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Black Pepper Chicken: Easy, Bold, and Better Than Takeout!

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  • Author: Vergie Hough

Ingredients

Scale

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon black pepper (freshly ground for best flavor)

  • 1 tablespoon cornstarch

  • 1 tablespoon oil (vegetable or sesame)

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • ½ onion, chopped

  • 3 garlic cloves, minced

  • 1 teaspoon ginger, grated (optional)

  • 2 tablespoons soy sauce (for stir-fry sauce)

  • 1 tablespoon oyster sauce

  • 1 teaspoon sugar

  • 1–2 tablespoons water (as needed to loosen the sauce)

Instructions

  • Marinate the chicken:
    In a bowl, combine chicken, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, black pepper, and cornstarch. Toss to coat and let sit for 10 minutes.

  • Cook the chicken:
    Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.

  • Sauté the vegetables:
    In the same skillet, add bell peppers, onion, garlic, and ginger (if using). Stir-fry for 2–3 minutes until just tender.

  • Make the sauce:
    Return the chicken to the pan. Add remaining soy sauce, oyster sauce, sugar, and a splash of water. Toss everything together until well coated and heated through.

 

  • Serve:
    Enjoy over steamed rice or noodles, garnished with extra black pepper or green onions.

Find it online: https://cookstored.com/black-pepper-chicken-easy-bold-and-better-than-takeout/