Black Pepper Chicken

Serve the chicken with steamed jasmine rice, fried rice, or a side of sautéed vegetables like bell peppers, broccoli, or snow peas for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Variants:

Spicy Version: Add a pinch of red pepper flakes or a small sliced chili to the sauce for a spicy kick.
Vegetarian Option: Replace the chicken with tofu or tempeh for a vegetarian-friendly version. Make sure to press the tofu to remove excess moisture before cooking.
Crispy Chicken: For extra crispiness, coat the chicken pieces in flour or cornstarch before frying, and then toss them in the sauce at the end.
FAQ:

Can I use boneless skinless thighs instead of breasts? Yes, boneless, skinless thighs work wonderfully in this recipe and are more tender and juicy than breasts.

Can I use pre-ground black pepper instead of freshly cracked? While freshly cracked black pepper gives the dish a more aromatic and bold flavor, pre-ground black pepper will still work if that’s all you have on hand.

Is this recipe spicy? The recipe is mildly peppery, but if you enjoy spice, feel free to increase the amount of black pepper or add some chili flakes to the sauce for an extra kick.

This Black Pepper Chicken recipe is a quick and flavorful way to enjoy a delicious, savory dish with just the right amount of heat from the black pepper. It’s simple, satisfying, and perfect for any weeknight dinner!