This easy and never disappointing dish is just meant to share!

One of the perks you get with this recipe is that it is ultra easy to make and you can basically serve it up however you’d like!
We often make a batch of rice or quinoa to go along with it, but just about any sides you desire will do.
And of course, don’t forget a twist of extra freshly-cracked black pepper.

Main

20 min BLACK PEPPER CHICKEN

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A big bonus

That you get with this recipe is that it is ultra easy to make and you can basically serve it up however you’d like!

We often make a batch of rice or quinoa to go along with it, but just about any sides you desire will do. And of course, don’t forget a twist of extra freshly-cracked black pepper.

 

 

  • 20 min BLACK PEPPER CHICKEN
  • 20 min BLACK PEPPER CHICKEN

WHAT

2 tablespoons peanut oil (or any mild-flavored oil) - divided

1 pound boneless skinless chicken breasts - cut into bite-sized pieces

1 small bell pepper - cored and thinly-sliced

1 small red onion - peeled and thinly-sliced

2 stalks celery - thinly-sliced on a bias

2 cloves garlic - peeled and minced

1/4 cup low-sodium soy sauce

1 tablespoon cornstarch

1 tablespoon oyster sauce

1 tablespoon rice wine vinegar

2 teaspoons freshly-cracked black pepper (or more to taste)

1/4 ground ginger

optional toppings: thinly-sliced green onions - toasted sesame seeds



HOW

  1. Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok. Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside. Use a slotted spoon to transfer the chicken to a clean plate, and set aside.

  2. Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes, stirring occasionally.

  3. Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic. Sauté for 5-6 more minutes, stirring occasionally.

  4. Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.

  5. Once veggies are ready, add chicken and sauce mixture to the pan, stir until veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Taste, and season with extra soy sauce and/or black pepper as desired.

  6. Remove from heat, and serve immediately, sprinkled with your desired toppings.

NOTE

If you would like a spicier dish, feel free to stir in a teaspoon or two of garlic chili sauce into the sauce.

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