Black Pepper Chicken Recipe
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breast (bite-sized pieces)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil vegetable or sesame
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp freshly ground black pepper
- 1 tsp brown sugar or honey
- 1 tsp cornstarch + 1 tbsp water slurry
- For the Stir-Fry:
- 1 tbsp oil
- 3 cloves garlic minced
- 1 small onion sliced
- 1 bell pepper sliced, any color
- 2 green onions chopped, for garnish
Instructions
- Marinate the Chicken:
- Mix chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit for 10 minutes.
- Prepare the Sauce:
- In a bowl, combine all sauce ingredients including the cornstarch slurry. Stir well.
- Cook the Chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry chicken until golden and cooked through (about 4–5 minutes). Remove and set aside.
- Stir-Fry the Veggies:
- In the same pan, add another 1 tbsp oil. Sauté garlic, onion, and bell pepper for 2–3 minutes until crisp-tender.
- Combine Everything:
- Return chicken to the pan. Pour in the sauce and stir everything together. Cook for 2–3 minutes until the sauce thickens and coats evenly.
- Garnish & Serve:
- Sprinkle with green onions and serve hot over rice, noodles, or on its own.
Notes
- Spice it up: Add red pepper flakes or hot sauce.
- Use thighs: Juicier than chicken breast.
- Low-sodium: Use low-sodium soy sauce.
- Add veggies: Try snap peas, mushrooms, or zucchini.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.