If you’ve been searching for a dish that’s bursting with flavor, quick to whip up, and sure to impress at your next dinner, this Black Pepper Chicken Recipe is exactly what you need. The juicy chicken pieces are perfectly coated in a bold, savory sauce that balances the kick of black pepper with a hint of sweetness and tang, making every bite unforgettable. Whether you’re a seasoned cook or a kitchen newbie, this recipe’s simplicity and vibrant taste will have you coming back for seconds and sharing it with friends and family without hesitation.
Ingredients You’ll Need
This Black Pepper Chicken Recipe uses a handful of pantry staples and fresh ingredients that come together beautifully to create an irresistible balance of flavors and textures. Each ingredient plays a crucial role, from tenderizing and seasoning the chicken to building a rich, aromatic sauce.
- Chicken breasts: Using boneless, skinless chicken breasts cut into bite-sized pieces ensures the dish cooks quickly and locks in juiciness.
- Cornstarch: Helps give the chicken a light, crispy coating when cooked, adding delightful texture.
- Salt: Enhances all the flavors and seasons the chicken perfectly.
- Black pepper: The star of the dish, providing that sharp, pungent heat that defines this recipe.
- Vegetable oil: Ideal for stir-frying, it handles high heat beautifully without overpowering the dish.
- Onion: Adds subtle sweetness and body when sautéed.
- Garlic: Infuses the sauce with aromatic depth and warmth.
- Soy sauce: Provides salty umami backbone essential for the sauce.
- Oyster sauce: Adds richness and a slightly sweet, briny flavor that complements the soy sauce.
- Honey: Balances the heat with a natural sweetness, rounding out the sauce.
- Rice vinegar: Offers a mild acidity that lifts the flavors and prevents the dish from feeling heavy.
- Sesame oil: A little goes a long way to impart a toasty, nutty aroma.
- Red pepper flakes (optional): Sprinkle in if you prefer an extra kick of heat.
- Green onions: Freshly chopped for garnish, adding a pop of color and crisp freshness.
How to Make Black Pepper Chicken Recipe
Step 1: Prepare the Chicken
Start by tossing your chicken pieces with cornstarch, salt, and black pepper. This step is critical because the cornstarch creates a thin crust when cooked, locking in moisture and giving the chicken a lovely texture. Seasoning with salt and an extra hint of black pepper here ensures each bite will be flavorful.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat—it needs to be hot enough for a quick sear. Add the chicken and cook, turning occasionally until each piece is beautifully browned and cooked through, which should take around five to seven minutes. Once done, remove the chicken from the skillet to keep it warm and prevent overcooking.
Step 3: Sauté Vegetables
Using the same skillet, add chopped onions and minced garlic. These aromatics soften as they cook and release sweetness and savory notes that form the flavorful foundation of your sauce. Stir frequently and watch them become translucent and fragrant, about five minutes.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and if you like, red pepper flakes. This combination creates a multi-dimensional sauce that’s sweet, salty, tangy, and just spicy enough to keep your taste buds intrigued.
Step 5: Combine Ingredients
Add the sauce to the skillet with onions and garlic, bringing it to a gentle simmer. Then, return the cooked chicken to the pan, tossing everything together so the rich sauce thoroughly coats each piece. Let it cook for a couple more minutes until the chicken is heated through and all those fantastic flavors meld beautifully.
Step 6: Serve
Transfer your piping hot Black Pepper Chicken to a dish, sprinkle with fresh chopped green onions, and it’s ready to enjoy. Those little green bursts brighten the plate and add a fresh crunch that’s irresistible.
How to Serve Black Pepper Chicken Recipe
Garnishes
While green onions are classic and perfect, you can add thinly sliced bell peppers, toasted sesame seeds, or a handful of fresh cilantro leaves for an extra layer of texture and color. These garnishes not only beautify your dish but also enhance each bite with subtle accents.
Side Dishes
This Black Pepper Chicken is incredibly versatile when it comes to pairing. Serve it over fluffy steamed jasmine rice or crunchy fried rice for hearty comfort. You can also offer it alongside stir-fried vegetables or a simple cucumber salad to balance the dish with cool freshness and crunch.
Creative Ways to Present
For special occasions, serve your Black Pepper Chicken Recipe on a bed of crispy noodle nests or wrapped in lettuce cups for a fun, finger-food style presentation. You can also plate it beautifully with colorful steamed veggies arranged around the chicken for a restaurant-worthy experience at home.
Make Ahead and Storage
Storing Leftovers
Any leftover Black Pepper Chicken should be cooled to room temperature before storing in an airtight container. It will stay flavorful for up to three days in the refrigerator, making it a great option for quick lunches or easy dinners later in the week.
Freezing
If you want to keep it even longer, freeze the chicken in a freezer-safe container or bag for up to two months. Make sure to label the container so you remember exactly when you made it. When ready to enjoy, thaw it in the refrigerator overnight.
Reheating
To reheat, use a skillet over medium heat and warm the chicken gently to prevent drying out. Adding a splash of water or broth can help maintain moisture. Reheating in the microwave works in a pinch but keep an eye on it to maintain the best texture and flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a fantastic alternative since they’re juicier and can add more depth of flavor. Just make sure to cut them into uniform pieces for even cooking.
Is the dish very spicy? How can I adjust the heat?
The black pepper provides a noticeable but manageable heat. If you prefer milder flavors, reduce or omit the black pepper and red pepper flakes. For more heat, simply add extra red pepper flakes or drizzle with chili sauce after cooking.
Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and oyster sauce, which are readily available in most stores, to keep the sauce safe for gluten-sensitive eaters without sacrificing taste.
What’s the best oil to use for stir-frying?
Vegetable oil is perfect because it has a high smoke point and a neutral flavor. You can also use canola or peanut oil. Avoid olive oil as it can burn easily at high temperatures.
Can I prepare this recipe in advance?
You can prep the chicken and sauce components ahead of time, but it’s best to cook everything fresh to maintain the vibrant texture and flavor. However, it does reheat beautifully if you make it a day before.
Final Thoughts
This Black Pepper Chicken Recipe is an absolute keeper that effortlessly marries quick preparation with mouthwatering flavors. It’s one of those dishes you’ll want to make again and again, whether for busy weeknights or casual gatherings. Dive into this delightful recipe and enjoy the bold, peppery goodness that brings every meal to life!
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Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Black Pepper Chicken recipe features tender, bite-sized pieces of chicken breasts cooked to perfection in a savory and slightly spicy black pepper sauce. Combined with aromatic garlic and onions, and finished with a splash of soy and oyster sauce, this dish offers a delightful balance of flavors that is quick and easy to prepare, making it perfect for a weeknight dinner.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Garnish
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Prepare chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper, ensuring each piece is well-coated to help create a light crust when cooked.
- Cook chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken to the hot skillet and cook, stirring occasionally, until the chicken pieces turn golden brown and are cooked through, about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté vegetables: In the same skillet, add the chopped onion and minced garlic. Cook them over medium heat until they soften and become fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
- Make sauce: Meanwhile, in a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using, to create a flavorful sauce that balances sweetness, tanginess, and heat.
- Combine ingredients: Pour the prepared sauce into the skillet with the sautéed onions and garlic. Bring the sauce to a gentle simmer, then add the cooked chicken back into the skillet. Stir well to coat the chicken with the sauce and cook for another 2 to 3 minutes until everything is heated through and the flavors meld together.
- Serve: Transfer the black pepper chicken to serving plates and garnish generously with the chopped green onions. Serve immediately while hot for the best taste.
Notes
- For extra heat, increase the amount of red pepper flakes or add fresh chili slices.
- If you prefer a thicker sauce, mix an additional 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the sauce before adding the chicken back in.
- Serve with steamed rice or noodles to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
