Black Pepper Chicken
Black Pepper Chicken is a flavorful and quick-to-prepare Asian-inspired dish featuring tender chicken pieces cooked with a savory soy-based sauce and freshly ground black pepper, perfect for weeknight dinners served over rice or noodles.
Equipment
- Large Skillet or Wok
- Small Bowl
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil or any neutral cooking oil
- 1 large onion sliced thinly
- 4 cloves garlic minced
- 1 bell pepper red, green, or yellow, sliced into strips
- 2-3 teaspoons freshly ground black pepper adjust according to your heat preference
- 3 tablespoons soy sauce use low sodium if preferred
- 1 tablespoon oyster sauce check for a vegetarian substitute if preferred
- 1 teaspoon sugar or honey
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch slurry cornstarch mixed with 2 tablespoons water
- 2 green onions sliced for garnish
- 1 small chili optional, sliced for extra heat
Instructions
Prepare the Chicken
- Begin by cutting your chicken into bite-sized pieces. Using chicken thighs will give you a juicier, more flavorful result, but chicken breasts work well too for a leaner option. Pat the chicken dry with paper towels; this helps it brown nicely in the pan.
Sauté Aromatics and Vegetables
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onions, stirring frequently until fragrant and slightly translucent, about 2-3 minutes. If you like a bit of spice, add the sliced chili at this stage.
Cook the Chicken
- Add the chicken pieces to the skillet and cook until they are golden brown on all sides and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Add Bell Pepper and Seasonings
- Toss in the sliced bell pepper and continue to stir-fry for another 2-3 minutes until the peppers are just tender but still crisp. Now, sprinkle the freshly ground black pepper over the chicken and vegetables. The amount of black pepper can be adjusted depending on your preference for heat.
Make the Sauce
- In a small bowl, mix the soy sauce, oyster sauce, sugar (or honey), and chicken broth. Pour this sauce mixture into the skillet and stir well to combine. Allow it to simmer for a couple of minutes so the flavors meld together.
Thicken the Sauce
- Give the cornstarch slurry a quick stir and slowly pour it into the skillet while stirring continuously. This will thicken the sauce to a nice glaze that coats the chicken and vegetables. Cook for another minute until the sauce is glossy and thickened.
Garnish and Serve
- Remove the skillet from heat and sprinkle sliced green onions on top for a fresh, vibrant finish. Serve your Black Pepper Chicken hot over steamed rice or your favorite noodles.
Notes
Use freshly ground black pepper for best flavor. Avoid overcrowding the pan to get a proper sear on the chicken. Adjust the sauce seasoning to taste before thickening. For extra flavor, marinate chicken in soy sauce, black pepper, and garlic for 30 minutes before cooking. This recipe is adaptable with various vegetables and can be made gluten-free using tamari and gluten-free oyster sauce.