Description
A quick and flavorful Black Pepper Chicken recipe that rivals your favorite Chinese takeout. Tender chicken pieces stir-fried with a savory and peppery sauce, served over steamed rice.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon freshly ground black pepper
Other Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 celery stalk (sliced diagonally)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger (optional)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken with 1 tablespoon soy sauce and cornstarch. Marinate for 10–15 minutes.
- Prepare Sauce: Whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.
- Stir-Fry Chicken: Heat oil in a skillet, stir-fry marinated chicken until browned. Remove and set aside.
- Cook Vegetables: In the same skillet, stir-fry onion, bell pepper, celery, garlic, and ginger.
- Combine: Return chicken, add sauce, cook until thickened.
- Serve: Over steamed rice, garnish with green onions and sesame seeds.
Notes
- For extra heat, add crushed red pepper flakes.
- Substitute tamari for gluten-free option.
- Great for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
