Description
This Black Pepper Chicken stir-fry features tender chicken marinated in soy sauce and cornstarch, sautéed with colorful bell peppers and onions, and coated in a savory black pepper sauce. It’s a quick and satisfying dish, perfect over rice or noodles for a delicious weeknight meal.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, 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
- 1/4 cup chicken broth or water
- 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 ensure all the chicken is coated.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, slice the onion, red bell pepper, and green bell pepper into thin strips.
- Minced the garlic and ginger, and set them aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and set it aside on a plate, covering it with foil to keep warm.
- In the same skillet, add the remaining tablespoon of vegetable oil and heat for a minute.
- Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3-4 minutes until tender but still crisp.
- Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the sautéed vegetables.
- In a small bowl, mix together the black pepper, oyster sauce, rice vinegar, sugar, and chicken broth or water. Stir until the sugar is dissolved.
- Pour the sauce mixture over the chicken and vegetables. Stir well to combine.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Taste and adjust the seasoning if necessary. Garnish with chopped green onions.
- Serve the black pepper chicken hot over cooked rice or noodles. For a complete meal, consider adding a side of steamed vegetables or a fresh salad.
Notes
- Adjust the amount of black pepper according to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes