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Black Pepper Chicken

Black pepper chicken with a glossy soy-black pepper sauce and quick stir-fry method. Tender, golden-browned chicken pieces are tossed with bell pepper and onion, then served over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and stir-fry
  • 1.5 lb chicken breast sliced thin
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
Sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 2 tsp black pepper freshly cracked, generous
  • 1 tsp cornstarch
  • 1 cup water for mixing with cornstarch (use 1/4 cup total)
To serve
  • 1 steamed rice for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper until smooth, then set aside.
  2. Whisk cornstarch with 1/4 cup water to form a slurry, then stir it into the sauce mixture.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Stir-fry the sliced chicken in batches until golden, then remove to a plate.
Cook the vegetables and coat
  1. Stir-fry bell pepper and onion for 3 minutes, stirring to keep them crisp-tender.
  2. Add garlic and grated ginger and cook for 1 minute, until fragrant.
  3. Return the chicken to the pan, pour the sauce over, and toss until everything is coated.
  4. Cook for 2-3 minutes until the sauce thickens and clings to the chicken and vegetables, then season with extra cracked black pepper.
Serve
  1. Serve the black pepper chicken over steamed rice.

Notes

For best texture, slice the chicken thin and cook in batches so it browns instead of steaming. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet until hot. Freezing is not recommended because the pepper sauce can lose thickness after thawing. If you want a lighter option, use low-sodium soy sauce and reduce the brown sugar slightly.