This black pepper chicken stir fry is so delicious and flavorful, and the best part is that it takes less than 15 minutes to prepare. I use chicken breast, which is high in protein and low in calories. The sauce is slightly spicy with black pepper and has an earthy flavor. I bet you’ll eat another bowl of rice. It’s better than takeaway, you should try it.
Tips for black pepper chicken:
- Always cut the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breasts that are not bland. I show this in the video below.
- Cut the chicken breasts into 2 slices and then diagonally into 1/4-inch thick slices. This way all the chicken pieces are the same thickness, they cook faster and are easier to prepare. It won’t take as long and the chicken is tender and juicy. I show this in the video below.
- Fry the chicken breast in a hot pan. Spread them out in the pan and don’t overlap them so that you can fry them until golden brown. Stir fry them when the underside is golden brown.
What you need:
Chicken Marinade:
0.6 lb /300g boneless skinless chicken breasts, (sliced 1/4 inch thick)
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon sugar
4 teaspoons cornstarch
1 tablespoon cooking wine, (Shaoxing wine or dry sherry)
Some black pepper
2 teaspoons sesame oil (add it after you mix the chicken and sauce)
Black Pepper Sauce:
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 cup water
Some black pepper
Other Ingredients:
1/4 onion, cut into 1” cubes
1/2 green bell pepper, cut into 1” cubes
5 cloves chopped garlic
How to make:
- Marinate the chicken breast – Cut the chicken breast into 2 slices. Cut the chicken breast diagonally into 1/4-inch thick slices.
Marinate the chicken breast with soy sauce, cooking wine, dark soy sauce, sugar, black pepper, and cornstarch. After mixing well, add the sesame oil, mix well and set aside. - Mix the sauce – Mix soy sauce, oyster sauce, water, and black pepper in a medium bowl until well combined. Set aside.
- Prepare the vegetables – cut the green bell pepper and onion into 1” cubes.
- Stir-fry vegetables – pour oil into a hot pan, add onion and green bell pepper. Stir-fry for 1 minute, transfer to a plate and set aside.
- Add the chicken to the same pan and don’t stir until the bottom is golden brown. Add the chopped garlic and stir-fry for 1 minute.
- Add the sauce and vegetables and stir-fry for 1 minute. Transfer to a plate.
- Serve hot with steamed rice.
Watch how to make:
More chicken recipes:
Chicken and Broccoli Stir Fry
Honey Garlic Soy Chicken
Chicken Chow Mein
Chicken Fried Rice
Chicken Chop Suey
This black pepper chicken stir fry is so delicious and flavorful, and the best part is that it takes less than 15 minutes to prepare. I use chicken breast, which is high in protein and low in calories. The sauce is slightly spicy with black pepper and has an earthy flavor. I bet you'll eat another bowl of rice. It's better than takeaway, you should try it.
Ingredients
Chicken Marinade:
- 0.6 lb /300g boneless skinless chicken breasts, (sliced 1/4 inch thick)
- 1 teaspoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 teaspoon sugar
- 4 teaspoons cornstarch
- 1 tablespoon cooking wine, (Shaoxing wine or dry sherry)
- Some black pepper
- 2 teaspoon sesame oil (add it after you mix the chicken and sauce)
Black Pepper Sauce:
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup water
- Some black pepper
Other Ingredients:
- 1/4 onion, cut into 1” cubes
- 1/2 green bell pepper, cut into 1” cubes
- 5 gloves chopped garlic
Instructions
- Marinate the chicken breast – Cut the chicken breast into 2 slices. Cut the chicken breast diagonally into 1/4-inch thick slices.
- Marinate the chicken breast with soy sauce, cooking wine, dark soy sauce, sugar, black pepper, and cornstarch. After mixing well, add the sesame oil, mix well and set aside.
- Mix the sauce – Mix soy sauce, oyster sauce, water, and black pepper in a medium bowl until well combined. Set aside.
- Prepare the vegetables – cut the green bell pepper and onion into 1” cubes.
- Stir-fry vegetables – pour oil into a hot pan, add onion and green bell pepper. Stir-fry for 1 minute, transfer to a plate and set aside.
- Add the chicken to the same pan and don't stir until the bottom is golden brown. Add the chopped garlic and stir-fry for 1 minute.
- Add the sauce and vegetables and stir-fry for 1 minute. Transfer to a plate.
- Serve hot with steamed rice.
Video
Tips & Notes:
- Always cut the chicken breast against the grain to loosen the tissue. This is how Chinese restaurants get tender and juicy chicken breasts that are not bland. I show this in the video below.
- Cut the chicken breasts into 2 slices and then diagonally into 1/4-inch thick slices. This way all the chicken pieces are the same thickness, they cook faster and are easier to prepare. It won’t take as long and the chicken is tender and juicy. I show this in the video below.
- Fry the chicken breast in a hot pan. Spread them out in the pan and don’t overlap them so that you can fry them until golden brown. Stir fry them when the underside is golden brown.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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