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Black Pepper Chicken

Black pepper chicken with glossy soy-black pepper sauce, tender stir-fried chicken, and quick-cooked bell peppers. Slice-thin breast pieces are seared hot, then tossed until the sauce thickens and coats 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken stir-fry base
  • 1.5 lb chicken breast
  • 1 green bell pepper
  • 1 onion
  • 4 clove garlic
  • 1 tbsp fresh ginger
  • 2 tbsp vegetable oil
Black pepper sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 2 tsp freshly cracked black pepper generous
  • 1 tsp cornstarch
  • 0.25 cup water
Serving
  • 1 steamed rice

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, freshly cracked black pepper, and cornstarch with 1/4 cup water, until smooth; set aside.
Sear the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Stir-fry sliced chicken in batches for about 2 minutes, until golden and just cooked through, then remove to a plate.
Stir-fry the vegetables and finish
  1. Stir-fry bell pepper and onion for 3 minutes over high heat.
  2. Add garlic and grated ginger and cook for 1 minute, stirring constantly so it smells fragrant but doesn’t burn.
  3. Return chicken to the pan, pour the sauce in, and toss until evenly coated.
  4. Cook for 2-3 minutes until the sauce thickens and clings to the chicken and peppers; season with extra cracked black pepper if desired.
Serve
  1. Serve the black pepper chicken over steamed rice while the sauce is glossy.

Notes

Pro tip: slice chicken thin for faster searing and a tender, glossy sauce coating; don’t overcrowd the pan or the chicken will steam instead of brown. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of water until the sauce loosens. Freezing isn’t recommended because the sauce texture can thin when thawed. For a lower-sugar option, reduce the brown sugar slightly and add an extra spoon of black pepper for balance.