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Black Pepper Chicken

Black Pepper Chicken with a glossy soy-black pepper sauce, tender chicken, and crisp-tender bell peppers. Quick high-heat stir-fry with a cornstarch slurry creates a thick coating that clings to 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Black Pepper Chicken
  • 1.5 lb chicken breast Sliced thin
  • 1 green bell pepper Sliced
  • 1 onion Sliced
  • 4 garlic Minced
  • 1 tbsp fresh ginger Grated
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce For sauce
  • 2 tbsp oyster sauce For sauce
  • 1 tbsp dark soy sauce For sauce
  • 1 tbsp brown sugar For sauce
  • 2 tsp black pepper Freshly cracked, generous
  • 1 tsp cornstarch For thickening
  • 0.25 cup water For cornstarch slurry
  • 1 steamed rice For serving

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and black pepper with cornstarch and water until smooth, then set aside for later.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Stir-fry the sliced chicken breast in batches until golden, then remove to a plate with juices kept if possible.
Cook the vegetables and coat
  1. Stir-fry green bell pepper and onion for 3 minutes over high heat until crisp-tender.
  2. Add garlic and fresh ginger and cook for 1 minute, stirring constantly until fragrant.
  3. Return the chicken to the pan and pour the sauce over, tossing to coat everything evenly.
  4. Cook for 2-3 minutes until the sauce thickens and glossy coating clings to the chicken and vegetables, then season with extra cracked black pepper.
Serve
  1. Serve the black pepper chicken over steamed rice while hot so the sauce stays thick and glossy.

Notes

Pro tip: Slice the chicken thin and stir-fry in batches so each piece browns before it steams. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet until warmed through, adding 1-2 tbsp water if the sauce tightens too much. Freezing is not ideal because the pepper sauce thickens further when thawed. For a dietary swap, use gluten-free soy sauce and gluten-free oyster sauce to keep the flavor while avoiding wheat.