Go Back

Black Pepper Chicken

Black pepper chicken with tender stir-fried chicken and bell peppers tossed in a glossy soy-brown sugar-black pepper sauce. Fast high-heat wok cooking creates a dark, peppery coating that clings to every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lb chicken breast, sliced thin
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 4 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
For sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 2 tsp freshly cracked black pepper (generous)
  • 1 tsp cornstarch
  • 60 ml water Use 1/4 cup water.
To serve
  • 1 steamed rice for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the black pepper sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper together. Set aside until ready to cook.
  2. Stir cornstarch with water until smooth. Whisk into the sauce mixture so it’s ready to thicken when heated.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Stir-fry chicken in batches until golden, then remove.
  2. Stir-fry green bell pepper and onion for 3 minutes over high heat. Add garlic and ginger and cook for 1 minute.
  3. Return chicken to the pan and pour the sauce over top, tossing to coat. Cook for 2-3 minutes until the sauce thickens and coats everything, then season with extra cracked black pepper.
Serve
  1. Serve the black pepper chicken over steamed rice. Spoon any extra glossy sauce from the pan over the rice.

Notes

Pro tip: cook the chicken in batches so the slices brown instead of steaming, then toss back with the sauce at the end to keep it tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through (add a splash of water if the sauce tightens). Freezing is not recommended because the pepper sauce can thin upon thawing. For a lighter option, use low-sodium soy sauce and reduce the brown sugar slightly.