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–+ servings
Black Pepper Chicken

Savor Quick Black Pepper Chicken for a Spicy Dinner Delight

Enjoy a quick and flavorful Black Pepper Chicken that’s perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 pound Chicken Thighs Substitute with chicken breast, but avoid overcooking to prevent dryness.
  • 1 tablespoon Vegetable Oil Can substitute with canola or peanut oil.
  • 2 teaspoons Black Pepper Increase quantity for more spice.
  • 1 medium Onion Can substitute with shallots for a milder flavor.
  • 1 medium Green Bell Pepper Other colors can be used for varying sweetness.
  • 3 cloves Garlic Minced and cooked shortly to avoid burning.
  • 3 tablespoons Soy Sauce Tamari can be used for a gluten-free option.
  • 1 tablespoon Oyster Sauce Can substitute with hoisin or a mixture of soy sauce and sugar.
  • 2 teaspoons Cornstarch Ensure to mix with water to create a slurry before use.
  • 2 tablespoons Water
  • 1 teaspoon Sugar Can use coconut sugar or honey as an alternative.
  • 1 to taste Salt Adjust to taste at the end.
  • 2 tablespoons Green Onions Fresh garnish providing color and crunch.

Equipment

  • skillet

Method
 

Step-by-Step Instructions for Black Pepper Chicken
  1. In a medium bowl, combine chicken thighs with freshly ground black pepper and salt. Allow the chicken to marinate for 15 minutes at room temperature.
  2. Heat a large skillet over medium-high heat and add vegetable oil. Add the marinated chicken thighs in a single layer. Stir-fry for about 5-6 minutes until golden-brown. Remove chicken and set aside.
  3. In the same skillet, add sliced onion and green bell pepper, stirring for 2-3 minutes until softened. Scrape up any browned bits from the chicken.
  4. Add the minced garlic to the sautéed vegetables, cooking for about 1 minute until fragrant. Stir to prevent burning.
  5. Return the browned chicken to the skillet, add the soy sauce, oyster sauce, and sugar. Mix well and let cook on medium heat for 2-3 minutes.
  6. In a small bowl, combine cornstarch and water to create a slurry. Slowly pour the slurry into the skillet, stirring constantly until sauce thickens to a glossy consistency.
  7. Taste and adjust with additional salt if necessary. Allow the chicken to cook fully in the sauce for another 5 minutes.
  8. Sprinkle chopped green onions over the Black Pepper Chicken. Serve immediately over steamed rice or stir-fried noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 1000mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use freshly ground black pepper for the best flavor. Don't overcrowd the skillet during cooking for an even sear.

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