Go Back
–+ servings
Black Pepper Chicken

Spicy Black Pepper Chicken That's Quick and Irresistible

This Black Pepper Chicken recipe combines tender chicken thighs and vibrant vegetables for a quick, flavorful dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Juicy and flavorful; can substitute with chicken breast
  • 1 teaspoon Salt Adjust to taste
For the Stir-Fry
  • 1 tablespoon Vegetable Oil Can substitute with canola or peanut oil
  • 1 large Onion Use shallots for a milder taste
  • 1 large Green Bell Pepper Feel free to substitute with red or yellow
  • 3 cloves Garlic (minced) Fresh garlic preferred, can substitute with garlic powder
For the Sauce
  • 2 teaspoons Freshly Ground Black Pepper Adjust according to spice preference
  • 3 tablespoons Soy Sauce Opt for low-sodium for a healthier choice
  • 1 tablespoon Oyster Sauce Can substitute with hoisin sauce
  • 1 teaspoon Sugar Balances the savory elements
  • 1 tablespoon Cornstarch Arrowroot works for a gluten-free option
  • 3 tablespoons Water Necessary for making the cornstarch slurry
For the Garnish
  • 2 tablespoons Chopped Green Onions Adds a fresh crunch

Equipment

  • Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. Start by cutting boneless chicken thighs into bite-sized pieces. Place them in a bowl and generously season with freshly ground black pepper and salt. Let it marinate for about 15 minutes.
  2. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes until golden brown. Remove from skillet.
  3. In the same skillet, add another splash of oil and toss in sliced onion and green bell pepper. Sauté for 2-3 minutes until they soften.
  4. Add minced garlic to the skillet and stir continuously for about 1 minute until fragrant.
  5. Return the sautéed chicken to the skillet. Pour in soy sauce, oyster sauce, and sugar, stirring everything together. Cook for an additional 2 minutes.
  6. Mix cornstarch with water to create a slurry. Pour it into the skillet and stir for about 2-3 minutes until the sauce thickens.
  7. Taste the sauce and adjust salt as needed. Let everything cook together for another 5 minutes over medium heat.
  8. Remove from heat and sprinkle with chopped green onions. Serve hot over steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 3mg

Notes

Store leftover Black Pepper Chicken in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!