why make this recipe
Black Pepper Chicken is a flavorful stir-fry dish that packs a punch with its bold black pepper taste. This recipe is not only simple to make, but it also combines tender chicken with vibrant vegetables, making it a delightful and colorful meal. It’s a great option for a quick weeknight dinner that the whole family will enjoy.
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)
Directions:
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Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is coated with a thin layer. Let it marinate for 10 to 15 minutes.
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In a small bowl, combine all the sauce ingredients. Mix well and set aside.
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Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken and spread it into a single layer using a spatula. Sear for about 1 minute until lightly browned.
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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.
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In the same skillet, add the remaining 1 tablespoon of oil. Add ginger and garlic, stirring quickly until fragrant. Then add the chopped onion and bell peppers. Stir and cook for about 20 seconds.
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Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately, cooking until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds.
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Return the cooked chicken to the skillet. Quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove.
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Transfer everything to a big plate so the ingredients won’t continue cooking in the hot skillet. Serve hot as a main dish.
how to serve Black Pepper Chicken
Black Pepper Chicken is best served hot over a bed of steamed rice or noodles. You can also pair it with a side of sautéed vegetables or a fresh salad to add more color and nutrition to your meal.
how to store Black Pepper Chicken
To store leftovers, let the Black Pepper Chicken cool down to room temperature. Place it in an airtight container and store it in the refrigerator. It should be good for 3 to 4 days. You can reheat it in the microwave or on the stove until heated through.
tips to make Black Pepper Chicken
- For an extra kick, add more ground black pepper or even some chili flakes.
- Marinating the chicken longer enhances the flavor, so if you have more time, feel free to let it marinate for up to an hour.
- Use a mix of colorful vegetables to make the dish more visually appealing and nutritious.
variation
You can make a vegetarian version of Black Pepper Chicken by using tofu or seitan instead of chicken. Substitute the chicken broth with vegetable broth and follow the same steps for cooking.
FAQs
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Can I use a different type of meat?
- Yes! You can use beef, pork, or even shrimp instead of chicken. Just adjust the cooking time based on the meat you choose.
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Is there a gluten-free option for this recipe?
- Yes, you can use gluten-free soy sauce or tamari in place of regular soy sauce to make this dish gluten-free.
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Can I prepare this dish in advance?
- While it’s best enjoyed fresh, you can prep the chicken and vegetables in advance and then stir-fry them just before serving for a quick meal.
Black Pepper Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A flavorful stir-fry dish featuring tender chicken and vibrant vegetables, packed with bold black pepper taste.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently and let marinate for 10-15 minutes.
- In a small bowl, combine all sauce ingredients and mix well.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add marinated chicken and sear until lightly browned, about 1 minute. Flip and cook for another 30 seconds to 1 minute until browned but slightly pink inside. Transfer to a plate.
- In the same skillet, add remaining oil, ginger, and garlic. Stir until fragrant, then add onion and bell peppers. Cook for about 20 seconds.
- Stir sauce mixture until cornstarch dissolves, then pour it into the skillet. Cook until sauce thickens.
- Return chicken to the skillet, stir to coat with the sauce, remove from heat.
- Transfer to a plate and serve hot over rice or noodles.
Notes
For an extra kick, add more black pepper or chili flakes. Marinating the chicken longer enhances flavor. Use colorful vegetables for a more appealing dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
