Chinese Chicken with Black Pepper Sauce
Savor the bold and irresistible flavors of Chinese Chicken with Black Pepper Sauce—a quick, 30-minute stir-fry that's perfect for weeknight dinners. Tender chicken breast is marinated in soy sauce and cornstarch for a velvety texture, then stir-fried to perfection alongside crisp bell peppers and onions. The rich, peppery sauce combines oyster sauce, dark soy, and freshly ground black pepper for a delectable depth of flavor. Finished with a sprinkling of scallions, this dish pairs beautifully with steamed rice or noodles for a complete and satisfying meal. Easy to make and loaded with vibrant, savory tastes, this recipe is a must-try for lovers of Chinese cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 large Onion, sliced
- 1 large Bell pepper, sliced (any color)
- 2 teaspoons Black pepper, freshly ground
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 1 cup Chicken stock
- 2 stalks Scallions, sliced
Instructions
Cut the chicken breast into bite-sized pieces.
In a bowl, toss the chicken with 1 tablespoon of soy sauce and 2 tablespoons of cornstarch until evenly coated. Let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the chicken pieces in batches until browned and almost cooked through, about 3-5 minutes. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the garlic until fragrant, about 30 seconds.
Add the sliced onion and bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the wok and mix it with the vegetables.
In a small bowl, combine the oyster sauce, dark soy sauce, remaining 2 tablespoons of soy sauce, sugar, black pepper, and chicken stock.
Pour the sauce mixture into the wok, stirring to coat the chicken and vegetables evenly.
Bring the sauce to a simmer and let it thicken, about 2 minutes. Adjust seasoning if needed.
Remove from heat and garnish with sliced scallions.
Serve hot with steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 27.3 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2887 mg | 61% | |
*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.
