Black Pepper Chicken

Bring Takeout Magic to Your Kitchen with Black Pepper Chicken

Hey there, foodie friends! Chef Jamie here, ready to spill the secrets behind one of my all-time favorite dishes: Black Pepper Chicken. You know those nights when you’re craving the cozy chaos of takeout—the sizzling skillet sounds, the aroma of garlic and soy sauce, and that *perfect* peppery kick? This recipe delivers all that nostalgia, but with a homemade twist that’s fresher, faster, and totally customizable. I’m talking tender chicken, crispy veggies, and a sauce so good you’ll want to lick the plate (no judgment here). Best part? It’s ready in 25 minutes flat. Let’s get wok-ing! 🥢

Black Pepper Chicken Recipe

The Takeout Box That Started It All

Picture this: It’s 2008, and I’m a broke college student staring at a half-empty fridge. My only comfort? The glowing neon sign of Golden Dragon Takeout down the street. Their black pepper chicken was my vice—spicy, sticky, and always served with a side of sass from Mrs. Li behind the counter. Fast-forward to my first apartment, where I attempted to recreate that magic… and accidentally used *cinnamon* instead of black pepper. (Pro tip: Labels matter.) After a few (okay, a dozen) trials, I cracked the code. This recipe? It’s my love letter to Mrs. Li’s takeout window and every home cook who’s ever turned a kitchen oops into a “heck yes!”

Grocery List with Chef-Level Upgrades

• 1 lb boneless chicken thighs – Thighs stay juicier than breasts, but use what you’ve got! Freeze the chicken for 20 minutes to slice it paper-thin.
• 2 tbsp soy sauce – Swap with tamari for gluten-free vibes.
• 1 tbsp oyster sauce – The umami MVP! No oyster sauce? Try ½ tbsp soy + ½ tbsp fish sauce.
• 1 tbsp hoisin sauce – Adds sweetness and depth. In a pinch? BBQ sauce + a dash of five-spice powder.
• 1 tsp sesame oil – Don’t skip this! It’s the flavor fairy dust.
• 1 tbsp cornstarch – Makes the chicken crispy. Swap with arrowroot or potato starch.
• 1 tbsp freshly ground black pepper – Freshly ground is KEY. Your pepper mill is your new BFF.

Wok This Way: Your Flavor Journey

1. Marinate Like a Pro: Toss chicken with cornstarch, salt, and pepper. Let it sit 5 minutes (while you prep veggies). Cornstarch = crispy edges without deep-frying! 🎉
2. Sear the Chicken: Heat oil in a skillet until it shimmers. Add chicken in a single layer—crowding = steamed chicken sadness. Cook 3-4 minutes per side until golden. Remove and let it rest (patience, Padawan).
3. Veggie Party Time: In the same pan, add garlic and let it sizzle 10 seconds (burnt garlic = sad sauce). Toss in onions and bell peppers. Stir-fry 2 minutes—keep ’em crisp-tender!
4. Sauce It Up: Return chicken to the pan. Pour in soy, oyster, hoisin, and sesame oil. Toss like you’re flipping pancakes! The sauce will thicken in 2-3 minutes. Chef’s hack: Add a splash of pineapple juice for tangy sweetness.
5. Pepper Power: Hit it with another crack of black pepper. Taste and adjust—this dish should punch you (gently) in the taste buds.

Plate It Pretty

Serve over jasmine rice with extra green onions and a drizzle of chili oil. Chopsticks optional, finger-licking mandatory. 🍚

Mix It Up, Chef’s Choice!

• Veggie Boost: Add broccoli, snap peas, or mushrooms in step 3.
• Spice It Up: Toss in sliced jalapeños or a spoonful of Sichuan peppercorns.
• Protein Swap – Try shrimp, tofu, or even thinly sliced beef.
• Low-Sodium – Use reduced-sodium soy sauce and skip the oyster sauce.

Confessions from My Kitchen

True story: I once made this for a date who claimed to “love spicy food.” Cue the tears, the water chugging, and a very dramatic “I’M FINE” declaration. Lesson learned: Pepper levels are personal. Start with 1 tsp, then add more. Also, this recipe works in air fryers! Toss marinated chicken in the basket at 400°F for 12 minutes, shaking halfway. Crispy perfection!

Your Questions, My Answers

• “My sauce is too thin!” – Mix 1 tsp cornstarch + 2 tbsp water, then stir into the pan. Simmer 1 minute.
• “Too salty!” – Balance it with a squeeze of lime or honey.
• “Can I meal prep this?” – Absolutely! Stores in the fridge 3 days or freezer 1 month. Reheat in a skillet to keep texture.

Nutritional Breakdown (Because Knowledge Is Power)

Per Serving: 320 calories, 28g protein, 10g carbs, 18g fat. Lower-carb? Serve over cauliflower rice!

Black Pepper Chicken

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• Author: Emily Walker
• Total Time: 25 Minutes
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

1 lb boneless chicken thighs or breasts, thinly sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp cornstarch

1 tbsp freshly ground black pepper

1 tbsp oil for cooking

1 green bell pepper, sliced

1 onion, sliced

2 garlic cloves, minced

Optional: sliced green onions for garnish

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Instructions

In a bowl, toss chicken with cornstarch, a pinch of salt, and black pepper.

Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.

In the same pan, add a little more oil if needed. Sauté garlic, onion, and bell pepper until slightly soft.

Return chicken to the pan. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss well to coat.

Simmer for 2–3 minutes until the sauce thickens slightly.

Sprinkle with extra black pepper and green onions before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 320 per serving
• Fat: 18g per serving
• Carbohydrates: 10g per serving
• Protein: 28g per serving