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black pepper chicken with juicy tender chicken

black pepper chicken with juicy tender chicken

This Black Pepper Chicken recipe features tender, juicy chicken pieces coated in a spicy black pepper sauce. It’s a quick and flavorful dish, perfect for a weeknight dinner or to impress guests. The balance of heat from black pepper combined with the savory soy sauce creates a delightful flavor profile.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large mixing bowl
  • 1 cutting board
  • 1 wok or large skillet
  • 1 cooking spatula
  • 1 measuring cups and spoons
  • 1 plate for serving

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • ½ cup onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon black pepper For extra heat, consider increasing the amount.
  • ¼ cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • ¼ cup chicken broth Adjust thickness by adding more or less.
  • ¼ cup green bell pepper, sliced Feel free to substitute based on availability.
  • ¼ cup carrot, sliced Feel free to substitute based on availability.
  • 1 tablespoon cornstarch (optional for thickening) Use if a thicker sauce is preferred.
  • Cooked rice for serving

Instructions
 

  • Start by marinating the chicken pieces in a mixture of soy sauce, sugar, black pepper, and cornstarch (if using). Let it sit for about 10 minutes while you prepare the other ingredients.
  • Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
  • Add the marinated chicken to the pan and stir-fry for about 5-6 minutes, or until the chicken is browned and cooked through.
  • Push the chicken to one side of the pan and add the sliced onions, garlic, and ginger to the other side. Stir-fry for 2-3 minutes until fragrant.
  • Add in the green bell pepper and carrot, and stir everything together. Cook for an additional 3-4 minutes.
  • Pour in the chicken broth and oyster sauce, stirring to combine. Let it simmer for another 2 minutes, allowing the sauce to thicken slightly.
  • Serve the Black Pepper Chicken hot over cooked rice.

Notes

For extra heat, consider increasing the amount of black pepper or adding red pepper flakes.
Feel free to substitute vegetables based on what you have on hand, such as broccoli or snap peas.
Adjust the thickness of the sauce by adding more or less chicken broth or cornstarch.