Description
This Black Pepper Chicken recipe features juicy, tender chicken breasts marinated in a flavorful blend of soy and oyster sauces, then stir-fried with aromatic garlic, ginger, and fresh vegetables. Finished with a bold kick of freshly ground black pepper, it’s a perfect quick and tasty meal served over rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon freshly ground black pepper (half of the total)
For Cooking
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 tablespoon freshly ground black pepper (remaining half)
Garnish and Serving
- 3 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl.
- Marinate the chicken: Add the soy sauce, oyster sauce, cornstarch, and half of the black pepper to the chicken. Mix well to coat every piece evenly. Let it marinate for at least 10 minutes to absorb the flavors.
- Heat the pan: Heat the vegetable oil in a frying pan or wok over medium-high heat until hot but not smoking.
- Sauté aromatics: Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Cook the chicken: Add the marinated chicken pieces to the pan, spreading them out to avoid overcrowding. Stir occasionally and cook for 5-7 minutes until the chicken is cooked through and slightly browned.
- Add vegetables: When the chicken is almost done, add the sliced bell pepper and onion. Stir-fry for an additional 3-5 minutes until the vegetables are tender yet crisp.
- Season with black pepper: Sprinkle the remaining black pepper over the dish and stir well to combine all the flavors. Taste and adjust seasoning if needed.
- Serve: Remove from heat and serve the black pepper chicken hot over cooked rice or noodles. Garnish with chopped green onions for a fresh finish.
Notes
- Marinating the chicken helps tenderize it and infuses it with flavor, so don’t skip this step.
- Use freshly ground black pepper for the best aroma and taste impact.
- You can substitute bell pepper with other vegetables like broccoli or snap peas for variation.
- Serve immediately for the best texture; leftovers can be refrigerated and reheated but may lose some crispness.
- This dish pairs perfectly with steamed jasmine rice or egg noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: black pepper chicken, stir-fry chicken, Asian chicken recipe, quick chicken dinner, spicy chicken
