Black Pepper Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
235 kcal
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Course
Main Course, Others
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Cuisine
Asian
Black Pepper Chicken
Report
🌶️🥢🥡 This better-than-takeout black pepper chicken stir fry recipe is EASY, ready in 30 minutes, and made in just ONE skillet - no wok required! The chicken is juicy, the bell peppers are crisp-tender, and everything is coated in a savory sticky black pepper sauce that includes soy sauce, garlic, ginger, and more so that the depth of flavor is INCREDIBLE!
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Ingredients
Chicken
- 1 to 2 tablespoons vegetable oil or canola oil, or olive oil
- 1 pound chicken boneless skinless breasts cut into segments about 1-inch wide and 3-inches long (or buy 'chicken cutlets')
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Veggies and Sauce
- 1 medium red bell pepper seeded and sliced into thin vertical strips
- 1 green bell pepper seeded and sliced into thin vertical strips
- ½ yellow onion or white onion, sliced into thin vertical strips
- 3 to 4 cloves garlic finely minced
- 1 tablespoon fresh ginger finely minced (or 1 1/2 to 2 teaspoon dried ground ginger)
- ½ cup reduced sodium chicken broth
- 3 tablespoons lite soy sauce reduced sodium
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper plus more to taste if desired
- 1 teaspoon chili powder
- 2 green onions sliced into thin rounds, for garnishing
- 2 teaspoons sesame seeds optional for garnishing
Instructions
- Chicken - To a large nonstick skillet, add the chicken oil, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through, without overcooking it. Stir and flip chicken frequently as it cooks to ensure even browning. When it's done, remove it from the skillet using a tongs or slotted spoon, and set it aside.
- Veggies - To the skillet (don't wipe it out because you'll need the cooking juices and oil left behind), add the bell peppers, onions, and cook for about 3-4 minutes, or until veggies are beginning to soften and the onions are becoming translucent. Flip and toss veggies frequently as they cook. Tip - If the skillet is too dry, add a bit more oil, as necessary. If you like the flavor of sesame oil, adding a bit here too add an extra great depth of flavor to the final dish.
- Add the garlic, ginger, and cook for about 1 minute, or until fragrant. Stir continuously.
- Slowly pour in the chicken broth, soy sauce, oyster sauce (tip - No oyster sauce? Use 1 extra tablespoon of soy sauce instead), honey, cornstarch, black pepper, chili powder, stir to combine, and allow the mixture to simmer gently for about 2 to 3 minutes, or until the sauce begins to thicken.
- Add the chicken back into the skillet, stir to combine and coat evenly, and allow it to simmer for 1 to 2 minutes, or until warmed through.
- Taste the stir fry and make any necessary flavor adjustments, such as additional salt, pepper (if you can't taste much black pepper add more), or more chili powder for heat (or a pinch of cayenne pepper or sprinkle with red chili flakes), for more sweetness add a drizzle more of honey, etc.
- Garnish with green onions and optional sesame seeds before serving immediately.
Equipments used:
Notes
- Storage - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that the vegetables will lose their crisp-tender aspect after being frozen/thawed/rewarmed, but it's not a big deal. Reheat leftover in the microwave for about 30 seconds, or as desired to warm them.
- Storage
- - Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that the vegetables will lose their crisp-tender aspect after being frozen/thawed/rewarmed, but it's not a big deal. Reheat leftover in the microwave for about 30 seconds, or as desired to warm them.
Nutrition Information
Show Details
Serving
1portion
Calories
235kcal
(12%)
Carbohydrates
15g
(5%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
1321mg
(55%)
Potassium
683mg
(20%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1293IU
(26%)
Vitamin C
66mg
(73%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 235kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 1321mg | 55% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 66mg | 73% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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