Name: Black Pepper Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tbsp soy sauce; 1 tsp cornstarch; ½ tsp black pepper; ½ tsp sesame oil; 3 tbsp low-sodium soy sauce; 1 tbsp oyster sauce (optional for richness); 1 tbsp rice vinegar or apple cider vinegar; 1 tsp sugar; 1 tsp freshly ground black pepper (adjust to taste); 1 tsp cornstarch; ¼ cup water; 2 tbsp vegetable oil; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 small onion, sliced; 3 cloves garlic, minced; 1 tsp freshly grated ginger; Green onions, sliced (for garnish); Cooked white or brown rice, for serving

Description

Savory, saucy, and irresistibly peppery, this Black Pepper Chicken is your new favorite stir-fry dinner. Made with juicy chicken, crisp-tender veggies, and a bold black pepper sauce, it’s fast, flavorful, and better than takeout. This dish comes together in just 30 minutes using simple ingredients, and it’s perfect served over steamed rice or noodles for a satisfying meal the whole family will love.

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Ingredients

Scale

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
½ tsp black pepper
½ tsp sesame oil

For the Sauce:

3 tbsp low-sodium soy sauce
1 tbsp oyster sauce (optional for richness)
1 tbsp rice vinegar or apple cider vinegar
1 tsp sugar
1 tsp freshly ground black pepper (adjust to taste)
1 tsp cornstarch
¼ cup water

For the Stir-Fry:

2 tbsp vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 tsp freshly grated ginger
Green onions, sliced (for garnish)
Cooked white or brown rice, for serving

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Instructions

Step 1: Marinate the Chicken

In a bowl, combine chicken pieces with soy sauce, cornstarch, sesame oil, and black pepper.
Let sit for 10–15 minutes while you prep the veggies and sauce.

Step 2: Mix the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, black pepper, cornstarch, and water.
Set aside.

Step 3: Stir-Fry the Chicken

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and stir-fry for 4–5 minutes, until browned and cooked through.
Remove from the pan and set aside.

Step 4: Sauté the Vegetables

Add the remaining 1 tbsp oil to the pan.
Stir-fry onions and bell peppers for 2–3 minutes, until just tender-crisp.
Add garlic and ginger, and cook for another 30 seconds until fragrant.

Step 5: Combine Everything

Return the chicken to the pan with the vegetables.
Pour in the prepared sauce.
Toss everything together and cook for 2–3 minutes, until the sauce thickens and evenly coats the chicken and veggies.

Step 6: Garnish & Serve

Sprinkle with sliced green onions.
Serve hot over steamed rice or noodles.
Add extra black pepper on top if desired for an extra kick.

Notes

Use Freshly Ground Black Pepper – It gives the dish its signature bold flavor.
High Heat is Key – Cook quickly to keep the veggies crisp and chicken juicy.
Marinate the Chicken – It helps tenderize and flavor the meat.
Double the Sauce – If you like it extra saucy, make a bit more of the sauce mixture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: Asian-Inspired