Pin it
- Want a homemade pepper chicken dish that's way better than takeout? I've whipped up a simple black pepper chicken that'll blow your mind! After trying tons of versions, this straightforward pepper chicken has become our top family pick. You'll get super moist chicken, crunchy vegetables, and a sauce that's absolutely fantastic in your own kitchen!
Why This Works
- This DIY black pepper chicken brings restaurant-quality taste to your table. My quick pepper chicken is done in under 30 minutes - just what you need when you're too busy to cook but don't want delivery. And with this simple black pepper stir-fry, you can adjust what goes in it, making it better for you than what you'd order out!
Round Up These Ingredients
- Tender Chicken: For best results grab thighs as they won't dry out when cooking.
- Crunchy Vegetables: Throw in bell peppers celery and onions for texture contrast.
- Flavor Base: The secret lies in mixing soy sauce oyster sauce and generous black pepper.
- Flavor Boosters: Don't skimp on actual garlic and ginger for authentic taste!
- Simple Oil: Any standard vegetable oil does the job perfectly.
Let's Get Cooking
- Prep Time
- Begin by tossing your chicken with some soy sauce cornstarch and oil then let it rest for about 15 minutes.
- Make That Sauce
- Stir together your liquid ingredients and don't be shy with the black pepper grinder!
- Cook The Chicken
- Your wok or pan should be extremely hot before adding chicken as high temperature gives you that awesome sear.
- Add Those Veggies
- Throw in your garlic and ginger followed by veggies and keep stirring so they stay nice and crisp.
- Finish Strong
- Add your peppery mixture and wait till it bubbles up then mix everything together making sure all pieces get covered!
My Best Tips
- For amazing results slice your chicken into same-sized chunks and always marinate it first! Get all ingredients chopped and ready before turning on the stove. Always take the chicken out while cooking your veggies so it stays juicy instead of turning rubbery.
Pin it
Save Some For Later
- This tasty dish will stay good in your fridge for up to 4 days. You can also pop it in the freezer and it'll be fine for around 2 months! When you want to eat leftovers use a skillet instead of the microwave to keep everything nice and crispy.
Make It Your Way
- Spice up your meal by adding hot peppers or swap in whatever veggies you've got on hand. This tasty stir-fry goes great with plain rice Asian noodles or even cauliflower rice if you're watching carbs. Just remember lots of freshly ground pepper is what really makes this dish stand out!
Frequently Asked Questions
- → How do I make this dish gluten-free?
Swap out soy sauce with tamari and use a bit of dry sherry for the wine.
- → Why split the chicken into batches for cooking?
It lets the chicken brown nicely instead of steaming in the pan.
- → Can I try this with different veggies?
Of course, mix and match with what you love or have on hand!
- → Why’s it important to remove food from the pan right away?
This keeps it from cooking too much from leftover heat in the pan.
- → Which type of rice should I serve it with?
Jasmine rice works great, or go for any long-grain rice you like.