Weeknights just got spicy!
This Southeast Asian One Pot Black Pepper Chicken dish is a spicy and savory delight. You’ll find the flavors of ginger, soy, and garlic play off one another perfectly, building a ton of flavor in a short amount of time. And you’ll love the way the black pepper emerges as the star in this incredibly flavorful, healthy one-pan dish.
Because this recipe only requires only one pot, clean-up is easier than ever! In fact, everything about this dish is simple. The prep only requires chopping a few veggies and whisking together a quick marinade. From there, you just need to choose your favorite pan and stir-fry it all up! Lean chicken is a healthy protein, and garlic and ginger are both known for their numerous health benefits.
This healthy meal makes a fabulous weeknight dinner that will have your kitchen smelling like a gourmet dream! Serve it up over brown rice or quinoa to create a complete meal packed full of protein. This One Pot Black Pepper Chicken dish will have you asking yourself why you need take-out when you can make a healthier version at home!
What is Chinese Black Pepper Chicken?
Black pepper chicken is a popular dish in many cuisines, particularly in Asian cuisine, and it is often found in Chinese, Thai, and Indian restaurants. The family favorite typically consists of small pieces of chicken that are stir-fried with a flavorful black pepper sauce and other ingredients.
What Ingredients Do You Need To Make Black Pepper Chicken?
- Chicken breasts and chicken thighs. Boneless and skinless chicken breasts or thighs are commonly used, cut into bite-sized pieces.
- Red bell pepper. Adds color, taste, and texture.
- Black pepper. Coarsely ground black pepper is a key seasoning for this dish, giving it its distinct flavor.
- Fresh Ginger Root.
- Garlic. Minced or finely chopped garlic & ginger enhance the overall flavor of the dish.
- Soy Sauce. Used as a base for the sauce, providing saltiness and umami. Low-sodium soy sauce is recommended as a healthier option in lieu of regular soy sauce.
- White Vinegar or Rice Vinegar.
- Coconut Palm Sugar or Honey.
- Olive Oil. A tablespoon of oil is needed to saute the veggies. (feel free to use sesame oil, which will help make that chicken a beautiful golden brown!)
Frequently Asked Questions
Are you ready to dive into the delicious world of black pepper chicken but have some questions? Let’s dig in!
How do I make the chicken crispier?
If you want chicken with crispier edges in your One Pot Black Pepper Chicken, we can make that happen! In our regular recipe, we have you add the chicken and all the juices to the pan. This creates an immensely flavorful sauce, but the chicken will turn out soft. That definitely works if you’re looking for a quick and easy way to make dinner, but you can also make the chicken crispier if you have a little extra time.
To create a crispier chicken, sear the chicken without adding the juices. Cooking the chicken in oil over medium-high heat for five to six minutes is all you need to give the chicken an added boost of texture. To keep the chicken from getting soggy when you add the juices, cook them down separately in a small pot.
Once they’ve reduced by half, you can toss them with the crispy chicken and vegetables. This process creates another dish to clean, but it’s totally worth it.
Is this black pepper chicken recipe spicy?
Black pepper chicken has a peppery flavor but is not necessarily extremely spicy. The spiciness level can be adjusted based on the amount of black pepper used in the recipe, and that helps make it a delicious, easy meal that the whole family will love!
What dishes can I pair with black pepper chicken?
Black pepper chicken is often served with cooked rice or fried rice and is especially good over cauliflower rice for a healthy alternative. It also pairs well with noodles, such as chow mein or lo mein, for a delicious and satisfying meal the entire family will love. We also love adding extra veggies on the side for a good restaurant version!
Can I make black pepper chicken vegetarian?
Yes, black pepper chicken can be made vegetarian by substituting the chicken with tofu or other plant-based protein alternatives. The rest of the recipe can remain the same, adjusting the cooking time for the tofu as needed.
Is this one pot black pepper chicken stir fry gluten-free?
Black pepper chicken can be gluten-free if the sauces and soy sauce used in the recipe are gluten-free. Some soy sauce brands offer gluten-free options, so it’s essential to check the labels or use tamari (gluten-free soy sauce) as a substitute.
Can I adjust the spiciness of black pepper chicken?
Yes, you can adjust the spiciness of black pepper chicken by varying the amount of black pepper used in the recipe. If you prefer a milder flavor, reduce the amount of black pepper, and if you enjoy it spicier, increase the quantity to suit your taste.
How do I store leftovers of black pepper chicken?
A great way to store your leftover one pot black pepper chicken for the next time is in an airtight container in the refrigerator. It can be reheated in a skillet or microwave for 1-2 minutes before serving. Be sure to consume the leftovers within a few days for the best quality.
Let us know what you think in the comments! We always love hearing from you, especially if you have any helpful tips for making this recipe the best it can possibly be.
More Chicken Recipes You’ll Love
One-Pot Black Pepper Chicken
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts cut into cubes
- 1 red bell pepper seeded and cut into strips
- 1 1/2 teaspoons black pepper freshly ground
- 1 inch ginger root fresh, peeled and finely chopped
- 2 garlic cloves peeled and finely minced
- 3 tablespoons lite soy sauce divided, optional coconut aminos, tamari or Bragg Liquid Aminos
- 3 tablespoons white vinegar divided
- 1 tablespoon coconut palm sugar or honey
- 2 tablespoons olive oil
Instructions
- Whisk together in a medium-sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
- Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
- Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
- Spoon chicken over or alongside brown rice or quinoa.
Notes
Nutrition Information
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Have you made this one pot black pepper chicken recipe? Let us know in the comments section!
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I just made this and it was a HUGE hit with everyone (including our 18-month-old and 3-year-old boys)! I cooked at a higher temperature to thicken the sauce and it turned out just like the picture. Thanks for giving us a new favorite!
Missy, YAH!!! Thank you so much for the feedback, it’s much appreciated. 🙂
I followed the recipe, no bland chickenk it was w9nderful. Thanks so much for sharing. Will definitely try this again.
We’re happy that you enjoyed the recipe! 🙂
Tried this dish last night and it was delicious. Very flavorful! I didn’t have much sauce so we just added more soy sauce to our individual servings!
Delicious…not at all bland….will definitely be making this again.
I just made it and it’s great, but is there a way to thicken the juice into a sauce?
Mike, Stir in a 1 teaspoon cornstart until desired consistence is reached.
Could I substitute ground ginger for the fresh? What would the conversion be? Just trying to use what I have on hand…
Yes, you can substitute 1/4 teaspoon ground ginger for each tablespoon of fresh. A one-inch section of fresh ginger equates to about a tablespoon.
This recipe is a keeper❤️My family loved it!!!
We’re so happy that your family enjoyed the recipe! Thanks for sharing!
I going to try this tonight I doubt I’ll get a response by then but would this be good if I added sugar snap peas at the time I add the red pepper? Also has anyone tried this in a wok how would that work?
Sorry we didn’t get to your comment sooner, Bobby! Yes, you can add snap peas at the same time as the red pepper. This would be a delicious addition! Let us know how your meal turned out.
This is a great week night meal! Our whole family loved this. We were generous with the ginger, garlic and black pepper. We added celery (like Panda Express which I love) and some snap peas to the red peppers, and half an onion. The black pepper is kind of a slow after burn so it provides some “interest” for the adults but it’s not so spicy that our 10 and 13 year old kids couldn’t handle it. Honey is always a preferable choice for our family vs. sugar. And we turned it up to med-high cooking temperature after we cooked the garlic and ginger. Our version was saucier than the photo but we used all that sauce on the rice! Yum!
We’re happy you liked the recipe! Thanks for sharing. 🙂
This recipe was great. Everyone liked it. My boyfriend said it was a keeper recipe. It has great flavor. Will definitely make it again. Thank u. Can’t wait to try a few more of these recipes
Just made this. Huge hit with my hubby. I subbed avocado and sesame oils, added yellow and red peppers plus red onion, rice vinegar and I used the aminos. SUPER delish! Like the suggestions for tasted cashews or chunky pb. ?
This recipe was great as I was looking for a recipe similar to the black pepper chicken dish in our local indian restaurant. I did add some green peppers as well and lots of small chestnut button mushrooms. I also added a bit more of the dark soya sauce and just a little less sugar. I also use white balsamic vinegar, It was delicious and very very close to the dish we always choose in our local indian restaurant
Val, WOW…these are some great tips, we’ll try them out. 🙂 Thank you!
Is the rice or quinoa part of the 6 points?
Kelly, Smart points would need calculted separately.
Me and my family love this recipe.
I have made this a few times now and my whole family loves it! However, it never looks like yours and I follow the recipe exactly. Is there something I could do to get that crusty, gooey, delicious look? Mine seems to be a tad more runny, still delicious but runny.
Amanda, You might try searing the chicken cubes, using a higher temperature, just be sure not to burn. Also, add less of the liquid when searing. Sometimes I like to heat most of the marinade in a small pot, separately from the chicken, and cook down until it’s a little thicker. That should do the trick.