Craving something quick and full of flavor for dinner tonight? You’re in the right place! Today, I’m sharing two fantastic easy Black Pepper Chicken recipes that are perfect for busy weeknights or when you just want something simple and delicious.
I promise these Black Pepper Chicken dishes are straightforward to make and everyone at your table will love them. Let’s get cooking!
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Easy Black Pepper Chicken for Dinner
This classic Black Pepper Chicken recipe is a weeknight hero. It’s fast, simple, and packed with that wonderful peppery kick you love.
Key Ingredients & Tips
- Fresh Black Pepper: For the best aroma and spicy taste, use freshly ground black pepper. It makes a big difference!
- Chicken Thighs: While breast works, chicken thighs stay juicier and add more rich flavor to the dish.
- Cornstarch Slurry: This is key for a thick, glossy sauce that coats your chicken beautifully. Mix cornstarch with a little cold water before adding to the hot pan.
What You Need
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons fresh black pepper (or to taste)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
⏱️ Time: 25 Mins🍽️ Yields: 3 Servings
How to Make It
Step 1: Prep Chicken & Sauce
Cut your chicken into bite-sized pieces. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and a generous amount of black pepper for your sauce. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of water to create your slurry.
Step 2: Cook Chicken
Heat the cooking oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook them until they are nicely browned and cooked through, which should take about 5-7 minutes. Remove chicken and set aside.
Step 3: Combine & Thicken
Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Return the chicken to the pan. Pour in the prepared sauce mixture. Let it bubble gently, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the chicken well. Serve hot.
📝 Final Note
This dish pairs wonderfully with steamed white rice or simple stir-fried noodles for a complete meal.
Black Pepper Chicken with Mushrooms
This Black Pepper Chicken recipe gets an earthy upgrade with the addition of fresh mushrooms. It’s hearty and full of amazing textures for a satisfying meal.
Key Ingredients & Tips
- Mushroom Choice: Shiitake or cremini mushrooms work great here. They add a deep, umami flavor that complements the chicken perfectly.
- Sauté Mushrooms First: Cook mushrooms until they release their liquid and get a nice brown color before adding other ingredients. This brings out their best flavor.
- Adjust Sauce Thickness: Mushrooms soak up liquid, so you might need to add a tiny bit more water to your cornstarch slurry if the sauce gets too thick.
What You Need
- 1 lb boneless, skinless chicken breast or thighs, cut into strips
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon rice wine or dry sherry (for marinade)
- 1 teaspoon cornstarch (for marinade)
- 8 oz sliced mushrooms (cremini or shiitake)
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 3 tablespoons cooking oil
- For the Sauce: 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons fresh black pepper, 1 tablespoon cornstarch, 1/2 cup water
⏱️ Time: 35 Mins🍽️ Yields: 4 Servings
How to Make It
Step 1: Prep & Marinate
Cut your chicken into thin strips. In a bowl, combine the chicken with 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Mix well and let it marinate for at least 15 minutes. Slice your mushrooms and bell pepper while the chicken marinates.
Step 2: Cook Mushrooms
Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they have softened and released their liquid, then become lightly browned. Remove the cooked mushrooms and set them aside.
Step 3: Cook Chicken & Veggies
Add the remaining 2 tablespoons of oil to the same pan. Increase heat to high. Add the marinated chicken and cook until it is browned and cooked through, about 4-5 minutes. Add the minced garlic, ginger, and sliced bell pepper to the pan. Stir-fry for 2-3 minutes until the bell pepper is slightly tender-crisp.
Step 4: Combine & Serve
Return the cooked mushrooms to the pan. In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons fresh black pepper, 1 tablespoon cornstarch, and 1/2 cup water. Pour the sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything. Serve immediately over rice or noodles.
📝 Final Note
For a bit of extra heat, consider adding a pinch of red pepper flakes with the garlic and ginger in Step 3.
