Black Pepper Chicken Bowl That’s Better Than Takeout
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Black pepper chicken is a simple meal that brings bold flavor to the table fast. Tender chicken cooks in a rich pepper sauce with onions and bell peppers. Serve it over rice for a complete dinner that feels fresh and filling.
Black Pepper Chicken Bowl
This recipe comes together quickly and works for busy days. After cooking, toss it with the sautéed vegetables and sauce until everything is coated. Serve it hot over rice, quinoa, or zucchini noodles for dinner, or chill it and pack it for lunch the next day. It is healthy, flexible, and you can add any vegetable you like. Once the rice is ready, the chicken mixture reheats in about 5 minutes, which makes it great for meal prep.
We like this recipe because it uses chicken thighs, which stay juicy, flavorful, and tender. The cornstarch gives the chicken a light, crisp coating that holds the sauce well. To make it easier, prep the vegetables and cook the rice before you start cooking the chicken so everything moves fast once the pan is hot.
Nutritional information
This dish is high in protein from the chicken thighs. It provides energy from the rice. Onions and bell peppers add fiber and vitamins. Using low-sodium soy sauce helps control salt levels. Sesame oil adds flavor without needing extra sauce.
Cooking tips and substitutions
Cut the chicken into even pieces so it cooks at the same rate.
Cook the chicken in batches, so it browns rather than steams.
Heat the oil well before adding the chicken to help it crisp.
Do not overcrowd the pan.
Swap chicken thighs for chicken breast if preferred, but watch the cook time so it does not dry out.
Add broccoli, snap peas, or carrots for more color and nutrients.
Brown rice can replace white rice for more fiber. As well, you may want quinoa or zucchini noodles for a low-carb option.
Fresh cracked black pepper gives the best flavor, so add extra at the end if needed.
Why you’ll ❤️ this recipe.
🤤If you’re a fan of black pepper, you’ll love the bold black pepper flavor.
⏩It’s quick and easy to prepare and great for meal-prepping
🥗This is a healthy and filling meal.
🫑Substitute your favorite veggies, or what you have on hand.
Black Pepper Chicken Bowl FAQ
Yes. Store the chicken and rice in separate containers in the fridge for up to four days.
Warm it in a skillet with a splash of water or microwave in short intervals until heated through.
Yes. Freeze the cooked chicken without the rice for the best texture. Thaw in the fridge and reheat before serving.
Conclusion
Black pepper chicken with rice is a practical meal that delivers strong flavor without extra steps. It works for weeknight dinners and easy lunches. Keep it simple or adjust the vegetables to fit what you have on hand, and enjoy a balanced meal that comes together fast.
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Black Pepper Chicken Bowl That’s Better Than Takeout
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Ingredients
- 2 pounds chicken thighs boneless & skinless, cut into 1" cubes
- 2 tablespoons soy sauce low sodium
- 6 cloves garlic minced
- 1 cup cornstarch
- ⅓ cup vegetable oil
- 1 large onion chopped in 1-inch pieces
- 1 large red bell pepper cut into thin strips or 1-inch pieces
- 1 large green bell pepper cut into thin strips or 1-inch pieces
- 2 teaspoons sesame oil
- 2 cups rice cooked according to the package
Black Pepper Sauce
- ¼ cup chicken broth 2.02 fluid oz | 60 ml
- 2 tablespoons soy sauce preferably low-sodium
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon red chili flakes
- 1 and ½ tablespoons freshly cracked black pepper
Instructions
- In a medium size bowl, combine the chicken pieces with the 2 tablespoons of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.2 pounds chicken thighs, 2 tablespoons soy sauce, 6 cloves garlic, 1 cup cornstarch
- In a small bowl, combine all the black pepper sauce ingredients together.¼ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon honey, 1 tablespoon red chili flakes, 1 and ½ tablespoons freshly cracked black pepper
- Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.⅓ cup vegetable oil
- If there’s no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and add the black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.1 large onion, 1 large red bell pepper, 2 teaspoons sesame oil
- Serve immediately over rice.2 cups rice