Black Pepper Chicken

Black Pepper Chicken is a flavorful stir-fry featuring tender chicken, crisp vegetables, and a bold black pepper sauce.

Quick to prepare and better than takeout, this dish is ideal for satisfying your cravings for a hearty and delicious meal.

Kitchen Equipment Needed

• Cutting board and knife
• Large skillet or wok
• Mixing bowls
• Whisk
• Tongs or spatula

Ingredients

For the Chicken

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp cornstarch
1 tbsp soy sauce

For the Sauce

1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp sugar
1 tbsp freshly ground black pepper
1/4 cup water

For the Stir-Fry

2 tbsp vegetable oil
1 medium onion, sliced
1 bell pepper (any color), sliced
2 celery stalks, sliced diagonally
2 garlic cloves, minced
1 tsp fresh ginger, grated (optional)

Directions

1. Marinate the Chicken: In a mixing bowl, toss the chicken pieces with cornstarch and soy sauce. Let it marinate for 10-15 minutes while preparing the other ingredients.
2. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, black pepper, and water. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet. Stir-fry the onion, bell pepper, celery, garlic, and ginger (if using) for 3-4 minutes until slightly softened but still crisp.
5. Combine Everything: Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Serve: Serve hot over steamed rice or noodles, garnished with green onions if desired.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, based on 4 servings)

Calories: 260
Protein: 28g
Carbohydrates: 10g
Fat: 12g
Sugar: 4g

Expert Tips

Use Freshly Ground Pepper: Freshly ground black pepper makes a big difference in flavor intensity.

Don’t Overcook Veggies: Stir-fry the vegetables just until they are tender-crisp for the best texture.

Adjust the Heat: Add chili flakes or a dash of hot sauce if you prefer a spicier dish.

FAQs

Can I use pre-ground black pepper?
Yes, but freshly ground black pepper offers a more robust and aromatic flavor.

What can I substitute for oyster sauce?
Soy sauce mixed with a small amount of sugar or hoisin sauce works as a substitute.

Can I use chicken breast instead of thighs?
Yes, chicken breasts work well, but be careful not to overcook them to avoid dryness.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.

Substitutions & Variations

Vegetarian: Use tofu or tempeh instead of chicken and substitute vegetable broth for oyster sauce.

Gluten-Free: Replace soy sauce with tamari or coconut aminos, and ensure other sauces are gluten-free.

Add More Vegetables: Include broccoli, snap peas, or mushrooms for extra variety.

Black Pepper Chicken

Black Pepper Chicken is a flavorful stir-fry featuring tender chicken, crisp vegetables, and a bold black pepper sauce.

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Equipment

• - Cutting board and knife
• Large skillet or wok
• Mixing bowls
• Whisk
• - Tongs or spatula

Ingredients

  

• #### For the Chicken
• 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• #### For the Sauce
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp freshly ground black pepper
• 1/4 cup water
• #### For the Stir-Fry
• 2 tbsp vegetable oil
• 1 medium onion sliced
• 1 bell pepper any color, sliced
• 2 celery stalks sliced diagonally
• 2 garlic cloves minced
• 1 tsp fresh ginger grated (optional)

Instructions

 

• **Marinate the Chicken:** In a mixing bowl, toss the chicken pieces with cornstarch and soy sauce. Let it marinate for 10-15 minutes while preparing the other ingredients.
• **Prepare the Sauce:** In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, black pepper, and water. Set aside.
• **Cook the Chicken:** Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
• **Sauté the Vegetables:** Add the remaining tablespoon of oil to the skillet. Stir-fry the onion, bell pepper, celery, garlic, and ginger (if using) for 3-4 minutes until slightly softened but still crisp.
• **Combine Everything:** Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
• **Serve:** Serve hot over steamed rice or noodles, garnished with green onions if desired.