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Black Pepper Chicken Stir-Fry Recipe

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4.3 from 22 reviews

This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken strips marinated and cooked with vibrant bell peppers, celery, and onions in a savory and peppery sauce. Perfect for a weeknight dinner, it's best served hot over steamed white rice and garnished with fresh green onions.

Ingredients

Chicken Marinade

  • 1 pound boneless, skinless chicken breasts (cut into thin strips)
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce (divided)
  • 2 tablespoons oyster sauce (divided)

Vegetables

  • 1 large green bell pepper (very thinly sliced)
  • 1 cup thinly sliced celery (sliced on the bias, 2-3 ribs)
  • 1 cup thinly sliced yellow onion (1/2 large onion)

Flavorings and Sauce

  • 2 tablespoons sesame oil (divided)
  • 2 teaspoons ginger paste
  • 1 tablespoon garlic paste (or minced garlic)
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1-3 teaspoons black pepper (adjust to taste)

Optional Garnish and Serving

  • Thinly sliced green onions (optional, for garnish)
  • Cooked white rice (optional, for serving)

Instructions

  1. Marinate Chicken: In a bowl, toss the chicken strips with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch. Mix well to coat all pieces evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
  2. Prepare the Sauce: In a wide-mouth jar or bowl, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oyster sauce, rice vinegar, water, honey, and black pepper. Shake or whisk the mixture to blend thoroughly and set it aside.
  3. Cook the Chicken: Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the marinated chicken strips and cook for about 3 to 4 minutes until they are browned on the outside and mostly cooked through. Remove the chicken from the pan and set aside.
  4. Sauté the Vegetables: Add the remaining 1 tablespoon of sesame oil to the same pan. Stir in the sliced onion, bell pepper, and celery. Cook for 2 to 3 minutes or until the vegetables start to soften but remain crisp. Add the garlic paste and ginger paste, cooking for another 30 seconds to release their aromas.
  5. Combine and Finish Cooking: Return the cooked chicken to the pan with the vegetables. Pour the previously prepared sauce over the mixture and toss well to coat everything evenly. Continue cooking for 2 to 3 minutes, allowing the sauce to thicken and cling to the chicken and veggies. Taste and adjust seasoning with additional black pepper or salt if needed.
  6. Serve: Serve the black pepper chicken hot over cooked white rice, garnishing with thinly sliced green onions or sesame seeds if desired for an extra touch of flavor and presentation.

Notes

  • Adjust the amount of black pepper to suit your preferred spice level, starting with 1 teaspoon and increasing as desired.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Ensure the vegetables are sliced thinly and uniformly for even cooking.
  • Use sesame oil for authentic flavor but avoid burning by keeping the heat at medium-high, not too high.
  • Cooked white rice is optional but highly recommended to complete the dish.

Find it online: https://recipethrive.com/black-pepper-chicken-stir-fry-recipe/