Black Pepper Chicken

why make this recipe

Black Pepper Chicken is a delicious and quick dish that brings the bold flavor of black pepper to tender chicken. It’s perfect for a busy weeknight dinner or to impress your friends at a gathering. The combination of spices, soy sauce, and fresh vegetables makes it not only tasty but also colorful on your plate. Plus, it’s a fulfilling option that can be ready in no time!

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 (mixed colors are nice)

Directions :

1. Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
2. In a small bowl, combine all the sauce ingredients and mix well. Set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken. Spread it into a single layer using a spatula. Sear for about 1 minute until the bottom is lightly browned.
4. Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
5. Add the remaining tablespoon of oil to the skillet. Add minced ginger and garlic, stirring until fragrant. Then, add the white onion and bell peppers. Stir and cook for about 20 seconds.
6. Stir the sauce mixture to dissolve the cornstarch completely, then pour it into the skillet. Stir quickly and cook until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds.
7. Return the cooked chicken to the skillet and quickly stir everything together to coat with the sauce. Remove from heat immediately and transfer to a large plate to avoid overcooking.
8. Serve hot as your main dish!

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how to serve Black Pepper Chicken

Black Pepper Chicken tastes best when served hot right after cooking. You can serve it over a bed of steamed white or fried rice. It also goes well with noodles or as part of a larger Chinese-inspired meal alongside dishes like stir-fried vegetables.

how to store Black Pepper Chicken

If you have leftovers, place them in an airtight container and store them in the refrigerator. It can last for up to 3 days in the fridge. To reheat, just warm it in a skillet over low heat or microwave it until heated through.

tips to make Black Pepper Chicken

• For extra crunch, consider adding cashews or peanuts when you stir in the vegetables.
• Adjust the amount of black pepper based on your spice tolerance. More pepper will add a stronger flavor.
• Using chicken thighs instead of breasts can add more juiciness to the dish.

variation

You can make this dish with tofu or shrimp instead of chicken for a different protein option. Just adjust the cooking time as needed.

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FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the chicken and the sauce in advance and store them separately in the fridge. When ready to eat, cook them together.

2. What can I substitute for Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry is a good alternative. Just ensure you use something that adds depth of flavor.

3. Is there a gluten-free version of this recipe?

Yes, you can use gluten-free soy sauce and make sure that the other ingredients are gluten-free as well.