Description
A flavorful and easy-to-make Black Pepper Chicken recipe that combines tender chicken with vibrant vegetables and a savory sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- In a large bowl, combine the chicken pieces with salt, black pepper, soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced bell pepper and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the chicken to the skillet and pour in the chicken broth. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Stir in the chopped green onions just before serving. Serve hot over cooked rice.
Notes
- For extra heat, add red pepper flakes or sliced fresh chili peppers during the stir-fry.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg