Description
Black Pepper Chicken is a quick and flavorful stir-fry featuring tender chicken breasts, crisp bell peppers, onions, and a bold black pepper sauce. This Chinese-inspired dish mimics takeout favorites with a perfect balance of savory, sweet, and spicy elements, ideal for busy weeknights. Serve it hot over steamed rice or noodles for a satisfying meal.
Ingredients
Chicken and Vegetables
- 1½ lbs (680 g) boneless, skinless chicken breasts, sliced thin
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons freshly ground black pepper
- 1 tablespoon brown sugar
- ¼ cup chicken broth
Instructions
- Prepare the sauce: In a bowl, whisk together the low-sodium soy sauce, oyster sauce, cornstarch, freshly ground black pepper, brown sugar, and chicken broth until the cornstarch is fully dissolved. Set aside.
- Heat the oil: Place a large skillet or wok over high heat and add the vegetable oil, allowing it to get hot.
- Cook the chicken: Add the thinly sliced chicken breasts to the skillet and cook for about 5 to 6 minutes, stirring frequently until the chicken is browned and almost cooked through.
- Add vegetables and aromatics: Add the sliced green and red bell peppers, onion, minced garlic, and grated fresh ginger to the skillet. Stir-fry everything together for 3 to 4 minutes until the vegetables are tender-crisp.
- Add the sauce and finish cooking: Pour the prepared sauce into the pan and stir well to coat the chicken and vegetables. Cook for 2 to 3 minutes until the sauce thickens and the chicken is fully cooked and tender.
- Serve: Serve the hot black pepper chicken immediately over steamed rice or noodles for a complete meal.
Notes
- Using freshly ground black pepper gives the best and most robust flavor to the dish.
- Feel free to add mushrooms or snap peas for more vegetable variety and crunch.
- Leftover black pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Chinese-Inspired
