Black Pepper Chicken
This bold and flavorful Black Pepper Chicken is a quick and easy stir-fry made with tender chicken, crisp veggies, and a peppery sauce. Inspired by classic Asian takeout, this dish is perfect for busy weeknights and full of rich, savory spice.
Ingrédients
For the Chicken & Marinade:
- 500 g 1.1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 2 tsp freshly ground black pepper adjust to taste
- 1 –2 tsp sugar
- 1 tsp cornstarch
- 1/4 cup water or chicken broth
- 1 tsp rice vinegar or Shaoxing wine optional
For the Stir-Fry:
- 1 tbsp vegetable or peanut oil
- 3 garlic cloves minced
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 green onions chopped (for garnish)
Instructions
Marinate the Chicken:
- In a bowl, toss chicken pieces with soy sauce, sesame oil, and cornstarch. Set aside to marinate for 10–15 minutes.
Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, black pepper, sugar, cornstarch, water (or broth), and optional vinegar/wine. Set aside.
Cook the Chicken:
- Heat 1 tablespoon oil in a wok or skillet over high heat. Add chicken in a single layer and sear undisturbed for 1–2 minutes. Stir-fry until golden and cooked through (about 5–6 minutes). Remove and set aside.
Sauté Aromatics and Veggies:
- In the same pan, add a bit more oil if needed. Add garlic and onions; stir-fry until fragrant. Add bell peppers and cook for 2–3 minutes until slightly tender.
Combine and Finish:
- Return chicken to the pan. Pour in the sauce and stir well to coat. Cook for another 1–2 minutes until the sauce thickens and everything is glossy.
Garnish and Serve:
- Sprinkle chopped green onions on top and serve hot with jasmine rice, noodles, or lettuce wraps.