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Black Pepper Chicken

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This Black Pepper Chicken is a quick and flavorful stir-fry featuring tender chicken, crunchy vegetables, and a bold black pepper sauce. Perfect for weeknights, it’s a delicious dish that pairs well with rice or noodles.

Ingredients

Scale

For the Chicken

  • 1 lb (450 g) chicken breast or thigh, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil (for frying)

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce (optional, for color)
  • 1 tsp sugar
  • 1/2 cup chicken broth (or water)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Stir-Fry

  • 1 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tbsp freshly cracked black pepper (adjust to taste)
  • 1/2 tsp sesame oil (optional, for finishing)

Instructions

1. Marinate the Chicken

  1. In a bowl, combine the chicken, soy sauce, and cornstarch. Mix well and set aside to marinate for 15 minutes.

2. Prepare the Sauce

  1. In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce (if using), sugar, and chicken broth. Set aside.

3. Cook the Chicken

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the marinated chicken and stir-fry until golden and cooked through, about 5–6 minutes. Remove the chicken and set aside.

4. Stir-Fry the Vegetables

  1. In the same skillet, add another tablespoon of oil if needed.
  2. Add the onion and bell peppers, and stir-fry for 3–4 minutes until they are slightly softened but still crisp.
  3. Add the garlic and stir-fry for 30 seconds until fragrant.

5. Combine and Finish

  1. Return the chicken to the skillet. Pour the prepared sauce over the chicken and vegetables.
  2. Add the black pepper and mix well to coat everything evenly.
  3. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
  4. Drizzle with sesame oil, if desired, and give it a final toss.

6. Serve

  1. Serve hot with steamed rice or noodles. Garnish with additional black pepper if desired.

Notes

  • Spice Level: Adjust the amount of black pepper to suit your taste.
  • Additions: Include mushrooms, zucchini, or snap peas for more vegetables.
  • Protein Swap: Substitute chicken with tofu, beef, or shrimp for variety.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.

Find it online: https://ukfinda.com/black-pepper-chicken/