Description
A flavorful and easy-to-make Black Pepper Chicken stir-fry featuring tender chicken pieces coated in a savory, slightly spicy black pepper sauce with crisp vegetables. Perfect for a quick weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon freshly ground black pepper
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 celery stalk, sliced diagonally
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, mix the bite-sized chicken pieces with 1 tablespoon soy sauce and cornstarch. Toss well to coat the chicken evenly and let it marinate for 10–15 minutes to tenderize and enhance flavor.
- Prepare the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and freshly ground black pepper until well combined. Set aside to allow flavors to meld.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside to prevent overcooking.
- Stir-Fry the Vegetables: In the same skillet, add sliced onion, green bell pepper, celery, minced garlic, and grated ginger if using. Stir-fry for 2–3 minutes until the vegetables are just tender but still retain their crispness, adding freshness and texture to the dish.
- Combine and Simmer: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the ingredients and toss everything together, cooking for an additional 2–3 minutes. This allows the sauce to thicken and coat the chicken and vegetables evenly, melding all flavors.
- Serve and Garnish: Serve the Black Pepper Chicken hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired to add a finishing touch of color and flavor.
Notes
- For extra heat, add a pinch of crushed red pepper flakes while stir-frying.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- This dish is great for meal prep and reheats well without losing flavor or texture.
