why make this recipe

Black Pepper Chicken is a delicious dish that brings a perfect balance of flavors and a little heat. It is quick and easy, making it great for busy weeknights or special occasions. This recipe highlights tender chicken combined with colorful bell peppers and a flavorful sauce, all enhanced by the warmth of black pepper. Whether enjoyed with rice or noodles, it promises to please everyone at your table.

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

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.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
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. 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.
Add 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.
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 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.
Serve hot as a main dish.

how to serve Black Pepper Chicken

Black Pepper Chicken is best served hot. You can enjoy it over a bed of steamed rice or alongside stir-fried noodles. Garnish with extra black pepper or green onions for added flavor and a pop of color.

how to store Black Pepper Chicken

To store leftovers, let the Black Pepper Chicken cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to reheat thoroughly before serving.

tips to make Black Pepper Chicken

Use fresh ingredients for the best flavor.
Make sure to slice the chicken against the grain for tender pieces.
Adjust the amount of black pepper to suit your spice tolerance.
Prep your ingredients before starting to cook to make the process smoother and quicker.

variation

You can easily add more vegetables to the dish, such as snap peas or carrots, to create a colorful medley. If you prefer a sweeter sauce, add a bit more sugar or a dash of honey.

FAQs

1. Can I use other proteins instead of chicken?
Yes! This recipe works well with beef, pork, or even tofu for a vegetarian option.

2. Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or even chicken broth as a substitute.

3. How spicy is Black Pepper Chicken?
The spiciness mainly comes from the black pepper. You can adjust the amount to your preference; use less for a milder flavor or more for extra heat.