Description
This Black Pepper Chicken is a bold and flavorful stir-fry made with tender chicken, crisp vegetables, and a rich, peppery sauce. Ready in under 30 minutes, this healthier takeout-style favorite is the perfect weeknight dinner—quick, easy, and better than takeout!
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon dark soy sauce (for color and depth)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 2 celery stalks, sliced
- 1/2 onion, sliced
- 2 green onions, chopped
- 2 tablespoons neutral oil (e.g., avocado or vegetable oil)
Instructions
- In a bowl, toss chicken pieces with cornstarch and 1 tablespoon soy sauce. Let marinate for 10 minutes.
- In a separate bowl, whisk together remaining soy sauce, oyster sauce, dark soy sauce, rice vinegar, and black pepper.
- Heat oil in a large skillet or wok over medium-high heat. Sear the chicken until browned and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
- Add onion, bell pepper, and celery. Stir-fry for 2–3 minutes until just tender.
- Return the chicken to the pan. Pour in the sauce and toss everything to coat. Stir until the sauce thickens and clings to the chicken and veggies.
- Sprinkle with green onions and serve hot over rice or noodles.
Notes
- Chicken thighs offer juicier results, but chicken breast works well too.
- Add a pinch of red pepper flakes or sliced chili for more heat.
- For added sweetness, mix in a teaspoon of honey or hoisin sauce.
- Swap in broccoli, snap peas, or zucchini for variation.
- Pre-mix the sauce to speed up cooking on busy nights.
