Description
This Black Pepper Chicken recipe is a flavorful and aromatic Asian-inspired dish that combines tender chicken with colorful bell peppers in a savory black pepper sauce. It’s a quick and easy stir-fry recipe perfect for a delicious weeknight meal.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chicken broth, and cornstarch.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
- Stir-Fry: In the same skillet, add garlic, ginger, onion, and bell peppers. Stir-fry for 3–4 minutes until slightly tender. Return the chicken to the skillet and pour in the sauce mixture. Add freshly ground black pepper and stir until everything is coated and the sauce thickens, about 2–3 minutes.
- Serve: Serve hot over steamed rice.
Notes
- For a spicier dish, add crushed red pepper flakes or sliced chili peppers.
- You can substitute chicken thighs for a juicier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 65 mg
