Description
A flavorful and easy-to-make Black Pepper Chicken featuring tender, marinated chicken pieces stir-fried with aromatic onions, garlic, and a savory-sweet sauce with soy, oyster sauce, and honey. This quick skillet dish is garnished with fresh green onions for a deliciously satisfying meal perfect for weeknights.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Seasonings
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped green onions (for garnish)
Instructions
- Prepare chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. This helps to create a slight crust and thicken the sauce later.
- Cook chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook, stirring occasionally, until they are browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are softened and translucent, releasing their aroma.
- Make sauce: While the vegetables cook, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and optional red pepper flakes in a small bowl to create a balanced savory, sweet, and tangy sauce.
- Combine ingredients: Pour the sauce mixture into the skillet with the sautéed onions and garlic and bring to a simmer. Return the cooked chicken to the skillet and stir well to coat all pieces with the sauce. Heat through for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Remove from heat and immediately garnish with the chopped green onions. Serve hot alongside steamed rice or your favorite side dish.
Notes
- For a spicier version, increase the red pepper flakes or add some freshly ground black pepper when serving.
- If oyster sauce is unavailable, mushroom sauce can be used as a vegetarian substitute.
- Make sure not to overcook the chicken to keep it tender and juicy.
- This dish pairs well with steamed jasmine rice or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
