Black Pepper Chicken Chinese Takeout Recipe


Black Pepper Chicken Chinese Takeout Recipe

Course Main Course, Main Dish
Cuisine Chinese
Author Catherine’s Plates


  • large deep skillet
  • 2 cutting boards & sharp knives
  • measuring spoons & cups
  • whisk & wooden spoon
  • medium bowl
  • 2 small bowls


5 minute Chicken Marinade

  • 1 lb boneless, skinless chicken breasts, cut into bite size pieces or strips
  • 2 TBS chicken broth
  • 1 TBS soy sauce
  • 1/4 tsp cracked black pepper
  • 1/8 tsp salt


  • 2 medium green bell peppers, chopped
  • 2 small yellow onions, sliced
  • 2 tsp minced ginger
  • 2 tsp minced garlic


  • 1/4 cup soy sauce
  • 2 TBS corn starch
  • 2/3 cup chicken broth
  • 1 TBS white granulated sugar
  • 1 TBS sesame oil
  • 1/4 tsp cracked black pepper


  • In a medium bowl place chicken, 2 TBS chicken broth, 1 TBS soy sauce, 1/4 tsp black pepper, and 1/8 tsp salt. Mix together until well coated.
  • Heat a large deep skillet over medium high heat. Add 2 TBS cooking oil and allow to heat up. Place chicken in skillet and cook on all sides about 4-5 minutes until browned and no longer pink in the middle.
    Prepare peppers and onions while chicken is cooking.
  • Remove cooked chicken from skillet into a clean bowl and set aside.
  • Add the chopped bell pepper to skillet. Add more cooking oil if needed. Season peppers with salt & pepper. Cook for 2-3 minutes. Add in sliced onions. Stir & cook for another 2-3 minutes until onions & peppers are softened.
    NOTE: add more oil if needed.
  • Stir in minced ginger and minced garlic. Cook for 1 minute. Add the cooked chicken back into the skillet.
  • In a medium bowl, whisk together 1/4 cup soy sauce and 2 TBS corn starch. Whisk in 2/3 cup chicken broth, 1 TBS white granulated sugar, sesame oil,
  • Pour sauce over chicken, peppers, and onions. Season with 1/4 tsp cracked black pepper. Stir to combine. Allow to simmer a few minutes until sauce is thickened.
  • Best served over cooked rice. Enjoy.