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Easy black pepper chicken recipe served over steamed jasmine rice in a white bowl

Easy Black Pepper Chicken

Panda Express inspired black pepper chicken made at home with juicy pan-seared chicken bites, crisp vegetables, and a bold savory black pepper sauce. Ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.1 lbs skinless chicken breast cut into bite-size cubes
  • 2 tbsp peanut oil or neutral oil divided
  • salt to taste
  • 2 medium onions cut into 1-inch cubes
  • 1 large green bell pepper cut into 1-inch cubes
  • 0.5 tsp minced garlic
  • 0.5 tsp minced ginger
  • 1 fresh red or green chili chopped
  • 2 tbsp cornstarch for coating chicken
  • 0.25 tsp freshly ground black pepper for coating
  • 0.75 tsp freshly ground black pepper for sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 0.5 tsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch for sauce
  • 2 tbsp water or chicken broth

Equipment

  • Large skillet or wok
  • Three mixing bowls
  • Whisk
  • Measuring spoons

Method
 

  1. Whisk together the black pepper, rice vinegar, light soy sauce, dark soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a small bowl until smooth with no lumps. Set aside.
  2. In a separate bowl, toss the chicken with 1 tablespoon of the sauce, 2 tablespoons cornstarch, and a pinch of salt. Coat well and let it rest while you prep the vegetables.
  3. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and tilt to coat the surface. Add chicken in a single layer and cook over medium-high heat for 2 to 3 minutes until golden on the bottom. Flip and cook another 2 minutes until nearly cooked through. Transfer to a plate. Cook in batches if needed to avoid crowding.
  4. Add the remaining 1 tablespoon oil to the same pan. Add ginger, garlic, and chili. Stir for 30 seconds until fragrant. Add onion and bell pepper and stir-fry over high heat for 2 to 3 minutes until crisp-tender with light char on the edges.
  5. Reduce heat to low. Whisk the sauce to recombine the cornstarch and pour it into the pan. Let it simmer for 30 seconds, stirring gently as it thickens. Add the cooked chicken back in and toss to coat. Heat through for about 1 minute.
  6. Turn off the heat. Add a fresh crack of black pepper, stir once more, and serve hot immediately.

Notes

Use freshly ground black pepper for the boldest flavor. Prep all ingredients before cooking as this dish moves quickly. Always whisk the sauce right before adding it since the cornstarch settles to the bottom. Cook chicken in batches for the best sear.