Description
This Black Pepper Chicken stir-fry brings the heat in all the right ways – skip the takeout and make this peppery, savory dish that’s ready in less time than delivery!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 tablespoon freshly ground black pepper (coarse grind preferred)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, minced
- 1 large onion, cut into 1-inch pieces (about 1 cup)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- ½ cup chicken broth
- ½ teaspoon sesame oil
- Green onions for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, chicken broth, and sesame oil until smooth. Set aside.
- Pat chicken pieces dry with paper towels. Toss with 1 teaspoon freshly ground black pepper.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden, then stir and cook 2-3 minutes more until nearly cooked through. Transfer to a plate.
- Add remaining oil to the pan. Add garlic and ginger, stirring quickly for 30 seconds until fragrant.
- Add onion pieces and stir-fry for 2 minutes, then add bell peppers and cook for another 2 minutes until crisp-tender.
- Return chicken to the pan with any accumulated juices. Give sauce mixture another stir, then pour into the pan.
- Bring to a simmer while stirring continuously until sauce thickens and turns glossy, about 1-2 minutes.
- Add remaining black pepper and toss everything together until well combined.
- Transfer to a serving plate, garnish with sliced green onions if desired, and serve immediately with steamed rice.