Black Pepper Chicken
A delicious Black Pepper Chicken recipe featuring marinated chicken tossed with fresh vegetables and a savory sauce.
Equipment
- large skillet
- Bowl
- whisk
- measuring cups
- measuring spoons
- Cutting board
- knife
Ingredients
Chicken Marinade
- 1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons oyster sauce
- 1.5 teaspoons fresh cracked black pepper
- 1 teaspoon salt
- 0.5 cup cornstarch
- 0.33 cup vegetable oil
Sauce
- 1.5 Tablespoons oyster sauce
- 3 Tablespoons low-sodium soy sauce
- 1.5 cups chicken stock, low sodium
- 3-4 cloves garlic, minced
- 1.5 Tablespoons freshly grated ginger
- 1.5 teaspoons fresh cracked black pepper
- 3 Tablespoons granulated sugar
- 1.5 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
Instructions
Marinating and Cooking
- Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add ½ cup cornstarch to a large bowl or resealable plastic bag and set aside.
- Mix sauce ingredients together and stir to combine.
- Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
- Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
- Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
- Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
- Serve over hot cooked rice.
Notes
Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken. Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.
Nutrition
Serving: 1cupCalories: 526kcalCarbohydrates: 62gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 74mgSodium: 1278mgPotassium: 709mgFiber: 2gSugar: 9gVitamin A: 723IUVitamin C: 29mgCalcium: 46mgIron: 1mg
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