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Black Pepper Chicken Recipe

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4.2 from 34 reviews

This Black Pepper Chicken recipe features tender strips of chicken breasts marinated and stir-fried with crisp bell peppers, celery, and onions, all coated in a flavorful black pepper oyster sauce. Perfectly balanced with a touch of sweetness and tanginess, it’s a quick and delicious Asian-inspired dish served best over steamed white rice.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Chicken and Marinade

  • 1 pound boneless, skinless chicken breasts (cut into thin strips)
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce (divided)
  • 2 tablespoons oyster sauce (divided)
  • 2 tablespoons sesame oil (divided)

Vegetables

  • 1 large green bell pepper (very thinly sliced)
  • 1 cup thinly sliced celery (sliced on the bias, about 2-3 ribs)
  • 1 cup thinly sliced yellow onion (about 1/2 large onion)
  • 2 teaspoons ginger paste
  • 1 tablespoon garlic paste (or minced garlic)

Sauce

  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1-3 teaspoons black pepper (adjust to taste)

Optional Garnish

  • Thinly sliced green onions
  • Cooked white rice (for serving)

Instructions

  1. Marinate Chicken: In a bowl, toss the chicken strips with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch. Let it marinate for 10 to 15 minutes to infuse flavor and tenderize the meat.
  2. Make Sauce: In a wide-mouth jar or bowl, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oyster sauce, rice vinegar, water, honey, and black pepper. Shake or whisk until well mixed, then set aside.
  3. Cook Chicken: Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add the marinated chicken strips and cook for 3 to 4 minutes, flipping occasionally, until browned and mostly cooked through. Remove the chicken from the pan and set aside.
  4. Sauté Veggies: Add the remaining 1 tablespoon sesame oil to the same pan. Stir in the sliced onion, bell pepper, and celery. Cook for 2 to 3 minutes until the vegetables begin to soften but remain crisp. Add the garlic and ginger paste, cooking for another 30 seconds to release their aroma.
  5. Finish the Dish: Return the chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together to coat evenly. Cook for an additional 2 to 3 minutes until the sauce thickens, clinging to the chicken and veggies. Taste and adjust seasoning with more pepper or salt if desired.
  6. Serve: Serve the black pepper chicken hot over cooked white rice. Garnish with thinly sliced green onions or sesame seeds if desired for an added burst of freshness and texture.

Notes

  • Adjust black pepper quantity according to your heat preference; this dish can be mild to spicy.
  • Using fresh garlic and ginger paste enhances flavor but you can substitute with minced forms.
  • Make sure to slice vegetables thinly for even cooking and a pleasant texture.
  • Serve immediately for best texture; leftovers can be stored in the refrigerator for up to 2 days.
  • To keep the dish gluten-free, use gluten-free soy sauce and oyster sauce alternatives.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://allyumcooks.com/black-pepper-chicken-recipe/