Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine chicken, cornstarch, and 1 tablespoon soy sauce. Toss to coat and marinate for 10-15 minutes.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, until browned and cooked through. Remove and set aside.
Step 3: Sauté the Vegetables
Add more oil if needed. Add onion, bell pepper, garlic, and ginger. Sauté for 3-4 minutes until tender-crisp.
Step 4: Make the Sauce
Whisk together soy sauce, oyster sauce, rice vinegar, honey, and chicken broth in a small bowl. Pour into the skillet with the vegetables and bring to a simmer.
Step 5: Combine and Season
Return chicken to the skillet, stir to coat. Add freshly cracked black pepper and red pepper flakes (if using). Simmer for 2-3 minutes until sauce thickens.
Step 6: Serve
Serve warm over steamed rice. Garnish with sliced green onions or sesame seeds (optional).
Cook Notes
- Chicken Choice: Chicken thighs work well for a juicier result.
- Black Pepper: Freshly cracked black pepper is best for intense flavor.
- Vegetables: Add snap peas, carrots, or broccoli for extra nutrition and texture.
Variations
1. Spicy Black Pepper Chicken
Add more red pepper flakes or a diced jalapeño for extra heat.
2. Black Pepper Tofu
Substitute firm tofu, cubed and sautéed until golden, for a vegetarian option.
3. Black Pepper Beef
Use thinly sliced beef, cooked quickly over high heat.
Serving Suggestions
- Steamed jasmine or brown rice
- Stir-fried noodles
- Steamed broccoli or bok choy
Frequently Asked Questions
Can I Make This Ahead of Time?
Prep ingredients ahead, but cook just before serving for best results.
How Do I Store Leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Can I Make This Less Spicy?
Omit red pepper flakes and reduce black pepper for a milder dish.
Enjoy this quick and flavorful Black Pepper Chicken! Let us know how it turns out in the comments!
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