Black Pepper Chicken

5 from 1 vote

Black Pepper Chicken is buttery, peppery, and slightly tangy stir fry dish that makes for a satisfying one-pot meal. Plus, this homemade version of pepper chicken is healthier than takeout.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Asian

Keyword: Black Pepper Chicken, Panda Express Black Pepper Chicken

Servings:

Calories: 227kcal

Author: Ryan Allen

Ingredients

Chicken

6 chicken thighs, boneless, skinless (excess fat removed and cubed into smaller pieces.)
2 tbsp cornstarch
½ tsp salt
1 tsp cracked black pepper
2 tbsp vegetable oil
2 tsp garlic (minced)
1 tsp fresh ginger (minced)
1 green bell pepper (diced)
1½ cups white onion (chopped into ¾-inch pieces)
3 celery stalks (sliced on an angle)

Sauce

½ cup chicken broth
¼ cup hoisin sauce
1 tsp sesame seed oil
1 tsp honey
¼ cup rice wine vinegar
1 tsp garlic (minced)
1 tsp cracked black pepper
1 tsp chili powder
½ tsp fresh ginger (minced)

Instructions

Sauce

In a medium bowl, add chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, garlic, black pepper, chili powder, and ginger. Whisk until well combined and set aside.

Chicken

In a medium bowl, add chicken, cornstarch, salt, and black pepper to a bowl. Mix until the chicken is completely coated.
Over medium-high heat in a large skillet, add oil and heat. Add chicken and cook until browned. Remove and place on a plate and set aside.
Add garlic, ginger, green bell pepper, onion, and celery stalks to the pan. Saute for 5-7 minutes or until the vegetables are tender.
Then, add the chicken back into the skillet and pour the prepared sauce in. Reduce the heat to medium and simmer for 3-5 minutes or until the sauce thickens.
Server over rice or noodles and enjoy!

Notes

Chop the veggies to a similar size so they cook evenly.
When coating your chicken pieces in cornstarch, use a large zip-top bag to shake everything together. This ensures each piece gets an even coating without making your hands messy.
Give your pan plenty of time to heat up before adding the oil and chicken. This will help get the perfect golden-brown sear.
Don't crowd the pan when cooking the chicken. Cook in batches if needed.
Planning on leftovers? Make extra sauce and store it in an airtight container in the fridge for up to a week. Stir the sauce well before throwing it into the next stir fry.

Nutrition