Description
A delicious and easy-to-make stir-fry featuring tender chicken pieces coated in black pepper and served with colorful vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Cooked white rice or steamed jasmine rice, for serving
Instructions
- In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and broccoli. Stir-fry for 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 minute until fragrant.
- Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir well to combine and heat through for another 2-3 minutes.
- Serve the black pepper chicken over cooked rice.
Notes
- For extra heat, add a pinch of red pepper flakes or sliced jalapeños while stir-frying the vegetables.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 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: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg