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Black Pepper Chicken

Black Pepper Chicken with a glossy soy-black pepper sauce that clings to tender chicken and crisp-tender bell peppers. Quick stir-fry method with freshly cracked pepper for bold, savory flavor over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Black pepper chicken
  • 1.5 lb chicken breast Slice thin for fast stir-frying.
  • 1 green bell pepper Slice into thin strips.
  • 1 onion Slice thin.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp vegetable oil For stir-frying.
  • 3 tbsp soy sauce For the sauce base.
  • 2 tbsp oyster sauce For savory depth.
  • 1 tbsp dark soy sauce For color and richness.
  • 1 tbsp brown sugar Balances the pepper heat.
  • 2 tsp freshly cracked black pepper Use a generous amount.
  • 1 tsp cornstarch For thickening the sauce.
  • 1 cup water To mix with cornstarch.
  • 1 steamed rice For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the black pepper sauce
  1. In a bowl, whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, freshly cracked black pepper, and cornstarch mixed with water until smooth; set aside.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Add sliced chicken in batches and stir-fry until golden all over, then remove to a plate.
Stir-fry the vegetables and coat
  1. Stir-fry bell pepper and onion for 3 minutes, stirring constantly until crisp-tender.
  2. Add garlic and grated ginger and cook for 1 minute, stirring so they don’t burn.
  3. Return the chicken to the pan, pour the sauce over, and toss to coat every piece.
  4. Cook for 2-3 minutes until the sauce thickens and glossy coats everything, then season with extra cracked black pepper if desired.
Serve
  1. Serve the black pepper chicken over steamed rice immediately while the sauce is thick and glossy.

Notes

Pro tip: slice the chicken thin and stir-fry in batches so it browns instead of steaming. Store leftovers in the fridge up to 3 days; reheat gently in a skillet with a splash of water. Freezing is not recommended because the pepper sauce can break and the bell peppers may soften. For a dietary swap, use tamari instead of soy sauce for a gluten-free version.