Description
A quick and delicious black pepper chicken stir-fry featuring tender chicken, crisp vegetables, and a bold, peppery sauce. Perfect for a homemade takeout meal in under 30 minutes!
Ingredients
Scale
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For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast or thighs (sliced)
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
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For the Sauce:
- ½ cup low-sodium chicken broth
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1 tsp cornstarch
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For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Instructions
- Marinate the Chicken: In a bowl, mix chicken, soy sauce, cornstarch, and water. Let sit for 10-15 minutes.
- Prepare the Sauce: Whisk all sauce ingredients in a bowl and set aside.
- Cook the Chicken: Heat 1 tbsp oil in a pan, cook chicken until golden brown, then remove.
- Sauté Vegetables: Add remaining oil, then cook ginger, garlic, onion, and bell peppers for 2 minutes.
- Combine Everything: Pour sauce into the pan, stir well, and cook for 1 minute until thickened. Return chicken and toss everything together.
- Serve: Enjoy hot over steamed rice or noodles.
Notes
- Use freshly ground black pepper for the best flavor.
- For a gluten-free version, use tamari instead of soy sauce.
- Add red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese