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Delicious Black Pepper Chicken dish served with vegetables

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation
  1. 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.
  2. Heat vegetable oil in a large pan or wok over medium-high heat until shimmering.
Cooking
  1. Add the marinated chicken to the pan and cook until browned and cooked through. Remove from the pan.
  2. In the same pan, add minced garlic and mixed vegetables. Stir-fry until tender-crisp.
  3. 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
  1. 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.