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Spicy One-Pot Black Pepper Chicken

Spicy One-Pot Black Pepper Chicken

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Spicy One-Pot Black Pepper Chicken is a bold and flavorful dish that brings together tender chicken, crisp vegetables, and a peppery, slightly sweet sauce—all cooked in one pot for convenience. Perfect for a quick dinner that delivers maximum taste with minimal cleanup, this recipe offers a satisfying combination of heat, aroma, and texture that will keep you coming back for more.

Why You’ll Love This Recipe

  • Full of rich, peppery flavor with customizable heat

  • Cooks in one pot, making cleanup simple

  • Ready in less than 30 minutes—great for busy nights

  • Uses simple pantry ingredients

  • Easily adjustable with vegetables or other proteins

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • Red and green bell peppers, thinly sliced

  • Yellow onion, thinly sliced

  • Garlic, minced

  • Soy sauce

  • Rice vinegar

  • Brown sugar

  • Honey

  • Crushed red pepper flakes (optional)

  • Freshly ground black pepper

  • Cornstarch

  • Olive oil or sesame oil

  • Salt and pepper

Directions

  1. Season the chicken with salt and pepper.

  2. Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove from the pan and set aside.

  3. In the same pan, add more oil if needed. Sauté the garlic until fragrant, then add the sliced onions and bell peppers. Cook until vegetables are slightly softened but still crisp.

  4. In a bowl, whisk together soy sauce, rice vinegar, brown sugar, honey, red pepper flakes (if using), black pepper, and cornstarch until smooth.

  5. Return the chicken to the pan with the vegetables. Pour in the sauce and stir well to coat.

  6. Bring to a simmer and cook for 3–4 minutes, until the sauce thickens and everything is evenly coated.

  7. Serve hot over steamed rice or noodles.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Vegetarian: Replace chicken with tofu or use only vegetables such as broccoli, mushrooms, or zucchini.

  • Extra Spicy: Increase the red pepper flakes or add a dash of hot chili sauce.

  • Sweeter Sauce: Add a bit more honey or brown sugar to mellow out the spice.

  • Different Protein: Use shrimp, beef strips, or pork instead of chicken.

  • Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.

Storage/Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Microwave reheating also works well in short intervals, stirring in between.

FAQs

Can I make this ahead of time?

Yes, it stores well and reheats easily. Just keep the sauce and chicken together in the fridge and warm before serving.

What kind of rice pairs best with this?

Steamed white jasmine rice or brown rice are great options. Noodles also work well.

Is this dish very spicy?

It has a mild to medium heat level, but you can adjust the pepper and chili flakes to your liking.

Can I skip the cornstarch?

Cornstarch thickens the sauce, but you can use arrowroot or tapioca starch as an alternative. Without it, the sauce will be thinner.

Can I add more vegetables?

Absolutely—carrots, snap peas, baby corn, or broccoli make great additions.

Can I use pre-cooked chicken?

Yes, but add it at the end and just heat it through to avoid drying it out.

Is this dish good for meal prep?

Yes, it holds up well in the fridge and tastes just as good when reheated.

How do I prevent the chicken from drying out?

Don’t overcook the chicken. Once it’s just cooked through, remove it and add it back after the sauce is ready.

How do I make the sauce richer?

Add a small spoonful of oyster sauce or a dash of toasted sesame oil for extra depth.

Can I double the recipe?

Yes, just make sure your pan is large enough to accommodate the ingredients evenly.

Conclusion

Spicy One-Pot Black Pepper Chicken is the perfect solution for anyone looking for a fast, flavorful dinner that doesn’t compromise on taste. With its bold sauce, juicy chicken, and colorful vegetables, it’s an easy go-to meal that feels like takeout—only fresher and healthier. This one is sure to become a staple in your kitchen.

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Spicy One-Pot Black Pepper Chicken

Spicy One-Pot Black Pepper Chicken

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  • Author: Sarra
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2–3 servings 1x
  • Category: Main Dish
  • Method: Sauté, One-Pot
  • Cuisine: Asian-Inspired
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Description

This Spicy One-Pot Black Pepper Chicken is a quick stir-fry-style meal with tender chicken tossed in a rich black pepper sauce. Made in one skillet and ready in under 30 minutes, it’s perfect for weeknights when you want something bold and delicious with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • Salt, to taste
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1 bell pepper, sliced (any color)
  • 3 garlic cloves, minced
  • 1 tablespoon freshly ground black pepper (adjust to heat level)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon brown sugar or honey
  • Optional: chopped green onions or sesame seeds for garnish

Instructions

  • Prep Chicken:
  • Toss chicken pieces with cornstarch and a pinch of salt.
  • Cook Chicken:
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
  • Sauté Veggies & Aromatics:
  • In the same skillet, add onion and bell pepper. Sauté for 2–3 minutes.
  • Add garlic and black pepper, cooking another 30 seconds.
  • Make the Sauce & Combine:
  • Stir in soy sauce, oyster sauce, vinegar, and sugar. Return chicken to the skillet and toss to coat everything in the sauce.
  • Simmer for 2–3 minutes until everything is well coated and heated through.
  • Serve:
  • Serve hot over steamed rice or noodles, garnished with green onions or sesame seeds.

Notes

  • Use freshly cracked black pepper for the boldest flavor.
  • Add broccoli, snap peas, or mushrooms for extra veggies.
  • Make it gluten-free with tamari and GF oyster sauce.

Nutrition

  • Calories: 370 kcal
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 90mg

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