Black Pepper Chicken
A bright, peppery stir-fry that's perfect for busy weeknights, featuring bold black pepper flavor and simple ingredients.
Ingredients
Protein
- 1.5 lb boneless, skinless chicken breasts Cut into bite-sized pieces
Vegetables
- 2 pieces bell peppers Any color, sliced
- 1 medium onion Sliced
Sauce & Thickener
- 1/3 cup soy sauce Regular or low-sodium
- 1 tbsp cornstarch
- 2 tbsp water To mix with cornstarch
Aromatics & Spices
- 3 cloves garlic Minced
- 1 tsp fresh ginger Grated
- 1-2 tsp freshly ground black pepper Adjust to taste
- Salt To taste
Oil
- 2 tbsp vegetable oil Or other neutral oil
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season with salt and black pepper.
Cooking
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add the chicken and stir-fry until cooked through.
- Add sliced onions and bell peppers, and stir-fry until just tender.
- In a small bowl, mix soy sauce, minced garlic, grated ginger, and cornstarch with a little water to make a sauce.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Cook for an additional 2-3 minutes until the sauce thickens.
- Serve hot over rice or noodles.
Notes
Use freshly ground black pepper for the best flavor. Cut chicken into even pieces for uniform cooking. Don't overcrowd the pan.