Black Pepper Chicken
A bold and flavorful stir-fry with tender chicken, crisp vegetables, and a spicy black pepper sauce.
Equipment
- Wok or Large Skillet
- Mixing bowl
Ingredients
For the Chicken Marinade
- 1 lb boneless chicken thighs or breast, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1/2 tsp black pepper freshly ground
- 1 tsp cornstarch
- 1 tsp oil
For the Sauce
- 2 tbsp soy sauce light or dark
- 1 tbsp oyster sauce
- 1/2 tsp rice vinegar
- 1 tsp cornstarch mixed with 2 tablespoons water
For the Stir-Fry
- 2 tbsp oil for cooking
- 3 cloves garlic minced
- 1 inch ginger minced
- 1/2 onion sliced
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1-2 tsp black pepper freshly ground, to taste
Instructions
- In a bowl, combine chicken, soy sauce, black pepper, cornstarch, and oil. Let marinate for at least 15 minutes.
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, and cornstarch slurry to make the sauce.
- Heat 2 tablespoons of oil in a wok or large pan over medium-high heat.
- Add marinated chicken and stir-fry for 4–5 minutes until golden brown. Remove and set aside.
- In the same pan, add 1 tablespoon oil, garlic, ginger, onion, and bell peppers. Stir-fry for 1–2 minutes.
- Return the cooked chicken to the pan. Pour in the sauce and stir continuously.
- Add freshly ground black pepper and stir-fry for 2–3 minutes until the sauce thickens and coats the chicken.
- Serve hot with steamed rice or noodles.
Notes
For a spicier kick, increase the black pepper or add chili flakes.