Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup green onions, chopped (for garnish)
Instructions
- In a bowl, combine bite-sized chicken pieces with soy sauce, oyster sauce, cornstarch, freshly ground black pepper, and sugar. Toss the chicken until evenly coated and set aside to marinate for 15-20 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken to the hot oil, stirring and cooking until the chicken is browned and cooked through. This usually takes about 5-7 minutes.
- Remove the cooked chicken from the wok and set it aside.
- In the same wok, add a bit more oil if needed. Sauté thinly sliced onion, thinly sliced bell pepper, minced garlic, and grated ginger until the vegetables are tender-crisp, about 3-5 minutes.
- Return the cooked chicken to the wok, tossing with the vegetables to combine. Cook for an additional 2-3 minutes until everything is heated through.
- Adjust the seasoning with additional soy sauce or black pepper if desired.
- Garnish the Black Pepper Chicken with chopped green onions before serving.
- Serve this flavorful and aromatic dish over rice or noodles, enjoying the perfect balance of savory, peppery, and slightly sweet flavors.
