Description
This Black Pepper Chicken recipe offers a quick, flavorful, and homemade alternative to fast food, perfect for busy weeknights. It features succulent chicken in a savory, spicy, and sweet sauce, with a crispy cornstarch coating.
Ingredients
Scale
- 1 pound Boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons Low-sodium soy sauce
- 2 teaspoons Oyster sauce
- 1.5 teaspoons Fresh cracked black pepper
- 1 teaspoon Salt
- 0.5 cup Cornstarch for coating
- 0.33 cup Vegetable oil
- 1 cup Chicken stock, low sodium
- 3 cloves Garlic cloves, minced
- 1 teaspoon Freshly grated ginger
- 1 tablespoon Granulated sugar
- 1 tablespoon Cornstarch for thickening
- 1 medium White onion, chopped
- 1 stalk Celery, chopped
- 1 medium Red bell pepper, chopped
- 4 cups Hot cooked white rice
Instructions
- Marinate chicken pieces in a bowl with 2 tablespoons soy sauce, 2 teaspoons oyster sauce, 1.5 teaspoons black pepper, and 1 teaspoon salt. Let it sit for about 10 minutes.
- In a separate bowl, mix together the remaining oyster sauce, soy sauce, chicken stock, minced garlic, grated ginger, granulated sugar, and 1 tablespoon cornstarch. Stir until well combined.
- Coat marinated chicken in 0.5 cup cornstarch, ensuring each piece is evenly covered.
- Heat 0.33 cup vegetable oil in a large skillet or wok over medium-high heat. Fry half of the chicken pieces for about 5 minutes or until golden brown and cooked through. Remove and set aside, leaving the oil in the pan.
- Sauté chopped onion, celery, and red bell pepper in the same skillet for 3-4 minutes over medium-high heat until softened.
- Pour in the prepared sauce, let it simmer, stirring frequently, until it slightly thickens.
- Add the cooked chicken back into the pan and stir to coat every piece in the delicious sauce.
- Serve hot over a generous scoop of white rice.
Notes
- For extra flavor, garnish with sliced green onions or sesame seeds if desired.
- Ensure the chicken is fully coated in cornstarch for maximum crispiness.
- Heat the oil thoroughly before adding chicken to lock in moisture.
- If the sauce is too thick, add a splash of chicken stock. If too thin, let it simmer longer to thicken.
- Choose crisp, fresh vegetables for vibrant color and crunch.
- If cooking for a crowd, fry the chicken in batches to prevent overcrowding.
- You can marinate the chicken up to 24 hours in advance.
- The sauce can be mixed and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg