Description
Sizzling Black Pepper Chicken delivers a bold punch of flavor that’ll have your taste buds dancing with excitement. Spicy, juicy, and ready in minutes, this dish turns an ordinary dinner into a restaurant-worthy experience.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Sauces and Seasonings:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 teaspoon sugar
Vegetables and Aromatics:
- 1 small onion, sliced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ¼ cup low-sodium chicken broth
- 2 tablespoons vegetable oil
- 2 teaspoons cornstarch
Instructions
- Toss 1 lb chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and ½ teaspoon salt. Allow the mixture to absorb flavors for 10-15 minutes at room temperature.
- Whisk 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sugar, 1 teaspoon black pepper, ¼ cup chicken broth, and 1 teaspoon cornstarch in a separate bowl until smooth.
- Heat 2 tablespoons vegetable oil in a skillet at 400°F. Sear marinated chicken for 3-4 minutes per side until golden and edges become crispy.
- Transfer chicken to a plate and keep warm. In the same skillet, sauté sliced onion, diced green and red bell peppers, 3 minced garlic cloves, and 1 teaspoon ginger for 2-3 minutes until vegetables soften slightly.
- Return chicken to the skillet. Pour prepared sauce over the chicken and vegetables. Stir gently to coat everything evenly.
- Reduce heat to medium-low and simmer for 2-3 minutes until sauce thickens and clings to chicken pieces.
- Plate your black pepper chicken over steamed rice. Sprinkle extra black pepper on top for an additional punch of flavor.
Notes
- Use freshly cracked black pepper for the boldest, most vibrant flavor that really makes this dish pop.
- Marinate chicken briefly to ensure tender, juicy meat that absorbs the savory sauce perfectly.
- Cut vegetables into similar-sized pieces so they cook evenly and maintain a nice crisp texture.
- For a low-carb version, serve over cauliflower rice or spiralized zucchini noodles instead of traditional rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 255 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 75 mg