Description
A bold and savory stir-fry dish featuring tender chicken pieces coated in a rich soy-based glaze, enhanced with the sharpness of freshly ground black pepper. This quick and flavorful meal offers a perfect balance of heat, umami, and a touch of sweetness, making it a standout among your stir-fry favorites.
Ingredients
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Chicken breast or thighs
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Bell peppers (any color)
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Onion
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Garlic
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Fresh ginger
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Soy sauce
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Oyster sauce
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Hoisin sauce (optional)
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Cornstarch
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Chicken broth or water
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Ground black pepper (freshly cracked preferred)
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Sugar or honey (for balance)
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Sesame oil
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Vegetable oil
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Green onions (for garnish)
Instructions
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Slice chicken into bite-sized strips. Toss with a bit of soy sauce, cornstarch, and black pepper. Let marinate for 10–15 minutes.
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In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, sugar, and a generous amount of black pepper. Set aside.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Sear the chicken until golden and cooked through. Remove and set aside.
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In the same pan, add a little more oil. Stir-fry onions, bell peppers, garlic, and ginger for 2–3 minutes until just tender.
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Return the chicken to the pan. Pour in the sauce and stir well to coat everything. Simmer for a couple of minutes until the sauce thickens slightly.
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Drizzle with sesame oil and toss. Garnish with sliced green onions and extra cracked black pepper if desired.
Notes
Use freshly cracked black pepper for maximum aroma and heat.
Don’t overcook the vegetables—keep them slightly crisp for texture.
Marinate the chicken briefly for better flavor and tenderness.
Make extra sauce if serving with rice to soak up the flavor.
Cook over high heat for a proper stir-fry sear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Keywords: Black Pepper Chicken, Stir-fry, Chinese Cuisine, Quick Dinner, Weeknight Meal