black pepper chicken with juicy tender chicken
This Black Pepper Chicken recipe features juicy, tender chicken pieces stir-fried with a rich and aromatic black pepper sauce. It's perfect for a quick weeknight dinner and pairs well with steamed rice or noodles.
Equipment
- 1 wok or large skillet
- 1 measuring cups and spoons
- 1 cutting board
- 1 mixing bowl
- 1 spatula or wooden spoon
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs tend to be juicier.
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons corn starch
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly ground black pepper Adjust to taste for milder or spicier dish.
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, sliced for garnish
- Cooked rice or noodles For serving.
Instructions
- In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, and corn starch. Mix well and let marinate for 10 minutes.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken to the pan and stir-fry for about 5-7 minutes or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced onion and garlic, stir-frying for 2 minutes until fragrant.
- Add the bell pepper and broccoli florets, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
- Return the chicken to the pan, adding the freshly ground black pepper. Stir everything together and cook for another 2 minutes to combine the flavors.
- Serve hot over cooked rice or noodles, garnished with sliced green onions.
Notes
Adjust the amount of black pepper to taste if you prefer a milder or spicier dish.
Feel free to add more vegetables such as snap peas or carrots for added nutrition and color.
You can also use chicken breast if you prefer a leaner option, though thighs tend to be juicier.