Description
Black Pepper Chicken is a quick and flavorful stir-fry with tender chicken, crisp vegetables, and a bold black pepper sauce. It’s perfect for a homemade takeout-style meal, ready in just 30 minutes!
Ingredients
For the Chicken:
- Chicken Breast or Thighs (1 lb, cut into bite-sized pieces)
- Cornstarch (2 tbsp)
- Soy Sauce (1 tbsp)
- Oil (2 tbsp, for stir-frying)
For the Sauce:
- Black Pepper (1½ tsp, freshly ground)
- Soy Sauce (¼ cup)
- Oyster Sauce (1 tbsp)
- Chicken Broth (¼ cup)
- Honey or Brown Sugar (1 tsp)
- Garlic (3 cloves, minced)
- Ginger (1 tsp, minced)
- Cornstarch Slurry (1 tsp cornstarch mixed with 1 tbsp water)
For the Vegetables:
- Onion (1 small, sliced)
- Bell Peppers (1 red, 1 green, sliced)
- Celery (2 stalks, sliced)
Instructions
In a bowl, mix chicken with cornstarch and soy sauce. Let sit for 10 minutes to tenderize.
In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, honey, black pepper, garlic, and ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, add a little more oil if needed. Stir-fry onions, bell peppers, and celery for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the pan. Pour in the sauce and stir well. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the chicken.
Serve hot over steamed rice or noodles. Garnish with extra black pepper if desired.
Notes
- Use Freshly Ground Black Pepper: This gives the best bold, spicy flavor.
- Don’t Overcook the Vegetables: Keep them slightly crisp for a perfect texture.
- Use Chicken Thighs for More Juiciness: Thigh meat stays tender and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Asian