Black Pepper Chicken
Why You’ll Love This Recipe
I absolutely love making Black Pepper Chicken because it’s the perfect combination of savory, spicy, and aromatic flavors. The heat from the black pepper is well-balanced with the tender chicken, making each bite so satisfying. This recipe is quick and easy to prepare, and it uses simple ingredients that I often have on hand. Whether it’s for a weeknight dinner or a special meal, this dish will become one of your go-to recipes, and I’m sure it will leave everyone at the table wanting more.
Ingredients
- 500g chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp black pepper, freshly ground
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 1/2 tsp sugar
- Salt to taste
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by heating the vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 5-7 minutes until they’re golden brown and cooked through. Remove the chicken from the pan and set it aside.
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In the same pan, add the sesame oil, garlic, and ginger. Sauté for about 1-2 minutes until fragrant.
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Add the onion and bell pepper slices to the pan and cook for another 3-4 minutes, stirring occasionally, until they’re tender but still crisp.
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Return the chicken to the pan and stir in the soy sauce, oyster sauce, freshly ground black pepper, and sugar. If you prefer a thicker sauce, add the cornstarch mixture and stir well. Cook everything together for 2-3 minutes until the sauce thickens and the chicken is well coated.
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Taste the dish and adjust seasoning if needed, adding more salt or black pepper according to your preference.
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Once ready, remove the pan from the heat and serve hot with steamed rice or noodles.
Servings and Timing
This recipe serves about 4 people. From start to finish, it takes around 25-30 minutes to prepare and cook.
Variations
- Add vegetables: You can easily add other vegetables like carrots, zucchini, or broccoli to enhance the flavor and texture of the dish.
- Spicy kick: For extra heat, add sliced chilies or a dash of chili flakes when cooking the garlic and ginger.
- Use boneless skinless thighs: If you prefer dark meat, boneless, skinless chicken thighs work great in this recipe. They stay juicier and tender.
- Sauce variations: If you don’t have oyster sauce, try using hoisin sauce for a slightly different flavor profile.
- Make it gluten-free: Substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Storage/Reheating
Leftover Black Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat until heated through. You can also reheat it in the microwave, but I find the stove method helps keep the chicken nice and tender. If the sauce has thickened too much, add a splash of water or chicken broth while reheating to loosen it up.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a great alternative to chicken breasts. They’re juicier and have a richer flavor, which will work wonderfully in this dish.
How can I make this dish spicier?
If you want more heat, you can add fresh chilies, chili flakes, or even a little bit of chili paste. Just adjust the amount based on your heat preference.
Can I make this recipe in advance?
Yes, you can make Black Pepper Chicken in advance and store it in the fridge for up to 3 days. It tastes just as good the next day!
Can I freeze this dish?
I wouldn’t recommend freezing this dish, as the texture of the chicken and vegetables can change when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
What can I serve this with?
This dish pairs perfectly with steamed rice, noodles, or even a simple green salad on the side. I love serving it with jasmine rice for an added aromatic flavor.
Conclusion
I can’t recommend this Black Pepper Chicken enough! It’s a flavorful and versatile dish that’s perfect for a quick weeknight meal or even a dinner party. The spicy kick from the black pepper combined with the savory sauce creates a truly delightful experience in every bite. Whether you stick to the classic recipe or add your own personal twists, this dish is sure to impress!
Print
Black Pepper Chicken
- Prep Time: 10 min
- Cook Time: 2o min
- Total Time: 25-30 min
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian, Chinese-inspired
- Diet: Gluten Free
Description
This Black Pepper Chicken recipe is a quick and delicious dish packed with savory, spicy, and aromatic flavors. Tender chicken cooked with freshly ground black pepper, soy sauce, oyster sauce, and sesame oil delivers a satisfying meal perfect for any occasion. Whether you make it for a weeknight dinner or a special event, this easy-to-make dish is sure to leave everyone craving more.
Ingredients
- 500g chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp black pepper, freshly ground
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1 onion, thinly sliced
- 1 bell pepper, sliced
- 1/2 tsp sugar
- Salt to taste
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening sauce)
Instructions
Heat vegetable oil in a large pan or wok over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
In the same pan, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
Add onion and bell pepper slices and cook for 3-4 minutes, stirring occasionally until tender but still crisp.
Return chicken to the pan, stirring in soy sauce, oyster sauce, black pepper, and sugar. For a thicker sauce, add the cornstarch mixture and stir well.
Cook for 2-3 minutes until the sauce thickens and the chicken is well-coated.
Taste and adjust seasoning with additional salt or black pepper if needed.
Serve hot with steamed rice or noodles.
Notes
For added flavor, try adding other vegetables like carrots or zucchini.
To make it spicier, incorporate sliced chilies or chili flakes when cooking garlic and ginger.
Boneless, skinless chicken thighs work well for a juicier alternative to chicken breasts.
Substitute soy sauce with tamari for a gluten-free option.
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