Ingredients
Chicken
- 1.75 pounds boneless skinless chicken breast (or thighs), cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1–2 tablespoons vegetable oil, for frying
Sauce
- ¾ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 2–3 teaspoons coarse black pepper, to desired spice/taste
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger (or 2 teaspoons fresh minced ginger)
Stir Fry Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 green bell peppers, chopped
- 2 sticks celery, sliced ½-inch thick
Instructions
- Marinate Chicken: Place the chicken pieces into a large bowl and add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. Stir well to combine, cover with plastic wrap, and let marinate for 15-20 minutes.
- Prepare Sauce: While the chicken marinates, combine ¾ cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, 2–3 teaspoons coarse black pepper, 2 teaspoons sesame oil, and 1 teaspoon ground ginger in a bowl. Whisk well to dissolve the cornstarch and set aside.
- Sear Chicken: Heat a large skillet or wok over medium-high heat and add 1 to 2 tablespoons vegetable oil. Once hot, add the chicken in a single layer and sear until browned on all sides, working in batches if necessary to avoid overcrowding. The chicken need not be fully cooked at this stage. Transfer the seared chicken to a clean plate and set aside.
- Sauté Aromatics: In the same skillet, add a little more oil if needed. Add chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant.
- Cook Vegetables: Add chopped green bell peppers and sliced celery to the skillet. Continue sautéing for 2-3 minutes, stirring frequently to prevent burning.
- Add Sauce and Thicken: Pour the prepared sauce over the vegetables, stir to combine, and bring to a boil. Once boiling, reduce heat to low and cook until the sauce thickens, about 5 minutes.
- Finish Cooking Chicken: Return the seared chicken to the skillet, stir to coat in the sauce, and let simmer for 5 minutes until the chicken is fully cooked and the sauce reaches the desired consistency.
- Serve: Serve the black pepper chicken hot over white rice and enjoy a comforting, flavorful meal.
Notes
- You can substitute chicken thighs for breast if you want a juicier result.
- Adjust the amount of black pepper to your preferred spice level.
- For additional heat, consider adding some sliced chili peppers or a dash of chili flakes.
- Leftovers store well in the refrigerator for up to 3 days.
- Use fresh ginger if available for a more vibrant ginger flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
