Black Pepper Chicken

Black Pepper Chicken is a mouthwatering dish that will spark your culinary creativity and ignite your taste buds. Imagine tender pieces of chicken, perfectly seared, glistening under a blanket of silky sauce brimming with spices. Each bite delivers a delightful crunch from the coarsely ground black pepper, followed by the warmth of ginger and garlic. The colors of the bell peppers and onions create a vibrant presentation, making it impossible to resist. Whether enjoyed as a weeknight family meal or a centerpiece at gatherings, this dish captures the essence of home-cooked comfort with a tantalizing twist.

Why You’ll Fall in Love with This Recipe

Black Pepper Chicken is not just any stir-fry; it’s a celebration of flavor and simplicity. The dish balances the umami of soy sauce with the aromatic allure of Shaoxing wine, creating a dynamic sauce that clings to every morsel. The crunch of fresh vegetables adds texture, while a hint of sugar mellows the heat of black pepper, resulting in a harmonious blend of sweet and savory. One friend who sampled it said, “This dish turned a regular dinner into a special occasion!”

How to Prepare Black Pepper Chicken

Preparing Black Pepper Chicken is straightforward, making it a perfect choice for both seasoned cooks and kitchen novices. Start by marinating the chicken, which infuses it with flavor and tenderness. Meanwhile, you’ll prepare a quick sauce that ties everything together beautifully. In roughly 30 minutes, you’ll master this dish, guiding your ingredients from raw to radiant, sizzling perfection.

Ingredient Breakdown

To create this delectable dish, gather the following 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)

Feel free to experiment with substitutions! You can replace chicken with tofu or shrimp for different dietary preferences, and use vegetable broth for a vegetarian version.

Cooking Instructions

Let’s walk through the steps to develop this flavorful dish together:

1. In a medium-sized bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of this flavorful marinade. Allow it to marinate for 10 to 15 minutes.
2. While the chicken marinates, whisk together all the sauce ingredients in a small bowl and set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, ensuring minimal overlap. Sear for about a minute, or until the bottom is lightly browned. Carefully flip the chicken and cook for an additional 30 seconds to 1 minute, until both sides are browned but still slightly pink inside. Transfer the seared chicken to a plate and set aside.
4. Add the remaining tablespoon of oil to the skillet, then toss in the minced ginger and garlic. Stir quickly, releasing their fragrant oils. After about 20 seconds, add the chopped white onion and bell peppers. Cook for just 20 seconds to keep them vibrant and crisp.
5. Stir the sauce mixture to re-combine it, ensuring the cornstarch is fully dissolved. Pour it into the skillet, stirring immediately. Cook until the sauce thickens and is glossy, about 2 minutes.
6. Return the chicken to the skillet and give everything a vigorous toss to coat the ingredients in the sauce. Remove from heat immediately and transfer everything to a large plate, preventing further cooking in the residual heat. Serve while hot!

How to Serve and Enjoy

Plate your Black Pepper Chicken artistically with a swirl of sauce underneath the succulent chicken. Add a pop of color with the vibrant bell peppers and onions on top. For a Pinterest-perfect finish, consider garnishing with fresh herbs like cilantro or scallions for added color and freshness. This dish pairs beautifully with white rice or noodles, soaking up the delicious sauce.

How to Store & Reheat

Leftovers of Black Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it in sealed containers for up to 3 months. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of chicken broth to restore moisture and prevent it from drying out.

Chef’s Helpful Tips

1. For optimal tenderness, always slice your chicken against the grain.
2. If you find your sauce splitting, whisk in a splash of broth or water while heating to bring it back.
3. To intensify the black pepper flavor, feel free to add a pinch more based on your taste preference.
4. Prepare all your ingredients and sauce ahead of time to make cooking a smooth and enjoyable experience.
5. Remember, fresh ingredients yield the best flavors — seek out crisp vegetables and quality chicken.

Fun Variations to Try

Want to put a twist on this classic dish? Here are some ideas:
– For a spicy kick, add red pepper flakes or Szechuan peppercorns.
– Switch out the bell peppers for seasonal vegetables like asparagus or broccoli.
– Make it a one-pan meal by adding cooked rice or quinoa directly into the skillet during the last few minutes of cooking, allowing it to absorb flavor with the chicken.

FAQ Section

1. **Can I use skin-on chicken for this recipe?**
Absolutely! Skin-on chicken will add extra flavor and richness, but be aware that it may require a little more cooking time.

2. Can I make this dish gluten-free?
   Yes! Substitute soy sauce with tamari, and make sure all other ingredients are labeled gluten-free.

3. How can I adjust the sweetness of the sauce?
   If you prefer a less sweet sauce, reduce the sugar to your liking, or you can leave it out entirely for a more savory flavor profile.

Cooking Black Pepper Chicken isn’t just about feeding the family; it’s an experience that transforms ordinary evenings into celebrations of flavor. Embrace the spices, enjoy the textures, and watch this dish make its way into your regular rotation. Happy cooking!

Black Pepper Chicken

A flavorful stir-fry dish featuring tender chicken, vibrant bell peppers, and a silky black pepper sauce that delivers a delightful kick.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Chinese

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the Marinade

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs.
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

For the 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 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper Add more for extra heat.
• 1/8 teaspoon salt

For Cooking

• 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) Feel free to use any color of bell pepper.

Instructions

 

Marinate the Chicken

• In a medium-sized bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of this flavorful marinade. Allow it to marinate for 10 to 15 minutes.

Prepare the Sauce

• While the chicken marinates, whisk together all the sauce ingredients in a small bowl and set aside.

Cook the Chicken

• Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, ensuring minimal overlap. Sear for about a minute, or until the bottom is lightly browned.
• Carefully flip the chicken and cook for an additional 30 seconds to 1 minute, until both sides are browned but still slightly pink inside. Transfer the seared chicken to a plate and set aside.

Sauté the Vegetables

• Add the remaining tablespoon of oil to the skillet, then toss in the minced ginger and garlic. Stir quickly, releasing their fragrant oils.
• After about 20 seconds, add the chopped white onion and bell peppers. Cook for just 20 seconds to keep them vibrant and crisp.

Finish the Dish

• Stir the sauce mixture to re-combine it, ensuring the cornstarch is fully dissolved. Pour it into the skillet, stirring immediately. Cook until the sauce thickens and is glossy, about 2 minutes.
• Return the chicken to the skillet and give everything a vigorous toss to coat the ingredients in the sauce.
• Remove from heat immediately and transfer everything to a large plate, preventing further cooking in the residual heat. Serve while hot!

Notes

For serving, plate the dish artistically and consider garnishing with fresh herbs like cilantro or scallions. Pairs beautifully with white rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword Black Pepper Chicken, Chicken Recipe, Comfort Food, Quick Dinner, Stir-Fry