Description

Black Pepper Chicken is a quick, flavorful stir-fry with tender chicken, crisp vegetables, and a bold, peppery sauce. Inspired by Chinese takeout, it’s an easy weeknight dinner that’s healthier, fresher, and ready in under 30 minutes.

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tbsp soy sauce (divided)
1 tbsp cornstarch
2 tbsp oyster sauce
1 tbsp dark soy sauce (optional, for color)
1 tbsp rice vinegar
1 tbsp brown sugar
3 cloves garlic, minced
2 tsp freshly ground black pepper (coarsely ground)
1/3 cup chicken broth or water
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, sliced
2–3 tbsp vegetable oil or sesame oil, for stir-frying
Optional: sliced green onions for garnish

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Instructions

In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch. Marinate for 10–15 minutes.
In another bowl, whisk together remaining soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, brown sugar, garlic, chicken broth, and black pepper. Set aside.
Heat 1–2 tbsp oil in a wok or skillet over medium-high heat. Stir-fry chicken until browned and cooked through, about 4–5 minutes. Remove and set aside.
Add another splash of oil to the pan. Stir-fry onion, bell pepper, and celery for 2–3 minutes until slightly tender but crisp.
Return chicken to the pan. Pour sauce over chicken and vegetables. Toss well and cook for 1–2 minutes until sauce thickens and coats everything evenly.
Serve hot over rice or noodles, garnished with sliced green onions if desired.

Notes

For extra spice, add red chili flakes or hot sauce.Swap vegetables with broccoli, mushrooms, or snap peas.Use low-sodium soy sauce for a lighter version.Try tofu, beef, or shrimp as protein alternatives.For gluten-free, replace soy sauce with tamari and ensure all sauces are gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 950mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg