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Black Pepper Chicken

Black Pepper Chicken

Author Meg's Everyday Indulgence


  • 2 Tbsp. canola oil
  • 2.5 lbs. (about 4 large) boneless skinless chicken breasts or thighs, dice into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 1 large zucchini, diced into 1/2-inch pieces

For the sauce:

  • 6 Tbsp. soy sauce
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. brown sugar
  • 1 clove garlic, minced
  • 1 tsp. fresh grated ginger
  • 1/2 Tbsp. coarse black pepper
  • 2 Tbsp. cornstarch


  • Heat a large skillet or wok over high heat. Add canola oil then saute chicken for 4 minutes. Add onions and zucchini and cook another 3 minutes, until everything is golden brown. 
  • Meanwhile, in a bowl, combine all the sauce ingredients. Pour sauce over the chicken and vegetables. Cook for 1 minute, stirring the whole time, to thicken the sauce.