Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful and quick dish perfect for a weeknight dinner. Tender chicken thighs are coated, browned, and cooked with vibrant vegetables in a savory, peppery sauce. Serve it over rice or noodles for a satisfying meal.

Ingredients

• 6 boneless, skinless chicken thighs (excess fat removed and cubed)
• 2 tbsp cornstarch
• ½ tsp salt
• 1 tsp cracked black pepper
• 2 tbsp vegetable oil
• 2 tsp garlic (minced, divided)
• 1 tsp fresh ginger (minced, divided)
• 1 green bell pepper (diced)
• 1½ cups white onion (chopped into ¾-inch pieces)
• 3 celery stalks (sliced on an angle)
• ½ cup chicken broth
• ¼ cup hoisin sauce
• 1 tsp sesame seed oil
• 1 tsp honey
• ¼ cup rice wine vinegar
• 1 tsp cracked black pepper
• 1 tsp chili powder
• ½ tsp fresh ginger (minced)

Instructions

1. Step 1: In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, 1 tsp garlic, 1 tsp cracked black pepper, chili powder, and ½ tsp fresh ginger. Set the sauce aside.
2. Step 2: In another medium bowl, combine the chicken pieces, cornstarch, salt, and 1 tsp cracked black pepper. Toss until the chicken is evenly coated.
3. Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4. Step 4: In the same skillet, add 1 tsp garlic, 1 tsp fresh ginger, green bell pepper, onion, and celery. Sauté for 5 to 7 minutes until the vegetables are tender.
5. Step 5: Return the browned chicken to the skillet and pour in the prepared sauce. Reduce the heat to medium and simmer for 3 to 5 minutes, allowing the sauce to thicken and coat the chicken.
6. Step 6: Serve the black pepper chicken hot over rice or noodles and enjoy!

Tips & Variations

• For extra heat, add a pinch of red pepper flakes or a diced chili to the vegetables.
• Substitute chicken thighs for breast meat if preferred, but thighs remain juicier.
• Try adding snap peas or mushrooms along with the other vegetables for added texture.
• Use low-sodium chicken broth to control the saltiness of the dish.

Storage

Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and proper browning.

What can I serve with black pepper chicken?

Black pepper chicken pairs well with steamed rice, fried rice, or noodles. It also goes nicely with simple stir-fried greens or a fresh cucumber salad for balance.

Black Pepper Chicken Recipe

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★★★★★

4.4 from 52 reviews

This flavorful Black Pepper Chicken recipe features tender, boneless chicken thighs coated in a spiced cornstarch mix, sautéed with fresh vegetables, and simmered in a savory, slightly sweet black pepper sauce. Perfect for a quick and delicious weeknight dinner, it combines bold black pepper with aromatic garlic and ginger, balanced by hoisin sauce and rice wine vinegar for a delightful Asian-inspired dish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken

• 6 chicken thighs, boneless, skinless (excess fat removed and cubed into smaller pieces)
• 2 tbsp cornstarch
• ½ tsp salt
• 1 tsp cracked black pepper
• 2 tbsp vegetable oil
• 2 tsp garlic, minced (divided)
• 1 tsp fresh ginger, minced (divided)

Vegetables

• 1 green bell pepper, diced
• 1½ cups white onion, chopped into ¾-inch pieces
• 3 celery stalks, sliced on an angle

Sauce

• ½ cup chicken broth
• ¼ cup hoisin sauce
• 1 tsp sesame seed oil
• 1 tsp honey
• ¼ cup rice wine vinegar
• 1 tsp garlic, minced
• 1 tsp cracked black pepper
• 1 tsp chili powder
• ½ tsp fresh ginger, minced

Instructions

1. Prepare the sauce. In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, rice wine vinegar, garlic, black pepper, chili powder, and ginger until well combined. Set aside.
2. Coat the chicken. In another medium bowl, combine chicken cubes with cornstarch, salt, and black pepper. Mix thoroughly until each piece is evenly coated with the mixture.
3. Cook the chicken. Heat vegetable oil over medium-high heat in a large skillet. Add the coated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside on a plate.
4. Sauté the vegetables. In the same skillet, add the minced garlic, minced ginger, diced green bell pepper, chopped onion, and sliced celery. Sauté for 5-7 minutes or until the vegetables become tender but still crisp.
5. Simmer with sauce. Return the browned chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture. Reduce heat to medium and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
6. Serve. Serve the black pepper chicken hot over steamed rice or noodles. Enjoy this hearty, savory dish!

Notes

• Remove excess fat from chicken thighs for a leaner dish.
• Adjust the amount of black pepper to your spice preference.
• For extra heat, add more chili powder or fresh chili peppers.
• Serve over jasmine rice or egg noodles for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Black Pepper Chicken, Asian chicken recipe, quick chicken stir-fry, chicken with hoisin sauce, pepper chicken stir-fry, weeknight dinner, easy chicken recipe