Black Pepper Chicken

$- 500g boneless chicken thighs - 2 tablespoons freshly cracked black pepper - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 bell pepper (red or green) - 1 onion - 3 garlic cloves - 1 thumb-sized piece of ginger - 1 tablespoon honey - 2 green onions - Sesame seeds - Large skillet or wok - Mixing bowl - Cutting board and knife In this recipe, I use chicken thighs for their juicy texture. The black pepper adds a wonderful kick. Soy sauce gives depth, while oyster sauce adds a touch of umami. Cornstarch helps the chicken get crispy. For veggies, I love using bell peppers and onions. They add color and crunch. Garlic and ginger bring fragrant notes. Honey balances the spice and adds sweetness. Finally, green onions and sesame seeds make great garnishes. To cook, you’ll need a large skillet or wok. A mixing bowl is perfect for marinating the chicken. A cutting board and knife are essential for chopping your ingredients. If you want to make this dish, check out the Full Recipe. It’s easy to follow and brings all these flavors together. First, take 500g of boneless chicken thighs. Cut them into bite-sized pieces. In a mixing bowl, combine the chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if you like), and 1 tablespoon of cornstarch. Mix it well to coat the chicken. Let it marinate for 15 to 30 minutes. This step adds flavor and helps the chicken stay juicy. While the chicken marinates, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. You want the oil to shimmer, so wait until it is hot enough before adding anything. Next, add 3 minced garlic cloves and 1 thumb-sized piece of minced ginger to the hot oil. Sauté them for about 30 seconds until they smell great. Be careful here; you don’t want to burn them. This step builds a strong flavor base for your dish. Increase the heat to high. Add the marinated chicken to the skillet. Sear the chicken for 5 to 7 minutes, stirring often. Cook until it turns golden-brown and is no longer pink inside. This gives the chicken a nice texture and flavor. Once the chicken is done, take it out and set it aside. In the same skillet, add 1 sliced onion and 1 sliced bell pepper. Stir-fry them in the remaining oil for about 3 to 4 minutes. Cook until they soften but still stay crisp. This adds a nice crunch to the meal. Now, put the cooked chicken back into the skillet with the vegetables. Sprinkle in 2 tablespoons of freshly cracked black pepper and drizzle in 1 tablespoon of honey. Mix everything together for about 2 more minutes. This melds the flavors beautifully. Finally, garnish with chopped green onions and sesame seeds before serving. For the full recipe, refer to the details provided earlier. Enjoy this flavorful dish! For the best searing, use medium-high heat. This heat level helps brown the chicken well. If the heat is too low, the chicken will steam instead of sear. To achieve a crispy texture, coat the chicken with cornstarch. This adds crunch when you cook it. Use a large skillet or wok for even cooking and space. To adjust spice levels, add more black pepper as needed. Start with a little and taste as you go. If you prefer less heat, use less black pepper. To balance sweetness, add honey after cooking. It helps mellow the spice. You can also add sweet bell peppers for extra sweetness. Serve the chicken over fluffy jasmine rice. It adds visual appeal and soaks up the sauce. For a pop of color, add sliced green onions on top. Sesame seeds also enhance the look and flavor. Drizzle a bit of extra honey before serving for a shiny finish. {{image_4}} Chinese Black Pepper Chicken This version shines with its bold flavors. It uses soy sauce, garlic, and ginger. The black pepper gives it a spicy kick. It often includes bell peppers and onions for crunch. This dish is a staple in many Chinese restaurants. Indian-inspired Black Pepper Chicken In India, black pepper chicken takes on different spices. You might find cumin, coriander, and turmeric in the mix. This adds warmth and depth to the flavor. Sometimes, it features yogurt for creaminess. Both styles offer unique tastes. Alternatives for oyster sauce If you skip oyster sauce, try soy sauce or hoisin sauce. You can also use a mix of soy sauce and a little sugar. This will still give you a sweet and salty taste. Variations in vegetables used Feel free to swap in your favorite veggies. Broccoli, snap peas, or carrots can work well. They add color and nutrition. Always aim for a mix of textures to keep it fun. Gluten-free options Use gluten-free soy sauce instead of regular soy sauce. This makes the dish safe for gluten-sensitive eaters. Always check labels to ensure all ingredients are gluten-free. Low sodium versions Reduce the amount of soy sauce to cut sodium. You can also use low-sodium soy sauce. This way, you keep the flavor while being healthier. To store cooked Black Pepper Chicken, place it in an airtight container. This keeps the chicken fresh and prevents odors. Allow the chicken to cool to room temperature before sealing. Store it in the fridge for up to three days. For best results, use glass containers. They do not stain and are easy to clean. When reheating, I suggest using the stove. This helps keep the chicken moist. Heat a skillet over low heat, then add the chicken. Stir it gently until warmed through. If using a microwave, cover the dish to trap steam. This prevents the chicken from drying out. To freeze Black Pepper Chicken, first cool it completely. Then, place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. It can be frozen for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat using the stovetop method to keep the flavor and texture intact. You can serve Black Pepper Chicken with many great sides. Here are some ideas: - Steamed jasmine rice - Fried rice with peas and carrots - Soft noodles tossed in soy sauce - Mixed vegetable stir-fry - Fresh salad with a light dressing These sides enhance the meal and balance the spice. Yes, you can. Black Pepper Chicken works with other meats too. Try using: - Boneless beef strips - Tender pork pieces - Firm tofu for a vegetarian option Each choice brings a unique flavor while keeping the dish tasty. Black Pepper Chicken lasts about 3 to 4 days in the fridge. Always store it in an airtight container. This keeps it fresh and safe to eat. If you see any signs of spoilage, throw it away. To adjust spice levels, you have a few options: - Add more or less black pepper based on your taste - Include chili flakes for extra heat - Serve with a side of sweet sauce to balance the spice Taste as you go to find your perfect level of heat. You can find the Full Recipe for this delicious dish in the article. It includes all the steps to create this amazing meal. Enjoy cooking! I covered key ingredients, cooking steps, and tips for making Black Pepper Chicken. You learned about flavoring and presentation ideas, along with alternatives and storage tips. Cooking this dish is simple and fun! Adjusting spices and using different ingredients keeps things fresh and exciting. Enjoy your tasty creation and share it with friends and family. Keep exploring variations to make it your own. Happy cooking!$

Discover the irresistible flavors of Peppery Zing Black Pepper Chicken with this easy recipe! This dish combines tender chicken thighs, fresh bell peppers, and aromatic spices for a delightful meal that's ready in just 45 minutes. Perfectly marinated and stir-fried, this chicken dish hits all the right notes of spice and sweetness.

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Ingredients

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

2 tablespoons freshly cracked black pepper

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional, for added depth)

1 tablespoon cornstarch (for a crispy texture)

2 tablespoons vegetable oil (divided)

1 bell pepper (red or green), sliced into strips

1 onion, sliced into thin rings

3 garlic cloves, minced (for aromatic flavor)

1 thumb-sized piece of ginger, minced (for a zesty kick)

1 tablespoon honey (to balance the spice)

2 green onions, chopped (for fresh garnish)

Sesame seeds (for garnish)

Instructions

Marinate the Chicken: In a mixing bowl, combine the bite-sized chicken pieces with the soy sauce, oyster sauce (if using), and cornstarch. Mix thoroughly to ensure all the chicken is well-coated. Allow the mixture to marinate for 15 to 30 minutes to absorb the flavors.

Prepare the Cooking Surface: While the chicken is marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Sauté Aromatics: Add the minced garlic and ginger to the hot oil, sautéing for about 30 seconds until fragrant—be careful not to burn them.

Cook the Chicken: Raise the heat to high and add the marinated chicken to the pan. Sear the chicken for approximately 5 to 7 minutes, stirring frequently, until it is cooked through and develops a golden-brown exterior.

Stir-Fry Vegetables: Once the chicken is cooked, transfer it to a plate and set aside. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced onion and bell pepper, stir-frying for about 3 to 4 minutes until they soften slightly while retaining a crisp texture.

Combine Ingredients: Return the cooked chicken to the skillet. Sprinkle in the freshly cracked black pepper and drizzle in the honey. Stir everything together thoroughly, allowing the flavors to meld for an additional 2 minutes.

Taste and Adjust: Taste the dish and adjust the seasoning if needed, adding extra cracked black pepper for additional heat if desired.

Final Touches: Remove from heat and generously garnish with chopped green onions and sesame seeds before serving.

Prep Time, Total Time, Servings: 30 mins | 45 mins | Serves 4

- Presentation Tips: Serve the peppery zing black pepper chicken over a bed of fluffy steamed jasmine rice. Drizzle a bit more honey for sweetness and top with more cracked black pepper for visual and flavor enhancement. Enjoy your vibrant and flavorful dish!