Black Pepper Chicken 

Black Pepper Chicken is a flavorful dish that combines tender chicken with the bold, aromatic kick of freshly cracked black pepper. This savory stir fry is a perfect balance of heat and umami, making it an easy yet impressive meal for weeknights or dinner parties. The dish is quick to prepare and pairs beautifully with steamed rice or noodles.

Full Recipe:

Ingredients

• 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces

• 1 medium onion, sliced

• 1 bell pepper (any color), sliced

• 2–3 cloves garlic, minced

• 1–2 tbsp fresh ginger, minced

• 2–3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp black pepper, freshly cracked

• 1 tsp sugar

• 2 tbsp vegetable oil

• 1 tsp sesame oil (optional)

• 2–3 green onions, chopped (for garnish)

• Salt, to taste

Directions

1. Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon black pepper, and a pinch of salt. Let it marinate for 15–20 minutes.

2. Prepare the sauce: In a small bowl, mix the remaining soy sauce, oyster sauce, sugar, and the rest of the black pepper. Set aside.

3. Cook the chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until lightly golden and almost cooked through (about 5–6 minutes). Remove and set aside.

4. Sauté aromatics: In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant. Add onion and bell pepper, and cook until slightly tender but still crisp.

5. Combine and simmer: Return the chicken to the pan, pour in the sauce, and toss everything together. Cook for 2–3 minutes until the chicken is fully coated and cooked through. Drizzle sesame oil if using.

6. Garnish and serve: Sprinkle with chopped green onions and serve immediately with steamed rice or noodles.

Nutrients (approximate per serving, serves 2–3)

• Calories: 280–320 kcal

• Protein: 28 g

• Carbohydrates: 8 g

• Fat: 16 g

• Fiber: 2 g

• Sodium: 780 mg

• Sugar: 3 g