Description
Black Pepper Chicken is a quick and flavorful stir-fry featuring tender chicken, colorful bell peppers, onions, and a bold, savory black pepper sauce. It’s easy to make, packed with takeout-style flavor, and perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce (divided)
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp freshly ground black pepper (plus more to taste)
- 1 tbsp vegetable oil (plus more as needed)
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 1/4 cup water or chicken broth
- 1/2 tsp sugar
- 2 green onions, chopped (optional for garnish)
Instructions
- In a bowl, mix chicken with 1 tbsp soy sauce, cornstarch, and 1/2 tsp black pepper. Let marinate for 10–15 minutes.
- In a separate bowl, combine remaining 1 tbsp soy sauce, oyster sauce, sugar, water or broth, and additional black pepper. Stir to combine and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.
- Add more oil to the pan if needed, then sauté garlic, ginger, onion, and bell peppers until just tender, about 3–4 minutes.
- Return chicken to the pan and pour in the sauce. Stir-fry for another 1–2 minutes until everything is coated and the sauce is glossy and slightly thickened.
- Garnish with chopped green onions and serve immediately over rice or noodles.
Notes
- Use freshly ground black pepper for the best flavor—coarsely ground adds more punch.
- Swap chicken for shrimp or tofu for variation.
- Add chili flakes or chili oil if you like extra heat.
- Double the sauce if serving over rice or noodles for extra coverage.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
