Black Pepper Chicken
This quick and flavorful stir-fry features bold black pepper and a silky sauce, perfect for a speedy weeknight dinner.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces About 1–1.5-inch cubes
- 2 tablespoons vegetable oil Neutral oil for high-heat sautéing
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce Use low-sodium if preferred
- 1 tablespoon oyster sauce Adds depth — vegetarian alternatives noted below
- 1 teaspoon freshly ground black pepper Adjust to taste
- 1 tablespoon cornstarch Coats the chicken and thickens the sauce
- 1/2 cup chicken broth Or water with a splash of soy
- to taste green onions, chopped For garnish
Instructions
Preparation
- In a bowl, toss the chicken pieces with cornstarch, soy sauce, and oyster sauce. Let sit for 15 minutes.
Cooking
- Heat 2 tablespoons vegetable oil in a large pan or wok over medium-high heat until shimmering.
- Add the minced garlic and ginger. Sauté for 20–30 seconds until fragrant but not browned.
- Add the marinated chicken in a single layer if possible. Cook, stirring occasionally, until browned — about 4–6 minutes.
- Pour in 1/2 cup chicken broth and sprinkle in 1 teaspoon freshly ground black pepper. Stir to combine.
- Reduce heat and let simmer for about 5 minutes until the chicken is cooked through and the sauce is glossy.
- Taste and adjust: add a pinch of salt, a splash more soy, or extra pepper if needed. Garnish with chopped green onions and serve immediately.
Notes
For best results, dry the chicken lightly before marinating. Serve over steamed jasmine rice or toss with egg noodles. Leftovers can be stored in the refrigerator for up to 3–4 days.