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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.