Go Back

Black Pepper Chicken

A flavor-packed, slightly spicy stir-fry that combines tender chicken, colorful vegetables, and a savory sauce enhanced by freshly ground black pepper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breasts, cut into bite-sized pieces Opt for high-quality, organic chicken if possible for the best flavor and texture.
For the Stir-Fry
  • 2 tbsp vegetable oil Use a high smoke point oil like canola or sunflower for frying.
  • 1 medium onion, chopped Fresh onions will provide more flavor; sweet onions are a great choice for a milder taste.
  • 2 cloves garlic, minced Fresh garlic enhances the sauce's aroma compared to powdered versions.
  • 1 medium bell pepper, sliced (any color) Feel free to use red, yellow, or green for a colorful dish.
For the Sauce
  • 1 tbsp freshly ground black pepper Freshly grinding pepper delivers the best flavor.
  • 1 tbsp soy sauce (low sodium preferred) Helps control the saltiness while still offering that great soy flavor.
  • 1 tbsp oyster sauce Adds depth and a touch of sweetness.
  • 1 tbsp hoisin sauce Provides a sweet and tangy flavor balance.
  • 1/2 cup chicken broth (low sodium) Use homemade broth if you have it for deeper flavor.
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening) This will give the sauce a nice glossy finish.
To Finish
  • Salt, to taste Adjust as needed based on your salt preference.
  • Green onions, chopped (for garnish) Fresh herbs will enhance the presentation and flavor.

Method
 

Preparation
  1. In a large skillet over medium-high heat, add the vegetable oil. Once hot, add the chicken pieces and cook for about 5-7 minutes until browned and cooked through, stirring occasionally. Remove the chicken and set aside.
  2. In the same skillet, add the chopped onions and minced garlic. Cook for about 2-3 minutes, until the onions are translucent and fragrant.
  3. Toss in the sliced bell pepper and sauté for another 2-3 minutes, allowing it to soften but still retain some crunch.
Cooking
  1. Return the chicken to the skillet. Stir in the freshly ground black pepper, soy sauce, oyster sauce, hoisin sauce, and chicken broth. Mix everything well.
  2. Reduce the heat to low and let it simmer for about 5 minutes. If you prefer a thicker sauce, add the cornstarch mixture and stir until combined.
  3. Taste and season with salt as needed. Garnish with chopped green onions and serve hot, ideally over steamed rice or noodles.

Notes

For the best flavor, make sure to use freshly ground black pepper. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish can be frozen for up to 2 months.