Description
Stir-Fried Chicken with Black Pepper Sauce is a quick, flavorful dish featuring tender chicken, crisp vegetables, and a rich, spicy black pepper sauce. It’s perfect for a busy weeknight or a special meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- For the Black Pepper Sauce:
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar (for sweetness)
- 2 tablespoons water
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare the Black Pepper Sauce: In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, honey (or sugar), water, and freshly ground black pepper. Stir until the honey or sugar dissolves. In a separate small bowl, mix cornstarch with water to create a slurry. Set both the sauce and the cornstarch slurry aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add chicken pieces and season with salt and pepper. Stir-fry for about 5-7 minutes, or until browned and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add onion, bell pepper, and carrot, and stir-fry for 3-4 minutes, until vegetables are tender yet crisp. Add garlic and ginger, stir-fry for another minute until fragrant.
- Combine the Chicken and Sauce: Return the cooked chicken to the pan. Pour the prepared black pepper sauce over the chicken and vegetables. Stir to coat everything evenly. Let the sauce simmer for 2-3 minutes until it thickens. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce is glossy and thick.
- Serve: Remove the pan from heat. Serve the stir-fried chicken with black pepper sauce over steamed rice, noodles, or on its own. Garnish with extra black pepper or chopped green onions, if desired.
Notes
- Storage: Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
- For a spicier version, add more black pepper, chili peppers, or a bit of sriracha to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
