Black Pepper Chicken: 30-Minute Spicy-Savory Weeknight Favorite
A quick and bold stir-fry made with juicy chicken, crisp vegetables, and a peppery soy-based sauce. Perfect for weeknight dinners or make-ahead lunches.
Ingredients
1 lb chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon oil (plus more as needed)
1 small onion, sliced
1 bell pepper, sliced
3 garlic cloves, minced
1-inch piece ginger, minced
Sauce:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon freshly cracked black pepper
1/4 cup water
Instructions
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Marinate chicken with soy sauce, cornstarch, and a pinch of pepper for 10–15 minutes.
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Mix sauce ingredients in a bowl and set aside.
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Heat oil in a wok over high heat. Sear chicken until golden and cooked through. Remove and set aside.
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In the same pan, sauté onion and bell pepper for 2–3 minutes. Add garlic and ginger; stir-fry 30 seconds.
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Return chicken to the pan. Add sauce and toss to coat.
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Simmer for 2–3 minutes until sauce thickens.
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Finish with a grind of pepper and serve over rice.
Notes
Use freshly cracked pepper for best flavor. Substitute tamari for a gluten-free version. Add sesame oil at the end for extra aroma.