Description
This Black Pepper Chicken recipe is a flavorful and quick Asian-inspired stir-fry featuring tender chicken pieces cooked with a savory, slightly sweet sauce packed with soy, oyster, and hoisin flavors, complemented by crunchy bell peppers and aromatic garlic and ginger. Perfect for a fuss-free weeknight dinner served over rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper (or more to taste)
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, rice vinegar, brown sugar, and freshly ground black pepper until smooth. Set aside to allow the flavors to meld.
- Cook the chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, for 5 to 7 minutes until they are browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté the vegetables and aromatics: In the same skillet, add a little more oil if necessary. Add the sliced onion, green and red bell peppers, minced garlic, and grated ginger. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender yet still crisp, releasing fragrant aromas.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Continue cooking for another 2 to 3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
- Serve: Remove from heat and serve the black pepper chicken hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Adjust the amount of black pepper to suit your spice preference; add more for extra heat.
- For a spicier dish, consider adding red pepper flakes or a dash of chili oil when sautéing the vegetables.
- Leftovers store well in an airtight container and can be reheated for easy meal prep throughout the week.
- Using chicken thighs provides more tenderness and flavor, but chicken breasts work well if you prefer leaner meat.
