Black Pepper Chicken

Why Make This Recipe

Black Pepper Chicken is a delicious and quick dish that’s perfect for weeknight meals. Its fragrant combination of spices and savory flavors make it a family favorite. The dish brings together juicy chicken with a kick of black pepper, all coated in a thick, satisfying sauce. Plus, it’s simple to make and ready in less than 30 minutes!

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

1. Combine chicken, light 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. Combine all the sauce ingredients in a small bowl. Mix well and set aside.

3. 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 and cook for an additional 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. 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.

5. 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.

6. Serve hot as a main dish.

How to Serve Black Pepper Chicken

Black Pepper Chicken is best served hot. You can pair it with steamed rice or noodles to soak up the flavorful sauce. Adding a side of vegetables can also enhance the meal, making it colorful and nutritious.

How to Store Black Pepper Chicken

To store leftovers, allow the dish to cool down first. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just ensure to reheat thoroughly before serving.

Tips to Make Black Pepper Chicken

• Make sure to cut the chicken against the grain for tender pieces.
• Adjust the amount of black pepper to suit your spice level preference.
• For an extra touch, you can add some green onions on top before serving.

Variation (if any)

You may switch up the vegetables based on your preference. Broccoli, snap peas, or carrots would also work well in the stir-fry. Additionally, you can use tofu instead of chicken for a vegetarian option.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken completely before marinating.

2. Can I substitute the Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or even white wine can work as a substitute.

3. What if I don’t have dark soy sauce?
If you don’t have dark soy sauce, you can use extra light soy sauce, but your sauce may be lighter in color and flavor. Adjust the seasoning a bit more if needed.

Print