Black Pepper Chicken
Craving bold flavor? This Black Pepper Chicken recipe is quick, savory, and satisfying, perfect for weeknight dinners or meal prep favorites!
Ingredients
- 500 grams Chicken thighs/breasts Cut into bite-sized pieces
- 2 tablespoons Soy sauce Regular or low-sodium
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch For coating the chicken
- 1 tablespoon Vegetable oil For stir-frying
- 1 Onion Sliced
- 1 Red bell pepper Sliced
- 1 Green bell pepper Sliced
- 2 cloves Garlic Minced
- 1 teaspoon Fresh ginger Grated
- 1 teaspoon Sugar Optional – balances the flavor
- 1 tablespoon Black pepper Freshly ground for best flavor
- 2 tablespoons Water To loosen the sauce, if needed
Instructions
- In a bowl, marinate chicken with soy sauce, oyster sauce, black pepper, cornstarch, and sugar. Let sit for 10 minutes.
- Heat oil in a wok or skillet over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add chicken and stir-fry for 6–8 minutes, until lightly browned and cooked through.
- Toss in onions and bell peppers. Cook for another 3–4 minutes until slightly tender but crisp.
- Add 2 tablespoons of water to loosen the sauce if needed.
- Adjust seasoning to taste. Serve hot with rice or noodles.
Notes
Adjust Spice Level: Use less black pepper or mix with white pepper for a milder flavor. Add chili flakes for extra heat.
Protein Options: Easily swap chicken with tofu, tempeh, shrimp, or even beef for variety.
Vegetable Add-Ins: Feel free to add mushrooms, snap peas, or broccoli for added color and nutrients.
Sauce Thickness: If the sauce is too thick, add a splash of water or chicken broth. Too thin? Simmer a few more minutes or add extra cornstarch slurry.
Meal Prep Friendly: Stores well in the fridge for up to 4 days, reheat in a skillet or microwave before serving.
Gluten-Free Option: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
Serving Suggestions: Pairs perfectly with jasmine rice, brown rice, stir-fried noodles, or lettuce wraps.