Black Pepper Chicken Recipe

5 from 1 vote

This Black Pepper Chicken Recipe is a quick and flavorful meal loaded with tender chicken, colorful veggies, and a bold, peppery stir-fry sauce. You can have it on the table in 30 minutes or less!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: Black Pepper Chicken, black pepper chicken recipe

Servings: servings

Author: Chelsea Lords

Cost: $4.68

Equipment

Large pan

Ingredients

1 pound boneless, skinless chicken breasts cut into thin strips
1 tablespoon cornstarch
3 tablespoons soy sauce divided
2 tablespoons oyster sauce divided
2 tablespoon sesame oil divided
1 large green bell pepper very thinly sliced
1 cup thinly sliced celery sliced on the bias (2-3 ribs)
1 cup thinly sliced yellow onion 1/2 large onion
2 teaspoons ginger paste
1 tablespoon garlic paste or minced garlic
1 tablespoon rice vinegar
2 tablespoons water
1 teaspoon honey
1-3 teaspoons pepper adjust to taste
thinly sliced green onions optional, for garnish
Cooked white rice optional, for serving

Instructions

In a bowl, toss chicken with 1 tbsp soy sauce, 1 tbsp oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
In a wide-mouth jar, add remaining 2 tbsp soy sauce, remaining 1 tbsp oyster sauce, rice vinegar, water, honey, and black pepper. Shake to combine and set aside.
Heat 1 tbsp sesame oil in a large pan over medium-high heat. Add marinated chicken and cook for 3–4 minutes, until browned and mostly cooked through. Remove from the pan.
Add remaining 1 tbsp oil to the same pan. Stir in onion, bell pepper, and celery. Cook for 2–3 minutes until starting to soften. Add garlic and ginger, and cook for another 30 seconds.
Return the chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 more minutes, until sauce thickens and coats the chicken and veggies. Taste and adjust pepper or salt if needed.
Serve over rice and garnish with sliced green onions or sesame seeds, if using. Best served hot!

Video

Notes

Nutrition Note: Nutrition Facts do not include rice.

Storage: Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stove. To freeze, place in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition