Description
Black Pepper Chicken is a bold and savory stir-fry made with tender chicken, colorful vegetables, and a rich, peppery sauce. This quick and easy weeknight dinner is packed with flavor and perfect for anyone craving a spicy, takeout-style meal at home.
Ingredients
- For the chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1/2 tsp salt
- 2 tbsp vegetable oil
- For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1–1½ tsp freshly ground black pepper (adjust to taste)
- 1 tsp cornstarch
- 1/4 cup water or chicken broth
- For the stir-fry:
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 onion, chopped into chunks
- 1 bell pepper, chopped into chunks
- 2 stalks celery, sliced
Instructions
- Toss chicken pieces with cornstarch and salt. Set aside.
- In a bowl, whisk together all sauce ingredients until smooth.
- Heat oil in a pan over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add onion, bell pepper, and celery. Stir-fry for 2–3 minutes until crisp-tender.
- Return chicken to the pan. Pour in sauce and stir well until it thickens and coats everything evenly.
- Serve hot over rice or noodles.
Notes
- Add mushrooms, snap peas, or broccoli for extra veggies.
- For more heat, include chili flakes or fresh green chilies.
- Can substitute chicken with shrimp or tofu.
- Keeps well in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth.
