Black Pepper Chicken
Black Pepper Chicken is a savory and aromatic dish that combines tender pieces of chicken with the bold and spicy flavor of freshly cracked black pepper. This dish is a delicious blend of simple ingredients that come together to create a meal that’s both satisfying and full of flavor. Whether you’re looking for a quick weeknight dinner or something special to impress your family, this recipe is sure to become a staple in your kitchen.
The Story Behind Our Black Pepper Chicken
Every family has that one dish that everyone looks forward to—a meal that brings everyone to the table with smiles on their faces. For us, it’s this Recipe. My husband loves the robust flavor of black pepper, and my kids enjoy the tender, juicy chicken pieces that are bursting with flavor. The first time I made this dish, I knew it would become a regular on our dinner menu. The combination of savory soy sauce, fragrant garlic, and the kick of black pepper was an instant hit. Now, whenever I make this, it’s guaranteed to be a night filled with happy faces and empty plates!
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Why You’ll Love Black Pepper Chicken
- Bold and Flavorful: The intense black pepper flavor paired with tender chicken makes for a truly savory dish.
- Quick and Easy: This recipe is perfect for busy weeknights when you need something delicious without spending hours in the kitchen.
- Versatile: Pair it with steamed rice, noodles, or vegetables for a complete meal that’s both healthy and satisfying.
- Family-Friendly: The flavors are bold but not overwhelming, making it a dish that both adults and kids will love.
Ingredients Notes For Black Pepper Chicken
- Chicken: Boneless, skinless chicken thighs work best for this recipe, offering juicy and tender meat that soaks up the flavors beautifully.
- Black Pepper: Freshly cracked black pepper is essential for achieving that bold, spicy flavor.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish while still delivering rich umami flavor.
- Garlic: Freshly minced garlic adds depth and aroma to the dish.
Recipe Steps for Black Pepper Chicken
- Prep the Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper.
- Cook the Chicken: Heat a skillet over medium-high heat, add a little oil, and cook the chicken until browned and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add more oil if needed, then sauté the garlic until fragrant. Add soy sauce, oyster sauce, and freshly cracked black pepper. Stir to combine.
- Combine: Return the chicken to the skillet, tossing it in the sauce until well coated.
- Simmer: Let the chicken simmer in the sauce for a few minutes to absorb all the flavors.
- Serve: Serve hot over steamed rice or noodles, garnished with green onions or sesame seeds if desired.
Storage Options
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a skillet over medium heat or in the microwave until heated through.
- Freeze: You can freeze this dish for up to 2 months. Thaw in the refrigerator before reheating.
Variations & Substitutions
- Add Vegetables: Include bell peppers, onions, or broccoli for a more balanced meal.
- Spicier Version: Add red pepper flakes or Sriracha for extra heat.
- Gluten-Free: Use tamari instead of soy sauce for a gluten-free version of this dish.
Black Pepper Chicken
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 medium onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 3 cloves garlic minced
- 1 tablespoon freshly ground black pepper adjust to taste
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sugar
- 1/4 cup chicken broth or water
- 2 green onions chopped (optional, for garnish)
- Cooked rice for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken. Let it marinate for about 10-15 minutes.
- Prepare the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar, sugar, and chicken broth or water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 4-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, green bell pepper, and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add the minced garlic and freshly ground black pepper, and stir-fry for another minute.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, or until the sauce thickens slightly and everything is heated through.
- Serve: Garnish with chopped green onions if desired, and serve the black pepper chicken hot over cooked rice.
