Easy One-Pot Black Pepper Chicken
🍛 Easy One-Pot Black Pepper Chicken
Fresher than takeout, faster than delivery.
Juicy chicken, crisp veggies, and a bold, peppery sauce—all made in one skillet in under 30 minutes.
✅ Why You’ll Love It
- One-pot = minimal cleanup
- Bold flavor from fresh black pepper and savory sauce
- Faster than takeout (25–30 mins total)
- Meal prep friendly and easy to reheat
🛒 Ingredients (Serves 4)
Chicken & Veggies
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tbsp oil (avocado, vegetable, or sesame)
- 1 small onion, chopped
- 1 bell pepper, sliced
- 2–3 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
Sauce
- 2 tbsp soy sauce (low sodium)
- 1 tbsp oyster sauce (optional, for umami)
- 1 tbsp hoisin sauce or honey
- ¼ cup water or chicken broth
- Optional: 1 tsp cornstarch + 1 tbsp water for extra thickening
To Serve
- Cooked white or brown rice
- Green onions and sesame seeds (optional garnish)
🔪 How to Make It
1. Coat the Chicken
- In a bowl, toss chicken with cornstarch and a pinch of salt.
This helps create a crisp texture when seared.
2. Sear the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken and cook for 5–6 minutes, until golden and cooked through.
- Remove from pan and set aside.
3. Sauté the Veggies
- In the same pan, add the remaining oil, onion, and bell pepper.
- Sauté for 3–4 minutes until slightly softened.
- Add garlic and black pepper, stir for 30 seconds until fragrant.
4. Make the Sauce
- Return the chicken to the pan.
- Add soy sauce, oyster sauce (if using), hoisin or honey, and water/broth.
- Simmer for 2–3 minutes, until the sauce slightly thickens.
- (Optional: Stir in cornstarch slurry if a thicker sauce is desired.)
5. Serve
- Garnish with green onions and sesame seeds.
- Serve over hot cooked rice or cauliflower rice for a low-carb version.
🌶️ Tips & Variations
Flavor Boosters
- Extra spicy? Add chili flakes, chili oil, or sriracha.
- Add ginger for warmth and depth.
- Squeeze lime over the top for brightness.
Veggie Add-Ins
- Broccoli, snap peas, zucchini, mushrooms, baby corn
- Add hearty veggies early, delicate ones (like peas) toward the end
Protein Swaps
- Tofu (pan-fried), shrimp (add last 5 mins), beef (thin-sliced steak)
🍱 Storage & Reheating
- Fridge: Keeps up to 4 days in airtight containers
- Freezer: Freeze for up to 2 months
- Reheat:
- Microwave: 2–3 minutes, stir halfway
- Stovetop: Heat gently with a splash of broth
❓FAQ
Is it spicy?
Not overly—just a bold pepper kick. Add heat if desired.
Can I use pre-cooked rice?
Yes! Just warm it and serve underneath, or stir in during the final 2–3 minutes.
No oyster sauce?
Use more soy sauce or a dash of Worcestershire for similar umami.
🍽️ Serving Suggestions
- With rice or noodles
- In lettuce wraps for a light, low-carb option
- Build a grain bowl with cucumber, avocado, and sesame
🧡 Final Thoughts
This One-Pot Black Pepper Chicken is your answer to a flavorful, no-fuss weeknight dinner. It’s versatile, reheats like a dream, and hits all the right notes: peppery, savory, a little sweet, and totally satisfying.