Black Pepper Chicken is a vibrant and flavorful dish that promises to satisfy any craving for something hearty and zesty. I first stumbled across this recipe during a bustling weeknight when quick, yet delicious, meals were my top priority. This dish has a fantastic balance of protein, vegetables, and a rich, peppery sauce that elevates simple chicken thighs to something truly special. It’s perfect for a casual dinner or when you want to impress guests with a tasty and visually appealing meal.
Why You’ll Love This Dish
There are countless reasons to add Black Pepper Chicken to your dinner rotation. First off, it’s a quick and budget-friendly option that can be ready in under 30 minutes. This dish is undoubtedly kid-approved, with its mellow yet flavorful profile, making it a fantastic way to sneak in veggies like bell peppers and onions. Moreover, you can easily adapt the recipe for meal prep, ensuring that you have delicious leftovers throughout the week.
“I can’t get enough of this Black Pepper Chicken! It’s my go-to for busy nights. I whip it up in no time, and my kids gobble it up!” — A Happy Home Cook
The Cooking Process Explained
Creating Black Pepper Chicken is straightforward and rewarding. You begin by marinating the chicken pieces to infuse them with flavor. While they rest, you’ll sauté your vegetables until tender, then combine everything in one skillet. A savory sauce is built to coat the chicken beautifully, ensuring every bite is packed with flavor. Finally, it’s garnished with fresh green onions for that delightful touch.
Gather These Items
Ingredients List:
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
For those looking to swap ingredients, consider using chicken breasts instead of thighs for a leaner option, or you can experiment with different colored bell peppers for varied flavor and presentation.
Step-by-Step Instructions
- In a bowl, toss together the chicken pieces with freshly ground black pepper and a pinch of salt. Allow it to marinate for at least 15 minutes to enhance the flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned, but not fully cooked. Set the chicken aside.
- In the same skillet, add the sliced onion and green bell pepper. Sauté for 2-3 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Return the chicken to the skillet. Pour in the soy sauce, oyster sauce, and sugar. Stir until the chicken is well-coated.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour it into the skillet, stirring continuously until the sauce thickens.
- Taste and adjust seasoning with salt as needed. Cook for another 5 minutes or until the chicken is fully done.
- Garnish with chopped green onions right before serving.
Best Ways to Enjoy It
Black Pepper Chicken is beautifully plated when served over a bed of steamed jasmine rice or fluffy quinoa to soak up the delicious sauce. Pair it with a light cucumber salad for crunch or steamed broccoli for a complete meal. A crisp white wine or iced green tea complements the peppery notes wonderfully, enhancing the entire dining experience.
Keeping Leftovers Fresh
For those who might have some delicious leftovers, store any uneaten Black Pepper Chicken in an airtight container in the refrigerator. It should stay fresh for about 3 days. Reheat gently in the skillet over low heat, adding a splash of water or broth to keep it from drying out.
Helpful Cooking Tips
To ensure maximum flavor, don’t rush the marination process. The longer you let the chicken sit, the more intense the flavors will be. Also, consider adjusting the amount of black pepper based on your spice tolerance—feel free to use less if you prefer a milder dish.
Recipe Variations
If you’re looking to mix things up, try adding a splash of sesame oil for an extra layer of flavor or tossing in some fresh snow peas for added crunch. For a gluten-free option, experiment with tamari instead of soy sauce, and for a healthier twist, consider using olive oil instead of vegetable oil.
Frequently Asked Questions
How long does it take to prepare this dish?
This Black Pepper Chicken can be prepared in approximately 30 minutes, making it an excellent choice for a weeknight meal.
What if I don’t have oyster sauce?
If you don’t have oyster sauce, you can substitute it with hoisin sauce for a similar sweet and savory flavor.
How should I store the leftovers?
Store any leftover Black Pepper Chicken in an airtight container in the fridge for up to three days. Reheat in a pan on the stove for the best results.
This flavorful and satisfying recipe is sure to become a favorite in your home. Enjoy cooking and sharing this delightful dish with your loved ones!
Black Pepper Chicken
A vibrant and flavorful dish with tender chicken thighs, bell peppers, and a peppery sauce, perfect for quick dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Paleo
Ingredients
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
Instructions
- In a bowl, toss the chicken pieces with freshly ground black pepper and a pinch of salt. Marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned but not fully cooked. Set aside.
- In the same skillet, add sliced onion and green bell pepper. Sauté for 2-3 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Return the chicken to the skillet. Pour in soy sauce, oyster sauce, and sugar. Stir until well-coated.
- Mix cornstarch with water to create a slurry. Pour into the skillet, stirring continuously until the sauce thickens.
- Taste and adjust seasoning with salt as needed. Cook for another 5 minutes or until the chicken is fully cooked.
- Garnish with chopped green onions before serving.
Notes
For a leaner option, use chicken breasts instead of thighs. Adjust black pepper according to spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg