Black Pepper Chicken
This quick and flavorful Black Pepper Chicken dish is perfect for busy families, remarkably delicious, and easy to prepare in under 30 minutes.
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-sized pieces (Use fresh chicken for the best taste. Thighs can be used for richer flavor.)
- 2 tbsp black pepper (Adjust to taste, especially for kids.)
- 2 tbsp soy sauce (Low-sodium soy sauce is recommended.)
- 1 tbsp oyster sauce (Optional for those avoiding shellfish.)
- 1 tbsp cornstarch (Thickens the sauce and gives the chicken a glaze.)
- 2 tbsp vegetable oil (Canola or peanut oil are good alternatives.)
- 1/2 cup chicken broth (Homemade broth is best, but store-bought works too.)
- salt to taste Salt (Soy sauce is salty, so taste as you go.)
For the Vegetables
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) (Frozen mixed veggies can save time—thaw before cooking.)
- 3 cloves garlic, minced (Fresh garlic is best; store-bought works in a pinch.)
Instructions
Preparation
- In a bowl, toss the chicken with black pepper, soy sauce, oyster sauce, and cornstarch. Allow flavors to meld together. Marinate for a few minutes if time permits.
- Heat vegetable oil in a large pan or wok over medium-high heat until shimmering.
Cooking
- Add the marinated chicken to the pan and cook until browned and cooked through. Remove from the pan.
- In the same pan, add minced garlic and mixed vegetables. Stir-fry until tender-crisp.
- Return the chicken to the pan, add chicken broth, and stir everything together. Cook for an additional 2-3 minutes until the sauce thickens.
Serving
- Serve hot over rice or noodles, optionally garnish with sesame seeds or a drizzle of sesame oil.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth or water to prevent drying out. Consider pre-cut chicken and frozen veggies to save time, and batch cook for easy meals later.