Black Pepper Chicken Recipe

Black Pepper Chicken Recipe

ByLila

I’ve always been a sucker for bold flavors, and black pepper chicken is one of those dishes that hits all the right spots. Growing up, I’d watch my mom whip up stir-fries in our tiny kitchen, the sizzle of the wok filling the air with mouthwatering aromas. It wasn’t until I tried black pepper chicken at a local restaurant that I knew I had to recreate it at home. The peppery kick, tender chicken, and vibrant veggies were pure magic, and I’ve been tweaking my recipe ever since to make it quick, easy, and downright delicious.

This dish is my go-to when I’m craving something hearty yet healthy. It’s a stir-fry that balances the warmth of freshly cracked black pepper with savory soy sauce and crisp vegetables. Whether you’re a busy parent or a newbie cook, this recipe is foolproof and comes together in under 30 minutes. Plus, it’s versatile enough to pair with rice, noodles, or even a low-carb side. Let’s dive into how to make this restaurant-style black pepper chicken right in your kitchen!

Black Pepper Chicken

Ingredients (Serves 4)

  • 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tsp freshly cracked black pepper (adjust to taste)
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 green onions, chopped (for garnish)
  • 1 tsp sesame oil (optional)
  • Cooked rice or noodles, for serving

Step-by-Step Instructions

  1. Marinate the Chicken: In a bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tsp black pepper, and cornstarch. Let it sit for 10 minutes. This step tenderizes the chicken and locks in flavor.
  2. Prepare the Sauce: In a small bowl, mix the remaining 1 tbsp soy sauce, oyster sauce, rice vinegar, and 1 tsp black pepper. Set aside. This sauce is the backbone of the dish’s bold taste.
  3. Heat the Wok: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Swirl to coat the pan evenly.
  4. Cook the Chicken: Add the marinated chicken in a single layer. Cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
  5. Stir-Fry the Veggies: Add the remaining 1 tbsp oil to the pan. Toss in the onion, bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until crisp-tender.
  6. Combine Everything: Return the chicken to the pan. Pour in the sauce and stir to coat. Cook for 1-2 minutes until the sauce thickens slightly.
  7. Finish and Garnish: Drizzle with sesame oil (if using) and sprinkle with green onions. Serve hot with rice or noodles.
Black Pepper Chicken Recipe

Related Recipes:

Black Pepper Beef Recipe

Pro Cooking Tips

  • Use Fresh Pepper: Freshly cracked black pepper makes a huge difference. Pre-ground pepper lacks the same punch.
  • Don’t Overcook Veggies: Keep them crisp for texture and vibrant color.
  • High Heat is Key: A hot wok or skillet ensures that classic stir-fry sear.
  • Cut Chicken Evenly: Uniform pieces cook at the same rate, avoiding dry or undercooked bites.

Variations

  • Spicy Kick: Add 1-2 tsp chili flakes or a sliced jalapeño for extra heat.
  • Veggie Swap: Try broccoli, snap peas, or mushrooms for a different twist.
  • Protein Switch: Substitute chicken with tofu or shrimp for a vegetarian or seafood version.
  • Low-Carb Option: Serve with cauliflower rice instead of regular rice.

Storage Suggestions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.
  • Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Pro Tip: Avoid freezing veggies if you want them to stay crisp. Freeze only the chicken and sauce, then add fresh veggies when reheating.

How to Serve

Black pepper chicken shines with steamed jasmine rice or noodles, soaking up the savory sauce. For a lighter meal, pair it with a side of stir-fried greens or a cucumber salad. Want to impress? Serve in lettuce cups for a fun, low-carb appetizer. Garnish with extra green onions or sesame seeds for a restaurant-style touch.

Nutrition Facts (Per Serving)

  • Calories: 280 kcal
  • Protein: 26g
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 720mg

Note: Values are approximate and depend on specific ingredients used.

FAQs

1. Can I use ground black pepper instead of freshly cracked?
Freshly cracked is best for bold flavor, but ground pepper works in a pinch. Use slightly less to avoid overpowering the dish.

2. Is black pepper chicken spicy?
It’s mildly spicy from the black pepper. Adjust the amount to suit your taste or add chili for extra heat.

3. Can I make this gluten-free?
Yes! Use tamari or gluten-free soy sauce and ensure your oyster sauce is gluten-free.

4. What’s the best pan for stir-frying?
A wok is ideal for even heat, but a large non-stick skillet works great too.

5. Can I prep this ahead?
Marinate the chicken and chop veggies up to a day in advance. Store separately in the fridge.

Conclusion

Black pepper chicken is the kind of recipe that feels like a warm hug on a busy weeknight. It’s quick, packed with flavor, and endlessly customizable. Whether you’re cooking for family or just treating yourself, this dish delivers restaurant-quality vibes without the hassle. So grab your wok, crank up the heat, and let the peppery goodness take over. Trust me, your taste buds will thank you! What’s your favorite stir-fry twist? Let me know in the comments!

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