Black Pepper Chicken Recipe

why make this recipe

Black Pepper Chicken is a delicious and easy dish that packs a flavorful punch. It’s perfect for a quick weeknight meal or as a showstopper for dinner guests. The combination of tender chicken, vibrant vegetables, and the peppery sauce makes it a favorite in many households. Plus, it’s a delightful way to introduce more Asian flavors into your cooking.

how to make Black Pepper Chicken

Ingredients:

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (I used mixed colors)

Directions:

1. Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
2. Combine all the sauce ingredients in a small bowl. Mix well and set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or so, until the bottom is lightly browned. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
4. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
5. Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
6. Serve hot as a main dish.

how to serve Black Pepper Chicken

Black Pepper Chicken can be served over steamed rice, quinoa, or noodles. You can also pair it with a side of vegetables or a simple salad for a well-rounded meal. This dish is great for lunch or dinner and will impress anyone you serve it to.

how to store Black Pepper Chicken

If you have leftovers, allow the chicken to cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop until warmed through.

tips to make Black Pepper Chicken

• Make sure not to overcrowd the pan when searing the chicken to get a good browning.
• Adjust the amount of black pepper to suit your taste.
• For an extra crunch, add some cashews or peanuts when you serve the dish.

variation

You can customize this dish by adding your favorite vegetables, such as carrots, broccoli, or snap peas. For a spicier kick, add some chili peppers or chili sauce to the stir-fry.

FAQs

1. Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and will give you a juicier result.

2. Can I make this dish gluten-free?

You can use gluten-free soy sauce and cornstarch to make this recipe gluten-free.

3. How can I make the sauce thicker?

If you’d like a thicker sauce, you can increase the amount of cornstarch in the sauce mixture. Just be sure to dissolve it completely before adding it to the skillet.