Description
This Black Pepper Chicken recipe delivers restaurant-quality flavor in under 30 minutes. Juicy chicken pieces are coated in a rich, peppery sauce and stir-fried to perfection. Perfect for a quick weeknight dinner, it pairs beautifully with rice or noodles.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1/4 cup low-sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/4 cup chicken broth
- 1 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
- Toss the chicken with cornstarch, salt, and black pepper until evenly coated.
- Heat oil in a skillet over medium-high heat. Cook the chicken until golden brown, about 3-4 minutes per side. Remove from the pan.
- In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
- In a bowl, mix soy sauce, dark soy sauce, oyster sauce, chicken broth, sugar, and black pepper. Pour into the pan.
- Stir in the cornstarch slurry and let the sauce thicken for 1-2 minutes.
- Return the chicken to the pan and toss to coat in the sauce. Simmer for another minute.
- Serve hot over rice or noodles, garnished with chopped green onions if desired.
Notes
- For extra spice, add crushed red pepper flakes.
- If the sauce becomes too thick, add a splash of water or broth to loosen it.
- Using freshly ground black pepper enhances the bold flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 0mg