Black Pepper Chicken Recipe

Why You’ll Love This Recipe

This Black Pepper Chicken is the perfect weeknight meal. It’s packed with protein and colorful vegetables, making it not only delicious but also nutritious. The key to this dish is the quick stir-fry technique that locks in flavors and keeps the chicken tender. Plus, it's adaptable to be gluten-free and can be made faster than takeout!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breasts (or thighs), sliced against the grain into 1-inch pieces

• 1 tablespoon cornstarch

• 2 teaspoons light soy sauce

• 2 tablespoons vegetable oil

• ½ onion, sliced

• 1 bell pepper, sliced

• 1 carrot, julienned

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon rice vinegar

• 2 teaspoons sugar

• 1 teaspoon dark soy sauce

• 1 tablespoon black pepper

• ¼ cup chicken broth (or water)

Directions

1. Marinate the chicken by mixing it with cornstarch and light soy sauce. Set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is lightly charred on the outside, then remove from the pan and set aside.

3. In the same pan, add garlic, ginger, and vegetables. Stir-fry until vegetables are tender-crisp.

4. Pour in the soy sauce, oyster sauce, rice vinegar, sugar, dark soy sauce, and black pepper. Stir to combine.

5. Return the chicken to the pan and pour in the chicken broth or water. Stir everything together and cook until the sauce thickens.

6. Serve hot with steamed rice.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 5 minutes

• Total Time: 25 minutes

Variations

• For a gluten-free version, swap soy sauce with tamari and use dry sherry instead of Shaoxing wine.

• Add your favorite vegetables, such as broccoli, snap peas, or mushrooms, for extra flavor and texture.

• Use chicken thighs for a richer, juicier flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat, adding a splash of water or broth if needed. You can also freeze leftovers for up to 1-2 months.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, just make sure to thaw the chicken completely before marinating and cooking.

2. Can I make this dish ahead of time?

While it's best served fresh, you can prepare the chicken and sauce ahead of time and store them separately until ready to cook.

3. Is it possible to make this recipe without soy sauce?

Yes, you can use tamari or coconut aminos as an alternative for a soy-free version.

4. How do I make this dish spicier?

Add sliced chilies or a dash of chili oil to the sauce for a spicy kick.

5. Can I substitute the vegetables?

Absolutely! Feel free to use any vegetables you like, such as zucchini, baby corn, or mushrooms.

6. Can I use a non-stick skillet instead of a wok?

Yes, a non-stick skillet will work just fine. A wok is ideal for stir-frying but not mandatory.

7. Can I use ground black pepper instead of cracked pepper?

While ground black pepper can be used, cracked peppercorns will give the dish a more robust flavor and texture.

8. How can I thicken the sauce?

If you prefer a thicker sauce, you can add a slurry made of cornstarch and water to the sauce while cooking.

9. What can I serve this dish with?

It pairs beautifully with steamed rice, fried rice, or even quinoa for a healthier option.

10. Can I add more sauce to this dish?

Yes, feel free to increase the amount of soy sauce or oyster sauce to your taste for a saucier dish.

Conclusion

This Black Pepper Chicken is a simple yet flavorful dish that’s perfect for busy weeknights. It’s quick to make, full of fresh ingredients, and will make you forget all about ordering takeout. With a savory black pepper sauce and tender chicken, it’s sure to become a family favorite!

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