black pepper chicken with juicy tender chicken
This Black Pepper Chicken recipe features succulent pieces of chicken marinated and cooked in a flavorful sauce, highlighted by the sharp kick of black pepper. It’s quick to prepare and makes for a delightful dish that can be served over rice or noodles.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 frying pan or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 serving dish
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon freshly ground black pepper Divided use.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper sliced
- 1 onion sliced
- 3 green onions chopped (for garnish)
- for serving cooked rice or noodles
Instructions
- Begin by cutting the chicken breasts into bite-sized pieces and place them in a mixing bowl.
- Add the soy sauce, oyster sauce, cornstarch, and half of the black pepper to the chicken. Mix well to ensure every piece is coated. Let it marinate for at least 10 minutes.
- Heat the vegetable oil in a frying pan or wok over medium-high heat.
- Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.
- Add the marinated chicken to the pan, ensuring the pieces are spread out and not overcrowded. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through.
- Once the chicken is nearly cooked, add the sliced bell pepper and onion to the pan. Sauté everything together for an additional 3-5 minutes until the vegetables are tender-crisp.
- Sprinkle the remaining black pepper over the dish and stir well to combine. Adjust seasoning to taste.
- Serve hot over cooked rice or noodles, garnished with chopped green onions.
Notes
For extra heat, you can add sliced chili peppers to the dish during cooking.
Make sure not to overcook the chicken; it should remain juicy and tender.
This dish pairs well with steamed vegetables or a fresh salad. Enjoy!