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Delicious black pepper chicken served with fresh vegetables and rice.

Black Pepper Chicken

A vibrant dish showcasing tender chicken in a rich sauce with bell peppers, broccoli, and cauliflower, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs or breasts Thighs provide juiciness; breasts are leaner.
  • 1 large red bell pepper Can substitute with yellow or green.
  • 1 small head broccoli Substitutions: green beans or snap peas.
  • 1 small head cauliflower Can replace with additional broccoli or bell peppers.
  • 2 tablespoons vegetable oil Use olive oil with caution at high heat.
  • 0.33 cup soy sauce (low-sodium preferred) Tamari is a gluten-free alternative.
  • 0.33 cup chicken broth (low-sodium preferred) Vegetable broth works as a vegetarian option.
  • 3 tablespoons oyster sauce Soy sauce can substitute but alters flavor.
  • 2 tablespoons rice vinegar Apple cider vinegar is a good alternative.
  • 2 tablespoons brown sugar Honey or maple syrup can be used instead.
  • 1 tablespoon freshly ground black pepper (coarsely ground) Adjust amount to taste.
  • 1 teaspoon garlic powder Fresh minced garlic can be substituted.
  • 1 teaspoon toasted sesame oil Substitute with any neutral oil if unavailable.
  • 2 tablespoons cornstarch Use arrowroot starch for thickening as an alternative.
  • 3 tablespoons water Used to create a slurry for thickening.

Method
 

Preparation
  1. Slice chicken into thin strips for quick and even cooking.
  2. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until browned, then remove and set aside.
Cooking
  1. In the same skillet, add the remaining oil and stir-fry the red bell pepper, broccoli, and cauliflower for about 3-4 minutes until tender-crisp.
  2. Combine soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, garlic powder, freshly ground black pepper, and sesame oil in a bowl. Whisk together until smooth.
  3. Pour the sauce into the skillet, bringing it to a simmer. Mix cornstarch with water to create a slurry, and add it gradually to the sauce to thicken.
  4. Return the cooked chicken to the skillet, ensuring everything is coated well. Serve over rice or noodles.

Notes

Marinate chicken for 30 minutes in the sauce for deeper flavor. Use high-quality soy and oyster sauces for significant flavor impact.