Black Pepper Chicken is tаsty and full of flavor . It got its start in Asian cooking and now lots of people love it . You cook chicken bits with garlic, ginger and heaps of freshly cracked black pepper , and the result is a spicy-earthy mix that makes you wanna come back for more .
It first showеd up in places like China and India . In China they stir-fry it with colorful veggies and a soy-based sauce , while in India cooks often add cocоnut milk or yogurt with extra spices . Black pepper got called the “king of spices” long ago because it was traded everywhere and changed how food tasted all over the world .
In this write-up we’ll go over what you need, how to cook it, and some tips so even if you’re a beginner you won’t get lost .
Black Pepper Chicken : A Culinary Favorite
This dish stands out ’cause of that pepper punch . When you mix in garlic and ginger it turns into a savory party in your mouth . The pepper gives a warm sting that pairs so good with tender chicken .
Ingredients Overview
To make Black Pepper Chicken you basically need chicken , black pepper , soy sauce , garlic and ginger . You can pick thighs or breasts — thighs stay juicy , breasts are a bit drier but leaner . Adding bell peppers or onions is optional but makes it look and taste even better .
Ingredients List
- Chicken: 500 grams of chicken thighs or breasts, cut into bite-sized pieces
- Black Pepper: 2 teaspoons of freshly cracked black pepper (more if you like heat)
- Soy Sauce: 2 tablespoons
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Cornstarch: 1 tablespoon for coating
- Oil: 2 tablespoons of vegetable oil
- Bell Peppers: 1 cup, sliced
- Onion: 1 medium, sliced
- For Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Cooking Methods
- Stir-frying: Quick and keeps the chicken tender .
- Baking: Oven at 400°F (200°C) gives a slight caramel crust .
- Grilling: Adds a smoky char if you wanna cook outside .
Directions
- Mix chicken with soy sauce and sesame oil . Let it sit 15–20 minutes .
- Coat chicken in cornstarch evenly .
- Heat oil in a pan over medium-high heat .
- Add garlic and ginger , sauté 30 seconds .
- Put in chicken and stir-fry 5–7 minutes till brown .
- Add bell peppers and onion , cook 3–4 minutes more .
- Sprinkle black pepper all over and toss once more .
Serving Suggestions
Serve hot over rice or noodles . A side cucumber salad or steamed veggies works great too . Top with green onions or sesame seeds for a fancy look .
Tips and Common Mistakes
- Don’t overcook the chicken — it getѕ dry .
- Use fresh spices . Old pepper loses its kick .
- Taste as you go so it’s not too salty or too bland .
How to Store and Reheat
- Storage: Keep leftovers in an airtight container in the fridge up to 4 days .
- Reheat: Warm gently in microwave or on stove with a splash of water so it stays moist .
FAQs
What is Black Pepper Chicken ?
It’s chicken stir-fried with a lot of black pepper, garlic and ginger .
Is it spicy ?
You decide — add more or less pepper to fit your taste .
Can I make it ahead ?
Yes , you can marinate the chicken earlier and cook when you’re ready .
What if I don’t have black pepper ?
You could try white pepper or chili powder but it will taste different .
Can I use frozen chicken ?
You can , but thaw it fully first so it cooks right .
Conclusion
Black Pepper Chicken is easy to make and super flavorful . Give it a try at home and see how you like it — maybe you’ll add your own twist !
Black Pepper Chicken
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring spoons
- 1 spoon for stirring
- 4 serving plates
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 unit bell pepper, sliced (any color)
- 1 medium onion, sliced
- 1 tablespoon soy sauce
- 2 teaspoons black pepper Adjust to preferred spice level.
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 2 green onions, chopped for garnish
Instructions
- Start by cutting the chicken breast into bite-sized pieces and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet and stir-fry until they are cooked through, about 5-7 minutes.
- Once the chicken is cooked, add the sliced bell pepper and onion. Continue to stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
- In a small bowl, mix together soy sauce, black pepper, oyster sauce (if using), and sugar. Pour this mixture over the chicken and vegetables.
- Stir to coat everything evenly and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with chopped green onions before serving.
