Description
If you are looking for a quick, flavorful stir-fry that delivers a bold punch of black pepper and savory goodness, this Black Pepper Chicken is a must-try. This dish features tender pieces of chicken coated in a rich, slightly spicy black pepper sauce, perfectly balanced with crisp bell peppers and onions. It is inspired by popular Chinese takeout flavors, but this homemade version is healthier, fresher, and comes together in just thirty minutes.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch (helps with crispiness)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (for frying)
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- ½ cup bell peppers (red, green, or yellow), sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- ½ teaspoon crushed red pepper flakes (optional, for added heat)
- 1 green onion, chopped (for garnish)
For the Black Pepper Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup chicken broth (or water)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
Instructions
Step 1: Marinate and Coat the Chicken
- In a mixing bowl, toss the chicken pieces with soy sauce and cornstarch. This helps create a light, crispy coating and prevents the chicken from drying out while cooking.
- Let the chicken sit for ten to fifteen minutes while preparing the sauce and vegetables.
Step 2: Prepare the Black Pepper Sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth, and sesame oil.
- In a separate bowl, mix the cornstarch and water to create a slurry. This will help thicken the sauce once added to the pan.
Step 3: Cook the Chicken
- Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken pieces and cook for four to five minutes, stirring occasionally, until golden brown and cooked through.
- Remove the chicken from the pan and set it aside.
Step 4: Sauté the Vegetables
- In the same skillet, heat another tablespoon of oil.
- Add the sliced onion, bell peppers, and minced garlic.
- Stir-fry for two to three minutes until the vegetables are slightly softened but still crisp.
Step 5: Combine Everything and Simmer
- Return the cooked chicken to the skillet.
- Pour in the black pepper sauce and stir to coat everything evenly.
- Stir in the cornstarch slurry and let the sauce thicken for one to two minutes, ensuring it coats the chicken and vegetables evenly.
Step 6: Serve and Enjoy
- Garnish with chopped green onions for added freshness.
- Serve hot over steamed rice or noodles.
Notes
- Use Freshly Ground Black Pepper – Freshly cracked pepper enhances the bold, fragrant spice profile.
- Do Not Overcrowd the Pan – Cook the chicken in batches to allow it to brown properly.
- Adjust the Spice Level – Increase or decrease the amount of black pepper and red pepper flakes according to preference.
- Choose Chicken Thighs for Extra Juiciness – While chicken breasts work well, thighs remain tender and flavorful after cooking.
- Experiment with Additional Vegetables – Try adding snap peas, carrots, mushrooms, or baby corn for more variety and nutrition.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Cuisine: Chinese
Nutrition
- Calories: 269kcal
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg