Description
This Black Pepper Chicken is a quick and delicious stir-fry featuring marinated chicken and vibrant vegetables, all coated in a savory sauce. It’s perfect served over rice or noodles, bringing a delightful taste of Asian cuisine to your dinner table.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon black pepper (adjust to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to coat evenly and let sit for 15-20 minutes.
- Slice the onion and bell pepper into thin strips, and mince the garlic and ginger. Set aside.
- Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove chicken and set aside.
- In the same skillet, add sliced onion and bell pepper. Stir-fry for 3-4 minutes until they start to soften.
- Add minced garlic and ginger to the skillet, stirring for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet and stir to combine.
- In a small bowl, mix black pepper, oyster sauce, rice vinegar, sugar, and chicken broth. Pour over the chicken and vegetables, stirring to coat evenly.
- Allow the mixture to simmer for about 5 minutes to meld flavors. For a thicker sauce, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Taste the sauce and adjust seasoning if necessary, adding more black pepper or a pinch of salt.
- Remove from heat and serve the black pepper chicken over cooked rice or noodles. Garnish with chopped green onions.
Notes
- For added crunch, serve with steamed broccoli or snap peas.
- For a spicy kick, consider adding crushed red pepper flakes or sesame seeds for texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes