By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
203 cal · 25 min
Better-Than-Takeout Black Pepper Chicken
Recipe GLPRfad96dd67ed1da
A flavorful Asian-inspired chicken dish with bold black pepper and aromatic spices. This quick-cooking stir-fry features tender chicken coated in a savory sauce that balances umami from fish sauce, brightness from rice vinegar, and warmth from fresh ginger and cracked black pepper. Serve over rice or noodles for a satisfying main course.
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Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup chicken broth
1/4 cup coconut aminos
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
Directions
In a small bowl, whisk together the chicken broth, coconut aminos, rice vinegar, fish sauce, black pepper, and ground ginger. Set the sauce mixture aside.
Heat a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer and cook without stirring for 2-3 minutes until the bottom begins to brown.
Stir the chicken and continue cooking, breaking up any clumps, for another 3-4 minutes until the chicken is mostly cooked through with an internal temperature of 165°F.
Pour the sauce mixture over the cooked chicken and stir well to coat all pieces evenly.
Continue cooking for 1-2 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. Taste and adjust seasoning if needed.
Divide the chicken and sauce among four serving plates and serve immediately alongside steamed rice or your preferred side dish.
Comments
Fish sauce and coconut aminos will require a second stop—neither Harris Teeter, Food Lion, Publix, Walmart, nor Kroger stock these reliably, and ALDI carries them rarely if ever, so expect a trip to an Asian market in Charlotte. The chicken, broth, vinegar, ginger, and black pepper are standard and inexpensive, keeping per-serving cost low once you have the specialty items. The 25-minute claim ignores prep: mincing ginger, trimming chicken, and building the sauce realistically adds 10 minutes, so budget 35 minutes total. This is a weeknight win if you already keep fish sauce and coconut aminos in the pantry, and it reheats cleanly the next day, but the specialty-ingredient hunt makes it a one-time-per-month dish rather than a weeknight default.
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