Description
A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken breast pieces stir-fried with fresh bell peppers, onions, garlic, and a bold black pepper sauce. Perfectly seasoned with soy and oyster sauces, this Asian-inspired dish is quick to prepare and ideal served over rice or noodles for a satisfying main course.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds chicken breast, cut into bite-size pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon freshly ground black pepper
Sauce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with soy sauce, oyster sauce, rice vinegar, and cornstarch. Allow to marinate for 10 minutes to absorb flavors and tenderize the meat.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables: Add the remaining tablespoon of oil to the same skillet. Add the sliced onions and bell peppers, cooking for 3 to 4 minutes until they soften but retain some crunch.
- Add Aromatics and Pepper: Stir in the minced garlic, ginger, and freshly ground black pepper. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and Simmer: Return the chicken to the skillet with the vegetables. Pour in the chicken broth and brown sugar, then bring the mixture to a simmer to meld the flavors and tenderize the chicken further.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for an additional 2 to 3 minutes until the sauce thickens nicely and coats the chicken and vegetables evenly.
- Final Seasoning: Taste the dish and adjust seasoning as needed before serving. Serve hot over steamed rice or noodles.
Notes
- Use coarsely cracked black pepper for a more intense and textured pepper flavor.
- Serve this dish over steamed rice or noodles for a complete meal.
- Substitute chicken thighs for chicken breast if you prefer a juicier texture.
