Black Pepper Chicken

Stanford West

Updated on May 10, 2024

Ingredients

Chicken Coating

1/4 cup cornstarch
1 tablespoon reduced-sodium soy sauce
1 tablespoon Shaoxing wine
1 teaspoon freshly ground black pepper
1 pound skinless boneless chicken thighs, cut into 1-inch pieces

Black Pepper Sauce

1/4 cup low-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
1 tablespoon cornstarch
1 teaspoon freshly ground black pepper

Stir Fry

3 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 cup green bell pepper, cut into 1/2-inch pieces
1 cup white onion, cut into 1/2-inch pieces

For Serving

2 cups cooked white rice

Directions

Gather Ingredients.

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For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.

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Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.

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Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.

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Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.

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Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.

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Nutrition Facts (per serving)

484	Calories
20g	Fat
44g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 484
% Daily Value *
Total Fat 20g	25%
Saturated Fat 4g	18%
Cholesterol 138mg	46%
Sodium 1095mg	48%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 32g	65%
Vitamin C 29mg	32%
Calcium 53mg	4%
Iron 3mg	15%
Potassium 567mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.