Black Pepper Chicken
This Black Pepper Chicken is vibrant and flavorful! Tender chicken, crisp veggies, and a bold black pepper sauce make a perfect quick weeknight meal.
Equipment
- Large Skillet
- Wok
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 bell pepper sliced
- 1 onion sliced
- Salt to taste
- Cooked rice for serving
Instructions
Step 1: Prepare Your Ingredients
- Cut chicken breast into evenly sized bite-sized pieces. Slice bell pepper and onion into thin strips. Mince garlic and ginger finely.
Step 2: Heat the Oil and Sauté Aromatics
- Heat 2 tablespoons of vegetable oil over medium-high heat in a large skillet or wok. Add minced garlic and ginger. Sauté for about 30 seconds until fragrant but not browned.
Step 3: Cook the Chicken
- Add bite-sized chicken pieces to the pan. Stir-fry until they turn white and start to brown slightly, about 5-7 minutes. Avoid overcrowding the pan.
Step 4: Add Vegetables
- Toss in sliced bell pepper and onion. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
Step 5: Season with Sauces and Black Pepper
- Lower heat to medium. Add 1 tablespoon each of soy sauce and oyster sauce, stirring well to coat ingredients. Sprinkle in 1 tablespoon of freshly ground black pepper and salt to taste.
Step 6: Simmer and Finish
- Let mixture cook for another 2 minutes to meld flavors. Taste and adjust seasoning. Add a splash of water or chicken broth if a saucier dish is preferred.
Step 7: Serve
- Serve hot over a bed of steamed cooked rice to balance the spice and soak up the sauce.
Notes
- Use freshly ground black pepper for a sharper, more vibrant flavor.
- Don’t overcrowd the pan to ensure chicken sears properly instead of steaming.
- Add other vegetables like broccoli or snap peas for extra nutrition and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.
- Make it gluten-free by using gluten-free soy and oyster sauce alternatives.