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High Protein Black Pepper Chicken

Tender chicken strips and crisp vegetables coated in a bold, peppery glaze create a satisfying high-protein dinner ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast sliced into thin strips
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce divided
  • 2 tablespoons oyster sauce divided
  • 2 tablespoons sesame oil divided
  • 1 large green bell pepper thinly sliced
  • 1 cup celery thinly sliced
  • 1 cup yellow onion thinly sliced
  • 1 tablespoon garlic minced (about 3 cloves), or 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1½-2 teaspoons black pepper freshly cracked preferred, adjust to taste
  • green onions sliced, for garnish

Equipment

  • Large skillet or wok
  • medium mixing bowl
  • Small bowl and whisk for sauce
  • sharp knife and cutting board

Method
 

  1. In a medium bowl, toss the sliced chicken with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the cornstarch. Massage the marinade into the chicken strips until evenly coated. Let marinate for 10 to 15 minutes at room temperature.
  2. Prepare the stir-fry sauce by whisking together the remaining 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, rice vinegar, water, honey, and black pepper in a small bowl. Whisk vigorously for about 30 seconds until the honey dissolves completely and the mixture is smooth. Set aside.
  3. Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat until shimmering, about 90 seconds.
  4. Add the marinated chicken to the pan in a single layer. Let it cook undisturbed for about 90 seconds to develop a golden-brown sear on the bottom, then stir and continue cooking for another 2 minutes until the chicken is browned on the outside but still has a slight translucent center when you cut into a piece (about 80 percent cooked). Remove the chicken from the pan and set aside on a plate.
  5. In the same pan, add the remaining 1 tablespoon of sesame oil. Stir in the sliced onion, bell pepper, and celery. Sauté for 2 to 3 minutes, stirring frequently, until the vegetables begin to soften but still retain a crisp-tender texture.
  6. Add the garlic and ginger to the vegetables and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  7. Return the cooked chicken to the pan along with any accumulated juices. Pour in the prepared sauce and toss everything together vigorously to coat all ingredients evenly.
  8. Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce thickens and forms a glossy glaze over the chicken and vegetables. The chicken should be cooked through with no pink remaining in the center and an internal temperature of 165°F.
  9. Remove from heat, garnish with sliced green onions, and serve immediately over rice or cauliflower rice.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, heating to 165°F. Substitutions: Chicken thighs can be used for a juicier result. Apple cider vinegar works in place of rice vinegar. If using garlic paste instead of minced garlic, use 2 teaspoons. Make-Ahead: Marinate the chicken and prep all vegetables the night before for a 10-minute cooking time. Serving: Best served over steamed jasmine rice (start rice 5 minutes before cooking chicken), brown rice, or cauliflower rice for a lower-carb option. Pro Tip: Freshly cracked black pepper provides the best flavor. Start with 1½ teaspoons and adjust to taste. The honey may resist dissolving initially—whisk vigorously for 30 seconds until smooth.