4.4 from 15 votes
Black Pepper Chicken
This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion on a bed of rice. It's flavorful, comforting, and ready in less than 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 526 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Chicken Marinade:
- 1 ½ lbs boneless skinless chicken breasts , cut into bite-size pieces (680 grams)
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons oyster sauce
- 1 ½ teaspoons fresh cracked black pepper
- 1 teaspoon salt
- 1/2 cup cornstarch (65 grams)
- 1/3 cup vegetable oil (80ml)
Sauce:
- 1 ½ Tablespoons oyster sauce
- 3 Tablespoons low-sodium soy sauce
- 1 1/2 cups chicken stock , low sodium (360ml)
- 3-4 garlic cloves , minced
- 1 1/2 Tablespoons freshly grated ginger
- 1 1/2 teaspoon fresh cracked black pepper
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoons cornstarch
Stir Fry:
- 1 medium white onion , chopped into bite-size pieces
- 2 ribs celery , chopped
- 1 red bell pepper , large, chopped into bite-size pieces
Serving:
- 5-6 cups hot cooked white rice (850-1000grams)
Instructions
- Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add 1/2 cup cornstarch to a large bowl or resealable plastic bag and set aside.
- Make Sauce: Mix sauce ingredients together and stir to combine.
- Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
- Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
- Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
- Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
- Serve over hot cooked rice.
Cup of Yum
Notes
- Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.
- Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.
Nutrition Information
Calories
526kcal
(26%)
Carbohydrates
62g
(21%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
1278mg
(53%)
Potassium
709mg
(20%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
723IU
(14%)
Vitamin C
29mg
(32%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 526
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 1278mg | 53% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 29mg | 32% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.