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Black Pepper Chicken

Print Recipe
A skillet filled with cooked chicken strips and sliced red and green bell peppers in a brown sauce, with a wooden spoon resting inside.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

For the Chicken + Marinade

  • 1 lb 450g chicken thighs or breasts, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp oil vegetable or sesame
  • Optional: ½ tsp baking soda for extra tenderness

Vegetables

  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 small onion cut into wedges
  • 2-3 cloves garlic minced

Black Pepper Sauce

  • 3 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water or chicken broth
  • 1-1½ tsp freshly cracked black pepper adjust to taste

Instructions

  • Marinate the Chicken: In a bowl, combine sliced chicken, soy sauce, cornstarch, oil, and optional baking soda. Let marinate for 15–30 minutes.
  • Mix the Sauce: Whisk together all sauce ingredients until smooth. Make sure the cornstarch is fully dissolved.
  • Cook the Chicken: Heat 1–2 tbsp oil in a pan or wok over medium-high heat. Sear the chicken until browned and nearly cooked through. Remove and set aside.
  • Stir-Fry the Veggies: In the same pan, sauté garlic, onion, and bell peppers for 2–3 minutes until crisp-tender.
  • Bring It Together: Return the chicken to the pan. Pour in the sauce and stir to coat. Let it bubble and thicken for 1–2 minutes, stirring frequently until glossy.
  • Serve: Enjoy hot over steamed rice or noodles with an extra crack of black pepper on top.
Servings: 3 people
Calories: 370kcal