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Black Pepper Chicken

Black Pepper Chicken

A delightful dish bursting with flavor and a slight kick from the black pepper, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 wok or large skillet
  • 1 cutting board
  • 1 measuring spoons
  • 1 measuring cups
  • 1 wooden spoon or spatula
  • 1 serving plate

Ingredients
  

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, sliced red or green
  • 2 tablespoons soy sauce For marinating and for cooking.
  • 1 tablespoon oyster sauce optional
  • 2 teaspoons ground black pepper For marinating and for cooking.
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water.
  • to taste salt
  • cooked rice for serving

Instructions
 

  • Start by marinating the chicken pieces in a bowl with 1 tablespoon of soy sauce, 1 teaspoon of ground black pepper, and a pinch of salt. Allow it to marinate for at least 10 minutes.
  • Heat the vegetable oil in a wok or large skillet over medium-high heat.
  • Add the marinated chicken to the pan, spreading it out evenly. Stir-fry for about 5-7 minutes until the chicken turns golden brown and is cooked through. Remove the chicken from the pan and set aside.
  • In the same pan, add the sliced onion, minced garlic, and ginger. Sauté for 2-3 minutes until the onions become translucent.
  • Add the sliced bell pepper to the pan and stir-fry for another 2 minutes.
  • Return the cooked chicken to the pan and add the remaining soy sauce, oyster sauce (if using), sugar, and the remaining ground black pepper. Stir well to combine everything.
  • Pour the cornstarch mixture into the pan to thicken the sauce, and cook for another 2-3 minutes while stirring until everything is well coated and heated through.
  • Taste and adjust seasoning with salt if needed.
  • Serve hot over cooked rice.

Notes

For a spicier kick, you can add chopped chili peppers or red pepper flakes to the recipe.
This dish pairs well with steamed vegetables or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.