Black Pepper Chicken Recipe

I absolutely love this recipe because it’s the perfect balance of savory and sweet, thanks to the soy sauce and honey, and it’s ridiculously easy to whip up for a delicious weeknight dinner. Plus, the flavors meld together beautifully, making every bite a burst of comfort and satisfaction, especially when served over warm, fluffy rice.

Creating dishes that are not only nutritious but also pack a flavorful punch is what I savor most about being a home cook. This Black Pepper Chicken hits both those marks for me.

With 1 pound of tender chicken breast, fresh ground black pepper, soy sauce, and a hint of ginger, it’s a savory delight. Bell pepper and onion round out the dish, guaranteeing that we enjoyed a balanced meal.

Ingredients

Poultry breast: Low-fat protein; lean and nourishing; strong foundation for muscle reparation and development.

Adding a salty umami flavor, soy sauce contains protein and gives off a slight mineral presence.

Savory sauce: Rich in flavor, slightly sweet and salty, it enhances food.

Maize starch: Agent to thicken; supplies carbohydrate; gives crispness to chicken.

Piper nigrum: Imparts intensity and flavor; is rich in potent antioxidants; stimulates the digestive system.

Bell pepper: Contributes to the hue and texture; brimming with vitamin C and antioxidants.

Adding sweetness and depth; is rich in vitamins and fiber; and brings a lovely texture to dishes that otherwise rely too much on meat or starch; is.

Garlic: Delivers an aromatic taste; enhances immunity; reputed for health-promoting effects.

Ingredient Quantities

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon fresh ground black pepper
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 tablespoons water
• 1 teaspoon sesame oil
• Sliced green onions for garnish (optional)
• Cooked white rice for serving (optional)

Instructions

1. In a bowl, mix well the chicken parts with soy sauce, oyster sauce, and cornstarch. After everything is combined, let it marinate for about 15 minutes.

2. In a large skillet or wok, add vegetable oil and heat it over medium-high heat.

3. Place the chicken that has been marinated into the skillet, and stir-fry it until it is golden brown and cooked through, approximately 4-5 minutes. Take the chicken out of the skillet and set it aside.

4. In the same skillet, add the sliced bell pepper and onion. Stir-fry for 2-3 minutes until they begin to tenderize.

5. Minced garlic and ginger are added to the vegetables, and then they are stir-fried for one more minute, until they give off an aromatic scent.

6. Put the chicken back into the skillet with the vegetables that you’ve already cooked.

7. Put into the skillet black pepper, rice vinegar, honey, water, and sesame oil. Coat everything in the skillet evenly.

8. Allow the sauce to thicken slightly and the flavors to meld for 2-3 minutes, letting the mixture achieve a gentle simmer.

9. If needed, taste and adjust seasoning. Add more black pepper, soy sauce, or honey if you like it that way.

10. Serve black pepper chicken piping hot. If you’re using them, garnish with sliced green onions. Serve over cooked white rice, if you like. Enjoy!

Equipment Needed

1. Mixing bowl
2. Large skillet or wok
3. Measuring spoons
4. Wooden spoon or spatula
5. Kitchen knife
6. Cutting board
7. Garlic press or grater (for mincing garlic and ginger)
8. Tongs (optional, for handling chicken)

FAQ

• Can I use chicken thighs instead of chicken breast?Indeed, chicken thighs can be used for a product that is juicier and more flavorful. Just adjust the cooking time as needed.
• Is there a substitute for oyster sauce?If you don’t have oyster sauce, you can use hoisin sauce or fish sauce, but they will alter the flavor slightly.
• How can I make this dish spicier?Add red pepper flakes or sliced fresh chiles to turn up the heat, if that’s your thing.
• Can I prepare this dish ahead of time?You can prepare the chicken and the sauce ingredients ahead of time, but for best flavor and texture, it’s optimal to cook the sauce and the chicken fresh.
• What can I use instead of cornstarch?For thickening, you can use potato starch or arrowroot powder as alternatives to cornstarch.
• Is there a vegetarian option?To make this dish vegetarian, you can use tofu or tempeh instead of the chicken.
• What can I serve with Black Pepper Chicken?It complements well with quinoa, white rice, or even noodles for a meal that feels whole.

Substitutions and Variations

Substitute chicken thighs for the chicken breast to make a juicier dish.
Soy sauce: Use tamari as a gluten-free alternative.
Oyster sauce: If you need a vegetarian option, you can use hoisin sauce.
Replace cornstarch with arrowroot powder to keep cornstarch in good supply and the final dish gluten-free.
Use red or yellow bell peppers for a sweeter flavor.

Pro Tips

1. Marinating Tip For a deeper flavor, marinate the chicken for a longer period, such as 30 minutes to an hour, or even overnight in the refrigerator. This allows the soy sauce and oyster sauce to penetrate the chicken more thoroughly.

2. Prepping Ingredients Have all ingredients prepped and ready before you start cooking. Stir-frying is a quick process, so having everything sliced, minced, and measured ensures a smooth cooking process without overcooking any components.

3. High Heat Cooking Use a high smoke point oil, such as vegetable or canola oil, and ensure the skillet or wok is hot before adding the chicken. This helps to sear the chicken quickly, locking in juices and yielding a flavorful, golden-brown crust.

4. Balancing Flavor Taste the sauce before adding the chicken back into the skillet. If you prefer a sweeter flavor, add a bit more honey; for more tanginess, increase the rice vinegar. Seasonings can always be adjusted to personal preference.

5. Vegetable Crunch If you prefer your vegetables to retain a bit more crunch, slightly undercook them during the initial stir-fry. They will continue to cook slightly when combined with the chicken and sauce later on.