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Black Pepper Chicken

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Black Pepper Chicken is a bold, flavorful stir-fry with juicy chicken, crisp vegetables, and a savory, peppery sauce. Quick to make in just 30 minutes, it’s a fresh takeout-style meal perfect for busy weeknights.

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce (plus 1 tsp for marinating)
  • 1 tbsp oyster sauce
  • 1 tsp hoisin sauce (optional)
  • 1–2 tsp freshly ground black pepper (adjust to taste)
  • 2 tbsp cornstarch
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 medium onion, sliced
  • 1–2 bell peppers, sliced
  • 2 green onions, chopped (for garnish)
  • 2 tbsp vegetable or sesame oil
  • Cooked rice, for serving

Instructions

  1. Toss chicken pieces with cornstarch, a pinch of salt, and 1 tsp soy sauce. Set aside.
  2. In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, hoisin sauce (if using), and freshly ground black pepper.
  3. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove from skillet.
  4. In the same skillet, sauté garlic, ginger, onion, and bell peppers until tender-crisp.
  5. Return chicken to the skillet and pour in the sauce mixture. Stir well to coat evenly.
  6. Cook for 2–3 minutes until the sauce thickens slightly.
  7. Garnish with green onions and serve hot with steamed rice.

Notes

Add red pepper flakes or chili for extra heat.For gluten-free, use tamari or coconut aminos instead of soy sauce.Vegetable options: broccoli, snap peas, or carrots.Best enjoyed fresh, but can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://cookibly.com/black-pepper-chicken/