Black Pepper Chicken: Simply Mouthwatering
Need dinner inspiration? black pepper chicken offers tender meat, robust seasoning, and minimal prep—your taste buds will thank you tonight!
Equipment
- Large Skillet or Wok – For stir-frying chicken and vegetables.
- Mixing Bowls – For coating chicken and preparing the sauce.
- Cutting Board & Sharp Knife – For chopping vegetables and chicken.
- Measuring Cups & Spoons – For accurate ingredient portions.
- Tongs or Spatula – For stirring and flipping.
- Serving Plates or Bowls – For plating the dish beautifully.
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch for a crispy texture
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil for frying
For the Stir-Fry Vegetables:
- 1 onion sliced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Black Pepper Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce optional, for color
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1 teaspoon freshly ground black pepper or more to taste
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon cornstarch mixed with 2 tablespoons water to thicken
For Garnish & Serving:
- 1 tablespoon sesame seeds optional
- 2 tablespoons green onions chopped
- Steamed white rice or brown rice for serving
Instructions
Step 1: Prep the Chicken
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry for 5-7 minutes until golden and cooked through. Remove from pan and set aside.
Step 2: Cook the Vegetables
- In the same pan, add onion, bell peppers, garlic, and ginger.
- Stir-fry for 3-4 minutes until fragrant and slightly softened.
Step 3: Make the Black Pepper Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, rice vinegar, honey, black pepper, and red pepper flakes.
- Add the sauce to the pan and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Step 4: Combine & Serve
- Return the chicken to the pan and toss everything together.
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice.
Video
Notes
Nutrition Facts (Per Serving, Approximate)
- Calories: ~425 kcal
- Protein: ~45g
- Carbohydrates: ~35g
- Fiber: ~4g
- Sugar: ~7g
- Fat: ~12g
- Saturated Fat: ~2g
- Sodium: ~750mg
- Potassium: ~700mg