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Black Pepper Chicken Recipe

This Black Pepper Chicken is a weeknight winner! Tender chicken and vibrant veggies in a savory sauce make for a delicious meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Chicken:

  • 1 pound boneless, skinless chicken breasts Cut into thin strips
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons sesame oil

For the Vegetables:

  • 1 large green bell pepper Very thinly sliced
  • 1 cup thinly sliced celery Sliced on the bias
  • 1 cup thinly sliced yellow onion
  • 2 teaspoons ginger paste
  • 1 tablespoon garlic paste (or minced garlic)
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1-3 teaspoons black pepper Adjust according to taste
  • Thinly sliced green onions Optional, for garnish
  • Cooked white rice Optional, for serving

Instructions

Instructions:

  • In a mixing bowl, combine the chicken strips with cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Toss until the chicken is well coated.
  • Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes until browned and cooked through. Remove from the wok and set aside.
  • In the same wok, add the remaining tablespoon of sesame oil. Add the sliced green bell pepper, celery, and yellow onion. Stir-fry for about 3-4 minutes until tender-crisp.
  • Add ginger paste and garlic paste to the vegetables and stir-fry for an additional minute until fragrant.
  • Return the cooked chicken to the wok. Add remaining soy sauce, oyster sauce, rice vinegar, water, honey, and black pepper. Toss everything together until well combined and heated through, about 2 minutes.
  • Serve your Black Pepper Chicken over cooked white rice, garnished with thinly sliced green onions if desired.

Equipment

  • Wok or large skillet
  • Cutting board and knife
  • Measuring Spoons
  • Spatula or wooden spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Use chicken thighs instead of breasts for a juicier option.
  • Adjust the black pepper to your taste preference.