Elevate your dinner with our Black Pepper Chicken recipe—a dish bursting with bold, savory flavors and a delightful kick of black pepper. This recipe features tender chicken cooked to perfection in a rich, pepper-infused sauce that’s perfect for a quick weeknight meal or a special gathering. Enjoy the robust taste and satisfying aroma that make this dish an instant favorite.

Ingredients for Black Pepper Chicken

• For the Chicken:

  • 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
  • Salt, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

• For the Sauce:

  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1-2 tablespoons coarsely ground black pepper (adjust to heat preference)
  • 1 red bell pepper, thinly sliced (optional for color and sweetness)
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar (optional)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

• For Garnish:

  • Chopped green onions
  • Fresh cilantro or parsley (optional)

Substitutions for Black Pepper Chicken

• Protein Alternatives: Use boneless, skinless chicken breasts for a leaner option or tofu for a vegetarian twist.
• Sauce Variations: Replace soy sauce with tamari for a gluten-free version, or swap oyster sauce with hoisin sauce for a sweeter flavor.
• Oil Choices: Use sesame oil or coconut oil to add a different aroma to the dish.
• Sweetener: Substitute sugar with honey or maple syrup if you prefer natural sweeteners.

How to Make Black Pepper Chicken

1. Prepare the Chicken:
   • Season the chicken pieces with salt, garlic powder, and onion powder.
2. Sear the Chicken:
   • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until lightly browned and nearly cooked through. Remove and set aside.
3. Sauté the Aromatics:
   • In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent. If using red bell pepper, add it now and stir-fry for 2 minutes.
4. Create the Sauce:
   • Stir in the coarsely ground black pepper, then pour in the chicken broth, soy sauce, and oyster sauce. Add sugar if desired. Return the chicken to the pan.
5. Thicken and Finish:
   • Let the mixture simmer for 5–7 minutes until the chicken is fully cooked. Stir in the cornstarch slurry and cook for another minute until the sauce thickens slightly.
6. Garnish and Serve:
   • Garnish with chopped green onions and fresh cilantro or parsley. Serve hot over steamed rice or noodles.

Mix-ins for Black Pepper Chicken

• Veggie Boost: Add snap peas, broccoli florets, or julienned carrots for extra color and nutrition.
• Heat Enhancers: Incorporate a sliced chili pepper or a dash of sriracha for additional spice.
• Nutty Twist: Sprinkle toasted sesame seeds or chopped cashews on top for a crunchy texture.

Recipe Tips for Black Pepper Chicken

• Even Cooking: Cut chicken into uniform pieces to ensure even cooking.
• Fresh Pepper: Use freshly ground black pepper for a more pronounced, aromatic flavor.
• Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry.
• High Heat Searing: Sear the chicken at high heat to lock in moisture and flavor, then lower the heat for simmering.

Storage for Black Pepper Chicken

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat or in a microwave, adding a splash of water if necessary.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Black Pepper Chicken Variations

• Stir-Fry Style: Toss in mixed vegetables like bell peppers, zucchini, and baby corn for a colorful stir-fry.
• Noodle Bowl: Serve the chicken over noodles with a drizzle of extra sauce and a sprinkle of sesame seeds.
• Rice Bowl Upgrade: Add a fried egg on top for a hearty, protein-packed meal.
• Spicy Version: Increase the amount of black pepper and add extra chili for a fiery kick.

FAQs for Black Pepper Chicken

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work well, but be mindful of overcooking as they can become dry. Adjust cooking time accordingly.

Q: How do I make the sauce thicker?
A: Use a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and add it during the simmering stage to achieve your desired consistency.

Q: Can I make this dish gluten-free?
A: Absolutely! Substitute soy sauce with tamari and ensure all other ingredients meet your dietary requirements.

Q: What sides pair well with Black Pepper Chicken?
A: This dish pairs wonderfully with steamed rice, noodles, or a side of stir-fried vegetables for a complete meal.

Final Thoughts on Black Pepper Chicken

Our Black Pepper Chicken is a bold, flavorful dish that combines the rich taste of seared chicken with a robust, peppery sauce. Whether served over rice or tossed with noodles, it’s a versatile meal that’s sure to satisfy your craving for savory comfort food. Enjoy the delightful mix of textures and flavors, and feel free to experiment with mix-ins and variations to make this recipe your own!