There’s something about the sizzle of black pepper hitting hot oil that instantly wakes up the senses. This Black Pepper Chicken recipe captures that very moment—a quick, vibrant dish that turns any ordinary evening into a flavorful celebration.
I remember the first time I made this dish on a chilly weeknight. The aroma of garlic and ginger mingling with the sharp burst of black pepper filled the kitchen, making it impossible not to sneak a taste. The tender chicken, coated in a glossy sauce, was just the right balance of spicy and savory. Each bite was a little adventure, warming me from the inside out and reminding me why simple dinners can be so satisfying. It was one of those meals that made me pause and appreciate the small joys of cooking at home.
Why You’ll Love It:
– Bold, spicy black pepper flavor that excites your palate.
– Quick to prepare, perfect for busy weeknights.
– Tender chicken pieces coated in a savory, glossy sauce.
– Versatile enough to pair beautifully with rice or noodles.
– A comforting dish that feels both familiar and special.
If you’re worried about the spice level, don’t be. The heat from the black pepper and green chilies is lively but balanced, making it approachable even if you prefer milder flavors. Plus, the sauce clings to every piece, delivering a punch of taste without overwhelming.
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Black Pepper Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken pieces cooked in a savory black pepper sauce. Perfect for a quick and delicious dinner.
Ingredients
500 grams boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 green chilies, sliced
1 teaspoon black peppercorns, coarsely crushed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup water
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
1/2 teaspoon salt
2 spring onions, chopped (for garnish)
Instructions
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onions, minced garlic, and minced ginger to the skillet. Sauté for 2-3 minutes until fragrant and onions are translucent.
Add the sliced green chilies and crushed black peppercorns. Stir for 1 minute.
Add the chicken pieces to the skillet and stir-fry for 5-7 minutes until the chicken is browned on all sides and cooked through.
Add the soy sauce, oyster sauce, sugar, salt, and 1/2 cup water to the skillet. Stir to combine.
Bring the mixture to a simmer, then add the cornstarch slurry while stirring continuously to thicken the sauce.
Cook for an additional 2-3 minutes until the sauce has thickened and coats the chicken evenly.
Remove from heat and garnish with chopped spring onions.
Serve hot with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier and absorb the sauce better.
Q: How spicy is this dish?
A: It has a noticeable kick from black pepper and chilies, but you can adjust the amount to suit your taste.
Q: Can I make this ahead of time?
A: Absolutely. Store leftovers in the fridge for up to three days and reheat gently.
Q: What should I serve with this?
A: Steamed rice or noodles are perfect to soak up the savory sauce.
This Black Pepper Chicken is more than just dinner. It’s a quick way to bring bold flavors into your evening, turning simple ingredients into something memorable. Give it a try tonight and see how it brings warmth and excitement to your table.