Black Pepper Chicken is an ideal choice for a quick and effortless dinner. Succulent chicken breast cubes, crisp bell peppers, and aromatic garlic and ginger come together in a flavorful sweet and spicy sauce.
A final touch of chopped green onions and sesame seeds adds freshness, making this dish irresistible.
It’s great served with rice or quinoa, and for an extra touch of flavor and crunch, try adding peanuts or cashews to this pepper chicken recipe.
Ingredients:
- Chicken: Use boneless, skinless chicken breasts or substitute with chicken thighs for a juicier texture.
- Bell Peppers: A mix of different colors adds a vibrant touch.
- Onion: Yellow onion is preferred for its mild sweetness.
- Oil: Sesame oil enhances the flavor, but you can also use olive, peanut, or canola oil.
- Garlic & Ginger: Freshly minced for a bold and aromatic taste.
- Soy Sauce: For a gluten-free option, use coconut aminos.
- Rice Vinegar & Cornstarch: These help create a glossy, thick sauce with a hint of tanginess.
- Sweetener: Coconut sugar or honey works well, but you can also use granulated sugar or monk fruit sweetener.
- Black Pepper: Use freshly ground black pepper for the best flavor.
- Chili Flakes (Optional): Adds heat—adjust to taste or omit for a milder version.
- Sesame Seeds & Green Onions (Optional): For garnish and extra crunch.
Instructions:
Step 1: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Sear the chicken pieces until golden brown, then set them aside.
Step 2: Add another tablespoon of oil to the pan and sauté the minced garlic and ginger until fragrant.
Step 3: Stir in the bell peppers and onion, cooking for about 5-10 minutes until softened.
Step 4: Return the cooked chicken to the skillet and stir-fry for another 2-3 minutes.
Step 5: In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, sweetener, chili flakes, and black pepper until smooth.
Step 6: Pour the sauce over the chicken and vegetables, stirring until it thickens. Remove from heat.
Step 7: Garnish with sesame seeds and green onions. Serve and enjoy!
Serving Suggestions:
Black Pepper Chicken pairs well with jasmine, basmati, brown, or white rice. For a low-carb alternative, try it with quinoa or rice noodles.
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Black Pepper Chicken Recipe
Black Pepper Chicken is an ideal choice for a quick and effortless dinner. Succulent chicken breast cubes, crisp bell peppers, and aromatic garlic and ginger come together in a flavorful sweet and spicy sauce.
- Total Time: 25 minutes
- Yield: 4 serving 1x
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed (or use chicken thighs)
- 1 cup mixed bell peppers, sliced
- 1 medium yellow onion, sliced
- 2 tbsp sesame oil (or substitute with olive, peanut, or canola oil)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- ¼ cup soy sauce (or coconut aminos for a gluten-free option)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp coconut sugar (or substitute with honey, granulated sugar, or monk fruit sweetener)
- 1 tsp freshly ground black pepper
- ½ tsp chili flakes (optional)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Sear the chicken pieces until golden brown, then set them aside.
- Add another tablespoon of oil to the pan and sauté the minced garlic and ginger until fragrant.
- Stir in the bell peppers and onion, cooking for about 5-10 minutes until softened.
- Return the cooked chicken to the skillet and stir-fry for another 2-3 minutes.
- In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, sweetener, chili flakes, and black pepper until smooth.
- Pour the sauce over the chicken and vegetables, stirring until it thickens. Remove from heat.
- Garnish with sesame seeds and green onions. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes