Description
A quick and tasty Black Pepper Chicken Stir-Fry recipe that combines tender chicken with colorful vegetables and a flavorful sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper (adjust to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Cooked white rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the skillet and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell pepper, onion, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce, and black pepper. Stir well to combine all ingredients.
- If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens, about 1 minute.
- Serve hot over cooked white rice or noodles.
Notes
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg