Black Pepper Chicken (Print-Friendly Version)
Juicy chicken and colorful peppers in a bold black pepper sauce - a quick, flavorful stir-fry ready in less than 30 minutes.
# What You'll Need:
01 -
3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 red bell pepper, sliced
03 -
1 green bell pepper, sliced
04 -
1 yellow bell pepper, sliced
05 -
2 garlic cloves, minced
06 -
1-inch piece fresh ginger, grated
07 -
1/4 cup low-sodium soy sauce, plus 1 tablespoon for the sauce
08 -
2 tablespoons cornstarch, divided
09 -
1 tablespoon vegetable or sesame oil
10 -
1 teaspoon freshly ground black pepper (or to taste)
11 -
2 tablespoons water (for sauce)
# How to Make It:
01 -
Slice the bell peppers into strips, mince the garlic, grate the ginger, and cut the chicken into small, even pieces for consistent cooking.
02 -
Whisk together 1/4 cup soy sauce, 1 tablespoon cornstarch, minced garlic, grated ginger, and half of the black pepper. Toss chicken pieces in the marinade and let sit for at least 10 minutes.
03 -
Heat oil in a skillet or wok over medium-high heat. Add marinated chicken in a single layer and sear undisturbed for 4–5 minutes. Flip and cook for another 2–3 minutes until golden and cooked through.
04 -
In the same skillet, stir-fry the sliced bell peppers for 2–3 minutes until just tender but still vibrant and slightly crisp. Return the chicken to the skillet.
# Additional Tips:
01 -
You can use chicken thighs instead of breasts for a richer flavor and juicier texture.
02 -
For added heat, include red pepper flakes or chili garlic sauce.