Description

If you love bold, peppery flavors with tender chicken and crisp veggies, this Black Pepper Chicken is a must-try! It’s a quick and easy stir-fry that’s packed with savory, spicy, and slightly sweet flavors, perfect for a weeknight dinner. Serve it over steamed rice or noodles for a satisfying meal!

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Ingredients

For the Chicken:

Chicken Breast (1 lb, cut into bite-sized pieces) – Lean and perfect for stir-frying.
Soy Sauce (2 tbsp) – Adds depth of flavor.
Cornstarch (1 tbsp) – Helps create a crispy coating.
Vegetable Oil (2 tbsp) – For stir-frying.

For the Sauce:

Low-Sodium Soy Sauce (¼ cup) – A savory umami base.
Oyster Sauce (1 tbsp) – Adds a rich, slightly sweet depth.
Chicken Broth (¼ cup) – Enhances the sauce.
Brown Sugar (1 tsp) – Balances the spice with a touch of sweetness.
Black Pepper (1 tbsp, freshly ground) – The star of the dish! Use coarse black pepper for the best flavor.
Garlic (3 cloves, minced) – A must for bold flavor.
Ginger (1 tsp, minced) – Adds warmth and depth.
Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water) – Thickens the sauce.

For the Stir-Fry:

Bell Peppers (1 cup, sliced – any color) – Adds crunch and sweetness.
Onion (1 small, sliced) – Enhances flavor and texture.
Celery (½ cup, sliced) – Classic for that crisp bite.
Green Onions (2, sliced for garnish) – Adds a fresh finish.

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Instructions

Step 1: Marinate the Chicken

In a bowl, toss the chicken pieces with 2 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for 10 minutes while you prep the veggies.

Step 2: Prepare the Sauce

In a small bowl, whisk together low-sodium soy sauce, oyster sauce, chicken broth, brown sugar, and black pepper.
In another small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Set both aside.

Step 3: Stir-Fry the Chicken

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and stir-fry for 4-5 minutes, until golden brown and cooked through. Remove from the pan and set aside.

Step 4: Sauté the Vegetables

In the same skillet, add another tbsp of oil.
Toss in the garlic, ginger, onions, celery, and bell peppers. Stir-fry for 2-3 minutes until slightly softened but still crisp.

Step 5: Combine Everything

Return the cooked chicken to the pan.
Pour in the sauce and stir well.
Stir in the cornstarch slurry and let the sauce thicken for 1-2 minutes.

Step 6: Serve & Enjoy!

Garnish with sliced green onions and serve hot over steamed rice or noodles.

Notes

Use Freshly Ground Black Pepper – Coarse black pepper gives the best flavor and heat.
Don’t Overcrowd the Pan – Stir-fry in batches if needed to keep the chicken crispy.
For Extra Heat – Add red pepper flakes or a dash of sriracha.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Asian-Inspired