Black Pepper Chicken (Takeout Style)
Takeout Style Black Pepper Chicken is a quick and flavorful stir-fry made with tender chicken, crisp bell peppers, onions, and a bold black pepper sauce. This is perfect for a weeknight dinner that brings restaurant-quality taste to your kitchen in under 30 minutes.
Ingredients
- 1 to 1.5 pound Chicken
- 2 medium Onion cut into petals
- 1 Green Bell Pepper diced in 1 inch pieces
- 1 teaspoon Sesame Oil
- 3 tablespoon Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 Red Chili Pepper chopped
- 1 teaspoon sauce + 2 tablespoon (chicken) Corn Starch
- 1 teaspoon sauce + ¼ teaspoon (chicken) Black Pepper
- 2 tablespoon Olive Oil
- 1 teaspoon Minced Ginger
- 3 Garlic Cloves minced
- 1 tablespoon Rice Vinegar
- 2 tablespoon Chicken Broth
- 1 teaspoon Brown Sugar
Instructions
- In a bowl, toss the chicken pieces with 2 tablespoons cornstarch, ¼ teaspoon black pepper, and a splash of soy sauce (optional for extra flavor).
- Mix until the chicken is evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, add a touch more oil if needed.
- Sauté the minced garlic, minced ginger, and chopped red chili pepper for about 30 seconds until fragrant.
- Add the onion petals and green bell pepper to the pan.
- Stir-fry for 2–3 minutes until slightly tender but still crisp.
- In a small bowl, whisk together: soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, chicken broth, cornstarch, and black pepper. Mix until smooth.
- Return the cooked chicken to the skillet.
- Pour the sauce over the chicken and vegetables.
- Stir constantly and cook for 2–3 minutes, allowing the sauce to thicken and coat everything evenly.
- Remove from heat and serve hot with steamed rice or noodles.
- Garnish with extra chili or green onion if desired.
Video
Recipe Tips
For the most flavorful results, marinate your chicken with a bit of soy sauce, cornstarch, and garlic for at least 15 minutes before cooking. This will add extra tenderness and allows the chicken to better absorb the peppery sauce.
