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Black Pepper Chicken – A Savory, Spicy Weeknight Classic

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This Black Pepper Chicken is a bold, stir-fried dish with juicy chicken, crisp bell peppers, and a savory black pepper sauce — ready in under 30 minutes.

Ingredients

Scale

  • 1 lb chicken breast or thighs, thinly sliced

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp sugar

  • 1 tbsp cornstarch

  • 1/2 tsp salt

  • 1–2 tsp freshly cracked black pepper

  • 1 onion, sliced

  • 1 bell pepper, sliced

  • 2 cloves garlic, minced

  • 1 tsp ginger, minced

  • 2 tbsp neutral oil

  • 2 tbsp water

Instructions

  • In a bowl, marinate chicken with 1 tbsp soy sauce, cornstarch, and a bit of oil. Let sit for 15–20 minutes.

  • Mix remaining soy sauces, oyster sauce, sugar, and water in a small bowl.

  • Heat oil in a wok over medium-high heat. Stir-fry chicken until golden and cooked through. Remove.

  • In the same wok, sauté garlic and ginger until fragrant.

  • Add onions and bell peppers; cook until just tender.

  • Return chicken to the wok and pour in the sauce. Stir to coat.

  • Add black pepper, toss everything together, and cook for 1–2 more minutes.

  • Serve hot with rice or noodles.

Notes

Use tamari and gluten-free oyster sauce for a GF version. Add broccoli or mushrooms for extra veggies. Keeps well in the fridge for 4 days.

Find it online: https://goldenflavorstudio.com/black-pepper-chicken-a-savory-spicy-weeknight-classic/