Description
A flavorful and aromatic Black Pepper Chicken recipe that features tender chicken pieces coated in a savory marinade, stir-fried with crisp vegetables, and finished with a rich black pepper sauce. Served over steaming white rice, this dish is a perfect balance of heat and sweetness.
Ingredients
Units
Scale
Chicken Marinade:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces (680 grams)
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons oyster sauce
- 1 1/2 teaspoons fresh cracked black pepper
- 1 teaspoon salt
- 1/2 cup cornstarch (65 grams)
- 1/3 cup vegetable oil (80ml)
Sauce:
- 1 1/2 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 (850-1000 grams)
Instructions
- Marinate Chicken: Add chicken pieces to a bowl with soy sauce, oyster sauce, black pepper, and salt. Set aside. Add 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. Cook chicken until golden and crisp. Remove cooked chicken to a plate.
- Sauté Veggies: In the same pan, sauté onion, celery, and bell pepper until tender.
- Finish: Add sauce, simmer until slightly thickened, then add chicken and stir to coat.
- Serve over hot cooked rice.
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
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
