Description
Black Pepper Chicken is a Chinese takeout-style stir-fry made with tender chicken, crisp bell peppers, onions, and a bold black pepper sauce. It’s quick, flavorful, and perfect served over steamed rice or noodles for a fast and satisfying meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 1/2 cup chicken broth
- 1 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, toss chicken pieces with soy sauce, oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
- In a large wok or skillet, heat vegetable oil over medium-high heat. Add chicken and stir-fry for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
- In the same wok, add a bit more oil if needed. Stir-fry onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
- Add garlic and freshly ground black pepper, stirring for 30 seconds until fragrant.
- Return chicken to the wok. Pour in chicken broth, soy sauce, oyster sauce, rice vinegar, and sugar. Stir well.
- Add cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the chicken evenly.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Notes
- Use coarsely ground black pepper for a bold, authentic flavor.
- For a spicier kick, add a few dried red chilies or a dash of chili oil.
- Can substitute chicken with tofu, beef, or shrimp for variation.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian