Description
Black Pepper Chicken delivers a spicy kick that’ll make your taste buds dance with excitement. Savor the bold flavors and tender meat that bring comfort and warmth to your dinner table.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken thighs or breasts
Seasonings and Sauces:
- 2 tablespoons freshly cracked black pepper
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Cooking and Thickening Agents:
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil or sesame oil
- Bell peppers, broccoli, or snap peas
Instructions
- Whisk 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons black pepper, 2 minced garlic cloves, 1 tablespoon minced ginger, and 1 tablespoon cornstarch in a medium bowl until completely blended.
- Drop 1 pound chicken pieces into the marinade, ensuring each chunk gets thoroughly coated. Let the chicken absorb flavors for 15-20 minutes at room temperature.
- Warm 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers and becomes glossy, about 2 minutes.
- Carefully transfer marinated chicken into the hot skillet, spreading pieces to prevent overcrowding. Sear at 375°F for 6 minutes on the first side until a deep golden-brown crust forms.
- Flip chicken pieces and cook an additional 5-6 minutes, ensuring internal temperature reaches 165°F for safe consumption.
- Remove chicken and set aside on a clean plate. Keep the delicious pan drippings in the skillet.
- Toss chopped bell peppers or snap peas into the same pan. Stir-fry vegetables for 3-4 minutes until they’re bright and slightly tender.
- Return chicken to the skillet, gently mixing with vegetables for 2 additional minutes to reheat and marry flavors.
- Plate immediately while everything remains piping hot, allowing the pepper-infused sauce to coat each morsel beautifully.
Notes
- Let chicken come to room temperature before marinating to ensure even cooking and better flavor absorption.
- Don’t rush the marinating process, as 15-30 minutes allows the chicken to soak up those delicious seasonings.
- Use a cast-iron or heavy-bottomed skillet for the best golden-brown sear and even heat distribution.
- For a low-carb version, swap cornstarch with arrowroot powder and serve over cauliflower rice instead of regular rice.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg