Black Pepper Chicken

I am so sure that you will love this recipe. I’ve based it on an easy to make P.F. Chang’s Black Pepper Chicken from their classic restaurant menu – a longtime favorite.

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As usual, this version is a little better….

It’s a Chinese-style stir fry which is cooked quickly so the chicken stays totally tender and just melts in your mouth.

Because it’s cooked in a screaming hot pan it also allows the flavors from the black pepper and the aromatics to be fully absorbed into the chicken giving it a fuller flavor.

Why You’ll Love This Recipe

What makes Black Pepper Chicken special comes down to bold flavor and simple steps that never feel overwhelming.

Big pepper flavor: Freshly ground black pepper brings warmth without overpowering the dish.

Juicy chicken: Cornstarch keeps the chicken soft and silky while cooking.

Fast cooking: Everything comes together in under thirty minutes.

Pantry friendly: Basic sauces and fresh veggies do all the work.

Takeout vibes: You get that restaurant style taste at home.

Easy to adjust: Control the heat and salt exactly how you like.

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Ingredients

For the Chicken Stir Fry:

• 500 gram skinless chicken breast cut into bite size cubes
• 2 tablespoon peanut oil
• Salt as required
• 2 medium onions cut into one inch cubes
• 1 large green bell pepper cut into one inch cubes
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• 1 fresh red or green chili chopped
• 2 tablespoon cornstarch
• ¾ teaspoon freshly ground black pepper

For the Sauce:

• 3 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon brown sugar
• 1 teaspoon cornstarch
• 2 tablespoon water or chicken broth
• ¼ teaspoon freshly ground black pepper

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Step by Step Instructions

1. Prep the Chicken

Start by placing the chicken cubes in a bowl. Add salt, two tablespoons cornstarch, and freshly ground black pepper. Toss well so each piece gets coated evenly. This step helps the chicken stay tender while cooking and gives it that smooth restaurant style texture.

2. Mix the Sauce

Next, grab a small bowl and combine light soy sauce, dark soy sauce, sesame oil, rice vinegar, brown sugar, cornstarch, water or broth, and black pepper. Stir until smooth and set it aside. This sauce thickens quickly later, so keep it ready near the stove.

3. Sear the Chicken

Heat peanut oil in a large pan over medium high heat. Add the chicken in a single layer. Cook while stirring until the pieces turn golden and cook through. Remove the chicken from the pan and set it aside to keep it juicy.

4. Cook the Aromatics

Using the same pan, add onions and bell pepper. Stir fry for a few minutes until the edges soften yet stay crisp. Add garlic, ginger, and chopped chili. Stir constantly so the aromatics release their fragrance without burning.

5. Bring Everything Together

Return the cooked chicken to the pan. Pour in the prepared sauce and toss well. Let it simmer for a minute until the sauce thickens and coats every piece. Taste and adjust salt or pepper if needed. Turn off the heat once glossy and rich.

Tips and Variations

• For extra heat, add more fresh chili or a pinch of crushed pepper.
• Swap chicken breast with thigh meat for a richer bite.
• Add mushrooms or snow peas for more texture.
• Use chicken broth instead of water for deeper flavor.
• Cook everything on high heat for that slight smoky finish.

Serving Suggestions

Black Pepper Chicken pairs perfectly with hot steamed rice that soaks up the sauce. Noodles also work great if you want something slurpable and cozy. For a lighter meal, serve it alongside sautéed greens or plain stir fried cabbage.

When friends come over, I like placing it in the center with rice, chili oil, and sliced cucumbers on the side. Everyone builds their plate their own way, and the dish disappears fast.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can cook it earlier and reheat gently on the stove. Add a splash of water if the sauce thickens too much.

Does this taste very spicy?

The heat stays moderate. Adjust chili and pepper to match your comfort level.

Can I use vegetable oil instead of peanut oil?

Yes, any neutral oil works fine.

Why use cornstarch twice?

Cornstarch keeps the chicken tender and also thickens the sauce for that glossy finish.

Can I skip dark soy sauce?

You can, though it adds color and depth. Use extra light soy if needed.

Final Thoughts

Black Pepper Chicken brings bold flavor without complicated steps. The mix of tender chicken, crisp vegetables, and peppery sauce makes every bite satisfying. It works on busy nights and still feels special enough to share.

I love how flexible this recipe feels. You can adjust heat, salt, and texture without losing its soul. Once you make it at home, ordering takeout starts to feel unnecessary.