This restaurant-style Chinese Black Pepper Chicken recipe is quick and easy to make at home, totally versatile if you’d like to sub in different veggies or proteins, and so comforting and delicious.
- 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 teaspoon ground ginger
- optional toppings: thinly-sliced green onions, toasted sesame seeds
- 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.
- 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.
- 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.
- Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the 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.
- Remove from heat, and serve immediately, sprinkled with your desired toppings.
If you would like a spicier dish, feel free to stir in a teaspoon or two of garlic chili sauce into the sauce.