Better-than-takeout Black Pepper Chicken

• servings: Serving: 4 servings
• total time: 36 minutes

Ingredients

1 lb Chicken breast or thighs, cut into 1-inch cubes

1 Green bell pepper, chopped

1 Red bell pepper, chopped

1 Onion, chopped into chunks

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

1 tbsp Vegetable oil

For the Marinade:

1 tbsp Soy sauce

1 tsp Cornstarch

For the Black Pepper Sauce:

2 tbsp Oyster sauce

1 tbsp Soy sauce

1 tsp Dark soy sauce (optional, for that deep color)

1/2 cup Chicken broth

1 tsp Sugar

1 tbsp Freshly cracked black pepper (coarse grind is best)

1 tsp Cornstarch

Directions

1- In a bowl, toss the cubed chicken with the marinade ingredients (1 tbsp soy sauce and 1 tsp cornstarch). Let it sit for 10 minutes while you chop the veggies.

2- In a small jar or bowl, whisk together all the **Black Pepper Sauce** ingredients until smooth.

3- Heat the vegetable oil in a large wok or skillet over high heat.

4- Add the marinated chicken in a single layer. Sear for 3-4 minutes until browned and cooked through. Remove chicken from the pan and set aside.

5- In the same hot pan, add the onions and bell peppers. Stir-fry for 2-3 minutes until they are vibrant and crisp-tender (don't overcook them!).

6- Add the minced garlic and ginger, tossing for 30 seconds until fragrant.

7- Pour the prepared sauce into the pan. It should bubble and thicken almost immediately.

8- Toss the cooked chicken back into the pan. Stir well to coat every piece of chicken and vegetable in the thick, glossy pepper sauce.

9- Serve immediately over steamed white rice.

Macros Summary:

Protein: 26g

Carbs: 12g

Fat: 10g

Calories: 280

Time: 20 mins ⏱️