This Easy Black Pepper Chicken is a tasty dish that brings a bit of spice to your dinner table! Made with tender chicken and a kick of black pepper, it’s sure to please.
The best part? It’s quick to make, so you can have a delicious meal ready in no time. I love serving it with steamed rice; they just go hand-in-hand like a perfect pair! 🍚
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs for extra juiciness, but chicken breasts work just as well! You can also swap out chicken for tofu for a vegetarian version.
Bell Pepper: Green bell pepper adds a nice crunch. You could replace it with other colors like red or yellow for sweetness or even use broccoli or snap peas if that’s what you have on hand!
Sauces: Soy sauce gives umami flavor, but if you’re avoiding soy, coconut aminos is a great alternative. For oyster sauce, you can try mushroom sauce, which is suitable for vegans!
Black Pepper: Freshly cracked black pepper creates the best flavor. If it’s too spicy for your taste, you can reduce the amount or even use white pepper for a milder taste.
How Do You Achieve the Perfect Stir-Fry?
The key to a great stir-fry is high heat and quick cooking. Here’s how to get it right:
- Preheat your pan or wok to medium-high before adding any ingredients. This helps sear the chicken and keeps everything crispy.
- Cook the chicken in batches if your pan is small. Overcrowding will steam rather than brown the meat.
- Keep your ingredients organized and prepped before starting. Stir-frying is quick, and you don’t want to be chopping while things are cooking!
- After adding sauces, stir quickly to coat everything. This ensures even flavor distribution.
Following these tips will help you achieve that delicious, restaurant-quality stir-fry at home!
Easy Black Pepper Chicken
Ingredients You’ll Need:
- 500g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 1 large green bell pepper, cut into chunks
- 1 medium onion, sliced
- 2 red chilies, sliced (adjust to heat preference)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper, freshly cracked
- 1/2 teaspoon chili flakes (optional, for extra heat)
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons water
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook. In total, you’re looking at about 25 minutes from start to finish! Quick and delicious!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a bowl, gently toss the bite-sized chicken pieces with cornflour and a pinch of salt until they are evenly coated. This will help make the chicken crispy when cooked.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once hot, add the chicken. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
3. Sauté Aromatics:
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them!
4. Stir-Fry Veggies:
Add the sliced onions and green bell pepper to the pan. Stir-fry for 2-3 minutes until the veggies start to soften while still keeping a bit of crunch.
5. Combine Everything:
Return the cooked chicken to the pan. Add soy sauce, oyster sauce, sugar, black pepper, chili flakes, and sliced red chilies. Toss everything together so the chicken and veggies are well coated.
6. Create a Sauce:
Pour in 2 tablespoons of water to create a little bit of sauce. Stir-fry for another 2 minutes, letting the sauce thicken and coat the chicken and vegetables nicely.
7. Taste and Serve:
Give it a taste and adjust salt or pepper as needed. Serve hot with steamed rice or noodles for a hearty meal. Enjoy your flavorful and spicy Easy Black Pepper Chicken dinner!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. The best way to thaw is in the fridge overnight or by placing it in a sealed bag and submerging it in cold water for a quick defrost.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the chicken and veggies ahead and store them separately in the fridge for up to a day. Cook the stir-fry just before serving for the best texture and flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat, stirring occasionally, or use the microwave until heated through.
Can I Customize the Spice Level?
Yes! You can adjust the amount of black pepper and red chilies to match your heat preference. If you want a milder dish, reduce these ingredients or omit the chili flakes altogether.
