Description
This One-Pot Black Pepper Chicken is a bold, stir-fry style dish made with tender chicken, crisp veggies, and a garlicky black pepper sauce — all cooked in one pan for easy cleanup. A perfect weeknight dinner that’s better than takeout!
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- Salt and pepper to taste
- 2 tbsp oil (vegetable or sesame)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp freshly ground black pepper (adjust to taste)
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1/4 cup water
Instructions
- Toss chicken with cornstarch, salt, and a little black pepper.
- Heat oil in a large skillet or wok over medium-high heat. Sear chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same pan, add a bit more oil if needed. Sauté onion, bell peppers, and garlic for 3–4 minutes until just tender.
- Add black pepper, soy sauce, oyster sauce, vinegar, honey, and water. Stir to combine.
- Return chicken to the pan. Toss everything to coat in the sauce. Simmer for 2–3 minutes.
- Serve hot over rice or noodles.
Notes
- Use freshly cracked black pepper for bold flavor.
- For extra heat, add a pinch of red pepper flakes.
- Easily made gluten-free with tamari instead of soy sauce.
Nutrition
- Calories: ~320 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
