Description
This Black Pepper Chicken recipe is a delicious stir-fry dish with tender chicken, colorful bell peppers, and a flavorful black pepper sauce. It’s quick and easy to make, perfect for a weeknight dinner.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper (or more to taste)
Other Ingredients:
- 2 tablespoons vegetable oil
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, rice vinegar, brown sugar, and black pepper. Set aside.
- Cook the Chicken: Heat vegetable oil in a skillet, add chicken, and cook until browned and cooked through. Remove from skillet.
- Sauté Vegetables: In the same skillet, sauté onion, bell peppers, garlic, and ginger until slightly tender.
- Combine and Serve: Return chicken to the skillet, pour the sauce over the chicken and vegetables, stir to coat, and cook until the sauce thickens. Serve hot over rice or noodles, garnished with green onions or sesame seeds.
Notes
- Adjust the black pepper amount to suit your taste.
- For extra heat, add red pepper flakes or chili oil.
- Leftovers reheat well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 7g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
