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Black Pepper Chicken Recipe

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This Black Pepper Chicken is a quick and easy weeknight meal featuring tender, juicy chicken, crisp vegetables, and a savory black pepper sauce. Perfectly seasoned and full of flavor, it’s better than your usual Chinese takeout. You can make it in just 25 minutes, and it’s easily customizable to be gluten-free!

Ingredients

1 lb chicken breasts (or thighs), sliced against the grain into 1-inch pieces

1 tablespoon cornstarch

2 teaspoons light soy sauce

2 tablespoons vegetable oil

1/2 onion, sliced

1 bell pepper, sliced

1 carrot, julienned

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

2 teaspoons sugar

1 teaspoon dark soy sauce

1 tablespoon black pepper

1/4 cup chicken broth (or water)

Instructions

  • Marinate the chicken by mixing it with cornstarch and light soy sauce. Set it aside.

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is lightly charred on the outside. Remove from the pan and set aside.

  • In the same pan, add garlic, ginger, and vegetables. Stir-fry until the vegetables are tender-crisp.

  • Pour in the soy sauce, oyster sauce, rice vinegar, sugar, dark soy sauce, and black pepper. Stir to combine.

  • Return the chicken to the pan and pour in the chicken broth or water. Stir everything together and cook until the sauce thickens.

  • Serve hot with steamed rice.

Notes

  • For a gluten-free version, swap soy sauce with tamari and use dry sherry instead of Shaoxing wine.

  • You can add other vegetables such as broccoli, snap peas, or mushrooms for added flavor and texture.

  • Chicken thighs can be used instead of chicken breasts for a juicier, richer flavor.

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