Black Pepper Chicken
Dive into the world of flavours with the Black Pepper Chicken Stir-Fry, a delightful fusion of savoury ingredients that dances on your palate.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Breast (Boneless, thinly sliced)
- 2 Onions (Red, thinly sliced)
- 2 Bell Peppers (Thinly chopped)
- 3 cloves Garlic (Minced)
- 1 tsp Black Pepper
- 1 tbsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Corn Starch
- 2 tbsp Vegetable Oil
- Salt
- Spring Onions (Chopped for garnish)
Instructions
- 1
In a bowl, mix the soy sauce, oyster sauce, corn-starch, and half of the minced garlic. Add the sliced chicken to this mixture, ensuring it's well coated. Let it marinate for 10 minutes.
- 2
In a wok or a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and no longer pink. Remove the chicken from the pan and set it aside.
- 3
In the same pan, add the remaining tablespoon of vegetable oil. Add the remaining minced garlic and sauté for a minute until fragrant.
- 4
Add the sliced red onions and bell peppers to the pan. Stir-fry for about 3-4 minutes until they start to soften but still have a bit of crunch.
- 5
Return the cooked chicken to the pan with the vegetables. Add the freshly ground black pepper and a pinch of salt. Stir-fry everything together for another 2-3 minutes to combine the flavours.
- 6
Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more black pepper at this point.
- 7
Once everything is well combined and heated through, remove from heat.
- 8
Serve the Chicken Black Pepper Stir-Fry over steamed rice or noodles. Garnish with chopped spring onions for a fresh flavour.