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Black Pepper Chicken

Black pepper chicken with a glossy soy-black pepper sauce, stir-fried chicken and vegetables, and a quick cornstarch thickening for clingy coating. Tender sliced chicken pieces are cooked high-heat until golden, then tossed with bell peppers and onions over steamed rice.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Slice thin so it cooks quickly and stays tender.
  • 1 green bell pepper Slice into bite-size strips for fast stir-frying.
  • 1 onion Slice so it softens in the 3-minute stir-fry.
  • 4 garlic Minced for even distribution.
  • 1 tbsp fresh ginger Grated for flavor in the wok.
  • 2 tbsp vegetable oil Use to brown chicken and stir-fry vegetables.
For sauce
  • 3 tbsp soy sauce Base for the glossy sauce.
  • 2 tbsp oyster sauce Adds savory depth and silkiness.
  • 1 tbsp dark soy sauce Deep color and stronger soy flavor.
  • 1 tbsp brown sugar Balances the pepper heat.
  • 2 tsp black pepper Freshly cracked, generously.
  • 1 tsp cornstarch Thickens the sauce when added to water.
  • 0.25 cup water Used with cornstarch to make a slurry.
  • 1 steamed rice Serve under the chicken for soaking up the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Make the black pepper sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper together in a bowl, then set aside.
  2. Whisk cornstarch with water until smooth, then set aside to add later for thickening.
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 in batches until golden, then remove to a plate.
Stir-fry vegetables and finish
  1. Stir-fry bell pepper and onion for 3 minutes, then add garlic and grated ginger and cook for 1 minute.
  2. Return the chicken to the pan, pour the sauce over, and toss until everything is coated.
  3. Cook for 2-3 minutes over high heat until the sauce thickens and clings to the chicken and vegetables, then season with extra cracked black pepper.
  4. Serve the black pepper chicken over steamed rice.

Notes

For the glossiest coating, slice the chicken thin and don’t overcrowd the pan—brown in batches so it turns golden before saucing. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water until hot. Freezing is not recommended because the pepper sauce can thin after thawing. If you want a lower-sodium option, use low-sodium soy sauce and low-sodium oyster sauce while keeping the cornstarch slurry the same.