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Plate of mouth-watering Black Pepper Chicken garnished with colorful vegetables

Black Pepper Chicken

A bright, peppery stir-fry that's perfect for busy weeknights, featuring bold black pepper flavor and simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

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

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and season with salt and black pepper.
Cooking
  1. In a large skillet or wok, heat vegetable oil over medium-high heat.
  2. Add the chicken and stir-fry until cooked through.
  3. Add sliced onions and bell peppers, and stir-fry until just tender.
  4. In a small bowl, mix soy sauce, minced garlic, grated ginger, and cornstarch with a little water to make a sauce.
  5. Pour the sauce over the chicken and vegetables, stirring to coat.
  6. Cook for an additional 2-3 minutes until the sauce thickens.
  7. 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.