Go Back

Black Pepper Chicken

A flavorful dish that balances bold black pepper with savory sauces and fresh vegetables, perfect for family gatherings or busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts, cut into bite-sized pieces using fresh, good quality chicken will yield the best results.
  • 2 tbsp vegetable oil can substitute for sesame oil or olive oil for added flavor.
  • 1 medium onion, chopped this adds a lovely sweetness.
  • 2 cloves garlic, minced fresh garlic elevates the taste; garlic powder isn’t a substitute here.
  • 1 piece bell pepper, sliced (any color) choose vibrant colors for visual appeal.
  • 1 tbsp freshly ground black pepper freshly ground offers the best flavor.
  • 1 tbsp soy sauce (low sodium preferred) for a less salty dish, opt for the low sodium variety.
  • 1 tbsp oyster sauce adds depth and umami; vegetarian oyster sauce is available too.
  • 1 tbsp hoisin sauce for a hint of sweetness.
  • 1/2 cup chicken broth (low sodium) can substitute with vegetable broth if desired.
  • 1 tsp cornstarch mixed with water (optional) helps give the sauce a nice consistency.
  • to taste salt Salt adjust based on broth and soy sauce used.
  • for garnish as needed Green onions, chopped adds a lovely freshness.

Method
 

Cooking Steps
  1. In a large skillet, heat up the vegetable oil over medium-high heat until it shimmers.
  2. Add the chicken pieces and sauté for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, toss in the chopped onions and minced garlic. Cook for about 3 minutes until the onions are translucent.
  4. Add the sliced bell pepper and sauté for an additional 2-3 minutes until they are tender yet crisp.
  5. Return the chicken to the skillet and stir in the black pepper, soy sauce, oyster sauce, hoisin sauce, and chicken broth. Mix everything well to combine.
  6. Reduce the heat to low and let it simmer for about 5 minutes. If you prefer a thicker sauce, now’s the time to add the cornstarch mixture and let it thicken.
  7. Taste and season with salt, if needed. Garnish with chopped green onions and serve hot with steamed rice or noodles.

Notes

Ensure your chicken is at room temperature before cooking for even cooking. Leftovers can be stored in an airtight container for up to 3 days.