Easy Black Pepper Chicken: Quick & Flavorful Dinner Recipe

Name: Easy Black Pepper Chicken: Quick & Flavorful Dinner Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 500 grams Chicken Breast (cut into cubes); 2 tablespoons Freshly Ground Black Pepper; 3 tablespoons Soy Sauce; 1 tablespoon Oyster Sauce; 1 tablespoon Cornstarch; 3 cloves Garlic (minced); 1 inch Fresh Ginger (grated); 2 tablespoons Vegetable Oil; 1 medium Onion (sliced); 1 large Bell Pepper (sliced); 1/2 cup Water or Chicken Broth; 1 teaspoon Sugar (optional); 1/2 teaspoon Salt

Learn how to make a quick and delicious Black Pepper Chicken that's perfect for a weeknight dinner. This recipe features tender chicken pieces coated in a savory, peppery sauce. Simple steps ensure a flavorful meal every time!

#Chicken Recipe

#Black Pepper

#Quick Dinner

#Stir-fry

#Easy Meal

Marinated Chicken Ready for Cooking

Recipe Information

10m

Prep Time

10m

Cook Time

20m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

350

Calories

35g

Protein

15g

Carbs

15g

Fat

Chicken Browning in Pan

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Vegetables Sautéing

Instructions

0/5 completed

1
In a bowl, combine chicken breast with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Mix well to coat the chicken and set aside to marinate.
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1m
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In a bowl, combine chicken breast with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Mix well to coat the chicken and set aside to marinate.
1m
Marinating helps tenderize chicken and infuse flavor.
2
In a separate bowl, whisk together the remaining soy sauce, oyster sauce, remaining cornstarch, water/broth, remaining black pepper, and sugar (if using) to create the sauce.
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1m
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In a separate bowl, whisk together the remaining soy sauce, oyster sauce, remaining cornstarch, water/broth, remaining black pepper, and sugar (if using) to create the sauce.
1m
Mix well to ensure no lumps from cornstarch.

3
Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through. Remove the chicken from the pan and set aside.
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5m
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Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through. Remove the chicken from the pan and set aside.
5m
Don't overcrowd the pan; cook in batches if necessary to ensure even browning.
4
If needed, add a little more oil to the pan. Add the minced garlic, grated ginger, sliced onion, and sliced bell pepper. Sauté for 2-3 minutes until the vegetables start to soften and become fragrant.
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3m
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If needed, add a little more oil to the pan. Add the minced garlic, grated ginger, sliced onion, and sliced bell pepper. Sauté for 2-3 minutes until the vegetables start to soften and become fragrant.
3m
Sauté until fragrant to release maximum flavor from the aromatics.
5
Return the cooked chicken to the pan with the sautéed vegetables. Pour in the prepared sauce mixture. Stir continuously and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly. Serve hot with rice.
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2m
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Return the cooked chicken to the pan with the sautéed vegetables. Pour in the prepared sauce mixture. Stir continuously and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly. Serve hot with rice.
2m
Cook just until the sauce thickens to avoid overcooking the chicken and keeping it tender.