Prep Time 15 mins
Cook Time 12 mins
Rest Time 10 mins
Total Time 37 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Black Pepper Chicken is a bold and savory stir-fry made with tender chicken pieces, crisp bell peppers, and onions tossed in a rich black pepper sauce. It’s quick, full of flavor, and perfect for a weeknight dinner or meal prep.

Ingredients
    For the Chicken Marinade:
  • 500 g boneless chicken thighs or breast (cut into bite-sized pieces)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 0 tsp 0.5 ground white pepper
    • For the Black Pepper Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce (for color)
  • 1 tbsp rice vinegar or white vinegar
  • 1 tbsp sugar
  • 2 tbsp water
  • 1 tbsp freshly cracked black pepper (adjust to taste)
  • 1 tsp cornstarch
    • For the Stir Fry:
  • 1 tbsp 1.5 oil (vegetable or canola)
  • 1 medium onion (sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated or minced)
  • 2 green onions (sliced, for garnish)
Instructions
    Marinate the Chicken
  1. 1
    In a bowl, combine the chicken with soy sauce, sesame oil, cornstarch, and white pepper. Toss to coat evenly. Let it marinate for 10 minutes while you prep the other ingredients.
    2. Prepare the Sauce
  2. 2
    In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, dark soy sauce, vinegar, sugar, water, black pepper, and cornstarch. Mix well until smooth and set aside.
    3. Sear the Chicken
  3. 3
    Heat 1 tbsp oil in a large wok or skillet over medium-high heat (200°C). Add marinated chicken in a single layer and sear until golden brown on both sides and cooked through (about 5–6 minutes). Remove and set aside.
    4. Sauté Aromatics and Vegetables
  4. 4
    In the same pan, add remaining 0.5 tbsp oil. Add garlic and ginger, sauté for 30 seconds until fragrant. Add sliced onions and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
    5. Combine Everything
  5. 5
    Return the chicken to the pan. Pour in the prepared black pepper sauce and toss everything together until the sauce thickens and evenly coats the chicken and veggies (about 1–2 minutes).
    6. Garnish and Serve
  6. 6
    Sprinkle sliced green onions on top. Serve hot with steamed rice or noodles.
Note

Protein Swap: You can replace chicken with shrimp, beef, or tofu.

Spice Level: Add chili flakes or a chopped green chili if you like it spicy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Meal Prep: This dish reheats well and is perfect for meal prepping with rice or noodles.

Keywords: quick dinner, stir-fry chicken, black pepper sauce, Asian chicken recipe, easy takeout meal
Read it online: https://petitepanini.com/recipe/black-pepper-chicken-recipe/