Black Pepper Chicken

Savory, saucy, and irresistibly peppery, this Black Pepper Chicken is your new favorite stir-fry dinner. Made with juicy chicken, crisp-tender veggies, and a bold black pepper sauce, it’s fast, flavorful, and better than takeout. This dish comes together in just 30 minutes using simple ingredients, and it’s perfect served over steamed rice or noodles for a satisfying meal the whole family will love.

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Why You’ll Love This Recipe
Quick & Easy – Ready in 30 minutes with minimal prep.
Flavor-Packed – Bold, peppery sauce with garlic, soy, and sesame.
Healthier Than Takeout – Less oil, less sodium, more control over ingredients.
One-Pan Meal – Simple stir-fry with easy cleanup.
Perfect with Rice – Delicious served over jasmine rice, brown rice, or noodles.

Ingredients You’ll Need

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp black pepper
• ½ tsp sesame oil

For the Sauce:

• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional for richness)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sugar
• 1 tsp freshly ground black pepper (adjust to taste)
• 1 tsp cornstarch
• ¼ cup water

For the Stir-Fry:

• 2 tbsp vegetable oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp freshly grated ginger
• Green onions, sliced (for garnish)
• Cooked white or brown rice, for serving

Tools You’ll Need
Large skillet or wok
Mixing bowls
Spatula or wooden spoon
Measuring cups and spoons
Knife and cutting board

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine chicken pieces with soy sauce, cornstarch, sesame oil, and black pepper.
2. Let sit for 10–15 minutes while you prep the veggies and sauce.

Step 2: Mix the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, black pepper, cornstarch, and water.
2. Set aside.

Step 3: Stir-Fry the Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and stir-fry for 4–5 minutes, until browned and cooked through.
3. Remove from the pan and set aside.

Step 4: Sauté the Vegetables

1. Add the remaining 1 tbsp oil to the pan.
2. Stir-fry onions and bell peppers for 2–3 minutes, until just tender-crisp.
3. Add garlic and ginger, and cook for another 30 seconds until fragrant.

Step 5: Combine Everything

1. Return the chicken to the pan with the vegetables.
2. Pour in the prepared sauce.
3. Toss everything together and cook for 2–3 minutes, until the sauce thickens and evenly coats the chicken and veggies.

Step 6: Garnish & Serve

1. Sprinkle with sliced green onions.
2. Serve hot over steamed rice or noodles.
3. Add extra black pepper on top if desired for an extra kick.

Tips for Success
Use Freshly Ground Black Pepper – It gives the dish its signature bold flavor.
High Heat is Key – Cook quickly to keep the veggies crisp and chicken juicy.
Marinate the Chicken – It helps tenderize and flavor the meat.
Double the Sauce – If you like it extra saucy, make a bit more of the sauce mixture.

Serving Suggestions
Steamed Jasmine or Basmati Rice – Classic and perfect for soaking up the sauce.
Garlic Noodles – A fun twist with bold flavor.
Stir-Fried Bok Choy or Broccoli – Add greens for balance.
Asian Cucumber Salad – A refreshing, crunchy side.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Store cooled chicken and veggies in a freezer-safe container for up to 2 months.

Reheating:
Stovetop: Heat in a skillet over medium heat with a splash of water until hot.
Microwave: Heat in 30-second intervals, stirring in between.

Frequently Asked Questions

1. Can I make this dish spicy?
Yes! Add crushed red pepper flakes, sriracha, or sliced chilies for heat.

2. Is chicken breast or thigh better?
Thighs are more flavorful and stay juicy, but chicken breast works great too.

3. Can I skip the oyster sauce?
Yes—just add a bit more soy sauce and a pinch of sugar for balance.

4. Can I use frozen veggies?
Yes! Just thaw and pat dry before stir-frying to avoid excess moisture.

5. Is this gluten-free?
Use gluten-free soy sauce or tamari, and make sure your oyster sauce is GF-certified.

Final Thoughts
This Black Pepper Chicken is fast, flavorful, and tastes just like your favorite takeout dish—only better. The peppery sauce, crisp veggies, and tender chicken come together in one skillet for a dinner that’s as easy as it is delicious. Perfect for busy weeknights, this recipe will quickly become a staple in your home kitchen.

Give it a try and tag your version—I’d love to see how it turns out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving – based on 4 servings):
Calories: 320 | Protein: 28g | Carbohydrates: 14g | Fat: 18g | Fiber: 2g | Sodium: 580mg

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