Black Pepper Chicken
A quick and flavorful stir-fry dish that combines tender chicken pieces with a rich black pepper sauce, perfect for busy weeknights or dinner parties.
Ingredients
For the Marinade
- 1 lb boneless chicken breast or thighs Choose meat that’s evenly pink and has no bruises.
- 3 tbsp soy sauce Use low-sodium for a healthier option.
- 1 clove garlic, minced Enhances flavor.
- 1 tbsp rice wine or apple cider vinegar Helps tenderize the meat.
For the Sauce and Stir-Fry
- 1 tbsp cornstarch To thicken the sauce.
- 1 cup broth Chicken or vegetable broth can be used.
- 2 tbsp black pepper, cracked Adjust to taste for more or less heat.
- 1 medium onion, chopped Provides depth of flavor.
- 1 cup bell peppers, sliced Use red, green or yellow; snap when bent.
- 2 tbsp sesame oil For cooking, alternate with vegetable or avocado oil.
For Garnish
- 2 tbsp fresh scallions, chopped Adds color and freshness.
- optional fresh cilantro or lime wedges For added brightness and flavor.
Instructions
Preparation
- Marinate the chicken in soy sauce, garlic, and vinegar for 30 minutes.
- Drain and pat dry the chicken after marinating.
Cooking
- Heat sesame oil in a skillet over medium-high heat.
- Sear the chicken until golden, about 4-5 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, cook onions and bell peppers until crisp-tender.
- Whisk cornstarch into broth, then add to the skillet along with black pepper.
- Add the chicken back to the pan, coating it in sauce, and simmer until thickened.
Notes
Adjust the amount of black pepper for spiciness. Serve with steamed veggies or quinoa for a balanced meal.