Description
Sizzling Best Black Pepper Chicken brings bold, spicy flavors straight from your kitchen to the dinner table. Tender chicken pieces dance with cracked black pepper and aromatic seasonings for a quick, delicious meal that’ll have everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 1 lb chicken breast or thighs
- 1 medium onion
- 1 bell pepper
- 2 celery stalks
Marinade Ingredients:
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon sugar
- 1 tablespoon fresh ginger
- 1 tablespoon garlic
Sauce and Seasoning Ingredients:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- 1 ½ teaspoons freshly ground black pepper
- ¼ cup chicken broth
- 2 tablespoons vegetable or peanut oil
Instructions
- Slice 1 lb chicken breast into thin strips against the grain. Mix chicken with 1 tbsp cornstarch, 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and ½ tsp sugar. Let the mixture marinate for 15 minutes at room temperature.
- Whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, ½ tsp sugar, 1½ tsp black pepper, and ¼ cup chicken broth in a separate bowl.
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat at 375°F. Spread marinated chicken in a single layer and sear for 30 seconds without moving.
- Stir the chicken and cook until it develops a golden brown color but remains slightly undercooked. Transfer chicken to a clean plate.
- Add remaining 1 tbsp oil to the same skillet. Sauté 1 tbsp minced ginger and 1 tbsp minced garlic for 30 seconds until fragrant.
- Toss in 1 diced onion, 2 sliced celery stalks, and 1 sliced bell pepper. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Pour prepared sauce into the skillet. Let it simmer and reduce for 45 seconds, stirring continuously.
- Return chicken to the pan. Coat everything in the sauce and cook for 1-2 minutes until chicken reaches 165°F internal temperature.
- Plate immediately and serve hot, ensuring each portion gets an equal mix of chicken and vegetables.
Notes
- Marinate the chicken for at least 10-15 minutes to ensure deep flavor absorption and tender meat.
- Use a hot pan and resist the urge to constantly stir when searing chicken, which helps develop a nice golden-brown exterior.
- For a gluten-free version, replace soy sauce with tamari and check that oyster sauce is gluten-free or use a substitute.
- If your sauce seems too thin, mix a small amount of cornstarch with cold water and add gradually to thicken without creating lumps.
- Prep Time: 10-15 minutes
- Cook Time: Approximately 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg