Why You’ll Love This Black Pepper Chicken
- Takeout at Home: Save money and enjoy a healthier, homemade version of a classic favorite.
- Bold Flavors: The fresh cracked black pepper gives this dish its signature punch.
- Quick and Easy: Ready in under 30 minutes, perfect for busy nights.
- Customizable: Swap in your favorite vegetables or adjust the spice level to suit your taste.
Tools You’ll Need
- Spatula or wooden spoon
- Large skillet or wok
- Mixing bowls
Black Pepper Chicken
- Total Time: 30 minutes
Description
This Black Pepper Chicken is a quick and flavorful dish perfect for weeknight dinners or when you’re craving something deliciously satisfying. Tender chicken is coated in a savory sauce bursting with bold black pepper and garlic flavors, paired with crispy vegetables for added texture. Serve it with rice or noodles for a complete meal that’s sure to impress!
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 1/3 cup chicken broth or water
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 bell pepper, cut into strips (red, green, or yellow)
- 2 garlic cloves, minced
- 1/2 teaspoon ginger, minced
- Optional garnish: Sliced green onions or sesame seeds
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, toss the chicken pieces with cornstarch and soy sauce until evenly coated. Let it marinate for 10 minutes while you prepare the other ingredients.
Step 2: Prepare the Sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce (if using), sugar, chicken broth, and cracked black pepper. Set aside.
Step 3: Stir-Fry the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and set aside.
Step 4: Cook the Vegetables
- In the same pan, add the remaining tablespoon of oil. Sauté the onion, bell pepper, garlic, and ginger for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
Step 5: Combine and Simmer
- Return the chicken to the pan and pour in the prepared sauce. Stir well to coat the chicken and vegetables evenly.
- Add the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens to your liking.
Step 6: Serve and Enjoy
- Transfer to a serving dish, garnish with sliced green onions or sesame seeds, and serve hot with steamed rice or noodles.
Notes
- Use Fresh Black Pepper: Freshly cracked black pepper gives the best flavor—don’t skip this step!
- Cut Evenly: Cut the chicken and vegetables into uniform sizes for even cooking.
- High Heat is Key: Stir-frying at high heat helps achieve that signature restaurant-style flavor.
- Make it Spicier: Add a pinch of red chili flakes or a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: American
Serving Suggestions
- Pair with steamed jasmine rice or fried rice for a hearty meal.
- Serve alongside simple stir-fried greens or a cucumber salad for balance.
- Wrap in lettuce leaves for a lighter, low-carb option.
Storage Instructions
- Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-ground black pepper?
A: Freshly cracked pepper is best for flavor, but pre-ground black pepper can be used in a pinch—just start with less and adjust to taste.
Q2: Can I make this dish vegetarian?
A: Yes! Substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth.
Q3: Can I use frozen vegetables?
A: Absolutely! Just thaw and pat them dry before stir-frying to prevent excess water in the pan.
Conclusion: A Flavorful and Easy Dinner!
This Black Pepper Chicken is a quick, flavorful recipe that’s perfect for satisfying your takeout cravings at home. With tender chicken, crisp vegetables, and a bold peppery sauce, it’s sure to become a new favorite in your recipe collection.
Did you make this recipe? Share your photos and feedback with us—we’d love to see how it turned out!
Nutritional Information (per serving)
Calories: 280
Protein: 27g
Carbohydrates: 12g
Fat: 12g
Enjoy this bold and savory dish with your favorite sides—it’s comfort food made easy!
