Black Pepper Chicken

This Black Pepper Chicken features tender chicken and colorful peppers smothered in a rich, savory and bold black pepper sauce. Made in under 30 minutes, it's better than take out! Add as much or as little black pepper as you want!

Course Dinner

Cuisine Chinese

Keyword black pepper chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 209kcal

Author Maria Doss

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts or thighs sliced thin
1 tablespoon cornstarch
1 tablespoon soy sauce

For the Sauce

½ cup chicken stock I used 33% reduced sodium
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 ½ tablepsoons sugar
1 tablespoon cornstarch
1 to 2 tablespoons coarsely ground black pepper (use as much as you like)

For the Stir Fry

2 to 3 tablespoons vegetable oil
½ large red bell pepper sliced
½ large green bell pepper sliced
½ large onion sliced
3 garlic cloves minced
2 teaspoons minced ginger

Instructions

Marinate chicken. Toss sliced chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce and set aside for a few minutes, until you prep all remaining ingredients.
Mix sauce. Stir all sauce ingredients in a small bowl, until combined.
Cook chicken. Heat a large skillet or wok over medium-high heat. Once hot, add about 2 tablespoons of oil. Add the chicken and spread it into an even layer. Cook, stirring occasionally, until the chicken is nearly cooked through, about 3–4 minutes. Transfer the chicken to a plate and set aside.
👉 After adding the chicken to the skillet, let it sear undisturbed for about 30 seconds. Stirring too soon can cause the chicken to stick to the pan because of the cornstarch in the coating.
Cook vegetables. Add the peppers and onions and stir-fry until tender but still crisp, about 3–4 minutes. Stir in the ginger and garlic and cook for another minute, just until fragrant.
Finish. Add the sauce (mix it before adding it to the pan, as the cornstarch and pepper tend to settle down) and the chicken to the skillet along with any accumulated juices. Continue cooking for about 2 minutes, until the sauce thickens and evenly coats the chicken and vegetables. Serve hot with cooked rice.

Video

Notes

Adjust spiciness: Increase or decrease the amount of black pepper to suit your taste preferences.

Make it Gluten-Free: Use tamari or gluten free soy sauce.

Nutrition