This Black Pepper Chicken is a vibrant, flavorful stir-fry that’s easy to make and perfect for busy weeknights. Tender chicken pieces are tossed with colorful bell peppers, broccoli, and carrots in a peppery sauce. Serve it over fluffy rice for a satisfying meal.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large carrot, sliced
- 1 broccoli crown, cut into florets
- 4 garlic cloves, minced
- 1 tsp ground black pepper
- 2 tbsp oyster sauce
- 1/4 cup chicken broth
- 2 green onions, chopped
- Cooked rice, for serving
Instructions:
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with soy sauce, a pinch of salt, and 1 tablespoon of cornstarch. Mix until the chicken is evenly coated.
- Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare the Sauce:
- In a small bowl, whisk the remaining 1 tablespoon of cornstarch with the chicken broth until smooth. Set this aside for later.
- Sear the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet, cooking it until browned and fully cooked, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
- Cook the Vegetables:
- In the same skillet, add a bit more oil if needed. Toss in the garlic, red, green, and yellow bell peppers, carrot, and broccoli.
- Stir-fry for about 5-7 minutes until the vegetables become tender-crisp and fragrant.
- Combine and Season:
- Return the cooked chicken to the skillet with the vegetables. Sprinkle in ground black pepper and add oyster sauce and the chicken broth mixture.
- Stir everything well to coat the chicken and vegetables evenly. Let the mixture cook for another 2-3 minutes until the sauce thickens slightly and coats everything beautifully.
- Garnish and Serve:
- Remove from heat, garnish with chopped green onions, and serve immediately over a bed of warm cooked rice.
Serving Suggestions:
- Serve your Black Pepper Chicken over steamed rice, or for a lighter option, serve it with cauliflower rice or quinoa.
- This dish pairs well with a side of stir-fried bok choy or snow peas for extra greens.
- Drizzle a little sesame oil on top for added richness and aroma.
Helpful Tips
- Customizable Veggies: You can easily substitute or add more vegetables such as mushrooms, snap peas, or zucchini for a different texture and flavor.
- Control the Heat: If you like your dish spicier, feel free to add extra black pepper or even some crushed red pepper flakes.
- Make it Crispy: For a crispy chicken texture, you can double-dip the chicken in cornstarch before frying for extra crunch.
- Gluten-Free Option: Use gluten-free soy sauce and oyster sauce to make this dish gluten-free.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Carbohydrates: 22g
- Protein: 32g
- Fat: 13g
- Cholesterol: 80mg
- Sodium: 850mg
(Note: Nutritional information may vary depending on serving size and ingredients used.)
Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Black Pepper Chicken is an excellent addition to your weeknight dinner rotation. With its simple ingredients and bold flavors, this dish is perfect for those who crave a delicious, healthy meal in under 40 minutes.
Recipe Card
Black Pepper Chicken Recipe
This **Black Pepper Chicken** is a vibrant, flavorful stir-fry that’s easy to make and perfect for busy weeknights. Tender chicken pieces are tossed with colorful bell peppers, broccoli, and carrots in a peppery sauce. Serve it over fluffy rice for a satisfying meal.
Ingredients
- – **1 lb chicken breast** cut into bite-sized pieces
- – **Salt and black pepper** to taste
- – **2 tbsp soy sauce**
- – **2 tbsp cornstarch**
- – **2 tbsp vegetable oil**
- – **1 red bell pepper** sliced
- – **1 green bell pepper** sliced
- – **1 yellow bell pepper** sliced
- – **1 large carrot** sliced
- – **1 broccoli crown** cut into florets
- – **4 garlic cloves** minced
- – **1 tsp ground black pepper**
- – **2 tbsp oyster sauce**
- – **1/4 cup chicken broth**
- – **2 green onions** chopped
- – **Cooked rice** for serving
Instructions
Marinate the Chicken:
- – In a bowl, combine the **chicken pieces** with **soy sauce**, a pinch of **salt**, and **1 tablespoon of cornstarch**. Mix until the chicken is evenly coated.
- – Let the chicken marinate for at least **15 minutes** to absorb the flavors.
Prepare the Sauce:
- – In a small bowl, whisk the remaining **1 tablespoon of cornstarch** with the **chicken broth** until smooth. Set this aside for later.
Sear the Chicken:
- – Heat **2 tablespoons of vegetable oil** in a large skillet or wok over medium-high heat.
- – Add the marinated **chicken** to the skillet, cooking it until browned and fully cooked, about **5-7 minutes**. Once done, remove the chicken from the skillet and set it aside.
Cook the Vegetables:
- – In the same skillet, add a bit more oil if needed. Toss in the **garlic**, **red**, **green**, and **yellow bell peppers**, **carrot**, and **broccoli**.
- – Stir-fry for about **5-7 minutes** until the vegetables become tender-crisp and fragrant.
Combine and Season:
- – Return the cooked **chicken** to the skillet with the vegetables. Sprinkle in **ground black pepper** and add **oyster sauce** and the **chicken broth mixture**.
- – Stir everything well to coat the chicken and vegetables evenly. Let the mixture cook for another **2-3 minutes** until the sauce thickens slightly and coats everything beautifully.
- Garnish and Serve:
- – Remove from heat, garnish with chopped **green onions**, and serve immediately over a bed of warm **cooked rice**.