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Black Pepper Chicken Stir-Fry Recipe

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4.3 from 31 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Black Pepper Chicken is a quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and a bold black pepper sauce. Perfect for busy weeknight dinners, it combines juicy chicken breasts with colorful bell peppers and onions, all coated in a savory sauce with a punch of freshly ground black pepper. Ready in under 30 minutes, this dish is a delicious homemade alternative to takeout.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil

Vegetables

  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small onion, sliced
  • 3 cloves garlic, minced

Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp freshly ground black pepper
  • ½ tsp coarse black pepper
  • 2 tbsp water

Instructions

  1. Prepare the chicken: Toss the diced chicken breasts with 1 tablespoon of cornstarch until they are lightly coated, which helps the chicken develop a slight crust and thickens the sauce later.
  2. Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying the chicken.
  3. Cook the chicken: Add the coated chicken to the hot skillet and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  4. Cook the vegetables: Add the diced green and red bell peppers along with the sliced onion to the skillet. Stir-fry them for 3 to 4 minutes until they are tender but still crisp.
  5. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
  6. Make the sauce: In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 teaspoon freshly ground black pepper, ½ teaspoon coarse black pepper, and 2 tablespoons water until the sugar dissolves and the sauce is combined.
  7. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture.
  8. Simmer: Cook for an additional 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken and vegetables well.
  9. Serve: Serve the black pepper chicken hot over steamed rice for a complete meal.

Notes

  • Freshly cracked black pepper provides the best flavor and aroma in this dish.
  • Add broccoli florets or snap peas to the stir-fry for extra vegetables and texture.
  • For an extra kick of heat, sprinkle in some crushed red pepper flakes to the sauce or while cooking.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stir-Frying
  • Cuisine: Chinese-American

Find it online: https://sarasplate.com/black-pepper-chicken-stir-fry-recipe/