Black pepper chicken is an excellent choice for a fast and simple dinner. Bite-sized pieces of tender chicken breast, crisp bell peppers, and the aromatic combination of garlic and ginger blend perfectly with a sweet and spicy sauce. Garnishing with chopped green onions and sesame seeds adds a refreshing touch, making this dish irresistible.
Ingredients for this black pepper chicken recipe
This flavorful dish pairs wonderfully with rice or quinoa. For an extra crunch, you can include peanuts or cashews to enhance the texture and taste of the pepper chicken. If you are looking to reduce your carb intake, you can replace the honey and coconut sugar with monk fruit sweetener as a low-carb alternative. Below is the complete list of ingredients you need for this recipe.
Chicken: You need 1 pound of boneless, skinless chicken breasts cubed. If you prefer, you can use boneless, skinless chicken thighs instead.
Seasonings: Season the chicken with salt and freshly ground black pepper to taste.
Bell Peppers: Use one red bell pepper and one yellow bell pepper, both julienned to add vibrant color and crisp texture.
Onion: Slice one yellow onion, as it is recommended for its mild and sweet flavor.
Sesame oil: Use 2 tablespoons of sesame oil, divided, to add an authentic Asian touch. Alternatively, you can substitute with olive, peanut, or canola oil.
Garlic and fresh ginger: Mince 3 garlic cloves and 1 tablespoon of fresh ginger to provide a perfect kick of spice and flavor.
Soy sauce: Add 2 tablespoons of soy sauce; if you need a gluten-free option, substitute it with coconut aminos.
Rice vinegar and cornstarch: Combine 1 1/2 tablespoons of rice vinegar with 1 tablespoon of cornstarch to create a slurry that will thicken the sauce and introduce a slight acidic note.
Coconut sugar and honey: Use 1 tablespoon of coconut sugar along with 1 tablespoon of honey for natural sweetness; you may opt for granulated sugar or monk fruit sweetener if you are monitoring your carbs.
Crushed red chili pepper flakes: Incorporate 1 teaspoon of crushed red chili pepper flakes to add a touch of heat, which is optional based on your taste preference.
Garnish: Finally, garnish the dish with 1 teaspoon of sesame seeds and 1 tablespoon of chopped green onion to complete the flavor profile.
Step-by-step instructions
Slice the onion and bell peppers into strips
Dice the chicken into small cubes, and then evenly season the pieces with salt and pepper for enhanced flavor.
Begin by heating 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Then, add the chicken cubes and cook them until they turn golden brown. Finally, transfer the cooked chicken to a plate.
Add another tablespoon of sesame oil, then sauté the minced ginger and garlic until they become fragrant.
Add the bell peppers and onion to the pan, and cook them for 5 to 10 minutes until they are soft and tender.
After the vegetables are softened, place the cooked chicken back into the skillet. Then, continue cooking for an additional 2-3 minutes to allow the flavors to blend perfectly.
In a small bowl, combine the soy sauce, rice vinegar, cornstarch, coconut sugar, honey, black pepper, and chili pepper flakes, then whisk thoroughly until all ingredients are evenly blended and the sugar is completely dissolved.
Pour the sauce evenly over the chicken and vegetables, then cook until it thickens while stirring occasionally to ensure even consistency.
Turn off the heat and remove the skillet from the burner. Then, garnish the dish with sesame seeds and chopped green onions.
Frequently asked questions
What are some recommended dishes to serve with black pepper chicken?
I enjoy serving black pepper chicken on a bed of rice, which adds a satisfying base to the dish. You can choose from Jasmine, basmati, brown, or white rice according to your preference. Additionally, if you prefer an alternative to traditional rice, black pepper chicken pairs wonderfully with rice noodles or quinoa.
How to store black pepper chicken leftovers
Place any leftover black pepper chicken in an airtight container and refrigerate it for up to four days. Alternatively, you may store any remaining chicken in a freezer-safe container and freeze it for up to two months.
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