I’m a big fan of black pepper chicken because it’s quick, easy, and packed with bold flavors. In under 30 minutes, you’ll have tender chicken coated in a savory, slightly spicy black pepper sauce, perfect for weeknights. I love how it’s versatile, pairing well with rice, noodles, or veggies. Plus, the simple marinade of soy sauce, oyster sauce, and garlic makes it a breeze to prepare. Stick around for tips to make this dish even more delicious!
What You’ll Love About This Recipe
This Black Pepper Chicken recipe is a perfect blend of bold flavors and simplicity, making it a go-to dish for any occasion. Here’s why you’ll love it:
- Quick and Easy: Ready in under 30 minutes, it’s ideal for busy weeknights.
- Bursting with Flavor: The combination of black pepper, garlic, and soy sauce creates a rich, savory taste.
- Versatile: Pair it with rice, noodles, or veggies for a complete meal.
Recipe
Black pepper chicken is a savory and aromatic dish that blends tender chicken with the bold flavor of freshly ground black pepper, making it a perfect addition to any meal. To prepare this dish, you’ll need boneless chicken breasts or thighs, soy sauce, oyster sauce, garlic, onion, bell peppers, fresh black pepper, cornstarch, vegetable oil, and optional chili flakes for added heat.
Start by cutting the chicken into bite-sized pieces and marinating it with soy sauce, oyster sauce, and cornstarch for 15-20 minutes.
Heat oil in a wok or skillet, then sauté minced garlic and onions until fragrant. Add the marinated chicken and cook until it’s no longer pink. Toss in sliced bell peppers and season generously with freshly ground black pepper.
Stir-fry until the vegetables are tender yet crisp. Serve hot over steamed rice or noodles.
This dish is best enjoyed fresh, ensuring the flavors remain vibrant. Adjust the amount of black pepper to suit your preference for spiciness. For a gluten-free version, use tamari instead of soy sauce.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: Approximately 250 per serving
Cuisine: Asian-inspired
Nutrition
This black pepper chicken recipe is both delicious and nutritious. Below is the detailed nutritional information per serving.
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 400 mg |
What To Serve With It
When I’m making black pepper chicken, I love pairing it with sides that balance its bold, peppery flavor. A classic rice pairing, like jasmine or basmati, works wonders—it soaks up the sauce and adds a comforting base.
For vegetable sides, I go for something fresh and crisp, like steamed broccoli or a simple stir-fry of bell peppers and snap peas. Sometimes, I’ll toss together a light cucumber salad with a tangy dressing to cut through the richness.
These combos let the chicken shine while keeping the meal balanced and satisfying. It’s all about finding what feels right for you!
Frequently Asked Questions
Can I Use White Pepper Instead of Black Pepper?
I think you can use white pepper instead of black pepper if you’re looking for a milder flavor. White pepper still adds warmth, but its uses of white pepper bring subtle flavor differences that won’t overpower.
Is This Recipe Suitable for a Gluten-Free Diet?
I’d check if the recipe uses gluten-free ingredients to guarantee it fits your dietary restrictions. If it’s free from wheat, barley, or rye, you’re good to go and can enjoy it without worry.
How Long Can I Store Leftovers in the Fridge?
When considering leftover storage, I usually aim for three to four days to keep things on the safe side. Food safety is essential, so trust your senses. If something feels off, it’s better to let it go.
Can I Make This Dish in a Slow Cooker?
I’d make this dish in a slow cooker by adjusting the ingredient amounts for longer cooking. I’d set it on low for 6-8 hours or high for 3-4 hours, ensuring flavors meld perfectly without overcooking.
What’S the Best Way to Reheat Black Pepper Chicken?
I’d reheat it using stovetop methods for even warmth—just toss it in a pan with a splash of water or oil. If I’m in a rush, microwave tips like covering it and stirring halfway work fine.
