Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 lb Chicken breasts (Cut into 1-inch cubes); 2 tbsp Soy sauce; 1 tbsp Cornstarch; 1 tsp Ginger powder; 3 tbsp Black pepper (Freshly ground is best); 1 cup Chicken broth; 1 small Onion (Diced); 1 bell pepper Bell pepper (Any color, sliced)

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Hey there, food lovers! Are you craving a dish that’s bursting with flavor, incredibly easy to make, and satisfying enough to become a weeknight staple? Then look no further than this amazing black pepper chicken recipe! This isn’t your grandma’s chicken – it’s a bold, exciting adventure for your taste buds. Picture this: tender, juicy chicken pieces coated in a rich, savory black pepper sauce, with just the right amount of spice to tantalize without overwhelming. The texture is a delightful contrast – crispy edges yielding to succulent, perfectly cooked meat.

Forget spending hours slaving over a stove; this recipe is ready in under 30 minutes! It’s incredibly versatile, too. Serve it over fluffy rice, alongside some vibrant stir-fried vegetables, or even tucked into warm tortillas for a delicious, impromptu taco night. The beautiful dark color of the sauce makes it visually appealing, instantly elevating any meal. It’s the kind of dish that whispers comfort and satisfaction, perfect for a cozy night in or a quick and easy weeknight dinner. Seriously, you’re going to love how incredibly flavorful this simple recipe is – trust me! Get ready to impress yourself (and maybe even your friends and family!) with this incredibly satisfying black pepper chicken recipe.

What You’ll Need

This recipe is surprisingly simple, using ingredients you probably already have in your pantry. Let’s get started!

1.5 lbs boneless, skinless chicken breasts or thighs: The choice is yours! Chicken breasts will be leaner, while thighs offer a richer flavor and stay juicier.
1 tbsp cornstarch: This helps to thicken the sauce beautifully.
2 tbsp soy sauce (low sodium preferred): Adds umami depth and salty richness.
1 tbsp Shaoxing rice wine (optional, but recommended!): This adds a subtle sweetness and depth of flavor. If you don’t have it, dry sherry works in a pinch.
1 tbsp oyster sauce: For that delicious savory kick.
2 tbsp black peppercorns, freshly ground: The star of the show! Freshly ground pepper is crucial for maximum flavor.
2 cloves garlic, minced: A classic aromatic partner for chicken.
1 tbsp vegetable oil: For stir-frying the chicken.
½ cup chicken broth: Adds moisture and richness to the sauce.
1 tbsp brown sugar (optional): Balances the saltiness and adds a touch of sweetness.
1 green onion, thinly sliced (for garnish): Adds a pop of freshness and color.

Step-by-Step Instructions

Ready to create some culinary magic? Let’s do this!

1. Prepare the chicken: Cut the chicken into bite-sized pieces. If you’re using chicken breasts, try to cut them against the grain for maximum tenderness. Pat the chicken dry with paper towels – this helps it brown nicely.
2. Mix the marinade: In a bowl, whisk together the cornstarch, soy sauce, rice wine (if using), oyster sauce, and half of the ground black pepper. Add the minced garlic. Marinate the chicken in this mixture for at least 15 minutes (longer is better!). Tip: Marinating for longer allows the flavors to penetrate the chicken thoroughly, resulting in a more flavorful final dish.
3. Stir-fry the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes, or until the chicken is browned and cooked through. Tip: Don’t overcrowd the pan; work in batches if necessary to ensure even browning.
4. Make the sauce: In a small bowl, whisk together the chicken broth, remaining black pepper, and brown sugar (if using). Pour this mixture into the skillet with the chicken. Bring to a simmer, stirring constantly, until the sauce thickens slightly. This should take about 2-3 minutes. Tip: For a thicker sauce, you can add a little more cornstarch mixed with water.
5. Serve: Garnish with the sliced green onion and serve immediately over rice, noodles, or with your favorite sides.

Tips for Success

Don’t skimp on the pepper! Freshly ground black pepper is key to this recipe’s deliciousness.
Ensure your chicken is fully cooked before adding the sauce. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
Adjust the spice level to your liking. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
Don’t overcook the chicken! Overcooked chicken will be dry and tough. Aim for a juicy, tender texture.
Taste and adjust seasonings before serving. You might want to add more soy sauce, oyster sauce, or brown sugar depending on your preference.

Variations to Try

This black pepper chicken recipe is a great base for endless variations. Feel free to experiment!

Spice it up: Add a few slices of fresh chili peppers or a dash of chili garlic sauce for extra heat.
Add vegetables: Stir-fry some broccoli, bell peppers, or onions with the chicken for a more complete meal.
Make it a sheet pan meal: Toss the marinated chicken and vegetables with oil and seasonings and roast in the oven at 400°F (200°C) for 20-25 minutes.
Gluten-free: Ensure your soy sauce and oyster sauce are gluten-free.
Vegetarian version: Substitute the chicken with firm tofu, seitan, or mushrooms for a vegetarian-friendly option.

Storing and Reheating

Leftover black pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat or in the microwave until heated through. Avoid over-reheating, as this can dry out the chicken. You can also freeze this dish for up to 3 months. Allow it to thaw completely in the refrigerator before reheating.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts will work perfectly. Just be mindful not to overcook them, as they tend to dry out more easily than thighs.

Q: How long does the black pepper chicken last in the fridge?
A: Stored properly in an airtight container, your leftover black pepper chicken will stay fresh and delicious for up to 3 days in the refrigerator.

Q: Can I make this recipe ahead of time?
A: You can certainly marinate the chicken ahead of time, even overnight. This will enhance the flavor. However, it’s best to stir-fry and make the sauce just before serving for optimal texture and flavor.

Q: What can I serve this with?
A: This versatile dish pairs well with rice, noodles, quinoa, or even cauliflower rice for a lower-carb option. Roasted vegetables or a simple green salad also complement it nicely.

Q: Is it possible to make this recipe spicier?
A: Yes! Simply add a pinch of red pepper flakes or a few slices of fresh chili to the sauce for an extra kick. You could also use a spicier variety of soy sauce.

The Final Word

This black pepper chicken recipe is a true winner – easy to make, bursting with flavor, and incredibly satisfying. The combination of tender chicken and the rich, savory black pepper sauce is simply irresistible. It’s the perfect weeknight meal that feels special without requiring hours in the kitchen. So, give this recipe a try, and don’t forget to leave a comment and rating below to let me know what you think! I can’t wait to hear about your culinary adventures!