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–+ servings
Plate of flavorful Black Pepper Chicken served with vegetables

Black Pepper Chicken

A simple stir-fry featuring tender chicken thighs, a glossy sauce, and crispy vegetables, delivering bold flavors with a peppery kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 tbsp freshly ground black pepper Adjust to taste
  • Salt to taste Salt
For cooking
  • 2 tbsp vegetable oil (or any high-smoke oil)
  • 1 large onion, sliced
  • 1 green bell pepper, sliced green bell pepper, sliced
  • 4 cloves garlic, minced
For the sauce
  • 1 tbsp soy sauce Use low-sodium if preferred
  • 1 tbsp oyster sauce (substitute mushroom stir-fry sauce for a vegetarian alternative)
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • as needed Chopped green onions For garnish

Method
 

Preparation
  1. Place chicken pieces in a bowl. Add the freshly ground black pepper and a pinch of salt. Toss well and let rest for at least 15 minutes.
Cooking Chicken
  1. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer. Stir-fry for 4 to 5 minutes until the edges brown but the chicken is not yet fully cooked. Transfer the chicken to a plate.
Cooking Vegetables
  1. In the same skillet, add the sliced onion and green bell pepper. Sauté for 2 to 3 minutes until they start to soften.
  2. Add the minced garlic and cook for 30 to 60 seconds until fragrant. Watch the garlic so it does not burn.
Finishing the Dish
  1. Return the chicken to the skillet. Pour in the soy sauce and oyster sauce, then sprinkle the sugar. Toss to coat every piece.
  2. Whisk the cornstarch and water in a small bowl to make a smooth slurry. Pour this into the skillet and stir continuously until the sauce thickens and becomes glossy.
  3. Taste and add salt if needed. Continue cooking until the chicken reaches an internal temperature of 75°C (165°F) and is tender, about 3 to 5 more minutes.
Serving
  1. Remove from heat. Garnish with chopped green onions and serve right away over rice or noodles.

Nutrition

Serving: 1Calories: 420kcalCarbohydrates: 16gProtein: 34gFat: 23gSaturated Fat: 4gSodium: 900mgFiber: 2gSugar: 3g

Notes

You can swap chicken thighs for boneless, skinless breasts; reduce high-heat time so breasts don’t dry out. For gluten-free, replace soy sauce with tamari or coconut aminos.

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