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Black Pepper Chicken

Black Pepper Chicken

Black Pepper Chicken is a simple yet flavorful dish that combines the rich taste of chicken with the spicy, aromatic kick of freshly ground black pepper. It’s a versatile recipe that can be adapted to suit a variety of tastes, offering a balance of heat, savory depth, and tender chicken. Whether you're making it for a weeknight dinner or preparing it for a special occasion, Black Pepper Chicken is sure to be a crowd-pleaser. It pairs well with a variety of sides, including steamed rice, roasted vegetables, or a crisp salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 526 kcal

Ingredients
  

  • Chicken Marinade:
  • 1 ½ lbs boneless skinless chicken breasts cut into bite-size pieces (680 grams)
  • 2 Tablespoons low-sodium soy sauce
  • 2 teaspoons oyster sauce
  • 1 ½ teaspoons fresh cracked black pepper
  • 1 teaspoon salt
  • 1/2 cup cornstarch 65 grams
  • 1/3 cup vegetable oil 80ml
  • Sauce:
  • 1 ½ Tablespoons oyster sauce
  • 3 Tablespoons low-sodium soy sauce
  • 1 1/2 cups chicken stock low sodium (360ml)
  • 3-4 garlic cloves minced
  • 1 1/2 Tablespoons freshly grated ginger
  • 1 1/2 teaspoon fresh cracked black pepper
  • 3 Tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • Stir Fry:
  • 1 medium white onion chopped into bite-size pieces
  • 2 ribs celery chopped
  • 1 red bell pepper large, chopped into bite-size pieces
  • Serving:
  • 5-6 cups hot cooked white rice 850-1000grams

Instructions
 

  • Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add 1/2 cup cornstarch to a large bowl or resealable plastic bag and set aside.
  • Make Sauce: Mix sauce ingredients together and stir to combine.
  • Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
  • Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
  • Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
  • Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
  • Serve over hot cooked rice.

Notes

Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.
 
Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.