Black Pepper Chicken with Sauce
You have to try out this Black Pepper Chicken, I mean like, TONIGHT. No kidding.
It’s one of those dishes that once you make it, you’ll wonder why you ever bothered with takeout.
I mean, why wait for delivery when you can whip this up in your own kitchen way faster, and make it taste even better?
It’s got just the right amount of heat to keep things exciting without setting your mouth on fire.
And listen, I know you don’t have all day to cook. Neither do I. That’s why I love this recipe: it’s quick, simple, and uses ingredients you probably already have at home.
So, what do you say? Let’s together make some magic happen in the kitchen. I promise you’re gonna love this dish.
How to Make Black Pepper Chicken with Sauce
Alright, time to get down to business. I’ve broken this recipe down into simple steps, so you can follow along without any stress. Grab your apron, and let’s cook this up!
Step 1: Gather Your Ingredients
Before we start, let’s make sure you have everything you need. You don’t want to be halfway through and realize you forgot something!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons of vegetable oil
- 1 tablespoon of butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but adds a nice depth of flavor)
- 2 teaspoons black pepper (freshly cracked, please!)
- 1 teaspoon sugar
- 1/2 cup chicken broth (or water if you’re in a pinch)
- 1 tablespoon cornstarch (to thicken the sauce)
- Salt to taste
- Fresh parsley or green onions for garnish
Step 2: Prep the Chicken
First, we need to prep the chicken. You want to slice your chicken breasts into thin strips.
This helps them cook quicker and soak up all that delicious sauce. And, it looks way fancier when you serve it!
Step 3: Cook the Chicken
Now, heat a large pan over medium-high heat and add the vegetable oil. Once it’s nice and hot (but not smoking, please), toss the chicken strips into the pan.
Let them cook for 4-5 minutes on each side until golden brown and cooked through. Don’t overcrowd the pan, or your chicken won’t get that crispy sear. Once they’re done, take them out and set them aside on a plate.
Step 4: Make the Sauce
In the same pan, add the butter. Let it melt and get bubbly, this is where the magic happens.
Toss in the minced garlic and grated ginger, and sauté for about a minute until it smells amazing (you know that smell that just makes your stomach growl? Yeah, that’s the one).
Now, pour in the soy sauce, oyster sauce, sugar, and chicken broth. Stir it all together and let it come to a simmer.
Keep stirring so nothing sticks to the bottom of the pan. Let it cook for 3-4 minutes, allowing the flavors to blend.
Step 5: Thicken the Sauce
Here’s where the cornstarch comes in. Mix the cornstarch with a tablespoon of water in a small bowl to make a slurry. Slowly pour the slurry into the sauce while stirring.
This will thicken it up and give you that rich, glossy finish. Let it simmer for another 2-3 minutes until the sauce is thickened to your liking.
Step 6: Combine the Chicken and Sauce
Throw your cooked chicken strips back into the pan and give everything a good stir. Coat the chicken in that beautiful, glossy sauce.
Let it cook together for a couple more minutes so the chicken absorbs all those flavors.
Step 7: Garnish and Serve
To finish it off, sprinkle some freshly cracked black pepper over the top. Trust me, it makes a difference! You can also add a little chopped parsley or green onions for a fresh pop of color.
Serve it hot with some steamed rice, and you’ve got yourself a delicious, flavorful meal.
Common Mistakes to Avoid
Even though this recipe is pretty straightforward, there are a few things that can go wrong. Let’s make sure we avoid them, so you get the perfect dish every time!
⒈ Overcooking the Chicken – Chicken can go from juicy to dry in no time, so make sure to cook it until golden brown but still tender. Don’t let it sit in the pan too long.
⒉ Using Pre-ground Pepper – I get it, pre-ground pepper is easy. But freshly cracked black pepper makes all the difference. It’s worth the extra 10 seconds of effort, I promise.
⒊ Not Adjusting the Heat – If the sauce is too spicy for you, just dial it back on the black pepper. Start with a little and add more as you go. It’s always easier to add more heat than take it away.
⒋ Skipping the Cornstarch Slurry – The cornstarch slurry is what gives this dish its luscious, thick sauce. Don’t skip it unless you want a watery mess.
⒌ Not Tasting Along the Way – Make sure to taste the sauce and adjust the seasoning. If it needs more soy sauce or sugar to balance it out, now’s the time to do it!
Best Tips for This Recipe
⑴ Make it Spicy – If you like a little extra kick, feel free to add some red pepper flakes or a splash of hot sauce to the sauce. This will take the heat up a notch and give it a nice, zesty flavor.
⑵ Serve with Rice or Noodles – This dish goes perfectly with steamed jasmine rice, but you can also serve it over some noodles for a more filling meal.
⑶ Prep the Chicken Ahead – To make this even quicker during the week, you can slice the chicken and marinate it in a bit of soy sauce, garlic, and pepper. Then, when you’re ready to cook, just throw it in the pan!
⑷ Use Bone-in Chicken for Extra Flavor – If you’ve got some time and want a more flavorful dish, try using bone-in chicken. Just be sure to adjust the cooking time.
Serving Suggestions
This Black Pepper Chicken with Sauce is best served hot and fresh. Here are some ideas for how to serve it up:
- Steamed Jasmine Rice – The classic side dish to soak up all that delicious sauce. It’s simple and pairs perfectly with the bold flavors of the chicken.
- Stir-Fried Veggies – If you want to add some color and crunch to your meal, serve it with some stir-fried veggies like broccoli, bell peppers, or snap peas.
- Garlic Bread – Feeling extra? Serve it with a side of garlic bread to really get the most out of that sauce!
Storage and Freezing
You’ve made a lot, huh? No worries! Here’s how to store your leftovers:
① In the Fridge: Let the chicken cool down before placing it in an airtight container. It’ll stay fresh for about 3-4 days.
When ready to eat, simply reheat it on the stove over low heat. Add a splash of water or chicken broth if the sauce has thickened too much.
② In the Freezer: If you want to freeze this dish, let the chicken and sauce cool completely. Then, transfer it into a freezer-safe container and store it for up to 3 months. To reheat, let it thaw overnight in the fridge, then warm it up on the stove.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe with boneless chicken thighs?
A: Absolutely! Boneless thighs will give the dish a richer flavor and stay juicy. Just cook them the same way as the breasts.
Q: Can I use a different sauce instead of oyster sauce?
A: Yes! If you’re not a fan of oyster sauce, you can substitute it with hoisin sauce or even just a little extra soy sauce.
Q: Is this dish spicy?
A: It has a nice amount of heat from the black pepper, but if you prefer a milder version, just use less pepper or omit it entirely.
Q: Can I make this vegetarian?
A: You can swap the chicken for tofu or mushrooms for a vegetarian version. Just follow the same recipe and adjust the cooking time as needed.
Q: How do I make this dish even more flavorful?
A: Marinate the chicken in soy sauce, black pepper, and garlic for an hour before cooking. It’ll soak up even more flavor!
Q: Can I use pre-cooked chicken for this recipe?
A: Sure, but you’ll miss out on the crispy, golden texture of freshly cooked chicken. If you’re in a rush, just warm the pre-cooked chicken in the sauce.
Q: What’s the best way to add some veggies to this dish?
A: Stir-fry some vegetables like bell peppers, onions, and snap peas, and toss them in with the chicken and sauce. It adds color, crunch, and extra flavor!
Conclusion
There you have it, Black Pepper Chicken with Sauce that’s easy to make, loaded with flavor, and totally satisfying.
I hope you’re as excited about this dish as I am! Don’t forget to share your version in the comments, what tweaks did you make? What did you add to make it your own?
I’d love to hear about it!
You Might Also Want To Try
- Chicken Alfredo Pasta
- Buffalo Chicken Wing Dip
- Chicken Ramen Noodle Soup
- Marry Me White Chicken Tenderloin
- Stuffed Chicken Marsala
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Black Pepper Chicken
Ingredients
Ingredients
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon corn starch
- 2 tablespoons water
- 1 tablespoon fresh ginger minced
- 4 cloves garlic minced
- 1 tablespoon black pepper freshly ground, or more to taste
- Salt to taste
- Green onions for garnish, optional
Instructions
Cooking Instructions
- Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through (about 6-8 minutes).
- Remove chicken from the pan and set aside. In the same pan, add garlic and ginger, cooking for 1 minute until fragrant.
- In a small bowl, mix soy sauce, brown sugar, oyster sauce, corn starch, and water until smooth. Pour into the pan and stir.
- Return the chicken to the pan and toss to coat in the sauce. Cook for 2-3 minutes, allowing the sauce to thicken.
- Season with black pepper and salt, then serve hot over rice or noodles. Garnish with green onions if desired.
Notes
- If you want more heat, add extra black pepper or chili flakes.
- For a lower-sodium version, use low-sodium soy sauce.
- Make sure not to overcook the chicken. Keep it juicy and tender!
- Double the recipe if you're serving more people or want leftovers for later.
