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Black Pepper Chicken

A quick and flavorful dish featuring tender stir-fried chicken and vibrant vegetables enveloped in a savory black pepper sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup soy sauce The backbone of the marinade, adding umami and saltiness.
  • 1/4 cup chicken broth Enhances flavor and contributes depth to the sauce.
  • 2 tablespoons oyster sauce Adds a rich, sweet-salty complexity.
  • 2 tablespoons rice vinegar Contributes a mild acidity.
  • 1 tablespoon brown sugar Introduces sweetness to balance the savory flavors.
  • 1 teaspoon freshly ground black pepper A key flavor component providing warmth and spice.
  • 1 teaspoon garlic powder Contributes a savory depth.
  • 1 tablespoon toasted sesame oil Offers a rich, nutty aroma.
For the stir-fry
  • 1 pound boneless skinless chicken thighs or breasts Tender and juicy protein base.
  • 1 large red bell pepper Adds a sweet crunch and vibrant color.
  • 1 cup broccoli florets Provides nutritious balance and crunch.
  • 1 cup cauliflower florets Offers subtle flavor and light texture.
  • 2 tablespoons vegetable oil Used for cooking.
  • 1 tablespoon cornstarch Thickening agent for the sauce.
  • 1/4 cup water Used to create a slurry for thickening.

Method
 

Preparation
  1. In a bowl, whisk together the marinade ingredients: soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, black pepper, garlic powder, and sesame oil. Set aside 1/4 cup for marinade.
  2. Toss the sliced chicken in the remaining marinade, cover, and refrigerate for 30 minutes.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Stir fry the broccoli and cauliflower for 3-4 minutes, then add the bell pepper and stir fry for an additional 2-3 minutes.
  2. Remove the vegetables from the pan and set aside.
  3. In the same pan, heat the remaining oil and add the marinated chicken, stir frying until cooked through.
Serving
  1. Combine the cooked chicken and vegetables back in the pan.
  2. Whisk the cornstarch with water to form a slurry. Add the reserved marinade and slurry to the pan. Simmer for 1-2 minutes until the sauce thickens.
  3. Serve hot over rice, cauliflower rice, or noodles.

Notes

Ensure to cut chicken and vegetables into even pieces for uniform cooking and avoid overcrowding the pan.