Black Pepper Chicken

A Chinese food restaurant classic, this Black Pepper Chicken recipe is super easy to make at home. It’s a flavourful asian-inspired dish the whole family can enjoy!

I really, really love Chinese food restaurants.  It’s an addiction, everything is so fresh and flavourful and saucy!  Thankfully, many of my favourite recipes are easy to recreate at home for my family.

This Black Pepper Chicken recipe’s sauce is based on Oyster sauce, but don’t let that scare you away!  Oyster sauce does not taste fishy at all, it has a salty-sweet flavour to it which adds wonderful balance to this dish.  This recipe is a mish-mash of various different ones I have tried over the years until I created the exact flavour I was looking for.

If you love this Black Pepper Chicken recipe, check out this delicious recipe for Pepper Steak that I found.

Black Pepper Chicken

Ingredients
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup oyster sauce
2 TBSP Soy Sauce, divided
1 TBSP Rice Wine or other White Wine *Optional
1/2 TBSP ground black pepper (Vary this depending on how peppery your family likes it.)
2 tsp honey
2-3 tbs oil (Peanut or sesame is best, but extra virgin olive oil or canola oil will work.)
1 cup green bell pepper, cut into 1 inch chunks
1 cup red bell pepper, cut into 1 inch chunks
1 cup Spanish Onion, cut into 1 inch chunks
2 cloves garlic, minced
1 tbsp Fresh Grated Ginger

Directions
1)  Mix in 1 TBSP of soy sauce with raw chicken and allow to marinate for 20-30 minutes at room temperature.
2)  In a small bowl, Combine Oyster Sauce, 1 TBSP Soy Sauce, Wine, black pepper and honey.  Set aside for about 20 minutes and then taste and adjust if needed.  Allowing the sauce to sit awhile allows all the flavours to deepen.
3)  In a wok or large stainless steel skillet add oil over med-high heat.  Add chicken and stir-fry until the chicken is no longer pink in the middle, about 4-5 minutes.
4)  Add the bell peppers, garlic, onion and ginger.  Stir fry an additional 3 minutes, vegetables should be still crunchy but slightly tender.
5)  Add sauce and stir-fry for 1 minute before removing from heat.
Serve with prepared rice.

This recipe for Black Pepper Chicken was originally published in January of 2013 on FrugalMomEh.com