This Easy Black Pepper Chicken is super simple and flavorful! With just a few ingredients like chicken, black pepper, and soy sauce, you can whip up a tasty meal fast.
The pepper adds a nice kick, and it’s perfect over rice or noodles. I love how quick it is to make—dinner is ready before I know it, and that always feels like a win! 🍽️
Key Ingredients & Substitutions
Boneless chicken thighs or breasts: Both are great, but I love using thighs for their juiciness. If you’re looking for a healthier option, turkey or firm tofu works well too!
Soy sauce: A must for flavor! If you need a gluten-free option, choose tamari sauce. And for a low-sodium option, you can try reduced-sodium soy sauce.
Oyster sauce: This adds depth to the dish. If you’re vegetarian, mushroom sauce is a fantastic substitute as it brings a similar umami flavor.
Cornstarch: This helps in making the chicken crispy. If you don’t have it, potato starch can also do the trick. Just use the same amount.
Vegetable oil: You can use any neutral oil like canola or even olive oil. Personally, I like sesame oil for a lovely aroma, but use it sparingly since it’s stronger.
Bell peppers: Use any color for a colorful dish! If bell peppers aren’t available, snap peas or broccoli can be good alternatives. They’ll still provide crunch!
How Can You Make the Chicken Extra Crispy?
To get that delicious crispy texture on the chicken, marinating is important, but the cooking method matters just as much!
- After marinating, make sure to shake off the excess marinade for a better sear.
- Make sure your oil is hot before adding chicken! This prevents sticking and helps achieve that golden-brown color.
- Don’t overcrowd the pan; cook in batches if needed. This allows proper browning and cooking.
Following these tips will ensure a wonderfully crispy bite each time!
How to Make Easy Black Pepper Chicken
Ingredients You’ll Need:
For The Chicken Marinade:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For Stir-Frying:
- 2 tablespoons vegetable oil (for frying)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced (optional)
- 2-3 fresh red chilies, sliced (adjust to taste)
- 3-4 teaspoons freshly cracked black pepper (adjust to taste)
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- Salt to taste
- Spring onions, sliced (for garnish)
How Much Time Will You Need?
This tasty black pepper chicken takes about 30 minutes for marinating and 15 minutes for cooking, bringing it to a total of about 45 minutes. It’s a quick and delicious meal that you can whip up any night of the week!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by taking a bowl and adding your bite-sized chicken pieces. Pour in the soy sauce, oyster sauce, and sprinkle the cornstarch. Mix everything together until the chicken is well-coated. Let it marinate for at least 30 minutes—this helps the flavors soak in.
2. Heat the Oil:
While the chicken marinates, grab a large skillet or a wok and heat up the vegetable oil over medium-high heat. Wait until the oil is nice and hot, which should take a minute or so.
3. Cook the Chicken:
Add the marinated chicken into the hot pan carefully. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pan and set it aside on a plate.
4. Stir-Fry the Vegetables:
In the same pan, toss in the sliced onion, green bell pepper, and optional red bell pepper. Stir-fry these for about 3-4 minutes until they’re tender but still have a nice crunch.
5. Add Aromatics:
Next, throw in the minced garlic, ginger, and sliced chilies. Stir everything for a minute until you can smell those wonderful aromas. Be careful not to burn the garlic!
6. Combine Everything:
Now it’s time to add the cooked chicken back into the pan. Sprinkle in the freshly cracked black pepper and mix everything together well. Let it cook for another 2 minutes, and taste to see if you need more salt or black pepper.
7. Garnish and Serve:
Once everything is well-mixed and heated through, take the pan off the heat. Garnish your dish with sliced spring onions for a nice fresh touch. Serve hot over steamed rice or noodles, and enjoy your delicious black pepper chicken!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a great substitute for thighs. Just be mindful of cooking time, as breasts may cook a bit faster. Ensure they are cooked through and reach an internal temperature of 165°F (75°C).
What If I Don’t Have Oyster Sauce?
No problem! You can substitute the oyster sauce with an equal amount of hoisin sauce or a mixture of soy sauce and a bit of sugar for sweetness. This will maintain the flavor balance of the dish.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of fresh red chilies or omit them entirely. For extra heat, consider adding a pinch of red pepper flakes or using spicy chili sauce when serving.
How Should I Store Leftovers?
Store any leftover black pepper chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop with a splash of water to prevent drying out.
