Description
This Black Pepper Chicken is a savory and slightly spicy stir-fry inspired by classic Chinese takeout. Tender pieces of chicken are tossed with crunchy vegetables in a bold, aromatic black pepper sauce, making it a satisfying and quick weeknight dinner.
Ingredients
Units
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil
For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sugar
- 1/2 tsp freshly ground black pepper (more to taste)
- 1 tsp cornstarch
For the Stir-Fry
- 1 small onion, cut into 1-inch pieces
- 1 bell pepper (red or green), cut into 1-inch pieces
- 2 celery stalks, sliced diagonally
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
Optional for Serving
- Sliced scallions
- Steamed rice
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon freshly ground black pepper. Mix well and let marinate for at least 10 minutes while you prepare the other ingredients.
- Make the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, water, sugar, 1/2 teaspoon black pepper, and 1 teaspoon cornstarch until smooth. Set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook until golden and almost cooked through, about 3-4 minutes. Remove from the pan and set aside.
- Cook the Vegetables: In the same skillet, add another tablespoon of oil. Add the onion, bell pepper, and celery. Stir-fry for 2-3 minutes until they begin to soften but are still crisp. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
- Combine and Finish: Return the chicken to the pan with the vegetables. Pour the prepared sauce over everything and stir-fry for 2-3 minutes, or until the sauce thickens and evenly coats the chicken and vegetables. Taste and adjust black pepper as needed.
- Serve: Serve hot, garnished with sliced scallions if desired. Enjoy over steamed rice for a complete meal.
Notes
- Use freshly ground black pepper for the most robust flavor.
- Swap chicken breast with chicken thigh for a juicier result.
- Add mushrooms, snap peas, or carrots to increase the veggie content.
- The sauce thickens quickly—have all ingredients prepped before starting.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 245
- Sugar: 3g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 68mg
