This tasty One-Pan Black Pepper Chicken is a winner for quick dinners! It’s made with juicy chicken, fresh veggies, and a kick of black pepper—all cooked in one pan!
Who doesn’t love an easy clean-up? I often make this when I’m short on time, and it always hits the spot. Plus, the chicken gets that perfect, peppery flavor that’s just yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but chicken breasts work too. If you’re looking for a lighter option, try using tofu or tempeh instead for a vegetarian twist!
Sauces: Soy sauce adds saltiness, while oyster sauce provides depth. If you need a vegetarian option, substitute mushroom sauce for the oyster sauce. You can also use low-sodium soy sauce to reduce salt intake.
Pepper: Freshly ground black pepper is a must for that signature kick! You can adjust the amount to suit your heat preference, or try crushed red pepper flakes for a different flavor.
Vegetables: Bell peppers add sweetness and color, but feel free to switch them with broccoli, snap peas, or carrots for variety. Just adjust cooking times based on the veggies you choose.
How Do You Ensure the Chicken Stays Juicy and Tender?
Keeping the chicken juicy is all about the marination and cooking techniques. Marinating for at least 10-15 minutes not only boosts flavor but also helps the texture.
- Cook the chicken over medium-high heat to quickly brown the outside while keeping the inside moist.
- Consider not overcrowding the pan. If you have a lot of chicken, cook it in batches to ensure proper searing.
- Don’t overcook! Chicken is done when it’s no longer pink inside. Use a meat thermometer for perfect results—it should reach 165°F (75°C).
Easy One-Pan Black Pepper Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 medium onion, cut into chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
For Seasoning:
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon dark soy sauce (for color and richness)
- 1 teaspoon sugar
- 1/4 cup water or chicken broth
For Garnish:
- Optional: sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time for marinade and chopping, and approximately 15-20 minutes of cooking time. So in total, you’re looking at about 30-35 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the bite-sized chicken pieces with soy sauce, oyster sauce, and cornstarch. Toss everything together until the chicken is well-coated. Let it marinate for about 10-15 minutes to soak in all that flavor.
2. Cook the Chicken:
Heat the vegetable oil in a large skillet or pan over medium-high heat. Once hot, add the marinated chicken pieces. Cook, stirring occasionally, for about 6-8 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
3. Sauté the Veggies:
In the same pan, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant. Then, add the onion chunks and sliced bell peppers. Stir-fry these vegetables for about 3-4 minutes until they are slightly tender but still crisp.
4. Combine and Finish Cooking:
Return the cooked chicken to the pan with the vegetables. Add the freshly ground black pepper, salt, dark soy sauce, sugar, and the water or chicken broth. Stir everything well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat both the chicken and vegetables nicely.
5. Taste and Adjust:
Give it a taste and adjust the seasoning if necessary. If you prefer it spicier, feel free to add more black pepper, or if you like it saltier, add a bit more soy sauce.
6. Serve and Enjoy!
Garnish your dish with sliced green onions if you’d like, then serve hot with steamed rice or your favorite side. Enjoy your delicious one-pan black pepper chicken!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s important to thaw it completely before marinating. The best way to thaw chicken is to transfer it to the refrigerator overnight or to place it in a sealed plastic bag and submerge it in cold water for a quicker thaw. Pat it dry before marinating to ensure the sauce adheres well.
What Vegetables Can I Substitute in This Recipe?
Feel free to get creative! While red and green bell peppers work beautifully, you can substitute them with broccoli, snap peas, or carrots. Just keep in mind that different vegetables may require slight adjustments in cooking time—add tougher veggies earlier and softer ones later for the best results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or microwave, stirring occasionally until heated evenly—add a splash of water or broth if the sauce has thickened too much.
Can I Make This Recipe Spicier?
Absolutely! If you like some heat, consider adding crushed red pepper flakes or extra freshly ground black pepper. For an extra kick, you can also include sliced fresh chili peppers when stir-frying the veggies. Just start with a small amount and adjust to your heat preference!
