Easy Black Pepper Chicken With Sauce
It’s one of those recipes that comes together fast but tastes like you put in way more effort into it. And the good side of it? You don’t need any fancy ingredients. Just simple stuff you probably already have in your kitchen.🍽💖
Ingredients
Ingredients List for Easy Black Pepper Chicken with Sauce
For the Chicken:
- 1 lb 450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (Thighs are juicier, but breasts work too!)
- 2 tablespoons cornstarch For that crispy, restaurant-style texture
- 1 tablespoon soy sauce Adds flavor and helps tenderize the chicken
- 1 tablespoon oil Use vegetable, canola, or avocado oil for stir-frying
For the Sauce:
- 2 tablespoons soy sauce Regular or low-sodium works!
- 1 tablespoon oyster sauce Adds depth and richness—skip if needed, but highly recommended!
- 1 teaspoon dark soy sauce Optional, but gives that deep color and extra umami punch
- 1 tablespoon honey or brown sugar Balances the bold flavors
- 1 teaspoon rice vinegar Adds a touch of acidity to round out the sauce
- ½ cup chicken broth or water For the perfect sauce consistency
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce perfectly
For the Black Pepper Flavor:
- 1 ½ teaspoons freshly cracked black pepper Go fresh! Pre-ground just isn’t the same.
- 2 cloves garlic minced (Because garlic makes everything better!)
- ½ teaspoon ginger minced (Optional, but adds a nice kick!)
- For Serving Optional but Recommended!:
- Cooked white rice or noodles To soak up that amazing sauce!
- Chopped green onions or sesame seeds For garnish and extra flavor!
- Stir-fried bell peppers or onions Want more veggies? Toss them in!
Instructions
How to Cook Easy Black Pepper Chicken with Sauce: A Step-by-Step Guide
- This step-by-step guide will make sure you cook this dish perfectly every time. Let’s do this!
Step 1: Get Everything Ready
- Cut the chicken into bite-sized pieces. Try to keep them uniform so they cook evenly.
- Mix the chicken with 2 tablespoons cornstarch and 1 tablespoon soy sauce. This helps the chicken get a light, crispy texture. Set it aside for a few minutes.
- In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, dark soy sauce (if using), honey (or brown sugar), rice vinegar, and chicken broth (or water). Set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
- Add the chicken pieces in a single layer. Don’t move them for the first minute or two! This helps them get a nice golden crust.
- Flip and cook for another 3–4 minutes until fully cooked. Remove from the pan and set aside.
Step 3: Sauté the Aromatics
- In the same pan, add a little more oil if needed.
- Toss in 2 cloves minced garlic and ½ teaspoon minced ginger. Stir for 30 seconds until fragrant.
- Add 1 ½ teaspoons freshly cracked black pepper and stir well. This is where the magic happens!
Step 4: Make the Sauce
- Give the sauce a quick stir (since cornstarch settles) and pour it into the pan.
- Stir constantly for 1–2 minutes until the sauce thickens up into a rich, glossy texture.
Step 5: Bring It All Together
- Add the cooked chicken back to the pan and toss everything until fully coated in the sauce.
- Taste and adjust seasoning if needed—more black pepper for extra heat, a dash of soy sauce for more saltiness.
Step 6: Serve & Enjoy
- Serve hot over steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds for extra flavor and a pop of color.
- That’s it! Now grab a plate and enjoy. 🍛