One Pan Takeout Black-Pepper Chicken & Vegetables

Dinner

Jan 5

     Serves:  4 

   Prep Time:  10 min

     Cook Time:  20 min

   Calories:  435

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I love chinese takeout food. Not only do I love eating rice whenever possible, but I love all of the sauces and veggie combinations that are available. And of course, all of the nice takeout containers that are reused for years on end. This One Pan Takeout Black-Pepper Chicken & Vegetables is a delicious and healthier take on one of my favorite dishes to order. It’s full of veggies, lots of spices, and perfectly cooked chicken over fluffy white rice. A true crowd-pleaser. Enjoy!

What are the secrets to the best One Pan Black-Pepper Chicken & Vegetables?

What a treat this dish is - full of black pepper spice, lots of sauce, extra garlic, and veggies galore. And, we save calories by not frying our chicken or adding in lots of unnecessary ingredients. This meal can come together quickly, but here are some tips to help you!

Small Bites: The key to quick, crispy cooking is using high heat throughout this dish and cutting both your veggies and your chicken into smaller, evenly sized bites.

Sauce: This black pepper sauce is made with soy sauce, stock, rice vinegar, and lots of seasonings. We don’t add corn starch into this sauce because the corn starch from the chicken will thicken the sauce in the cooking process - but if you like a thicker sauce, add in a tablespoon or two or corn starch into this sauce.

Rice: Who doesn't love rice? There’s nothing fancy with the rice we’re using - simple white rice. I do add some butter, a bit more water, and some salt to make the rice plumper and give it some nice texture.

What’s in Black-Pepper Chicken?

Rice

2 cups of water

1 teaspoon salt

1 tablespoon butter

1 cup white rice

Sauce

1/2 cup chicken stock

1/4 cup soy sauce

3 tablespoons of rice wine vinegar

1 teaspoon minced garlic

2 teaspoons black pepper

1 teaspoon chili powder

1 teaspoon brown sugar

Chicken & Veggies

1 pound chicken thighs

3 tablespoons corn starch

1 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons sesame oil

1 small yellow onion, sliced

2 stalks celery, cut

1 head broccoli florets

What tools & gadgets will help me?

How do I make One Pan Takeout Black-Pepper Chicken & Vegetables?

Step One: In a pot, bring 2 cups of water and 1 tablespoon of butter to a boil. When rapidly boiling, add in rice. Stir the rice, and reduce heat to a low simmer. Let sit covered for 15-20 minutes, then fluff with a fork.

Step Two: Cut your celery, broccoli, and onion and set aside.

Step Three: To make the sauce, combine 1/2 cup chicken stock, 1/4 cup soy sauce, 3 tablespoons of rice wine vinegar, 1 teaspoon minced garlic, 2 teaspoons black pepper, 1 teaspoon chili powder, 1 teaspoon brown sugar. Whisk and set aside.

Step Four: In a small bowl, combine 3 tablespoons of corn starch, 1 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Step Five: Next, cut the chicken into small pieces to help cook more quickly. Then, toss the chicken pieces into the corn starch mixture ensuring all pieces are evenly coated.

Step Six: Over high heat, warm a few tablespoons of sesame oil. Place chicken in the pan, flipping often. Cook until chicken is done - 5-7 minutes.

Step Seven: Remove chicken from pan and set aside. To the same pan, add in your celery, broccoli, and onion. Cook until softened.

Step Eight: Then, add the chicken back into the pan. Cook for a few minutes longer. Pour the sauce over the chicken and vegetables and mix together. Stir until sauce begins to thicken.

Step Nine: Serve over rice. and garnish with green onion!