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Black Pepper Chicken

Black pepper chicken with a glossy soy-black pepper sauce that clings to tender sliced chicken and crisp bell peppers. Stir-fried hot for golden edges, then simmered briefly to thicken into a pepper-forward coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Asian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast Sliced thin
  • 1 green bell pepper Sliced
  • 1 onion Sliced
  • 4 garlic Minced
  • 1 tbsp fresh ginger Grated
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce For sauce
  • 2 tbsp oyster sauce For sauce
  • 1 tbsp dark soy sauce For sauce
  • 1 tbsp brown sugar For sauce
  • 2 tsp black pepper Freshly cracked, generous
  • 1 tsp cornstarch For thickening
  • 0.25 cup water For slurry
  • 1 steamed rice For serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the pepper sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper until smooth, then set aside.
  2. Whisk cornstarch with water until no lumps remain, then whisk it into the sauce mixture.
Stir-fry and glaze
  1. Heat vegetable oil in a wok or large skillet over high heat, then stir-fry the sliced chicken in batches until golden and remove to a plate.
  2. Stir-fry the green bell pepper and onion for 3 minutes, keeping the pan hot.
  3. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly until fragrant.
  4. Return the chicken to the pan, pour the sauce over top, and toss to coat every piece.
  5. Cook for 2-3 minutes until the sauce thickens and clings to the chicken and vegetables, then season with extra cracked black pepper if desired.
  6. Serve hot over steamed rice.

Notes

Pro tip: slice chicken thin and stir-fry in batches so the pieces brown instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat with a splash of water. Freeze cooked chicken for up to 2 months, though the peppers may soften. For a gluten-free swap, use gluten-free soy sauce and oyster sauce.