This Easy Black Pepper Chicken is a tasty dish that packs a peppery punch! Made with tender chicken, crunchy veggies, and a zingy sauce, it’s perfect for a quick dinner.
You know it’s a hit when the spicy scent fills the kitchen! I love serving it over rice for an easy and satisfying meal. Plus, you get that flavorful kick without much fuss!
Key Ingredients & Substitutions
Chicken Breast: Chicken breast is perfect for this recipe due to its quick cooking time and lean quality. If you’re looking for alternatives, boneless thighs can work well too, adding a bit more juiciness.
Soy Sauce: This adds great umami flavor. If you need a gluten-free option, try tamari or coconut aminos instead.
Oyster Sauce: It adds richness, but it can be omitted if you want a lighter dish. If you skip it, consider doubling the soy sauce for flavor or using hoisin sauce for a sweet twist.
Cornstarch: This helps create a nice coating on the chicken. If you don’t have it, you can use arrowroot powder or even all-purpose flour as substitutes, though the texture may vary.
Vegetable Oil: While I use vegetable oil, any neutral oil like canola or sunflower works beautifully. For a flavor twist, sesame oil can be added but use it sparingly for cooking.
How Do You Achieve Perfectly Cooked Chicken?
The chicken is the star here, and getting it just right is key! Start by marinating it well. The soy sauce and cornstarch not only enhance flavor but also keep the chicken tender.
- After marinating, use medium-high heat for even cooking. Avoid overcrowding the pan; it can steam instead of browning.
- Cook the chicken until it’s golden brown and no longer pink in the center, which usually takes about 5-7 minutes.
Always make sure to set the chicken aside to keep it juicy while you prepare the veggies. Combining everything in the pan helps the flavors meld perfectly at the end!
How to Make Easy Black Pepper Chicken
Ingredients You’ll Need:
For the Chicken:
- 500 grams chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 onion, sliced
- 1 green bell pepper, diced
- 2-3 cloves garlic, minced
- 1-2 fresh red chilies, sliced (adjust to taste)
For Seasoning:
- 1-2 teaspoons freshly cracked black pepper (to taste)
- Salt to taste
- Spring onions, chopped (for garnish)
How Much Time Will You Need?
This delicious black pepper chicken takes around 30 minutes to prepare, including a quick 15-20 minutes for marinating the chicken. With just a little bit of cooking, you’ll have a tasty meal that’s perfect served over steamed rice or noodles!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine the bite-sized chicken pieces with soy sauce, oyster sauce (if you’re using it), and cornstarch. Mix well so the chicken is evenly coated, then let it marinate for about 15-20 minutes. This step will help lock in the flavors!
2. Cook the Chicken:
Heat the vegetable oil in a pan over medium-high heat. Once hot, add the marinated chicken pieces. Stir-fry them until they are browned and thoroughly cooked, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Stir-Fry the Vegetables:
In the same pan, add the sliced onion, diced green bell pepper, and minced garlic. Stir-fry for about 3-4 minutes until the vegetables become tender and fragrant. This will add a lovely crunch to your dish!
4. Combine and Season:
Return the cooked chicken back to the pan. Sprinkle in the freshly cracked black pepper and add salt to taste. Stir everything together well and cook for another 2-3 minutes, allowing the flavors to meld beautifully.
5. Add Some Heat:
If you like a little kick, toss in the sliced fresh red chilies and stir to combine. Give it a quick mix so the spiciness spreads throughout the dish.
6. Garnish and Serve:
Just before serving, sprinkle chopped spring onions on top for a fresh touch. Enjoy your easy black pepper chicken with steaming hot rice or noodles for a complete meal!
Can I Substitute Chicken with Another Protein?
Absolutely! You can use sliced beef, pork, or even tofu in place of chicken. Just make sure to adjust the cooking time accordingly, as beef may take a bit longer to cook, while tofu will only need a few minutes to heat through.
How Can I Store Leftovers?
Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through. You may want to add a splash of water or soy sauce to maintain moisture.
Is There a Way to Make This Dish Less Spicy?
Yes! To make it milder, you can reduce or omit the fresh red chilies. If you’d like to keep some heat, consider using less black pepper as well. Another option is to add a touch of honey or sugar to balance out the spiciness with sweetness.
Can I Use Other Vegetables?
Definitely! Feel free to swap in your favorite vegetables, such as broccoli, carrots, or snap peas. Just remember to adjust the cooking times for firmer vegetables to ensure everything is cooked to your liking.
