Go Back
best one pot black pepper chicken
Admin

best one pot black pepper chicken

Best One Pot Black Pepper Chicken is a flavor-packed stir-fry that’s quick, simple, and perfect for busy weeknights. Juicy chicken is coated in a glossy black pepper sauce that’s both savory and spicy, with just the right amount of heat. Tossed with tender-crisp vegetables and served over rice, this one-pot meal is a must-try for anyone who loves Chinese-inspired dishes with a bold punch of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 2 tbsp oil vegetable or sesame
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp coarse ground black pepper adjust to taste
  • ¼ cup low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • ½ cup water
  • Cooked white rice for serving
  • Optional: green onions or sesame seeds for garnish

Method
 

  1. Toss chicken pieces with cornstarch until well coated.
  2. In a large skillet or wok over medium-high heat, heat oil. Add chicken and sear until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
  3. In the same pan, add a bit more oil if needed. Stir-fry onion, bell peppers, garlic, and ginger for 2–3 minutes until slightly softened but still crisp.
  4. In a small bowl, whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, black pepper, and water. Pour the sauce into the skillet with the veggies.
  5. Return the chicken to the pan and toss to coat. Simmer for 3–4 minutes until the sauce thickens and clings to the chicken.
  6. Serve over cooked rice. Garnish with green onions or sesame seeds if desired.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Reheat in a skillet or microwave until warmed through.
Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.