Description

This Black Pepper Chicken is a bold and flavorful stir-fry dish packed with tender chicken bites coated in a crispy cornstarch crust, tossed with a savory, peppery sauce and crisp vegetables. Perfect served over steaming white rice for a satisfying weeknight dinner with a delicious kick!

Ingredients

Scale

Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces (680 g)
2 tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
½ cup cornstarch (65 g)
1/3 cup vegetable oil (80 ml)

Sauce:

1 ½ tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 ½ cups chicken stock, low sodium (360 ml)
3–4 garlic cloves, minced
1 ½ tablespoons freshly grated ginger
1 ½ teaspoons fresh cracked black pepper
3 tablespoons granulated sugar
1 ½ teaspoons cornstarch

Stir Fry:

1 medium white onion, chopped into bite-size pieces
2 ribs celery, chopped
1 large red bell pepper, chopped into bite-size pieces

Serving:

5–6 cups hot cooked white rice (850–1000 g)

Instructions

Marinate the Chicken:
- In a bowl, combine chicken pieces with soy sauce, oyster sauce, cracked black pepper, and salt. Mix well and let marinate for at least 15 minutes.
- Toss marinated chicken with cornstarch until fully coated.
Prepare the Sauce:
- In a bowl, whisk together oyster sauce, soy sauce, chicken stock, minced garlic, grated ginger, cracked black pepper, sugar, and cornstarch. Set aside.
Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken pieces in batches until golden and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Stir Fry Vegetables:
- In the same skillet, sauté onion, celery, and red bell pepper until slightly tender but still crisp, about 3-4 minutes.
Combine and Simmer:
- Return chicken to the skillet with vegetables.
- Pour in the sauce mixture and stir continuously until the sauce thickens and coats the chicken and veggies evenly, about 2-3 minutes.

Serve:
- Serve hot over cooked white rice.

Notes

For extra heat, add a pinch of crushed red pepper flakes or sliced fresh chili.

Chicken thighs can be substituted for breasts for juicier meat.

Cornstarch coating gives a crispy texture — don’t skip!

Adjust seasoning to taste; add more black pepper for a bolder flavor

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish, Stir Fry
Method: Stir-frying
Cuisine: Asian / Chinese-inspired

Keywords: black pepper chicken, Asian stir fry, crispy chicken, ginger garlic chicken, easy chicken dinner