✨ What is Black Pepper Chicken?
Black Pepper Chicken is a delicious Chinese-inspired stir-fry featuring tender chicken pieces tossed in a bold, umami-rich sauce with a spicy black pepper kick. Popular in takeout menus, this dish perfectly balances heat, savory depth, and a touch of sweetness.
✨ Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in under 30 minutes!
✔️ Better Than Takeout – Fresh, flavorful, and homemade.
✔️ Customizable – Adjust the spice level and add your favorite vegetables.
🌟 Pro Tips & Variations
🔥 Extra Heat: Add red chili flakes or fresh sliced chilies.
🥦 More Veggies: Toss in bell peppers, carrots, or snap peas.
🍚 Best Served With: Jasmine rice or stir-fried noodles.
❓ FAQs – Common Questions
💬 Can I use a different protein? – Yes! Swap chicken for shrimp, beef, or tofu.
💬 How do I store leftovers? – Store in an airtight container for up to 3 days.
📢 Final Thoughts – Enjoy & Share!
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Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Easy Black Pepper Chicken
4
servings10
minutes15
minutes320
kcal25
minutesIngredients
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
Tender and lean—thighs can be used for juicier results.2 tablespoons cornstarch
Creates a light, crispy coating when stir-fried.2 tablespoons vegetable oil
For stir-frying; peanut or canola oil works well too.1 small onion, sliced
Adds a mild sweetness and texture.1 bell pepper (red or green), chopped
Provides crunch and color; optional but recommended.3 cloves garlic, minced
Boosts the flavor with aromatic depth.1 tablespoon ginger, minced
Brings a warm, slightly spicy kick.- Black Pepper Sauce:
2 tablespoons soy sauce
The salty, umami-rich base of the sauce.1 tablespoon oyster sauce
Adds depth and a subtle sweetness.1 teaspoon dark soy sauce
For color and a richer flavor—optional but recommended.1 teaspoon rice vinegar
Balances the saltiness with a touch of acidity.1 teaspoon sugar
Rounds out the flavors and reduces bitterness.teaspoon freshly ground black pepper
The star of the dish—adjust to taste for more heat.½ teaspoon white pepper (optional)
Adds a sharper pepper heat.¼ cup (60ml) water or chicken broth
Thins out the sauce and adds extra umami.
Directions
- Coat the Chicken:
Toss chicken with cornstarch until lightly coated. - Cook the Chicken:
Heat 1 tablespoon oil in a pan over medium-high heat.
Stir-fry chicken until golden brown (about 4–5 minutes).
Remove and set aside. - Sauté the Veggies:
Add remaining oil to the pan.
Stir-fry onion and bell pepper for 2–3 minutes.
Add garlic and ginger; cook for another 30 seconds. - Make the Sauce:
In a small bowl, whisk together soy sauces, oyster sauce, vinegar, sugar, black pepper, white pepper, and water. - Combine & Finish:
Return chicken to the pan.
Pour in the sauce and toss to coat everything evenly.
Stir-fry for another 2 minutes until sauce thickens. - Combine & Finish:
Return chicken to the pan.
Pour in the sauce and toss to coat everything evenly.
Stir-fry for another 2 minutes until sauce thickens.
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