Description
A flavorful and aromatic Chinese-inspired dish, Black Pepper Chicken is a quick and easy stir-fry that balances the heat of black pepper with savory oyster sauce and soy sauce. This recipe is perfect for a busy weeknight meal, served over steamed rice.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon brown sugar
- ½ cup chicken broth
- 2 green onions, chopped for garnish
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce, oyster sauce, and cornstarch until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- Prepare the Stir-Fry: In the same skillet, sauté onion, garlic, and bell pepper for 3–4 minutes. Return the chicken to the pan. Stir in black pepper, brown sugar, and chicken broth. Cook until the sauce thickens.
- Serve: Garnish with green onions and serve hot over steamed rice.
Notes
- Adjust black pepper quantity based on your spice preference.
- For extra heat, add sliced fresh chili or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
