Spicy and savory black pepper chicken is a quick and easy dish, packed with bold flavors. This stir-fry recipe offers tender chicken coated in a peppery sauce, complemented by onions and bell peppers. Perfect for a weeknight dinner, this dish is both delicious and satisfying, making it a favorite in many households.
Ingredients You’ll Need:
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 tbsp freshly ground black pepper
- 1 tbsp soy sauce (low sodium preferred)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup chicken broth (low sodium)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Salt, to taste
- Green onions, chopped (for garnish)
How to Make Black Pepper Chicken:
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces, making sure they are spread out evenly in the pan. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, add the chopped onions and minced garlic. Cook them over medium heat until the onions become translucent, which should take about 3 minutes. After that, add the sliced bell pepper and continue to sauté until the bell pepper softens slightly but still has a bit of crunch. This step should take another 2-3 minutes.
3. Add the Sauce Ingredients:
Return the cooked chicken to the skillet with the sautéed vegetables. Stir in the black pepper, soy sauce, oyster sauce, hoisin sauce, and chicken broth. Mix all the ingredients together, ensuring the chicken and vegetables are well coated in the sauce.
4. Simmer the Dish:
Reduce the heat to low and let the mixture simmer for about 5 minutes. This allows the flavors to meld together beautifully. If you prefer a thicker sauce, add the cornstarch mixture (1 tsp cornstarch mixed with 1 tbsp water) at this stage and stir until the sauce thickens.
5. Garnish and Serve:
Taste the dish and season with salt, if needed. Before serving, garnish the black pepper chicken with chopped green onions for a fresh and vibrant finish. Serve hot with steamed rice or noodles.
Helpful Tips:
- Freshly Ground Pepper: Freshly ground black pepper works best in this recipe as it provides a more intense and aromatic flavor compared to pre-ground pepper.
- Adjust the Heat: If you enjoy a spicier dish, feel free to add more black pepper or even some crushed red pepper flakes to boost the heat level.
- Vegetable Variations: You can easily substitute or add more vegetables such as broccoli, snap peas, or mushrooms to make the dish even more nutritious.
- Cornstarch for Thickening: The cornstarch mixture is optional. It helps to create a thicker sauce but is not necessary if you prefer a lighter consistency.
Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten-Free Adaptable (use gluten-free soy sauce)
Notes:
- You can use chicken thighs instead of chicken breasts if you prefer a juicier cut of meat.
- If you’re looking for a lower-sodium option, be sure to use low-sodium soy sauce and broth.
Frequently Asked Questions:
1. Can I make this dish ahead of time?
Yes, black pepper chicken can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
2. Is this recipe gluten-free?
To make the dish gluten-free, ensure that you use gluten-free soy sauce and gluten-free versions of oyster and hoisin sauces.
3. Can I substitute chicken with another protein?
Yes, this recipe works well with shrimp, beef, or tofu for a vegetarian option. Just adjust the cooking times accordingly based on the protein you choose.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish in a skillet over medium heat or microwave it until heated through. Avoid freezing, as the bell peppers may become mushy once thawed.
Print
Black Pepper Chicken
Description
Spicy and savory black pepper chicken is a quick and easy dish, packed with bold flavors. This stir-fry recipe offers tender chicken coated in a peppery sauce, complemented by onions and bell peppers. Perfect for a weeknight dinner, this dish is both delicious and satisfying, making it a favorite in many households.
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 tbsp freshly ground black pepper
- 1 tbsp soy sauce (low sodium preferred)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup chicken broth (low sodium)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Salt, to taste
- Green onions, chopped (for garnish)
Instructions
1. Prepare the Chicken:
Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces, making sure they are spread out evenly in the pan. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, add the chopped onions and minced garlic. Cook them over medium heat until the onions become translucent, which should take about 3 minutes. After that, add the sliced bell pepper and continue to sauté until the bell pepper softens slightly but still has a bit of crunch. This step should take another 2-3 minutes.
3. Add the Sauce Ingredients:
Return the cooked chicken to the skillet with the sautéed vegetables. Stir in the black pepper, soy sauce, oyster sauce, hoisin sauce, and chicken broth. Mix all the ingredients together, ensuring the chicken and vegetables are well coated in the sauce.
4. Simmer the Dish:
Reduce the heat to low and let the mixture simmer for about 5 minutes. This allows the flavors to meld together beautifully. If you prefer a thicker sauce, add the cornstarch mixture (1 tsp cornstarch mixed with 1 tbsp water) at this stage and stir until the sauce thickens.
5. Garnish and Serve:
Taste the dish and season with salt, if needed. Before serving, garnish the black pepper chicken with chopped green onions for a fresh and vibrant finish. Serve hot with steamed rice or noodles.
Notes
- You can use chicken thighs instead of chicken breasts if you prefer a juicier cut of meat.
- If you’re looking for a lower-sodium option, be sure to use low-sodium soy sauce and broth.