Description
This Easy Black Pepper Chicken is a flavorful and quick Asian-inspired stir-fry dish featuring tender chicken pieces tossed in a savory, peppery sauce with vibrant bell peppers and onions. Perfect for a weeknight dinner, it combines the boldness of freshly ground black pepper with the richness of soy and oyster sauces, creating a deliciously satisfying meal served over rice.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon freshly ground black pepper
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with 2 tablespoons soy sauce and cornstarch until evenly coated. Set aside for 10 minutes to allow the flavors to infuse and the cornstarch to help create a velvety texture on the chicken.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook it until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside to keep warm.
- Sauté the Vegetables: In the same pan, add sliced onion and bell peppers. Stir-fry for 2 to 3 minutes until they become slightly tender but still crisp, preserving their bright colors and texture.
- Add Aromatics: Add minced garlic and ginger to the vegetables and cook for about 30 seconds, stirring constantly until fragrant to enhance the dish’s aroma and depth.
- Prepare and Add Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, freshly ground black pepper, chicken broth, and sesame oil. Pour this sauce mixture into the pan over the vegetables and stir to combine.
- Combine and Finish Cooking: Return the cooked chicken to the pan. Toss everything together and cook for another 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables evenly, creating a glossy finish.
- Serve: Serve the black pepper chicken hot over steamed rice for a complete and satisfying meal.
Notes
- Freshly ground black pepper delivers the best flavor and a mild heat; adjust the quantity to control spiciness.
- Feel free to add other vegetables such as broccoli florets or snap peas for extra color and nutrition.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- To make this dish spicier, consider adding chili flakes or fresh sliced chilies.
