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
