Description
This Black Pepper Chicken is a flavorful and quick stir-fry dish made with tender chicken pieces, bell peppers, onions, and a bold black pepper sauce. Perfect for a weeknight dinner, it pairs beautifully with steamed rice or noodles. The savory and slightly spicy flavor of black pepper gives the dish its signature kick!
Ingredients
Units
Scale
- 1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large onion (sliced)
- 1 bell pepper (sliced, any color)
- 3 cloves garlic (minced)
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch (for thickening, mixed with 1 tablespoon water)
- Green onions (chopped, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Marinate the Chicken:
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Mix well and let it marinate for 15-20 minutes. - Prepare the Sauce:
In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, rice vinegar, sugar, and chicken broth. Set aside. - Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside. - Stir-Fry Vegetables:
In the same pan, add the remaining 1 tablespoon of oil. Add the sliced onions, bell peppers, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp. - Combine and Simmer:
Return the cooked chicken to the pan. Pour in the prepared sauce and sprinkle the freshly ground black pepper. Stir everything together and bring it to a simmer. Allow the sauce to thicken slightly (about 2 minutes). - Thicken the Sauce:
If needed, add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the pan to thicken the sauce further. Stir well and cook for another minute until the sauce is glossy and coats the chicken and vegetables. - Serve:
Garnish with chopped green onions and sesame seeds if desired. Serve hot with steamed rice or noodles.
Notes
- For extra spice, you can add a pinch of red chili flakes or increase the amount of black pepper.
- Feel free to add other vegetables like broccoli or snap peas to make the dish even more nutritious.
- Use dark soy sauce for a richer flavor if preferred.