Black Pepper Chicken Recipe

There’s something irresistible about the savory, slightly spicy aroma of Black Pepper Chicken sizzling in the pan. With tender bites of chicken coated in a glossy sauce and infused with the warmth of freshly cracked black pepper, this dish is a crowd-pleaser that’s perfect for both weeknight dinners and special occasions.

I first tried Black Pepper Chicken at a small Chinese bistro, and I couldn’t believe how such simple ingredients came together to create such bold flavors. After a few experiments at home, I crafted this version that’s just as delicious and incredibly easy to make. Let’s dive in!

Why You'll Love This Black Pepper Chicken

Get ready to add a new favorite to your meal rotation! Black Pepper Chicken is not only delicious but also a breeze to prepare.

First, this recipe is quick and perfect for busy evenings. You can have it ready in under 30 minutes, making it a fantastic option for weeknights when time is tight.

Second, it’s made with affordable, pantry-friendly ingredients. With staples like soy sauce, garlic, and black pepper, you don’t need a long shopping list to make a meal that tastes restaurant-worthy.

Another reason to love it? The bold, peppery flavor is universally appealing. It's just spicy enough to excite your taste buds without overwhelming them, making it ideal for all ages.

Finally, this dish is endlessly versatile. Serve it over steamed rice, with noodles, or alongside your favorite stir-fried veggies. It pairs beautifully with so many sides.

Ready to bring the bold flavors of this dish into your kitchen? Let’s talk ingredients.

Ingredients Notes

The beauty of Black Pepper Chicken lies in its simple yet flavorful ingredients. Each one is carefully selected to create the perfect balance of taste and texture.

• Chicken thighs are my go-to protein for this recipe. Their higher fat content keeps the meat tender and juicy as it cooks. If you prefer, boneless chicken breast works too, but be sure not to overcook it!
• Black pepper is the star ingredient here. For the best flavor, use freshly cracked black pepper. It adds just the right amount of warmth and spice to the dish.
• Soy sauce forms the base of the sauce, lending its salty, umami-rich flavor. I like to use a combination of light and dark soy sauce for depth.
• Garlic and ginger bring a bright, aromatic quality that complements the savory sauce perfectly. Fresh is best, but you can use jarred minced garlic and ginger in a pinch.
• Oyster sauce adds a hint of sweetness and a rich, glossy finish to the dish. If you don’t have oyster sauce, hoisin sauce can work as a substitute.
• Cornstarch helps coat the chicken and thickens the sauce, ensuring every bite is packed with flavor.

No special equipment is required for this recipe—just a good skillet or wok and a sharp knife for prep.

How To Make This Black Pepper Chicken

Cooking Black Pepper Chicken is as straightforward as it is satisfying. Follow these simple steps to create a dish that’s bursting with flavor.

Start by preparing your chicken. Cut your boneless, skinless chicken thighs into bite-sized pieces and toss them with cornstarch, salt, and a touch of soy sauce. This step helps lock in moisture and gives the chicken a light, crispy exterior when cooked.

Next, heat a skillet or wok over medium-high heat and add a bit of neutral oil. Once hot, add the chicken in a single layer. Sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set it aside.

In the same pan, add more oil if needed, followed by minced garlic and ginger. Stir until fragrant, about 30 seconds, then add sliced onions and bell peppers. Cook for another 2-3 minutes until the veggies are slightly softened.

Now, it’s time to make the sauce. Combine soy sauce, oyster sauce, water, and freshly cracked black pepper in a small bowl. Pour this mixture into the pan, stirring to coat the vegetables evenly.

Return the chicken to the skillet and toss everything together. Let it simmer for 2-3 minutes to allow the sauce to thicken and the flavors to meld.

Serve your Black Pepper Chicken hot, garnished with sliced green onions for a pop of freshness. Pair it with rice or noodles for a complete meal.

Storage Options

If you have leftovers (though they’re rare with this dish!), storing them is easy and keeps the flavors intact.

• Refrigerate: Store in an airtight container for up to 3 days. Be sure to let the chicken cool completely before sealing the container.
• Freeze: For longer storage, freeze the cooked chicken and sauce in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in a skillet over medium heat, adding a splash of water to loosen the sauce if necessary. You can also microwave it in 30-second increments, stirring between intervals.

Variations and Substitutions

This recipe is a great base for experimentation. Here are some ways to make it your own:

• Swap the protein: Try shrimp, beef, or even tofu for a vegetarian option. Adjust cooking times accordingly.
• Add vegetables: Snow peas, broccoli, or mushrooms are excellent additions to make this dish even heartier.
• Spice it up: If you like extra heat, toss in a pinch of red pepper flakes or a dash of chili oil.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free.
• Lower the sodium: Opt for low-sodium soy sauce and skip the additional salt in the marinade.

Cooking is all about making recipes work for you. Don’t be afraid to try new things and see what your family loves best.

Enjoy the bold, peppery flavors of this Black Pepper Chicken recipe anytime you’re craving a restaurant-quality meal at home. It’s simple, satisfying, and sure to become a household favorite. Happy cooking!

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