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Black Pepper Chicken

Black Pepper Chicken
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Black Pepper Chicken is a flavorful and satisfying dish featuring tender, juicy chicken thighs coated in a rich, aromatic black pepper and soy-based sauce. Quick to prepare and easily customizable for spice levels and dietary preferences, this versatile meal pairs beautifully with rice, noodles, or vegetables, making it perfect for both weeknight dinners and special occasions.

Ingredients

Scale

Chicken and Marinade

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tsp freshly ground black pepper (plus extra from toasted peppercorns)
  • 1 tsp sugar or honey

Vegetables and Aromatics

  • 1 medium onion, sliced into strips
  • 1 bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced

Sauce Thickener and Cooking Oil

  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil (for stir-frying)

Optional Garnishes

  • Chopped green onions or fresh cilantro (for serving)

Instructions

  1. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, combine 2 tbsp soy sauce, 1 tsp freshly ground black pepper, and 1 tsp sugar or honey. Toss the chicken pieces in this mixture and let them marinate for at least 15 minutes to absorb the flavors deeply.
  2. Prepare the Vegetables: While the chicken marinates, slice the onion and bell pepper into strips and mince the garlic and ginger. These ingredients will add aroma, sweetness, and balance to the dish.
  3. Toast the Black Pepper: Heat a dry pan over medium heat, lightly toast whole black peppercorns until fragrant (about 1-2 minutes), then crush them coarsely using a mortar and pestle or spice grinder to release their essential oils and intensify the spice.
  4. Cook the Chicken: Heat 2 tbsp vegetable oil in a wok or skillet over medium-high heat. Add the marinated chicken pieces and sauté until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
  5. Stir-Fry the Vegetables: In the same pan, add more oil if necessary. Stir-fry the minced garlic, ginger, sliced onion, and bell pepper for 2-3 minutes until tender but still crisp, preserving their texture and vibrant color.
  6. Combine and Thicken the Sauce: Return the cooked chicken to the pan and sprinkle the coarsely crushed toasted black pepper over it. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then add it to the pan along with a drizzle of soy sauce and a touch of sugar or honey. Stir constantly and cook until the sauce thickens to a glossy coating on the chicken and vegetables.
  7. Final Taste Adjustments: Taste the sauce and adjust seasoning as needed, adding more soy sauce for saltiness or black pepper for additional heat. Once perfectly balanced, remove from heat and prepare to serve.

Notes

  • Use freshly ground black pepper for maximum aroma and flavor.
  • Marinate the chicken for at least 15 minutes; longer marination up to 30 minutes boosts flavor.
  • Cook over high heat to lock in juices and achieve slight caramelization.
  • Avoid overcrowding the pan; cook chicken in batches if needed to prevent steaming.
  • Adjust sweetness, saltiness, and spice gradually for a balanced sauce.

Nutrition

Keywords: black pepper chicken, spicy chicken, Asian chicken recipe, quick chicken dinner, stir-fry chicken, gluten free chicken recipe

Find it online: https://homemademealz.com/black-pepper-chicken/