Black Pepper Chicken
Savor the irresistible flavor of Black Pepper Chicken, a quick and satisfying stir-fry that brings bold, savory tastes to your table in just 40 minutes! Tender, juicy chicken breast is marinated in a blend of soy sauce, oyster sauce, and cornstarch for a velvety texture, then stir-fried to golden perfection. Crisp green and red bell peppers, fragrant garlic, and aromatic ginger add bursts of vibrant freshness, while a generous crack of freshly ground black pepper infuses the dish with a spicy, robust kick. Finished with a glossy, savory sauce and a drizzle of sesame oil, this easy recipe is perfect served over steamed rice. Bring the flavors of an Asian-inspired kitchen to your home with this colorful and delicious dish that’s packed with protein, veggies, and bold seasoning. Ideal for busy weeknights, this crowd-pleaser is a must-try for any stir-fry enthusiast!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 inch piece ginger
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium onion
- 1.5 teaspoons black pepper, freshly ground
- 1 teaspoon sesame oil
- 2 stalks scallions
- 3 tablespoons water
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. Mix well.
Add the chicken cubes to the bowl, mix well to coat, and marinate for at least 15 minutes.
Meanwhile, mince the garlic and ginger. Cut the green and red bell peppers into strips, and slice the onion thinly. Chop the scallions into small pieces and set aside.
In a small bowl, mix the remaining soy sauce, oyster sauce, cornstarch, and water. Stir until smooth to make a sauce.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the marinated chicken to the pan and stir-fry until it's golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining vegetable oil. Add garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the onion to the pan and stir-fry for 2 minutes until it starts to soften.
Add the bell peppers to the pan and continue to stir-fry for another 2 minutes.
Return the chicken to the pan, sprinkle the freshly ground black pepper over the ingredients, and pour the prepared sauce. Stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens and the vegetables are tender-crisp.
Drizzle the sesame oil over the dish, toss everything briefly, and remove the pan from the heat.
Garnish with chopped scallions before serving. Serve hot with steamed rice or your favorite side.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
