Black Pepper Chicken Recipe

There’s something magical about the aroma of freshly ground black pepper mingling with sizzling chicken and vibrant vegetables. Black pepper chicken is more than just a dish; it’s a comforting embrace on a busy weeknight, a reminder of the simple joys of home cooking. This recipe is a celebration of flavors and textures, bringing together tender chicken, crisp vegetables, and a rich, savory black pepper sauce that will make your taste buds dance.

Why You’ll Love This Recipe

Black pepper chicken is a dish that brings warmth and comfort to any table. It’s quick to prepare, packed with protein and vegetables, and bursting with flavor. The combination of tender chicken, crisp vegetables, and a rich black pepper sauce makes it a perfect one-pot meal that’s both satisfying and nutritious.

Ingredients You’ll Need

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces

Sauce

• 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

Stir Fry

• 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)

How to Make Black Pepper Chicken

Step-by-Step Instructions

1. Marinate the ChickenCombine 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. Prepare the SauceCombine all the sauce ingredients in a small bowl. Mix well and set aside.
3. Cook the ChickenHeat 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. Cook for 30 seconds to 1 minute. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
4. Stir Fry the VegetablesAdd the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
5. Combine and ServeStir 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 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 HotServe hot as a main dish.

Helpful Tips

• Cutting the Chicken: Always cut the meat against the grain. Try to maintain the same thickness and size for each slice.
• Marinating the Chicken: The whole process will help soften the chicken and create a rich flavor.
• Searing the Chicken: Let the chicken sear for 30 seconds before stirring it. If you try to stir the chicken immediately, you’ll find it stuck to the pan due to the cornstarch in the recipe.
• Removing the Chicken: Transferring the half-cooked chicken to a plate before adding the rest of the ingredients is crucial for two reasons. First, it ensures the veggies are seared properly. Second, it prevents the chicken from becoming overdone.
• Stir Frying Pace: Chinese stir frying has a much faster pace than most Western cooking. Read through the recipe before cooking, and move quickly once you start.

Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Chinese
• Diet: Gluten-Free Adaptable

Notes

To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.

Nutritional Information

• Serving: 1 serving
• Calories: 269 kcal
• Carbohydrates: 17.8 g
• Protein: 26.1 g
• Fat: 10 g
• Saturated Fat: 1.2 g
• Cholesterol: 73 mg
• Sodium: 674 mg
• Potassium: 607 mg
• Fiber: 1.3 g
• Sugar: 9.4 g
• Calcium: 20 mg
• Iron: 1 mg

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs. They are often more flavorful and tender.

Can I substitute the bell peppers with other vegetables?

Absolutely! Feel free to use any vegetables you have on hand, such as broccoli, carrots, or snap peas.

How can I make this dish spicier?

If you prefer a spicier dish, you can add a pinch of red pepper flakes or a diced chili pepper to the stir fry.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for a month or two.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other Chinese takeout favorites:

• Kung Pao Chicken: A spicy and flavorful dish with peanuts and vegetables.
• Beef with Broccoli: Tender beef and crisp broccoli in a savory sauce.
• Sweet and Sour Pork: A classic dish with a tangy and sweet sauce.

Conclusion

Black pepper chicken is a dish that brings warmth and comfort to any table. It’s quick to prepare, packed with protein and vegetables, and bursting with flavor. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your household. Enjoy the process of cooking and savor the delicious results!

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