Description
This savory Black Pepper Chicken is a quick and delicious dish featuring tender chicken coated in a flavorful sauce made with soy sauce, oyster sauce, honey, and a kick of red pepper flakes. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Prepare chicken: In a bowl, toss chicken with cornstarch, salt, and black pepper.
- Cook chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté vegetables: Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Make sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using).
- Combine ingredients: Add sauce to the skillet and bring to a simmer. Add chicken back to the skillet and cook until heated through, about 2-3 minutes.
- Serve: Serve immediately, garnished with green onions.
Notes
- Optional heat: Adjust the amount of red pepper flakes based on how spicy you like the dish.
- Serving suggestion: Serve with steamed rice or noodles for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian, Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg