Tender, juicy chicken cooked with crunchy bell peppers and onions in a bold black pepper sauce—perfect for a quick, flavorful dinner!
Ingredients:
Chicken Breast – 1 lb, cut into bite-sized pieces
Cornstarch – 2 tbsp
Salt – 1/2 tsp
Black Pepper – 1 tsp (freshly ground, adjust to taste)
Vegetable Oil – 2 tbsp
Onion – 1 medium, sliced
Bell Pepper – 1 large (red, green, or yellow), sliced
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Sauce:
Soy Sauce – 1/4 cup (low-sodium recommended)
Oyster Sauce – 2 tbsp
Water – 1/4 cup
Honey – 1 tbsp (or brown sugar for a hint of sweetness)
Black Pepper – 1/2 tsp (extra for a strong peppery kick)
Directions:
Prepare Chicken: In a bowl, mix chicken pieces with cornstarch, salt, and black pepper. Toss to coat evenly.
Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until golden brown and cooked through. Remove and set aside.
Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté sliced onions, bell pepper, garlic, and ginger for 2-3 minutes until fragrant and slightly tender.
Add Sauce: In a small bowl, mix soy sauce, oyster sauce, water, honey, and extra black pepper. Pour sauce into the skillet with the vegetables.
Combine & Simmer: Return the cooked chicken to the skillet, stirring everything to coat in the sauce. Let simmer for 1-2 minutes until sauce thickens slightly.
Serve: Serve hot over steamed rice or noodles. Garnish with green onions if desired.
Prep Time: 25 minutes
Calories: ~300 kcal per serving
Tips:
Adjust black pepper to your taste; freshly ground pepper adds the best flavor.
Add mushrooms or snap peas for extra vegetables.
Hashtags: