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Black Pepper Chicken

Black Pepper Chicken is a fast stir-fry with tender sliced chicken and bell peppers coated in a glossy soy-black pepper sauce. High-heat cooking and quick thickening create a peppery, savory glaze that clings to every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Black pepper chicken
  • 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
  • 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
  • 0.25 cup water
  • 1 steamed rice for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper together in a bowl, then stir in cornstarch mixed with water until smooth and set aside.
  2. Let the sauce mixture sit while you prepare the chicken so the cornstarch hydrates slightly.
Stir-fry chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering, then stir-fry the sliced chicken in batches until golden and cooked through; remove to a plate.
  2. Keep the heat high between batches so the chicken sears quickly rather than steaming.
Stir-fry vegetables and finish
  1. In the same wok or skillet, stir-fry bell pepper and onion for 3 minutes until crisp-tender.
  2. Add minced garlic and grated ginger and cook for 1 minute, stirring constantly so they don’t brown.
  3. Return the chicken to the pan, pour the prepared sauce over everything, and toss to coat evenly.
  4. Cook for 2-3 minutes until the sauce thickens into a glossy coating, then season with extra cracked black pepper and toss again.
Serve
  1. Serve the black pepper chicken over steamed rice so the sauce can run slightly into the grains.

Notes

Pro tip: slice the chicken thin and work in batches so it browns instead of releasing liquid. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat with a splash of water. Freezing isn’t recommended because the peppered sauce can break after thawing. If you want a lighter option, use reduced-sugar sauce or reduce the brown sugar to 1 tsp while keeping the pepper amount the same.