This Easy Black Pepper Chicken recipe is a hit for dinner! It’s all about juicy chicken tossed in a flavorful peppery sauce that brings a little kick to your meal.
Cooking it is a breeze—just stir-fry the chicken and add the sauce. I love serving it with rice to soak up all that yummy flavor. It’s quick, tasty, and perfect for busy nights!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs for their juiciness, but chicken breasts work too. If you’re looking for a leaner option or want to save time, you can also try using rotisserie chicken cut into pieces.
Vegetable Oil: Feel free to substitute with any neutral oil, like canola or grapeseed. For a bit more flavor, sesame oil can be a nice touch, but use it sparingly—it’s quite strong!
Onion and Garlic: Yellow onions are perfect for sweetness, but red onions or shallots can add a different flavor. Fresh ginger is another great addition—just chop a teaspoon and throw it in with the garlic!
Black Pepper: Freshly ground black pepper gives the best flavor. If you’re looking for a milder taste, you can use white pepper instead, but it has a different aroma.
Oyster Sauce: This adds depth to the dish, but if you’re avoiding seafood, use a mix of soy sauce and a little sugar for a similar effect.
How Can I Make Sure My Chicken Is Perfectly Cooked?
Cooking the chicken just right is key to a great dish. Here are some tips to ensure your chicken turns out tender and juicy:
- Cut the chicken into similar-sized pieces for even cooking. Bite-sized chunks are ideal!
- Don’t overcrowd the pan. If your skillet is too full, the chicken will steam rather than brown. Cook in batches if necessary.
- Heat the oil well before adding the chicken. This sears the meat and keeps it moist.
- Cook until browned and cooked through, about 5-7 minutes. Use a meat thermometer to check; the internal temperature should reach 165°F (75°C).
By following these steps, you’ll ensure your chicken is deliciously cooked and elevates your black pepper chicken dish!
Easy Black Pepper Chicken
Ingredients You’ll Need:
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 bell pepper (any color), sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon black pepper, freshly ground (adjust to taste)
- 1/4 cup water or chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- Salt to taste
- Spring onions or cilantro for garnish (optional)
How Much Time Will You Need?
This simple recipe takes about 10 minutes of prep time and around 15 minutes of cooking, making a total of about 25 minutes from start to finish! It’s quick, so it’s perfect for those busy weeknights when you need a tasty meal fast.
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot before adding the chicken to help it sear nicely.
2. Cook the Chicken:
Add the chicken pieces to the hot skillet. Stir-fry them until they are nicely browned and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add a bit more oil if necessary. Toss in the sliced onion and minced garlic, sautéing them until they smell great and the onions soften (about 2-3 minutes). If using bell pepper, add it now and cook for another 2 minutes until it’s slightly tender.
4. Combine Ingredients:
Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce, sugar, black pepper, and water or chicken broth. Give everything a good stir to make sure it’s all combined.
5. Simmer:
Let the mixture simmer for about 2-3 minutes. This will help the flavors meld together and create a tasty sauce.
6. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another minute until it thickens to your liking.
7. Final Touches:
Taste your dish and adjust the seasoning with salt or more black pepper if needed. Finish off by garnishing with chopped spring onions or fresh cilantro if desired.
8. Serve & Enjoy:
Serve your delicious black pepper chicken hot with steamed rice or your favorite side dish. Enjoy the flavorful meal!
Dig in and enjoy your flavorful and easy black pepper chicken dinner!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for quicker thawing.
What Can I Substitute for Oyster Sauce?
If you prefer not to use oyster sauce, a great substitute is a mix of soy sauce and a bit of sugar or honey. This will mimic the sweet and savory flavor without using seafood products.
Can I Make This Dish Ahead of Time?
Certainly! You can cook the chicken and the sauce in advance. Just store them in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave, stirring occasionally for even heating. If the sauce thickens too much, add a little water or broth to loosen it.
