Black Pepper Chicken: A Bold, Flavor-Packed Weeknight Favorite

If you’re looking for a quick and flavorful dinner that hits all the right notes—savory, slightly spicy, and full of texture—this Black Pepper Chicken is the one. Inspired by classic Chinese takeout, it’s a better-for-you version that comes together in just 25 minutes and uses pantry staples you probably already have.

🔥 Why You’ll Love It:

• Ready in under 30 minutes
• Big, bold peppery flavor with a glossy sauce
• Easy to pair with rice or low-carb sides
• Meal prep-friendly and reheats well

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🥢 Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 1 tbsp black pepper (coarsely ground)
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce (for sauce)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water
• Green onions and sesame seeds for garnish (optional)

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🍳 Instructions:

1. Marinate the Chicken:
   In a bowl, mix chicken with soy sauce, oyster sauce, cornstarch, white pepper, and half of the black pepper. Let it sit while you prep the veggies.
2. Make the Sauce:
   In a small bowl, mix the soy sauce, rice vinegar, sugar, and water. Set aside.
3. Sauté the Veggies:
   In a hot skillet or wok, heat oil over medium-high. Add onions and peppers. Stir-fry for 3–4 minutes until slightly tender. Remove and set aside.
4. Cook the Chicken:
   In the same pan, add a splash more oil if needed. Add chicken in a single layer. Cook until golden brown and cooked through—about 5–6 minutes.
5. Combine:
   Add garlic, ginger, remaining black pepper, and stir-fry for 1 minute. Pour in the sauce and return the veggies to the pan. Toss everything together until coated and simmer for 2–3 minutes until slightly thickened.
6. Garnish & Serve:
   Sprinkle with sesame seeds and green onions. Serve with jasmine rice or cauliflower rice for a low-carb option.

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🧠 Tips & Variations:

• More Heat? Add a dash of chili flakes or sriracha to the sauce.
• No Oyster Sauce? Use hoisin or a touch more soy sauce and a bit of sugar.
• Crispier Texture: Toss chicken in cornstarch and pan-fry for a crispier bite.