Description
This Stir-Fried Chicken with Black Pepper Sauce features tender chicken breast and crisp bell peppers tossed in a bold, savory black pepper sauce. It’s a quick and easy meal, perfect for busy weeknights, combining vibrant vegetables and flavorful sauce in a healthy, satisfying dish.
Ingredients
Chicken and Vegetables
- 1 lb boneless skinless chicken breast, sliced
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Black Pepper Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp freshly ground black pepper
- 1 tsp cornstarch
- ¼ cup chicken broth
- 1 tsp sesame oil
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, black pepper, cornstarch, chicken broth, and sesame oil until smooth. Set aside.
- Heat the Oil: Heat the vegetable oil in a large skillet or wok over high heat until shimmering.
- Cook the Chicken: Add the sliced chicken to the skillet and stir-fry for 5 to 6 minutes, cooking until the chicken is lightly browned and cooked through.
- Add Vegetables: Add the sliced red and green bell peppers, onion, and minced garlic to the skillet. Continue stir-frying for 3 to 4 minutes until the vegetables are crisp-tender.
- Add the Sauce: Pour the prepared black pepper sauce over the chicken and vegetables in the skillet.
- Thicken the Sauce: Stir continuously for 1 to 2 minutes to allow the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Remove from heat and serve hot, ideally over steamed rice or noodles for a complete meal.
Notes
- Use freshly cracked black pepper for the best robust and aromatic flavor.
- Feel free to add other vegetables like broccoli, mushrooms, or snap peas for variety and extra nutrients.
- This dish works well for meal prep and reheats nicely for leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
