Description

Black Pepper Chicken is a savory, bold dish featuring tender chicken pieces coated in a fragrant, aromatic black pepper sauce. The chicken is stir-fried or sautéed to golden perfection, allowing the spicy, peppery flavor to infuse every bite. The sauce is a harmonious blend of black pepper, soy sauce, and a touch of sweetness, creating a delightful balance of heat and umami. With its zesty kick and rich seasoning, Black Pepper Chicken makes for a satisfying, flavorful meal that pairs wonderfully with steamed rice or vegetables.

Ingredients

Scale

To make the flavorful Black Pepper Chicken, here’s what you’ll need:

4 boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil (or olive oil)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (or a vegetarian alternative)
1 teaspoon ginger, freshly grated
4 cloves garlic, minced
2 teaspoons freshly ground black pepper (or more, to taste)
½ teaspoon ground white pepper (optional for added heat)
1 teaspoon sugar (to balance the heat)
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon cornstarch (for thickening)
½ cup chicken broth or water
1 tablespoon sesame oil (optional, for extra flavor)
Fresh cilantro, for garnish (optional)

Ingredient Highlights

Black Pepper: Freshly ground black pepper adds a distinct, sharp heat that enhances the flavor of the chicken and creates the signature spicy kick of this dish.
Soy Sauce: Adds a salty, savory umami flavor to the dish, giving it depth and richness.
Ginger and Garlic: These aromatics give the dish a fragrant, savory base and complement the bold black pepper.
Oyster Sauce: Adds a touch of sweetness and complexity, balancing the salty and spicy elements.
Rice Vinegar: Provides a mild acidity that cuts through the richness of the sauce, helping to balance the flavors.
Cornstarch: Helps thicken the sauce, giving it a smooth and velvety texture that coats the chicken beautifully.

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Instructions

Follow these easy steps to prepare and cook your delicious Black Pepper Chicken:

Prepare the Chicken:

Tenderize the Chicken: If using chicken breasts, pound them gently to an even thickness. This helps the chicken cook evenly and remain tender. You can also slice the chicken breasts into thinner pieces for a quicker cook time.
Marinate the Chicken: In a bowl, mix the soy sauce, oyster sauce, ginger, garlic, black pepper, white pepper (if using), sugar, and rice vinegar. Add the chicken pieces to the bowl and toss to coat evenly. Let the chicken marinate for about 10-15 minutes to allow the flavors to absorb.

Cook the Chicken:

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the chicken to the pan in a single layer. Be sure not to overcrowd the pan to allow the chicken to sear properly.
Sear the Chicken: Cook the chicken for about 4-5 minutes per side, or until golden brown and fully cooked through. You may need to cook the chicken in batches depending on the size of your pan. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the chicken broth or water and bring it to a simmer. Stir in the cornstarch mixture (made by dissolving the cornstarch in a little bit of water) to thicken the sauce. Add the sesame oil, if using, and continue to cook the sauce for another 1-2 minutes until it thickens to your desired consistency.
Combine the Chicken and Sauce: Return the cooked chicken to the skillet and toss it in the sauce to coat the chicken evenly. Cook for an additional 2-3 minutes to allow the chicken to soak up the sauce.

Serve:

Plate and Garnish: Transfer the chicken to a serving platter. Garnish with fresh cilantro, if desired, for a burst of color and freshness.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 350-400 kcal
Fat: 22g
Carbohydrates: 8g
Protein: 30g