I love a good dinner that comes together fast and tastes amazing. If you’re looking for quick meal ideas, then Black Pepper Chicken is definitely something you should try. It’s a classic for a reason!
Today, I’m sharing two easy ways to make Black Pepper Chicken. One is a simple, straightforward version perfect for any night, and the other adds mushrooms for an extra layer of goodness. Both recipes are simple and packed with flavor, making them great choices for your next meal.
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Easy Black Pepper Chicken for Dinner
This simple Black Pepper Chicken recipe is a weeknight favorite. It brings together tender chicken with a bold, peppery sauce that’s hard to resist.
Key Ingredients & Tips for Black Pepper Chicken
- Fresh Black Pepper: Always use freshly ground black pepper. It makes a big difference in taste compared to pre-ground pepper.
- Chicken Cut: Boneless, skinless chicken thighs or breasts work best. Cut them into bite-sized pieces so they cook evenly and quickly.
- High Heat Cooking: Stir-frying this dish on high heat helps get a nice sear on the chicken and cooks vegetables perfectly.
What You Need
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon oil (vegetable or canola)
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but good)
- 1 tablespoon fresh ground black pepper
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- Cooked rice, for serving
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep the Sauce and Chicken
First, make the sauce by whisking together chicken broth, soy sauce, oyster sauce (if using), black pepper, and sugar in a small bowl. Set aside. Next, pat your chicken pieces dry with a paper towel. This helps them get a nice sear.
Step 2: Cook the Chicken and Vegetables
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned on all sides, about 5-7 minutes. Take the chicken out and set it aside. Add the chopped onion and bell pepper to the skillet and cook for 3-4 minutes until they soften. Add the minced garlic and cook for another minute until it’s fragrant.
Step 3: Combine and Thicken
Return the cooked chicken to the skillet. Pour in the prepared sauce. Bring it to a simmer, then add the cornstarch slurry. Stir constantly until the sauce thickens to your liking. This usually takes about 1-2 minutes.
Step 4: Serve
Remove the skillet from the heat. Serve your Black Pepper Chicken hot over freshly cooked rice. Enjoy this simple and flavorful meal!
📝 Final Note
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Easy Black Pepper Chicken with Mushrooms
Adding mushrooms to Black Pepper Chicken makes it even more satisfying. The mushrooms soak up the peppery sauce and add a lovely texture to this speedy dish.
Key Ingredients & Tips for Black Pepper Chicken with Mushrooms
- Mushroom Choice: Cremini (baby bellas) or white button mushrooms work well. Slice them evenly so they cook at the same rate.
- Don’t Crowd the Pan: When cooking mushrooms, make sure not to overcrowd your pan. This helps them brown instead of steam, giving them better texture.
- Adjust Pepper: If you like more kick, feel free to add extra black pepper at the end. Taste and see what you prefer!
What You Need
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon oil (vegetable or canola)
- 8 oz mushrooms (cremini or button), sliced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon fresh ground black pepper
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- Cooked rice, for serving
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prepare the Sauce and Chicken
In a small bowl, mix the chicken broth, soy sauce, oyster sauce (if using), black pepper, and sugar. Set it aside. Dry your chicken pieces thoroughly before cooking.
Step 2: Cook Chicken and Mushrooms
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned and almost cooked through, about 5-7 minutes. Take the chicken out and place it on a plate. Add the sliced mushrooms to the skillet and cook until they are softened and lightly browned, about 4-5 minutes.
Step 3: Add Vegetables and Garlic
Add the chopped onion and bell pepper to the skillet with the mushrooms. Cook for 3-4 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until you can smell it.
Step 4: Combine and Thicken the Sauce
Return the cooked chicken to the skillet with the vegetables and mushrooms. Pour in the sauce you made earlier. Bring the mixture to a simmer. Then, stir in the cornstarch slurry and cook, stirring, for 1-2 minutes until the sauce becomes thick and coats everything nicely.
Step 5: Serve Hot
Remove from heat and serve your Black Pepper Chicken with Mushrooms immediately over warm rice. It’s a satisfying meal!
📝 Final Note
For a vegetarian version, swap the chicken for firm tofu and use vegetable broth instead of chicken broth. It’s just as good!
