Pao chicken and chicken teriyaki casserole next!

Bite of black pepper chicken on a plate with white rice.

Quick dinners make busy evenings so much easier, and they’re even better when they taste just like takeout. This Black Pepper Chicken comes together fast and has all the bold flavor you’d expect from your favorite restaurant meal.

Overhead view of black pepper chicken on a white plate with rice.

Sandra’s Tips

Be sure to whisk the sauce well before adding it into the pan. The cornstarch should be dissolved. If it sits, the cornstarch will sink to the bottom. Stir often to avoid clumping.

If the sauce thickens too quickly, you can add a splash or two more chicken broth and stir to combine. You can also reduce the heat if it’s bubbling too much.

If the sauce is too thin, make a cornstarch slurry by mixing 1 teaspoon cornstarch and 1 teaspoon cold water. Stir the mixture into the sauce and continue to cook until desired consistency is reached.

Ingredients You’ll Need

Chicken:

1.75 pounds boneless skinless chicken breast (or thighs), cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoons rice vinegar

1 tablespoon cornstarch

1-2 tablespoons vegetable oil, for frying

Sauce:

¾ cup chicken broth

2 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1 tablespoon cornstarch

2-3 teaspoons course black pepper, to desired spice/taste

2 teaspoons sesame oil

1 teaspoon ground ginger (or 2 teaspoons fresh minced ginger)

Stir fry:

1 onion, chopped

3 cloves garlic, minced

2 green bell pepper, chopped

2 sticks celery, sliced ½-inch thick

Step by Step Instructions

Chicken with cornstarch and soy sauce in glass bowl.

STEP ONE – 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.

STEP TWO – As the chicken is marinating, prepare the sauce. 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.

STEP THREE – 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. The chicken does not need to be fully cooked inside, just enough to get a nice sear on the sides. Transfer to a clean plate and set aside.

STEP FOUR – In the same skillet, add a little more oil if needed. Add the onions and garlic. Saute for 1-2 minutes until fragrant.

STEP FIVE – Add the bell pepper and celery. Continue to saute for 2-3 minutes, stirring often so it does not burn.

Chicken is adde back to the skillet the onion pepper and celery mixture.

STEP SIX – 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.

STEP SEVEN – 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.

STEP EIGHT – Serve over white rice. Enjoy!

Black pepper chicken served on a white plate.

Storage Instructions

Allow to cool before covering. Store leftovers in an airtight container for 3-4 days.