Description
This Black Pepper Chicken recipe features tender, bite-sized pieces of chicken breasts cooked to perfection in a savory and slightly spicy black pepper sauce. Combined with aromatic garlic and onions, and finished with a splash of soy and oyster sauce, this dish offers a delightful balance of flavors that is quick and easy to prepare, making it perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Garnish
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Prepare chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper, ensuring each piece is well-coated to help create a light crust when cooked.
- Cook chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken to the hot skillet and cook, stirring occasionally, until the chicken pieces turn golden brown and are cooked through, about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté vegetables: In the same skillet, add the chopped onion and minced garlic. Cook them over medium heat until they soften and become fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
- Make sauce: Meanwhile, in a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using, to create a flavorful sauce that balances sweetness, tanginess, and heat.
- Combine ingredients: Pour the prepared sauce into the skillet with the sautéed onions and garlic. Bring the sauce to a gentle simmer, then add the cooked chicken back into the skillet. Stir well to coat the chicken with the sauce and cook for another 2 to 3 minutes until everything is heated through and the flavors meld together.
- Serve: Transfer the black pepper chicken to serving plates and garnish generously with the chopped green onions. Serve immediately while hot for the best taste.
Notes
- For extra heat, increase the amount of red pepper flakes or add fresh chili slices.
- If you prefer a thicker sauce, mix an additional 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the sauce before adding the chicken back in.
- Serve with steamed rice or noodles to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
