BLACK PEPPER CHICKEN
Black Pepper Chicken is a bold and savoury stir-fry made with juicy chicken, crisp vegetables, and a spicy black pepper sauce. Quick, satisfying, and better than takeout—perfect for busy weeknights or meal prep.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 green bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 teaspoon freshly ground black pepper or to taste
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- ¼ cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Marinate Chicken:
- In a bowl, toss chicken with soy sauce and cornstarch. Let sit for 10 minutes while you prepare other ingredients.
Cook Chicken:
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
Stir-Fry Veggies:
- In the same pan, add garlic, bell pepper, and onion. Stir-fry for 2–3 minutes until slightly tender.
Make Sauce:
- In a small bowl, mix all sauce ingredients (except cornstarch slurry). Pour into the pan with veggies.
Finish:
- Return chicken to the pan. Add cornstarch slurry and black pepper. Stir until sauce thickens and everything is well coated. Serve hot.
Notes
- Make Ahead: Prep chicken and sauce up to 1 day in advance.
- Variations: Add mushrooms, broccoli, or snap peas.
- Serving Suggestions: Serve over steamed rice, cauliflower rice, or noodles.
- Allergy-Friendly: Use tamari for gluten-free; skip oyster sauce for shellfish-free.