One-Pot Black Pepper Chicken Recipe

When it comes to easy yet delectable meals, a One-Pot Black Pepper Chicken stands out as a winner. This recipe combines tender chicken with a robust black pepper sauce, all cooked in a single pot to minimize cleanup. Perfect for busy weeknights or cozy weekends, this dish delivers bold flavors with minimal effort. In this guide, we’ll explore how to create this savory dish, providing step-by-step instructions, tips, and serving suggestions to ensure a delicious outcome.

Preparation Steps

Preparing the Chicken

1. Season the Chicken: Start by patting the chicken thighs dry with paper towels. This helps the seasoning stick better and ensures a crispier texture. Season both sides of the chicken with salt and black pepper. Be generous with the black pepper to achieve the dish’s signature flavor.
2. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. The oil should be hot but not smoking.

Making the Black Pepper Sauce

3. Prepare the Sauce Ingredients: While the oil is heating, gather and mix the ingredients for the black pepper sauce. In a bowl, combine 2 tablespoons freshly ground black pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 cup chicken broth. Stir until the brown sugar is dissolved.
4. Sauté the Aromatics: Add the minced garlic and minced ginger to the pot with the hot oil. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic as it can become bitter.

Cooking the Chicken

5. Brown the Chicken: Place the seasoned chicken thighs in the pot, skin-side down. Sear for about 5-7 minutes, or until the chicken develops a golden-brown crust. Flip the chicken and cook for an additional 3-4 minutes on the other side. The goal is to develop a nice sear, not necessarily to cook the chicken through completely.
6. Add the Sauce: Pour the prepared black pepper sauce over the chicken in the pot. The chicken should be partially submerged in the sauce. Bring the mixture to a gentle simmer.

Simmering and Reducing

7. Simmer: Reduce the heat to low, cover the pot, and let the chicken simmer for about 20-25 minutes. If you’re using optional vegetables like bell pepper, snap peas, or mushrooms, add them halfway through the cooking time. This will allow them to cook through and absorb some of the sauce flavors.
8. Thicken the Sauce: After the chicken is cooked through (the internal temperature should reach 165°F or 74°C), stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). This will thicken the sauce. Let it cook for an additional 3-5 minutes until the sauce reaches your desired consistency.
9. Finish with Sesame Oil: For an extra layer of flavor, you can stir in 1 tablespoon of sesame oil just before serving. It adds a delightful nutty aroma to the dish.

Serving Suggestions

One-Pot Black Pepper Chicken pairs wonderfully with a variety of side dishes. Here are a few ideas to complete your meal:

• Steamed Rice: Serve the chicken and sauce over a bed of fluffy steamed rice. The rice will soak up the delicious sauce, making each bite even more satisfying.
• Noodles: Try pairing the chicken with rice noodles or egg noodles for a hearty and comforting meal.
• Stir-Fried Vegetables: Complement the dish with a side of stir-fried vegetables like bok choy, carrots, or broccoli for a colorful and nutritious addition.
• Crispy Wontons: Add a crunchy element with crispy wontons or egg rolls as a side dish.
• Asian Slaw: A tangy and crunchy Asian slaw can provide a fresh contrast to the rich flavors of the chicken.

Tips for Perfect One-Pot Black Pepper Chicken

1. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of black pepper or use a coarser grind. Conversely, increase the pepper for more heat.
2. Use Fresh Ingredients: Fresh garlic and ginger will impart a more vibrant flavor compared to pre-minced versions.
3. Monitor the Sauce: If the sauce reduces too quickly or becomes too thick, add a bit more chicken broth to reach your desired consistency.
4. Let the Chicken Rest: After cooking, let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld together and the chicken to absorb the sauce.
5. Customize with Vegetables: Feel free to add your favorite vegetables to the pot. Just ensure they are cut into bite-sized pieces for even cooking.
6. Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish can be reheated on the stovetop or in the microwave.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer. They may cook a bit faster, so adjust the cooking time accordingly. Thighs are recommended for their flavor and tenderness, but breasts work well too.

2. How can I make this dish gluten-free?

To make the recipe gluten-free, use tamari or coconut aminos in place of soy sauce, and check that your hoisin sauce and oyster sauce are gluten-free.

3. Can I freeze One-Pot Black Pepper Chicken?

Yes, this dish can be frozen. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat thoroughly before serving.

4. How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature. The chicken should also be opaque and juices should run clear.

5. Can I make this dish ahead of time?

Yes, you can prepare the dish a day in advance. Store it in the refrigerator and reheat it on the stovetop before serving. The flavors may develop further overnight, making it even more delicious.

Conclusion

One-Pot Black Pepper Chicken is a savory, satisfying dish that combines the rich flavor of chicken with a zesty black pepper sauce. It’s an easy, hands-off recipe that delivers a gourmet experience with minimal effort. Whether you’re cooking for a busy weeknight or a special occasion, this dish is sure to impress. Enjoy the simplicity and deliciousness of this one-pot wonder!

Yield: 4

One-Pot Black Pepper Chicken Recipe

Print

When it comes to easy yet delectable meals, a One-Pot Black Pepper Chicken stands out as a winner. This recipe combines tender chicken with a robust black pepper sauce, all cooked in a single pot to minimize cleanup. Perfect for busy weeknights or cozy weekends, this dish delivers bold flavors with minimal effort. In this guide, we'll explore how to create this savory dish, providing step-by-step instructions, tips, and serving suggestions to ensure a delicious outcome.

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 cup sliced bell peppers (any color)
• 1 cup snap peas or green beans
• 2 green onions, sliced (for garnish)
• Cooked rice or noodles, for serving

Instructions

1. Prepare the Chicken:
   Season the chicken pieces with a pinch of salt and set aside.
   
2. Sear the Chicken:
   Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
   Add the chicken pieces in batches if necessary to avoid overcrowding. Sear until browned on all sides but not fully cooked through, about 5-7 minutes. Remove the chicken and set aside.
   
3. Cook the Aromatics:
   In the same pot, add the chopped onion and cook until softened, about 3 minutes.
   Add the minced garlic and cook for an additional 30 seconds until fragrant.
   
4. Add Spices and Sauces:
   Stir in the black pepper and crushed red pepper flakes (if using).
   Add the soy sauce, hoisin sauce, and oyster sauce. Mix well to combine.
   
5. Simmer:
   Return the seared chicken to the pot. Pour in the chicken broth and bring to a simmer.
   Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
   
6. Add Vegetables and Thicken Sauce:
   Add the sliced bell peppers and snap peas (or green beans) to the pot. Stir well and cook for an additional 5 minutes, or until the vegetables are tender.
   Stir in the cornstarch mixture and cook for a few more minutes until the sauce has thickened and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
   
7. Serve:
   Garnish with sliced green onions. Serve over cooked rice or noodles.

Notes

Adjust Spice Level: You can adjust the amount of black pepper and red pepper flakes to suit your spice preference.

Vegetable Variations: Feel free to substitute or add other vegetables such as broccoli, carrots, or mushrooms.

Make Ahead: This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.