Copycat Black Pepper Chicken Recipe

Imagine tender, golden bites of chicken mingling with colorful bell peppers and sweet onions, all bathed in a glossy, peppery sauce that’s fragrant with ginger and garlic. This Copycat Black Pepper Chicken recipe brings the beloved takeout classic right into your kitchen in just about 30 minutes of cook time—no mysterious ingredients, no deep fryer required. Perfect for busy weeknights, this dish is big on flavor but refreshingly simple, making it an instant go-to for anyone craving something bold, fast, and utterly satisfying.

Ingredients You’ll Need

Gather these key items to make your Black Pepper Chicken a weeknight superstar:

• Boneless, Skinless Chicken Tenders, Breasts, or Thighs: For irresistibly tender, juicy bites. Choose your favorite cut—dark or white meat both work beautifully.
• Coconut Aminos, Tamari, Liquid Aminos, or Low Sodium Soy Sauce: This is the base for that deep, savory umami flavor. Go for low sodium if watching your salt.
• Rice Vinegar: Adds a bright, subtle tang that keeps the sauce from tasting too heavy.
• Raw Honey: Natural sweetness balances the pepper and soy—pure maple syrup works, too!
• Arrowroot Powder, Gluten-Free Flour, or Cornstarch: This lightens the sauce and helps the chicken get that signature takeout-style glaze.
• Fresh Ginger: Don’t even think of skipping this! Grated ginger adds heat, fragrance, and zing.
• Grass-Fed Butter, Ghee, or Avocado Oil: These healthy fats deepen the sauce’s flavor. Ghee is my favorite for its nutty aroma.
• Fresh Garlic: Essential for a savory punch—don’t hold back on the cloves.
• Sweet Onion: Diced onion caramelizes as it cooks, mingling sweetly with the peppers and chicken.
• Celery Ribs: Bring fresh crunch and lift the dish’s texture.
• Yellow Bell Peppers: These sweet, mellow peppers add color and gentle sweetness. Feel free to mix in red or green peppers, too!
• Freshly Ground Black Pepper: The star of the show. Grind it generously for that bold, signature heat.

Tip: If you’re missing any veggie or want to add more, feel free to experiment!

Variations

You’ve got so many possibilities here:

• Switch Up the Protein: Use shrimp, thin-sliced steak, or even pressed tofu for a meatless twist.
• Go Veggie-Heavy: Toss in snap peas, carrots, or mushrooms to increase the veggie-to-chicken ratio (it’s fantastic with broccoli).
• Make it Spicy: Add a pinch of red pepper flakes or a dollop of chili garlic sauce if you crave extra heat.
• Simplify the Sauce: Short on pantry staples? Soy sauce and a touch of brown sugar in place of honey will save the day.

How to Make Copycat Black Pepper Chicken

Step 1: Marinate the Chicken

Chop your chicken into bite-sized pieces and pat them dry. In a big bowl, combine your chosen soy sauce (or similar), rice vinegar, honey, and your thickener (arrowroot, flour, or cornstarch). Grate a generous knob of ginger right into the bowl. Toss the chicken well so every piece gets coated. Cover and let it marinate in the fridge for at least 2 hours. If you can, overnight works wonders for deeper flavor!

Step 2: Get Ready to Cook

Let the chicken sit at room temperature for about 30 minutes before cooking. This helps it cook evenly and stay juicy.

Step 3: Sear the Chicken

Heat your oil, butter, or ghee in a large skillet or wok over medium-high. Once it’s shimmering, add the chicken in a single layer—don’t crowd the pan. Let it sear undisturbed for 3-4 minutes so it develops that irresistible golden edge. Flip, then continue cooking until the chicken pieces are cooked through and starting to get tender.

Step 4: Finish with Veggies and Sauce

Add the garlic, onion, celery, and yellow bell pepper. Cook everything together, stirring often, for another 6-8 minutes, until the veggies are bright and just tender but still a little crisp, and the chicken is beautifully coated in the glossy sauce.

Step 5: The Big Pepper Finish

Now comes the final flourish—freshly cracked black pepper. Be generous here! The dish should have a distinct, peppery heat.

How to Serve

Black Pepper Chicken loves to be the star of a simple dinner bowl. Serve it steaming hot over fluffy jasmine or basmati rice, or spoon it atop cauliflower rice for a lighter option. For a zesty upgrade, garnish with sliced scallions or chopped cilantro. Want more crunch? Add toasted sesame seeds or roasted nuts on top. For a bigger meal, pair with a crisp cucumber salad or quick-steamed broccoli on the side. It’s equally fantastic tucked into lettuce wraps for a low-carb dinner!

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely, then pack them into an airtight container. They’ll stay fresh in the fridge for up to 3 days.

Freezing

You can freeze Black Pepper Chicken for make-ahead lunches or busy nights. Cool completely, then seal in freezer-safe containers. Label and freeze for up to 2 months for best flavor.

Reheating

Reheat gently in a skillet with a splash of water or broth, or microwave on medium power until piping hot. Be careful not to overheat, or the chicken may dry out.

FAQs

Final Thoughts

This Copycat Black Pepper Chicken delivers everything you crave from takeout: bold, peppery heat, juicy bites of chicken, and perfectly crisp-tender veggies—all with less oil, less sugar, and NO waiting for delivery. Give it a try the next time you need dinner in a hurry, and watch it become a weeknight staple you’ll look forward to making again and again!

Print