Bold, peppery, and irresistibly savory, Black Pepper Chicken is the stir-fry that puts your favorite Chinese takeout to shame. Bite-sized chicken breast cubes are tossed in a glossy sauce of soy, oyster sauce, and plenty of crushed black pepper, with sweet onions and crisp bell peppers for color and crunch. Every bite crackles with warm, aromatic spice.
This is a true 20-minute miracle meal. The sauce comes together from pantry staples, the chicken stays juicy thanks to a quick high-heat sear, and the whole thing begs to be served over steaming rice. If you love dishes with big, punchy flavor, this one belongs in your regular rotation.
Ingredients
- 500g chicken breast, cut into bite-sized cubes
- 2 tbsp black pepper, coarsely crushed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp sugar
- Salt, to taste
- Sliced spring onions, to garnish (optional)
Instructions
- Toss the chicken cubes with the cornstarch, 1 tablespoon of soy sauce, and a pinch of salt. Let it rest for 10 minutes while you prep the vegetables.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Sear the chicken for 4 to 5 minutes until golden on the edges and cooked through. Remove and set aside.
- Add the remaining oil to the wok. Stir-fry the sliced onion and bell pepper for 2 minutes until slightly softened but still crisp. Add the garlic and cook for 30 seconds.
- Return the chicken to the wok. Add the remaining soy sauce, oyster sauce, sugar, and the crushed black pepper. Toss everything together over high heat.
- Cook for 1 to 2 more minutes, stirring constantly, until the sauce thickens slightly and coats every piece in a glossy, peppery glaze.
- Taste and adjust with a little more soy sauce or pepper if you like extra heat. Garnish with spring onions and serve immediately over jasmine rice.
Simple, fiery, and full of character, this Black Pepper Chicken proves you do not need a long ingredient list to make dinner exciting. That crackle of fresh black pepper makes all the difference.
