Black Pepper Chicken Recipe
When it comes to satisfying weeknight dinners, few dishes can rival the enticing flavors of Black Pepper Chicken. This vibrant dish, packed with tender chicken and colorful vegetables, delivers a delightful punch of flavor that will have everyone at the table asking for seconds. The combination of soy sauce, oyster sauce, and a generous sprinkle…
Servings: 2 servings
Ingredients
Ingredients
- 1 poundboneless skinless chicken breastscut into thin strips
- 1 tablespooncornstarch
- 3 tablespoonssoy saucedivided
- 2 tablespoonsoyster saucedivided
- 2 tablespoonsesame oildivided
- 1 largegreen bell peppervery thinly sliced
- 1 cupthinly sliced celerysliced on the bias 2-3 ribs
- 1 cupthinly sliced yellow onion1/2 large onion
- 2 teaspoonsginger paste
- 1 tablespoongarlic pasteor minced garlic
- 1 tablespoonrice vinegar
- 2 tablespoonswater
- 1 teaspoonhoney
- 1-3 teaspoonspepperadjust to taste
- thinly sliced green onionsoptional for garnish
- Cooked white riceoptional for serving
Instructions
Instructions
- In a bowl, toss the chicken strips with the cornstarch, 1 tablespoon soy sauce, and 1 tablespoon oyster sauce until evenly coated. Let marinate 10–15 minutes.
- In a wide-mouth jar or small bowl, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oyster sauce, rice vinegar, 2 tablespoons water, 1 teaspoon honey, and black pepper (use 1–3 teaspoons, to taste). Stir or shake to combine and set aside.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until hot. Add the marinated chicken in a single layer and cook 3–4 minutes, stirring occasionally, until browned and mostly cooked through. Transfer the chicken to a plate and reserve any pan juices.
- Add the remaining 1 tablespoon sesame oil to the same pan. Add the sliced onion, bell pepper, and celery and stir-fry 2–3 minutes, until the vegetables begin to soften but still have some crispness.
- Add the garlic paste and ginger paste to the pan with the vegetables and cook, stirring, about 30 seconds until fragrant.
- Return the chicken to the pan, pour in the prepared sauce, and toss to combine. Cook 2–3 minutes, stirring, until the sauce thickens and coats the chicken and vegetables and the chicken is fully cooked.
- Taste and adjust black pepper or salt as needed. Serve hot over cooked white rice if using and garnish with thinly sliced green onions, if desired.
Equipment
- Large Pan
Notes
Recipe Notes
Nutrition Note:
Nutrition Facts do not include rice.
Storage:
Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stove. To freeze, place in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Note:
Nutrition Facts do not include rice.
Storage:
Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stove. To freeze, place in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.