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–+ servings
Black Pepper Chicken

Black Pepper Chicken

This Black Pepper Chicken is a quick and flavorful stir-fry that’s perfect for a weeknight meal. Tender chicken pieces are coated in a savory black pepper sauce, stir-fried with bell peppers and onions for a dish that’s both delicious and easy to make. Serve over rice or noodles for a simple, satisfying dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course lunch, Main Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 lb 0.45 kg boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons 0.03 L soy sauce (divided)
  • 1 tablespoon 0.03 L oyster sauce
  • 1 tablespoon 0.03 L rice vinegar
  • 1 tablespoon 0.03 L hoisin sauce
  • 1 tablespoon 0.015 L sesame oil (optional)
  • 1 tablespoon 0.015 L vegetable oil
  • 1 teaspoon freshly ground black pepper adjust to taste
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 small onion sliced
  • 1 bell pepper red or green, sliced
  • 1/2 cup 0.12 L chicken broth
  • 1 tablespoon green onions chopped (optional for garnish)

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, toss the chicken with 1 tablespoon soy sauce and cornstarch until evenly coated. Let it marinate for at least 10 minutes.

Step 2: Prepare the Black Pepper Sauce

  • In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, hoisin sauce, and black pepper. Set aside.

Step 3: Stir-Fry the Chicken

  • Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated chicken to the skillet and cook for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

  • In the same skillet, add onions, bell pepper, garlic, and ginger. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.

Step 5: Combine and Simmer

  • Add the cooked chicken back to the skillet, pour in the black pepper sauce and chicken broth, and toss everything together.
  • Simmer for another 2–3 minutes until the sauce thickens slightly and everything is well coated.

Step 6: Serve and Enjoy

  • Remove from heat, garnish with chopped green onions, and serve hot over steamed rice or noodles.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Vegetarian Option: Swap the chicken for tofu or mushrooms for a plant-based version.
  • Spicy Option: Add red pepper flakes or sliced fresh chilies for a spicy kick.
  • Serving Tip: Serve with steamed jasmine rice or alongside stir-fried noodles for a complete meal.
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