Black Pepper Chicken 

This recipe is inspired by Panda Express and delivers juicy, tender chicken bites stir‑fried in a bold savory black pepper sauce. Quick and easy, it takes just 25 minutes and brings the flavor of your favorite takeout right to your home .

Full Recipe:

Ingredients 

For the chicken & stir fry

• 500 g (≈1.1 lb) boneless skinless chicken breast, cut into bite-size cubes

• 2 tablespoons (1 tbsp for frying, 1 tbsp for veggies) neutral oil (e.g., vegetable, canola, peanut)

• Salt, to taste

• 2 medium onions, cut into ~1″/2.5 cm cubes

• 1 large green bell pepper, diced ~1″ cubes (or mix green/red/yellow)

• ½ tsp minced garlic

• ½ tsp minced ginger

• 1 fresh red or green chili, chopped (optional, adjust to heat preference)

• 2 tbsp cornstarch

• ¼ tsp freshly ground black pepper

For the black pepper sauce

• ¾ tsp freshly ground black pepper

• 3 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp rice vinegar (or white vinegar)

• ½ tsp brown sugar

• 1 tsp toasted sesame oil

• 1 tsp cornstarch

• 2 tbsp water or chicken broth

Directions 

1. Make the sauce
   In a small bowl, whisk together the black pepper, rice vinegar, light and dark soy sauces, brown sugar, sesame oil, cornstarch, and water (or broth), until smooth and lump‑free.

2. Marinate the chicken
   In a bowl, toss chicken cubes with 1 tbsp of the prepared sauce, 2 tbsp cornstarch, and a pinch of salt. Let rest while preparing the veggies and aromatics.

3. Brown the chicken
   Heat a large skillet or frying pan over medium‑high heat. Add 1 tbsp oil, swirl to coat, then add chicken in a single layer. Cook until the bottom is golden, then flip and cook until almost done. Avoid overcrowding work in batches if needed. Transfer to a plate.

4. Stir fry vegetables
   In the same pan, add the remaining 1 tbsp oil. Sauté garlic, ginger, and chopped chili for ~30 seconds until fragrant, then quickly stir in onion and bell pepper. Cook on high heat until crisp‑tender.

5. Combine & finish
   Lower the heat to the lowest setting. Re-whisk the sauce (because cornstarch settles) and pour into the pan. Let simmer ~30 seconds until slightly thickened. Return the chicken and toss gently until everything is heated through.

6. Serve
   Turn off heat, sprinkle with additional freshly ground black pepper to taste, stir to combine, and serve hot over rice or noodles.

Nutrients (per serving)

• Calories: ~325 kcal

• Fat: ~3.2 g

• Saturated Fat: ~1 g

• Carbohydrates: ~32.9 g

• Protein: ~42.6 g