Savory Black Pepper Chicken Delight

Savory black pepper chicken delight is a bold and flavorful dish that delivers just the right amount of heat and savory depth. Juicy pieces of chicken are coated in a glossy black pepper sauce that’s rich, garlicky, and slightly sweet — all balanced with a strong kick of freshly ground black pepper. It’s a fast and satisfying stir-fry-style dish that’s perfect for a weeknight dinner or whenever I’m craving takeout-style comfort at home.

Why I Love This Recipe

I love this recipe because it’s quick, full of bold flavor, and uses pantry-friendly ingredients. The sauce is what makes it — thick, peppery, and addictive without being overly spicy. It’s perfect over rice, noodles, or even wrapped in lettuce for a low-carb option. And since it comes together in one pan, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• Cornstarch (for coating the chicken)
• Salt
• Black pepper (freshly ground for best flavor)
• Vegetable oil
• Onion (sliced)
• Garlic (minced)
• Bell peppers (optional, sliced for color and crunch)

For the sauce:

• Soy sauce
• Oyster sauce
• Dark soy sauce (optional, for color and depth)
• Chicken broth or water
• Brown sugar or honey
• Crushed black pepper (to taste)
• Cornstarch slurry (cornstarch mixed with water, to thicken)

Directions

1. I season the chicken with salt and a little black pepper, then toss it in cornstarch to create a light coating.
2. In a hot skillet or wok, I heat oil and cook the chicken until golden and cooked through. I remove it and set it aside.
3. In the same pan, I sauté the garlic and onion until fragrant, then toss in bell peppers if using.
4. I add all the sauce ingredients to the pan, stirring well and letting it simmer for a minute.
5. I return the chicken to the skillet and toss it in the sauce until fully coated and heated through.
6. I stir in the cornstarch slurry to thicken the sauce to my desired consistency.
7. I finish with a few extra grinds of black pepper and serve hot over steamed rice.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I add broccoli or snap peas for more veggies and color.
• I swap chicken for tofu or beef for a different protein.
• I use low-sodium soy sauce to control salt levels.
• I make it spicy with a pinch of red chili flakes or sliced Thai chilies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave with a splash of water to loosen the sauce. The flavor deepens after sitting, so it’s great the next day too.

FAQs

Is this dish very spicy?

It’s more peppery than spicy. The black pepper adds heat, but it’s not overwhelming. I adjust the amount depending on how bold I want it.

Can I use pre-cooked chicken?

Yes, but I skip the cornstarch coating and just toss it into the sauce at the end to warm through.

What kind of soy sauce should I use?

I use regular light soy sauce for the base and a dash of dark soy sauce for color and richness, but the recipe works with just one type if that’s what I have.

Can I meal prep this?

Absolutely. I portion it with rice and vegetables into containers for a few days’ worth of ready-to-go lunches or dinners.

What goes well with black pepper chicken?

I serve it with jasmine rice, fried rice, lo mein, or even over cauliflower rice for a lighter option.

Conclusion

Savory black pepper chicken delight is a simple yet punchy dish that’s packed with flavor and ready in no time. It satisfies my takeout cravings while being healthier and more budget-friendly. With its bold sauce and juicy chicken, it’s a recipe I keep on repeat for busy nights when I want big flavor with little fuss.

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