Black Pepper Chicken Recipe

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If you’re on the hunt for a quick, savory dish packed with bold flavors, look no further! This Black Pepper Chicken Recipe is the perfect combination of tender chicken, crunchy vegetables, and a peppery soy-based sauce. It’s easy to prepare, bursting with fresh ingredients, and will elevate your dinner game effortlessly. Whether you’re cooking for yourself or entertaining guests, this dish is bound to impress!

Let’s dive into the details and create something unforgettable together.

Why You’ll Love This Black Pepper Chicken Recipe

There’s a lot to love about this recipe, but here are just a few highlights:

• Quick and Easy: Ready in under 30 minutes, making it perfect for weeknights.
• Bursting with Flavor: The black pepper sauce is savory, slightly spicy, and loaded with umami.
• Customizable: Easily swap out ingredients or adjust spice levels to suit your taste.
• Restaurant-Quality at Home: Enjoy takeout-style black pepper chicken without the cost (or the wait!).

Imagine tender chunks of chicken coated in a glossy sauce, infused with the warm heat of freshly ground black pepper, balanced by the crispness of onions and bell peppers. This dish is comfort food with a kick—rich, hearty, and oh-so-satisfying.

Ingredients for Black Pepper Chicken

Main Ingredients

• 500 grams (1.1 lbs) skinless chicken breast, cut into bite-sized cubes
• 2 tablespoons peanut oil
• Salt, as required
• 2 medium onions, cut into 1-inch cubes
• 1 large green bell pepper, cut into 1-inch cubes
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• 1 fresh red or green chili, chopped
• 2 tablespoons cornstarch
• ¼ teaspoon freshly ground black pepper

For the Sauce

• ¾ teaspoon freshly ground black pepper
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon brown sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water or chicken broth

Necessary Tools

• A sharp knife and cutting board
• Mixing bowls
• Large frying pan or wok
• Whisk or fork (for the sauce)
• Tongs or a spatula for cooking

Ingredient Substitutions and Additions

Substitutions

• Chicken: Swap chicken breast with chicken thighs for a juicier result.
• Peanut Oil: Use vegetable, canola, or sesame oil if peanut oil isn’t available.
• Bell Peppers: Any color of bell peppers will work. Red or yellow adds a sweeter flavor.

Additions

• Add mushrooms, zucchini, or snap peas for extra vegetables.
• Sprinkle sesame seeds or chopped green onions for garnish.

How to Make Black Pepper Chicken

Make the Sauce

In a bowl, whisk together the black pepper, light and dark soy sauces, rice vinegar, brown sugar, toasted sesame oil, cornstarch, and water. Whisk until smooth and lump-free. Set aside.

Marinate the Chicken

Combine the chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and a pinch of salt. Let it marinate while you prep the vegetables.

Brown the Chicken

Heat a large frying pan over medium heat. Add 1 tablespoon of oil, ensuring it coats the pan evenly. Add the marinated chicken in a single layer. Cook until golden brown on one side, flip, and cook through (approximately 5-7 minutes). Remove from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, heat another tablespoon of oil. Sauté the ginger, garlic, and chopped chili for 30 seconds, releasing their aroma. Add the onions and bell peppers, stir-frying over high heat until they are crisp-tender (2-3 minutes).

Combine and Finish

Reduce the heat to low. Re-whisk the sauce, then pour it into the pan with the vegetables. Let it simmer for 30 seconds to thicken. Add the browned chicken back to the pan, tossing everything together until coated and heated through.

Serve

Turn off the heat and sprinkle freshly ground black pepper over the dish. Serve hot with steamed rice, fried rice, or noodles.

What to Serve with Black Pepper Chicken

This versatile dish pairs beautifully with:

• Steamed Jasmine Rice: A neutral base to soak up the delicious sauce.
• Garlic Fried Rice: For extra flavor.
• Noodles: Stir-fried noodles or even plain spaghetti work well.
• Vegetable Sides: Try stir-fried broccoli or roasted bok choy.

Tips for Perfect Black Pepper Chicken

1. Use Fresh Black Pepper: Grinding pepper fresh gives the sauce a robust, spicy flavor.
2. Don’t Overcook Vegetables: Keep them crisp for a delightful texture contrast.
3. Work Quickly: High heat is key for stir-frying, so have all ingredients prepped beforehand.
4. Adjust Spice Levels: Add or reduce the chili depending on your spice tolerance.

Storing and Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, adding a splash of water or broth to refresh the sauce.

Frequently Asked Questions

Can I make this recipe vegetarian?

Yes! Substitute the chicken with tofu, tempeh, or your favorite plant-based protein.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made and refrigerated for up to 3 days. Just whisk before using.

What’s the difference between light and dark soy sauce?

Light soy sauce is saltier and thinner, while dark soy sauce is thicker and adds color. Both are essential for the perfect balance in this dish.

In Summary

This Black Pepper Chicken Recipe is a must-try for anyone who loves bold, peppery flavors and easy-to-make meals. With tender chicken, crisp vegetables, and a sauce that packs a punch, it’s guaranteed to become a new favorite in your recipe rotation.

Love This Recipe?

If you make this Black Pepper Chicken, let me know how it turned out by leaving a review! Snap a photo and tag me on Pinterest—I’d love to see your creations.

If you’re a fan of bold and savory recipes, you might also enjoy these delicious variations:

• Black Pepper Chicken with Mushrooms
• Creamy Mushroom Pepper Chicken
• Black Pepper Chicken Stir-Fry with Mushrooms

Now, it’s your turn to grab a pan, roll up your sleeves, and get cooking. Happy eating!

Nutritional Information (Approx. Per Serving)

• Calories: 260
• Protein: 24g
• Fat: 10g
• Carbohydrates: 18g
• Fiber: 2g
• Sodium: 780mg

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