Black Pepper Chicken
This black pepper chicken with peppers and onions is a fast, cozy dinner with bold savory flavor and just the right amount of bite. It comes together with simple pantry ingredients, making it an easy choice for busy weeknights.
Equipment
- 1 Large Skillet
- 1 Small bowl
Ingredients
- 1 ½ pounds chicken breast or boneless chicken thighs cut into bite-size pieces
- 2 bell peppers any mix of colors, sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons black pepper freshly ground
- ¼ cup soy sauce
- ½ cup chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons oil for cooking
- Cooked rice for serving
Instructions
- In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, brown sugar, cornstarch, and plenty of black pepper. Set it aside so it is ready when the chicken finishes cooking.
- Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on the outside and cooked through. Transfer it to a plate.
- Add a little more oil if needed, then cook the onions and bell peppers until they are just tender. Stir in the garlic and ginger for the last minute so they stay fragrant.
- Return the chicken to the skillet and pour in the sauce. Stir well and let it simmer until the sauce thickens and coats the chicken and vegetables.
- Spoon the black pepper chicken over hot rice and serve right away while the sauce is glossy and the vegetables still have a little bite.
Notes
Cut the chicken into even pieces so it cooks quickly and evenly. Freshly ground black pepper makes a big difference here, so do not be shy with it. If the sauce thickens too much, add a splash of broth to loosen it.