Black Pepper Chicken

Asian-inspired Black Pepper Chicken is more flavorful and healthier than takeout. This simple chicken skillet is loaded with flavor from red and green bell peppers, soy, onion and sriracha.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 236kcal

Author chunkyinkentucky

Ingredients

2 boneless chicken breasts cut into bite sized pieces
½ tsp salt
1 tsp black pepper
1 tsp soy sauce
1 tsp rice vinegar
1½ tbsp garlic minced
¼ cup cornstarch
2 tbsp oil for frying + extra as needed
1 tsp ginger minced (or ground ginger)
1 onion chopped
1 red bell pepper chopped
1 green bell pepper chopped

sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sriracha
2 tbsp oyster sauce
1 tsp black pepper

Instructions

In a bowl mix the chicken, salt, black pepper powder, soy sauce, rice vinegar, and 1⁄2 teaspoon garlic; set aside.
In a pan heat oil and fry the chicken pieces on medium flame until crisp, golden, and evenly cooked from inside. Once done transfer the chicken onto a plate and remove the oil from the pan.
Add cornstarch and mix everything so that the chicken pieces are well coated.
Heat 1 tablespoon of oil in a pan, add 1 tbsp garlic, ginger, and onion, and sauté on high flame for a few seconds until onion is soft and garlic is fragrant.
Add red and green bell peppers and sauté for a few seconds on high flame. (The Bell peppers must remain crunchy)
Next add all the ingredients given under sauce into the pan, mix. Add the fried chicken pieces, mix well and sauté the chicken on high flame for 1 minute.
Serve hot with rice garnished with chopped green onion.

Notes

add vegetables like broccoli, celery, zucchini, etc. along with peppers for extra color and flavors. Just make sure you don’t overcook your veggies, they should have a crunchy and fresh texture.
cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.

Leftovers

leftover chicken may be stored in the fridge for up to 3 days, then re-heated in the microwave or on the stovetop.

Freeze in an air tight container for up to 3 months, thaw overnight, then reheat.

Nutrition