Black Pepper Chicken

$- 500g boneless chicken thighs - 2 tablespoons black pepper - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 2 tablespoons cornstarch - 1 tablespoon vegetable oil - 1 bell pepper, sliced - 1 large onion, sliced - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon sesame oil - 2 green onions, chopped - Cooked rice for serving When I make Black Pepper Chicken, I always keep my ingredients fresh and simple. Using boneless chicken thighs gives a juicy texture. I use two tablespoons of black pepper, which brings a nice kick. Soy sauce and oyster sauce add depth and umami. Cornstarch is key for a crunchy coating. I heat vegetable oil to the right temperature for frying the chicken. Bell peppers and onions add color and sweetness. Garlic and ginger give a great aroma. Finally, sesame oil adds a nutty flavor. You can serve this dish over fluffy cooked rice. It’s a quick meal that packs a flavorful punch! For the full recipe, check out the detailed instructions above. First, take 500g of boneless chicken thighs and cut them into bite-sized pieces. In a mixing bowl, combine the chicken with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoons of freshly cracked black pepper. Stir well to coat each piece. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes. This step is key for adding flavor. Next, you’ll prepare the coating. Take the marinated chicken and sprinkle 2 tablespoons of cornstarch over it. Toss the chicken pieces until they are evenly coated. This will give your chicken a nice crunch when cooked. Now, heat up 1 tablespoon of vegetable oil in a large skillet or wok. Use medium-high heat until the oil shimmers. Carefully add the coated chicken in a single layer. If your skillet is small, cook in batches. Fry for about 5-6 minutes until the chicken is golden brown and fully cooked. Once done, remove the chicken and set it aside to keep warm. In the same skillet, add the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry this mix for about 3-4 minutes. You want the veggies to be tender but still crisp, with bright colors. Return the cooked chicken to the skillet with the sautéed veggies. Drizzle in a bit more black pepper and 1 tablespoon of sesame oil. Toss everything together to combine well. Cook for an additional 2 minutes to let the flavors blend. Finally, serve your Black Pepper Chicken over fluffy cooked rice. Garnish with chopped green onions and extra black pepper for a tasty touch. For the full recipe, check out the section above. Enjoy your meal! Adjust the black pepper to suit your taste. If you love heat, add more. If you prefer mild, use less. Fresh ingredients make a big difference. They add bright flavors and enhance your dish. Always choose fresh vegetables and herbs for the best results. Cornstarch is key for a crunchy texture. It gives the chicken a nice crust. Coat each piece well, but don’t use too much. Be careful not to overcrowd the skillet. This helps the chicken fry evenly and get that perfect golden color. Garnish your dish with chopped green onions and a sprinkle of black pepper. This adds color and makes it look fancy. Serve Black Pepper Chicken over fluffy rice for a complete meal. You can also add steamed broccoli or snap peas for a nice touch. These veggies not only add color but also nutrition. {{image_4}} Do you like it hot? You can add chili flakes for extra heat. Start with a pinch and add more if you want. This can change your dish from mild to spicy in no time. Another way to adjust spice is by using a pepper blend. Different peppers can add layers of flavor. Try a mix of black pepper, white pepper, and Sichuan pepper. This mix brings a unique twist to your Black Pepper Chicken. Want to make your dish more colorful? You can substitute bell peppers with broccoli or snap peas. These veggies add crunch and nutrition. You’ll love the fresh taste they bring. Mushrooms are another great option. They soak up flavors well and add a nice texture. Carrots also work well. Slice them thin for a sweet and tender bite. Switching up your sauce can create new flavors. Try teriyaki sauce for a sweet twist. It pairs well with the black pepper and adds depth. You can also use hoisin sauce. This sauce adds a rich and savory flavor. If you prefer a vegetarian option, consider using tofu instead of chicken. Tofu absorbs flavors beautifully, making it a great choice. You can follow the same steps in the Full Recipe and enjoy a tasty meal! To keep your Black Pepper Chicken fresh, store leftovers in the fridge. First, let the dish cool down. Then, place it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Use glass or plastic containers with tight lids for best results. To freeze Black Pepper Chicken, start with cooled leftovers. Place portions in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label each bag with the date. For thawing, simply transfer the chicken to the fridge overnight. Reheat in a skillet over medium heat until it’s hot. Adding a splash of water can help revive the dish and keep it moist. In the fridge, enjoy your leftovers within three to four days. If frozen, Black Pepper Chicken stays good for about three months. After this time, the texture and flavor may decline. Always check for any signs of spoilage before eating. Black Pepper Chicken is a savory dish made with chicken, black pepper, and vegetables. The flavors are bold and spicy. The chicken gets a crunchy coating from cornstarch. Fresh black pepper adds heat and depth. This dish is quick to make and very satisfying. Yes, you can make Black Pepper Chicken ahead of time. After cooking, let it cool completely. Store it in an airtight container. It will stay fresh in the fridge for up to three days. For longer storage, you can freeze it. Just remember to thaw it in the fridge before reheating. You can serve Black Pepper Chicken with various sides. Cooked rice is a classic choice. You can also add steamed broccoli or snap peas for color. A fresh salad pairs well too. If you like bread, try serving it with warm naan or crusty rolls. Black Pepper Chicken can be part of a healthy meal. Chicken is a great source of protein. You can use less oil or replace it with a healthier option. Adding more vegetables boosts the nutrition. A side of brown rice instead of white rice is another healthy swap. For a lighter version, you can try using tofu instead of chicken. In this post, I shared a simple recipe for Black Pepper Chicken. You learned how to marinate, coat, and cook the chicken. We explored tips for flavor and texture. I also offered ideas for variations and storage. This dish is easy and tasty, perfect for any meal. With these steps, you can make it your way. Enjoy your cooking journey and savor every bite!$

Elevate your dinner with this quick and easy Savory Black Pepper Chicken recipe! Packed with bold flavors and a crunchy texture, this dish comes together in no time using simple ingredients like boneless chicken thighs, fresh vegetables, and soy sauce. Perfect for busy weeknights or impressing guests, it’s a meal your family will love. Ready to cook up a storm? Click through for the full recipe and start your culinary adventure today!

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Ingredients

500g boneless chicken thighs, cut into bite-sized pieces

2 tablespoons black pepper, freshly cracked, plus more for garnish

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 tablespoons cornstarch

1 tablespoon vegetable oil

1 bell pepper (any color), sliced into thin strips

1 large onion, sliced

2 cloves garlic, minced

1-inch piece ginger, finely grated

1 tablespoon sesame oil

2 green onions, chopped (for garnish)

Cooked rice (for serving)

Instructions

Marinate the Chicken: In a mixing bowl, combine the diced chicken thighs with soy sauce, oyster sauce, and 1 tablespoon of freshly cracked black pepper. Mix thoroughly until all pieces are well coated, then cover and let it marinate in the refrigerator for at least 30 minutes to enhance the flavors.

Prepare the Coating: In a separate bowl, sprinkle the cornstarch over the marinated chicken, ensuring that each piece is evenly coated. This step will ensure a crunchy texture upon cooking.

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers. This is crucial for achieving a good sear on the chicken.

Cook the Chicken: Carefully add the coated chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Fry the chicken for about 5-6 minutes, or until it is golden brown and fully cooked. Remove the chicken from the skillet and set aside on a plate to keep warm.

Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry the mixture for about 3-4 minutes until the vegetables are tender yet still crisp, retaining their vibrant colors and flavors.

Combine and Season: Return the cooked chicken to the skillet with the sautéed vegetables. Drizzle in the remaining black pepper and sesame oil, tossing everything together to combine. Cook for an additional 2 minutes to heat through, allowing the flavors to meld.

Serve: Serve the Black Pepper Chicken over a bed of fluffy cooked rice. Garnish generously with chopped green onions and extra cracked black pepper for an added touch of flavor.

Prep Time, Total Time, Servings: 10 mins | 45 mins | Serves 4

- Presentation Tips: Plate the chicken elegantly over the rice and finish with a sprinkle of additional black pepper and green onions on top for a vibrant look. To add a fresh touch, consider serving with a side of steamed broccoli or snap peas, creating a colorful and appealing dish!