Description
A flavorful and quick Black Pepper Chicken recipe featuring tender bite-sized chicken pieces coated in crispy cornstarch and sautéed with fresh vegetables, all tossed in a savory black pepper sauce. Served best over hot steamed white rice, this dish brings a perfect balance of heat, sweetness, and umami, ready in just 30 minutes.
Ingredients
Chicken Marinade and Coating
- 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
- ½ cup cornstarch (65 grams)
Sauce
- 1 ½ tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 ½ cups chicken stock, low sodium (360 ml)
- 3-4 garlic cloves, minced
- 1 ½ tablespoons freshly grated ginger
- 1 ½ teaspoons fresh cracked black pepper
- 3 tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
Vegetables
- 1 medium white onion, chopped into bite-size pieces
- 2 ribs celery, chopped
- 1 large red bell pepper, chopped into bite-size pieces
Other
- ⅓ cup vegetable oil (80 ml)
- 5-6 cups hot cooked white rice (850-1000 grams)
Instructions
- Marinate Chicken: In a bowl, combine the chicken pieces with 2 tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons fresh cracked black pepper, and 1 teaspoon salt. Set aside to marinate briefly while preparing other ingredients. Have ½ cup cornstarch ready in a large bowl or resealable plastic bag.
- Make Sauce: In a medium bowl, mix together 1 ½ tablespoons oyster sauce, 3 tablespoons low-sodium soy sauce, 1 ½ cups low-sodium chicken stock, minced garlic, freshly grated ginger, 1 ½ teaspoons cracked black pepper, 3 tablespoons granulated sugar, and 1 ½ teaspoons cornstarch. Stir until well combined and set aside.
- Coat Chicken in Cornstarch: Remove the chicken pieces from marinade, shaking off excess liquid. Add the chicken to the bowl or plastic bag with cornstarch and toss thoroughly to coat each piece evenly.
- Sauté Chicken: Heat ⅓ cup vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add half of the coated chicken pieces, spacing them out to ensure they crisp and brown well. Cook for about 5 minutes, flipping once, until golden and cooked through. Remove cooked chicken to a plate, reserving the oil. Repeat the process with the remaining chicken, adding more oil if necessary.
- Sauté Vegetables: If needed, add a little more oil to the pan. Add the chopped onion, celery, and red bell pepper to the skillet. Toss and cook over medium-high heat for several minutes until the vegetables are tender-crisp.
- Finish the Sauce: Pour the prepared sauce into the skillet with the vegetables and bring to a simmer. Allow the sauce to thicken slightly, stirring occasionally. Return the cooked chicken pieces to the pan and toss everything together until the chicken is well coated with the sauce and heated through.
- Serve: Serve the black pepper chicken hot over generous portions of steamed white rice. Enjoy this savory and spicy dish as a hearty meal for six.
Notes
- For extra crispiness, avoid overcrowding the pan when frying chicken pieces; cook in batches.
- Adjust black pepper quantity based on your heat preference.
- Low-sodium soy sauce and chicken stock help control saltiness.
- Use freshly cracked black pepper for the best flavor impact.
- Serve immediately for the best texture and taste.
- Can substitute chicken breasts with thighs for a juicier result.
