Black Pepper Chicken Recipe
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This Black Pepper Chicken Recipe is one of my favorite weeknight dinner recipes. It is so easy to make on your stove top and is ready in about 20 minutes.
It is a Panda Express copycat chicken recipe with a savory sauce that does not disappoint.
This skillet dinner recipe comes together quickly. Tender chicken pieces and veggies are sautéd in a delicious black pepper sauce that they serve at your favorite Chinese restaurant.
This easy chicken dinner recipe is sure to become a family favorite.
Black Pepper Cashew Chicken Ingredients
Black Pepper Chicken
- chicken – I use boneless, skinless chicken breasts, cut into chunks.
- soy sauce – you can use light soy sauce or regular soy sauce
- oyster sauce
- cornstarch
- vegetable oil or sesame oil divided (peanut oil will also work)
- onion
- red bell pepper – you can use green or yellow or a combination if you ant.
- cashew nuts
- minced ginger– best to use fresh ginger
- garlic
Black Pepper Sauce
- chicken broth – or chicken stock
- soy sauce
- cornstarch
- honey
- freshly cracked black pepper
See full list of measurements in recipe card.
Substitutions & Variations
This is a cashew chicken recipe is such an easy meal and you can easily change it up with other ingredients.
- Vegetables – Experiment with different veggies. Many work well in stir frys, such as carrots, celery, onions, Bok Choy, snow peas and green beans.
- Turn up the heat – For a spicy kick you can use spicy chili oil but this is only if you like a hot spice.
How To Make One Pot Black Pepper Chicken Stir Fry
Step By Step Instructions
Step 1 – In a small bowl, prepare black pepper stir fry sauce.
Step 2 – In a large bowl, marinate chicken in the black pepper sauce.
Step 3 – In a large skillet over medium heat, stir fry chicken for 5-6 minutes, set aside.
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Step 4 – Stir-fry bell pepper, onions.
Add chicken back to pan and stir. Serve immediately.
Serving Suggestion
Serve with white rice or brown rice and a green salad. You can also serve it with Chinese Garlic Green Beans or over cooked chow mein noodles.
For more easy and quick chicken dinners, try this Thai Chicken or this Schezwan Chicken.
Storage
Store leftovers in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
Timesaving Tips
- Use a good quality heavy skillet or wok to make this recipe.
- If you’re short on time, consider using pre-cut or pre-packaged vegetables.
- Cut veggies ahead of time and store in the refrigerator until ready to use. Cut ingredients into uniform sizes before you start cooking for even cooking.
- When stir frying, try to maintain the chicken pieces in a single layer for even cooking.
- Make a batch of the black pepper stir-fry sauce ahead of time and store it in the refrigerator. When you’re ready to cook, you can simply pour the sauce into the pan.
- If you’re serving your stir-fry with rice or noodles, cook them ahead of time and store them in the refrigerator. Reheat them when you’re ready to serve.
- Store leftover black pepper chicken in an airtight container in the refrigerator.
More Asian Inspired Meals The Whole Family will Love
Orange Chicken – A delicious lightly coated chicken in a savory orange sauce.
Soy Garlic Chicken Wings – Chicken wings in a garlic soy glaze.
Chicken Lo Mein – An easy weeknight meal that comes together in about 20 minutes.
Sesame Chicken – This crock pot chicken recipe practically cooks itself.
Black Pepper Chicken Recipe – Panda Express Copycat Recipe
Ingredients
- 1 ½ lb chicken breast boneless, skinless, cut into bite sized pieces (680 g)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
- 1 medium onion chopped
- 1 red bell pepper cut in cubes (5.07 oz | 144 g)
- 1 cup cashew nuts 4.5 oz | 128 g
- 1 teaspoon minced ginger
- 1 tablespoon garlic
Black Pepper Stir-Fry Sauce
- ½ cup chicken broth 4.22 fluid oz | 125 ml
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 ½ tablespoons freshly cracked black pepper
Instructions
- In a small bowl, combine soy sauce and oyster sauce.
- Add chicken in a bowl and combine with soy sauce mixture.
- Slowly sprinkle cornstarch on the chicken and toss gently to coat.
- Heat a large non-stick skillet with 2 tablespoons of oil on medium-high heat. Place chicken in hot pan and stir fry for 5-6 minutes. Remove and set aside.
- In the same skillet, add the remaining oil.
- Saute onion and bell pepper for 2 minutes on medium heat.
- Add cashew nuts, ginger and garlic. Cook for another minute. Add chicken back and add pepper sauce.
Black Pepper Sauce
- In a small bowl, combine black pepper sauce. Pour in the skillet and cook for 2-3 minutes until the sauce thickens.
- Remove and serve with steamed rice.
Notes
- Use a good quality heavy skillet or wok to make this recipe.
- If you’re short on time, consider using pre-cut or pre-packaged vegetables.
- Cut veggies ahead of time and store in the refrigerator until ready to use. Cut ingredients into uniform sizes before you start cooking for even cooking.
- When stir frying, try to maintain the chicken pieces in a single layer for even cooking.
- Make a batch of the black pepper stir-fry sauce ahead of time and store it in the refrigerator. When you’re ready to cook, you can simply pour the sauce into the pan.
- If you’re serving your stir-fry with rice or noodles, cook them ahead of time and store them in the refrigerator. Reheat them when you’re ready to serve.
- Store leftover black pepper chicken in an airtight container in the refrigerator.
Nutrition
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This sounds like a recipe that is quick to put together and delicious.