Black Pepper Chicken
This black pepper chicken stir-fry features tender chicken breast, crisp bell peppers, and a bold black pepper sauce, all ready in under 30 minutes. Inspired by classic takeout, it’s fast, flavorful, and incredibly satisfying.
Equipment
- wok or large skillet
- cutting board
- knife
- mixing bowls
- wooden spatula or stir-fry spoon
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tbsp soy sauce (divided)
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- ½ tsp freshly ground black pepper
- 1 tbsp cornstarch
- 2 tbsp neutral oil (for stir-frying)
- 1 small onion, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ¼ cup chicken broth or water
Instructions
- In a bowl, mix chicken, 1 tbsp soy sauce, Shaoxing wine, cornstarch, and black pepper. Let marinate 15 minutes.
- Heat oil in a large skillet or wok over medium-high heat.
- Add marinated chicken. Stir-fry until browned and mostly cooked, about 4–5 minutes. Remove and set aside.
- In same pan, add a bit more oil if needed. Sauté onion and bell peppers for 2–3 minutes until crisp-tender.
- Add garlic. Cook for 30 seconds until fragrant.
- Return chicken to the pan. Add oyster sauce, remaining soy sauce, sugar, and chicken broth.
- Toss everything together and cook 2–3 minutes until sauce thickens and coats the chicken.
- Serve immediately with steamed rice or noodles.
Notes
You can adjust the pepper level based on your heat preference. For added heat, include a few red pepper flakes or fresh chili slices. Serve hot with jasmine rice or noodles for a complete meal.
Nutrition
Calories: 310kcalCarbohydrates: 12gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 820mgPotassium: 380mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 75mgCalcium: 20mgIron: 1.2mg