why make this recipe
Black Pepper Chicken is a delicious and easy dish that is full of flavor. The combination of juicy chicken, fresh vegetables, and a perfect balance of spices makes this recipe a great choice for a quick weeknight dinner or a special occasion. With its straightforward ingredients and simple cooking steps, anyone can whip it up in no time.
how to make Black Pepper Chicken
Ingredients:
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
Directions:
- In a bowl, combine the chicken pieces with freshly ground black pepper and a pinch of salt. Let it marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until the chicken is browned but not fully cooked. Remove and set aside.
- In the same skillet, add the onion and green bell pepper. Sauté for about 2-3 minutes until slightly softened.
- Add the minced garlic to the skillet and sauté for about a minute until fragrant.
- Return the chicken to the skillet. Add the soy sauce, oyster sauce, and sugar to the mixture. Stir well to coat the chicken and vegetables.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the skillet and stir continuously until the sauce thickens.
- Adjust seasoning with salt if necessary. Cook until the chicken is fully cooked and tender, about 5 more minutes.
- Garnish with chopped green onions before serving.
how to serve Black Pepper Chicken
Serve Black Pepper Chicken hot, over a bed of steamed rice or noodles. The sauce adds a wonderful flavor to the rice, making it a complete meal. You can also serve it with a side of stir-fried vegetables or a simple salad for extra color and crunch.
how to store Black Pepper Chicken
If you have leftovers, you can store Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat until heated through. You can also microwave it, but be careful not to overcook it.
tips to make Black Pepper Chicken
- For a spicier kick, add some crushed red pepper flakes to the marinade or while cooking.
- You can also use chicken breast instead of thigh if you prefer a leaner option.
- Letting the chicken marinate gives it more flavor, so try to do it for at least 30 minutes if you have the time.
variation
You can easily customize Black Pepper Chicken by adding other vegetables like carrots, broccoli, or snap peas. For a vegetarian option, you can replace chicken with tofu or seitan.
FAQs
1. Can I use other cuts of chicken?
Yes, you can use chicken breast or drumsticks instead of thighs. Just adjust the cooking time to ensure they are fully cooked.
2. Is it necessary to marinate the chicken?
While marinating enhances the flavor, you can skip this step if you’re short on time. Just season the chicken before cooking.
3. What can I serve with Black Pepper Chicken?
It goes well with steamed rice, noodles, or a fresh salad. You can also add some stir-fried vegetables for a complete meal.
Black Pepper Chicken
Ingredients
Marinade
- 500 g boneless chicken thighs, cut into bite-sized pieces You can use chicken breast instead for a leaner option.
- 1 tbsp freshly ground black pepper Adjust based on your spice preference.
- Salt to taste Salt
Cooking Ingredients
- 2 tbsp vegetable oil For stir-frying.
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch For sauce thickening.
- 2 tbsp water To mix with cornstarch.
- 1 tsp sugar
Instructions
Marinade
- In a bowl, combine the chicken pieces with freshly ground black pepper and a pinch of salt. Let it marinate for at least 15 minutes.
Cooking Steps
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until the chicken is browned but not fully cooked. Remove and set aside.
- In the same skillet, add the onion and green bell pepper. Sauté for about 2-3 minutes until slightly softened.
- Add the minced garlic to the skillet and sauté for about a minute until fragrant.
- Return the chicken to the skillet. Add the soy sauce, oyster sauce, and sugar to the mixture. Stir well to coat the chicken and vegetables.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the skillet and stir continuously until the sauce thickens.
- Adjust seasoning with salt if necessary. Cook until the chicken is fully cooked and tender, about 5 more minutes.
- Garnish with chopped green onions before serving.
