This easy garlic pepper chicken is a simple recipe that is the perfect blend of juicy chicken, flavorful garlic, ground pepper, and a savory sauce.
Have you ever tried garlic pepper chicken? It's seriously mouthwatering, like a party for your taste buds! It's simple yet bold and has become a huge favorite in my house, it's pure comfort food heaven. We always serve it with fried rice and different veggies.
When I started to eliminate gluten and dairy from my diet after doing Whole30, I fell in love with Asian-inspired chicken dishes, like chicken teriyaki, and that's how this recipe was born. You only need a few staple ingredients to throw this Thai garlic pepper chicken recipe together and it cooks in under 20 minutes, making it perfect for busy weeknights. It's also a fun recipe to cook if you are having a dinner party with friends, cause it always steals the show!
Come along to see how to make this easy and delicious black pepper chicken recipe!
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Ingredients
Substitutions
Chicken- I use boneless skinless chicken thighs but you can use boneless chicken breast.
Oyster sauce- You can find oyster sauce in your local grocery store in the Asian food aisle. If you don't have or can't find oyster sauce you can use fish sauce or hoisin.
Coconut aminos- You can use light soy sauce, dark soy sauce, or tamari sauce.
Honey- You can use coconut sugar, palm sugar, or maple syrup.
Garlic- You can use garlic powder instead.
Ghee- You can use butter or if you have a severe dairy allergy you can use vegan butter.
Rice vinegar- You can use white vinegar or apple cider vinegar.
Sesame oil- There isn't a good substitute for sesame oil, so I would omit it if you don't have it.
Avocado oil- You can use olive oil instead.
Step by step
- Add avocado oil to a large skillet and heat to high heat.
- Season your chicken thighs on both sides with salt and pepper.
- Add your chicken to the hot pan in a single layer and cook for 5-6 minutes a side or until the internal temperature has reached 165 degrees Fahrenheit and it's golden brown.
- Remove the cooked chicken from the pan and lower the heat to medium heat.
- Whisk together the sauce ingredients, the oyster sauce, coconut aminos, black pepper, honey, minced garlic cloves, salt, sesame oil, and rice vinegar in a small bowl.
- Add the ghee or butter to the pan, pour the sauce into the pan, and let it simmer for 1 minute. It will thicken up to a nice glaze consistency.
- Add the cooked chicken to the pan and cook on medium heat for 1-2 minutes.
- Remove the chicken, slice it, and serve the sliced chicken with your favorite sides and top with green onions and any leftover black pepper sauce from the pan.
What is oyster sauce?
Oyster sauce is a thick, dark brown sauce commonly used in Chinese and Southeast Asian cuisines. It has a savory taste and is commonly used as a seasoning or condiment in stir-fries, marinades, and dipping sauces. Even though it's named oyster sauce, it doesn't solely consist of oysters. It's primarily made from oyster extracts, sugar, salt, cornstarch, and soy sauce.
What is pepper chicken made of?
Pepper chicken typically consists of chicken seasoned with a blend of spices, with black pepper being a key ingredient. The specific ingredients can vary depending on the recipe but here is a general overview of what pepper chicken contains: chicken, black pepper, garlic, oyster sauce, soy sauce, onion, spices and herbs, oil, and salt.
Tips
- The cleanest, gluten-free oyster sauce I can find is the brand Wok Mei.
- If you want a crispy chicken you can coat it with arrowroot starch or arrowroot flour before adding it to the hot pan. This will give the chicken a nice texture. If you choose to do this I would recommend adding a little chicken stock or broth to your sauce so it doesn't get too thick. The arrowroot flour coating on the chicken can make the sauce thicker.
- A lot of Thai cuisine recipes use white pepper powder. You can add a little of this if you have it on hand.
Add-ins
Here are some fun things you can add to this recipe to make a yummy chicken stir-fry.
- Green bell peppers
- Red bell peppers
- Yellow onion
- Red pepper flakes for a little more kick
What to serve with
Here are some of my favorite ways to serve this black pepper chicken:
- With jasmine rice
- With cauliflower rice
- With rice noodles
- With a side of snowpeas
Storing and reheating
You can store any leftover chicken in an airtight container in the refrigerator for up to 5 days.
To reheat your chicken, microwave it for a minute or two, or heat it on the stove with some avocado oil until warm.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Garlic Pepper Chicken
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 2 large cloves of Garlic minced
- 2 tablespoons Oyster sauce
- 2 tablespoons Honey
- 1 tablespoon Coconut aminos
- 2 teaspoons Avocado oil
- 2 teaspoons Black pepper
- 1 teaspoon Rice Vinegar
- 1 teaspoon Ghee, butter, or vegan butter
- ½ teaspoon Sesame oil
- Salt and Pepper to season the chicken
EQUIPMENT NEEDED
- large skillet
Instructions
- Add avocado oil to a large skillet and heat to high heat.
- Season your chicken thighs on both sides with a sprinkle of salt and pepper.
- Add your chicken to the hot pan in a single layer and cook for 5-6 minutes a side or until the internal temperature has reached 165 degrees Fahrenheit and it's golden brown.
- Remove the cooked chicken from the pan and lower the heat to medium heat.
- Whisk together the sauce ingredients: the oyster sauce, coconut aminos, black pepper, honey, minced garlic, sesame oil, and rice vinegar in a small bowl.
- Add the ghee or butter to the pan, pour the sauce into the pan, and let it simmer for 1 minute. It will thicken up to a nice glaze consistency.
- Add the cooked chicken to the pan and cook on medium heat for 1-2 minutes a side so all the chicken is coated in the sauce.
- Remove the chicken, slice it, and serve the sliced chicken with your favorite sides and top with green onions and any leftover black pepper sauce from the pan.
Notes
-
- The cleanest, gluten-free oyster sauce I can find is the brand Wok Mei.
- If you want a crispy chicken you can coat the chicken with arrowroot starch or arrowroot flour before adding it to the hot pan. This will give the chicken a nice texture. If you choose to do this I would recommend adding a little bit of chicken stock or broth to your sauce so it doesn't get too thick. The arrowroot flour coating on the chicken can make the sauce thicker.
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- A lot of Thai cuisine recipes use white pepper powder. You can add a little of this if you have it on hand.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. I love creating recipes made from real, flavorful ingredients that the whole family will love!
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