Description
This Chinese black pepper chicken stir fry is a quick and easy dinner recipe featuring tender chicken, crisp vegetables, and a savory black pepper sauce. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- Green onions for garnish
Instructions
- In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Toss to coat and let marinate for 10 minutes.
- In a small bowl, mix together oyster sauce, dark soy sauce, sugar, and chicken broth. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer and cook until browned and cooked through, about 5 minutes. Transfer to a plate.
- Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry bell peppers and onion for 2 minutes until crisp-tender.
- Add garlic, ginger, and black pepper. Stir-fry for 30 seconds until fragrant.
- Return chicken to the wok. Pour in the sauce mixture. Stir-fry for 1-2 minutes until sauce thickens and coats everything evenly.
- Serve immediately over steamed rice. Garnish with sliced green onions.
Notes
For extra heat, add a pinch of red pepper flakes. You can substitute chicken with beef or tofu. Adjust black pepper to taste.
Nutrition
- Calories: 380
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 12 g
- Protein: 32 g