One-Pot Black Pepper Chicken uses an easy marinade and simple sauce with onions and bell peppers for a peppery, but not too spicy, stir-fry.
One-Pot Black Pepper Chicken
By Sue Lau | Palatable Pastime
One-Pot Black Pepper Chicken is my recipe of the day. It is something I am posting after some person out on the internet took a picture of the one-pot black pepper chicken and pointed it at my Chinese chicken with Black Pepper Sauce recipe, which are nothing alike.
However, I am adept at making stir-fry recipes so if you have come looking for a recipe that included mixed peppers and onion, I hope this is something you will enjoy.
I enjoy making sure all my friends are happy and well-fed. Anything else would be tragic.
Easy Black Pepper Chicken Recipe
This recipe couldn’t be easier- there is nothing complicated and no frying at all. The chicken is tender and coated with a flavorful sauce with black pepper accents.
Black pepper can be very spicy if you use too much. But if the amount is right, it adds a nice savory heat that is not overwhelming.
Black Pepper Chicken and Rice
Black pepper chicken is perfect with rice steamed in your rice cooker. But it goes equally well with something like lo mein or simple ramen noodles.
Adapting This Recipe for Weight-Watchers
This is not a WW-recipe per se, but you could easily adapt it by using a sugar-free honey (maltitol) in the recipe instead of regular honey.
Also, if you want to cut back on rice, you could make cauliflower rice or shirataki (konnyaku) noodles.
How to Make Black Pepper Chicken Stir-Fry
- Chop up the chicken and pour the simple marinade over.
- Then chop your peppers and onions.
- Cook your rice in a rice steamer or prepare noodles.
- Stir-fry the veggies and place in a large bowl.
- Stir-fry the chicken and add the veggies back in.
- Pour a simple sauce over all and let thicken.
Black Pepper Chicken Breast
I used chicken breast in this because I like the light tender flavor. But boneless chicken thighs can also be used. The thigh will be slightly more moist, but also more chewy.
You Might Also Like:
Black Pepper Chicken
If you are looking for my original Chinese Chicken in Black Pepper Sauce, click the photo below. That one is fried, and tastes exactly like the way that I first tasted it at a local Chinese restaurant.
This one can also be stir-fried instead of the fry, but it does change the texture and flavor a little.
As you can see, it is made with peas and carrots. But don’t fret. You could also make it with peppers if that’s what you like.
Chinese Chicken with Black Pepper Sauce
Easy homemade stir-fried restaurant style Chinese chicken with a peppery brown sauce and Szechuan bite is much better than take-out.
Other Favorite Chinese Classics:
Pepper Steak
Pepper Steak is a retro classic beef stir-fry with a flavorful sauce, peppers and tomatoes. Perfect over rice.
Chicken in Spicy Garlic Sauce
Classic Chinese stir-fry with chicken and vegetables make an easy weeknight meal.
Bourbon Street Chicken
Bourbon Street Chicken is a popular sweet and sticky Chinese-style chicken named after Bourbon Street in NOLA.
Copycat Panda Express Orange Chicken
Copycat Panda Express Orange Chicken is a knockoff version of the restaurant classic crispy chicken in a tangy orange glaze.
One-Pot Black Pepper Chicken
One-Pot Black Pepper Chicken
Equipment
- Wok skillet
Ingredients
Stir-Fry:
- 1-1/2 pounds boneless chicken breast (cut into chunks)
- 1 large Vidalia onion (cut into wedges)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 3 scallions (chopped)
- 2 tablespoons peanut oil (divided)
Marinade:
- 1/4 cup rice wine
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
Stir-Fry Sauce:
- 1/4 cup oyster sauce
- 1/4 cup honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons black pepper
- 1 tablespoon cornstarch
Instructions
- Chop chicken and place in marinade while prepping the rest of the stir-fry.
- Heat one tablespoon oil in a nonstick wok skillet and cook the onion and bell peppers until crisp tender, then turn out into a bowl or platter.
- Add the remaining oil and then stir-fry the chicken until cooked through.
- Add the cooked veggies back to the pan along with the scallions and the sauce.
- Cook and stir until sauce thickens, 1-2 minutes.
- Serve with rice or noodles.
Notes
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