why make this recipe
Black Pepper Chicken is a simple yet delicious dish that brings a burst of flavor to your dinner table. It combines tender chicken, fresh vegetables, and a spicy kick from black pepper. This recipe is not only quick to prepare but also perfect for busy weeknights when you want something tasty without spending hours in the kitchen.
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 alongside noodles. The sauce mixes well with rice, making it a delightful and filling meal. You can also serve it with a side of stir-fried vegetables for added nutrition.
how to store Black Pepper Chicken
To store leftovers, let the Black Pepper Chicken cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply microwave it or heat it in a skillet until warmed through.
tips to make Black Pepper Chicken
- Use fresh black pepper for the best flavor. Grinding it just before use will give a strong, aromatic taste.
- Adjust the amount of black pepper according to your spice preference.
- For added crunch, you can toss in some cashews or peanuts at the end of cooking.
variation
For a twist, consider adding other vegetables like carrots or broccoli. You can also substitute chicken with shrimp or firm tofu for a different protein option.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be substituted for chicken thighs. Just be cautious not to overcook as chicken breast can become dry.
2. Is this recipe spicy?
The level of spiciness depends on the amount of black pepper you use. Start with the recommended amount and adjust to your taste.
3. Can I make this recipe in advance?
Yes, you can prepare the chicken and marinade a few hours ahead, but it’s best to cook it fresh for the best taste and texture.
Black Pepper Chicken
Ingredients
Chicken and Marinade
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil For frying
- 1 tablespoon freshly ground black pepper Adjust to taste
Vegetables and Sauces
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch To thicken sauce
- 2 tablespoons water For cornstarch slurry
- 1 teaspoon sugar
- Green onions for garnish, chopped Optional
Instructions
Preparation
- 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
- 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. 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.
