Craving a mouthwatering meal that’s ready in a flash? This Black Pepper Chicken recipe delivers an explosion of savory, peppery goodness that rivals your favorite take-out. It’s the perfect solution for busy weeknights when you need a delicious and satisfying dinner without the fuss.
Key Ingredients for Black Pepper Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, freshly ground, divided
- 2 tablespoons vegetable oil or other high-heat cooking oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated or finely minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water
- 1-2 tablespoons whole black peppercorns, coarsely ground (adjust to your spice preference)
- Optional garnishes: sliced scallions, toasted sesame seeds
How to Make Black Pepper Chicken
This Black Pepper Chicken recipe is incredibly simple, yet delivers a sophisticated, deeply satisfying flavor. The tender chicken, vibrant vegetables, and the star black pepper sauce come together in under 30 minutes for a truly delightful meal. You’ll achieve a rich, aromatic dish with minimal effort, making it an instant family favorite.
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure each piece is evenly coated. Set aside.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey or brown sugar, rice vinegar, sesame oil, and chicken broth or water. Set this sauce mixture aside.
- Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: Add the sliced onions to the same skillet. Sauté for 2-3 minutes until they begin to soften and become fragrant. Add the minced garlic and grated ginger, and cook for another 30 seconds until aromatic, being careful not to burn the garlic.
- Cook the Peppers: Add the sliced red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp, maintaining their vibrant color.
- Combine and Thicken: Pour the prepared sauce mixture over the vegetables in the skillet. Bring the sauce to a simmer. Add the remaining 1 tablespoon of cornstarch to the simmering sauce, whisking constantly to prevent lumps, until the sauce thickens to your desired consistency.
- Add Black Pepper and Chicken: Stir in the coarsely ground black peppercorns. The more you add, the spicier and more robust the flavor will be, so adjust to your liking. Return the cooked chicken to the skillet. Toss everything together gently, ensuring the chicken and vegetables are well coated in the glossy black pepper sauce.
- Final Touches: Cook for another 1-2 minutes to heat the chicken through and allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve your delicious Black Pepper Chicken immediately over steamed rice, quinoa, or noodles. Garnish with sliced scallions and toasted sesame seeds, if desired.
Why You’ll Love This Black Pepper Chicken
This Black Pepper Chicken is an absolute showstopper, boasting a wonderfully complex flavor profile that’s both bold and comforting. The star of the show is undoubtedly the fragrant, spicy black pepper sauce, which clings beautifully to every tender piece of chicken and crisp-tender vegetable, making it incredibly addictive. Making this dish at home is not only a delicious culinary adventure but also a fantastic way to save money compared to ordering takeout, offering premium taste without the premium price tag. The combination of sweet, savory, and the assertive kick of fresh black pepper creates a truly unforgettable taste sensation, far surpassing simpler stir-fries.
Unlike a basic chicken and vegetable stir-fry, this Black Pepper Chicken recipe is elevated by the depth of its peppery sauce and the satisfying texture contrast. It’s a dish that’s perfect for impressing guests or simply treating yourself to a restaurant-quality meal in the comfort of your own home. So, don’t wait – gather your ingredients and whip up this incredible Black Pepper Chicken today!
Storing and Reheating Tips
Storing: Once cooled, transfer any leftover Black Pepper Chicken to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Ensure the container is completely sealed to maintain freshness and prevent any odors from transferring.
Reheating:
- Stovetop: For the best results, reheat in a skillet over medium heat. Add a tablespoon or two of water or chicken broth to help loosen the sauce and prevent sticking. Stir occasionally until heated through.
- Microwave: Place the Black Pepper Chicken in a microwave-safe dish. Cover loosely with a paper towel or microwave-safe lid. Heat on medium power for 1-2 minutes, stirring halfway through, until piping hot.
- Freezing: If you plan to freeze leftovers for future meals, cool the Black Pepper Chicken completely. Portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Black Pepper Chicken recipe is a testament to how simple ingredients can create an incredibly flavorful and satisfying meal. We encourage you to give it a try; you might just find your new go-to weeknight wonder!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Black Pepper Chicken
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure each piece is evenly coated. Set aside.1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper
- In a small bowl, whisk together the soy sauce, oyster sauce, honey or brown sugar, rice vinegar, sesame oil, and chicken broth or water. Set this sauce mixture aside.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 cup chicken broth or water
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.2 tablespoons vegetable oil or other high-heat cooking oil, 1.5 lbs boneless, skinless chicken thighs or breasts
- Add the sliced onions to the same skillet. Sauté for 2-3 minutes until they begin to soften and become fragrant. Add the minced garlic and grated ginger, and cook for another 30 seconds until aromatic, being careful not to burn the garlic.1 large onion, 3 cloves garlic, 1 inch ginger
- Add the sliced red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until they are tender-crisp, maintaining their vibrant color.1 red bell pepper, 1 green bell pepper
- Pour the prepared sauce mixture over the vegetables in the skillet. Bring the sauce to a simmer. Add the remaining 1 tablespoon of cornstarch to the simmering sauce, whisking constantly to prevent lumps, until the sauce thickens to your desired consistency.1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/4 cup chicken broth or water, 2 tablespoons cornstarch
- Stir in the coarsely ground black peppercorns. The more you add, the spicier and more robust the flavor will be, so adjust to your liking. Return the cooked chicken to the skillet. Toss everything together gently, ensuring the chicken and vegetables are well coated in the glossy black pepper sauce.1-2 tablespoons whole black peppercorns, 1.5 lbs boneless, skinless chicken thighs or breasts
- Cook for another 1-2 minutes to heat the chicken through and allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.1 teaspoon salt, 0.5 teaspoon black pepper
- Serve your delicious Black Pepper Chicken immediately over steamed rice, quinoa, or noodles. Garnish with sliced scallions and toasted sesame seeds, if desired.sliced scallions, toasted sesame seeds