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Black Pepper Chicken Recipe

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4.4 from 84 reviews

This Black Pepper Chicken recipe features tender chicken strips cooked with vibrant bell peppers, celery, and onions in a flavorful soy-based black pepper sauce. Perfectly balanced with garlic, ginger, and a touch of honey, this quick stovetop dish is ideal for a satisfying weeknight dinner served over steamed white rice.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Chicken Marinade

  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1-3 teaspoons black pepper (adjust to taste)

Vegetables & Aromatics

  • 1 large green bell pepper, very thinly sliced
  • 1 cup celery, thinly sliced on the bias (about 2-3 ribs)
  • 1 cup yellow onion, thinly sliced (about 1/2 large onion)
  • 2 teaspoons ginger paste
  • 1 tablespoon garlic paste or minced garlic

Other

  • 2 tablespoons sesame oil, divided
  • Thinly sliced green onions (optional, for garnish)
  • Cooked white rice (optional, for serving)

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch. Toss well to coat and let the chicken marinate for 10–15 minutes to absorb the flavors and develop a tender texture.
  2. Prepare the Sauce: In a wide-mouth jar or bowl, mix together the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, rice vinegar, water, honey, and black pepper. Shake or whisk until fully blended and set aside for later use.
  3. Cook the Chicken: Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the marinated chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside.
  4. Sauté the Vegetables: Add the remaining 1 tablespoon of sesame oil to the same pan. Add the sliced onion, bell pepper, and celery, stirring continuously and cooking for 2–3 minutes until they begin to soften. Stir in the garlic and ginger pastes and cook for another 30 seconds to release their aromas.
  5. Combine and Finish Cooking: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together to coat evenly. Continue cooking for 2–3 minutes or until the sauce thickens and clings beautifully to the chicken and vegetables. Taste and adjust seasoning with additional pepper or salt if necessary.
  6. Serve: Serve the black pepper chicken hot over cooked white rice. Garnish with thinly sliced green onions or sesame seeds if desired for an extra fresh and nutty touch.

Notes

  • Adjust the amount of black pepper according to your heat preference; start with 1 teaspoon and add more if you like it spicier.
  • For a gluten-free version, use tamari in place of soy sauce and ensure oyster sauce is gluten-free.
  • Chicken thighs can be substituted for breasts if you prefer a juicier meat option.
  • Vegetables can be swapped or added to include snap peas, carrots, or mushrooms.
  • To save time, use pre-minced garlic and ginger paste from the store.
  • Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/black-pepper-chicken-recipe-2/