Black Pepper Chicken

Is there anything more comforting than a good stir-fry? I remember the first time I tasted Black Pepper Chicken in a little hole-in-the-wall restaurant. The flavor was a wild dance of spices, and the aroma was intoxicating. It had that perfect kick of black pepper that made my taste buds sit up and pay attention. I had to recreate that magic in my own kitchen—and let me tell you, I think I’ve nailed it!

This recipe is one that you’ll want to pull out time and again. It’s easy, quick, and so full of flavor that every bite feels like a little celebration. Imagine tender pieces of chicken glistening with a glossy sauce, bright bell peppers and a burst of fragrant ginger and garlic twirling around in every mouthful. Are you ready? Let’s dive into why you’ll love making this dish tonight!

Why you’ll love this recipe

Oh, where do I even begin? This isn’t just any ordinary chicken dish—this is Black Pepper Chicken, my culinary joy and a firm favorite among my friends! The beauty lies in its simplicity and the vibrant flavors that come together in a flash.

First off, it’s quick. We’re talking about a complete meal in less than 30 minutes from your kitchen to your dining table! Perfect for busy weeknights or a casual get-together with friends. Plus, it’s customizable! Not a fan of bell peppers? Swap them out for whatever veggies you have on hand—broccoli, snap peas, even carrots!

And let’s not forget that peppery punch! If you’re a fan of kick, you’ll adore how the coarsely ground black pepper elevates the dish, bringing warmth and depth. This recipe balances savory and slightly sweet notes, making it an option that pleases a crowd. Honestly, who wouldn’t want a plateful of that?

Gather these ingredients

Before we jump into the cooking, let’s make sure we have all the essentials squared away. Grab the following goodies:

• 1 lb Chicken Breasts or Thighs: I prefer thighs for their tenderness, but breasts work just as well! Remember to slice against the grain into 1/4” thick pieces.
• 1 tablespoon Light Soy Sauce: This is our base for marination. Feel free to use regular soy sauce if that’s what you have.
• 1 tablespoon Shaoxing Wine: If you don’t have this Chinese cooking wine, dry sherry is a suitable alternative.
• 1 tablespoon Cornstarch: This will help tenderize the chicken and create a silky sauce.
• 1/2 cup Chicken Broth: You could also use vegetable broth if you want to go meat-free.
• 2 tablespoons Light Soy Sauce (again): This adds depth to our sauce.
• 2 tablespoons Shaoxing Wine (again): Never too much of a good thing!
• 2 teaspoons Dark Soy Sauce: For that beautiful color and richer flavor.
• 1 tablespoon Cornstarch (again): This one is for thickening the sauce.
• 1 1/2 tablespoons Sugar: Just a little to balance out the salty and spicy flavors.
• 2 teaspoons Coarsely Ground Black Pepper: It’s the star here, so don’t skimp!
• 1/8 teaspoon Salt: Just a pinch to bring everything together.
• 2 tablespoons Peanut Oil: Peanut oil has a high smoke point, which is ideal for stir-frying. Vegetable oil is a fine sub if you need.
• 1 tablespoon Minced Ginger: Fresh is best! It adds zing.
• 2 Cloves Garlic, Minced: Garlic breath is totally worth it in this case!
• 1/2 White Onion, Chopped: Adds sweetness and crunch.
• 2 Bell Peppers, Chopped: I went for a colorful mix—red and yellow for a lovely visual appeal.

Preparing Black Pepper Chicken

Ready to get things sizzling? Here’s how we’ll do it:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Use your hands to mix gently until each piece is coated in the lovely marinade. This step is crucial—it helps the chicken soak up all the flavors! Let it sit for about 10 to 15 minutes while you prepare everything else.

2. Mix the Sauce: In a small bowl, whisk together the chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, dark soy sauce, 1 tablespoon of cornstarch, sugar, coarsely ground black pepper, and salt. Stir until the cornstarch fully dissolves. That’s our flavorful potion for later!

3. Sear the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer. Let it sear undisturbed for about a minute till the bottom is lightly browned, then flip for another 30 seconds to a minute, stirring occasionally until it’s browned but still slightly pink in the center. Transfer to a plate and set aside.

4. Sauté the Aromatics: Into the same skillet, add another tablespoon of oil, then toss in the minced ginger and garlic. You’ll want to give it a quick stir until it becomes fragrant—this step is magic!

5. Cook the Veggies: Now add the chopped onion and bell peppers. Stir and cook for about 20 seconds. This should make your kitchen smell sensational!

6. Thicken the Sauce: Stir the sauce mixture again, just to ensure everything’s combined, and pour it into the skillet. Stir immediately until it thickens enough to coat the back of a spoon—it only takes a few seconds!

7. Combine and Serve: Toss the chicken back into the skillet with the sauce. Give everything a good stir to coat all those vibrant ingredients. Turn off the heat, and quickly transfer everything to a large plate to prevent overcooking.

Best way to enjoy it

Now, let’s talk about the best way to enjoy your culinary masterpiece! Serve your Black Pepper Chicken hot, right after cooking. It pairs wonderfully with fluffy jasmine rice or steamed broccoli, soaking up all that delicious sauce. You could even whip up some fried rice on the side—two dishes with a perfect harmony!

Feeling adventurous? Top it off with a sprinkle of sesame seeds or a squeeze of lime for a refreshing twist. You could also serve it with soft, steamed bao buns for a delightful fusion feel. Trust me; your taste buds will thank you for every creative bite!

Storage and reheating tips

Got leftovers? Lucky you! Here’s how to store and enjoy them later:

• Refrigerate: Place any leftovers in an airtight container. They’ll keep well for up to 3 days.
• Freezing: If you want to keep it longer, freeze in a freezer-safe container for up to 3 months. Just make sure to let it cool completely before sealing it up!
• Reheating: For best results, reheat in a skillet over medium heat until warmed through, adding a splash of chicken broth to keep it moist. You can also zap it in the microwave—just don’t forget to cover it to keep that steam in!

Pro chef tips

Let me share a couple of tips I swear by:

• Prep Ahead: If you’re short on time, you can marinate the chicken ahead of time the night before! This deepens the flavor and makes for easy cooking after a long day.
• Taste the Sauce: Always taste your sauce before adding the cooked chicken. If it’s overpoweringly sweet, add a touch more soy sauce. Too salty? Adjust with a splash of broth!

Creative Twists

Feeling creative? Here are a few variations to keep things exciting:

• Add Nuts: Toss in some cashews or peanuts at the end for a delightful crunch.
• Spice it Up: If you crave heat, throw in some sliced fresh chilies or a dash of chili sauce to the sauce mixture.
• Go Veggie: For a vegetarian spin, replace the chicken with firm tofu—just make sure to press it to remove excess moisture!

Your questions answered

1. Can I use frozen chicken?: Yes, but make sure to thaw it completely before marinating.
2. How many servings does this make?: This recipe typically serves about 4 people, depending on portion sizes.
3. What if I don’t have Shaoxing wine?: Dry sherry makes a great substitute!
4. Can I make this dish gluten-free?: Absolutely! Use gluten-free soy sauce and make sure your chicken broth is gluten-free too.
5. What’s the prep time?: Prep takes about 10-15 minutes, and the cooking time is roughly 10 minutes. Quick and easy!

Don’t you love it when a recipe brings a little warmth and happiness into the kitchen? Black Pepper Chicken isn’t just a dish; it’s an experience. It’s all about sharing good food with good company, and this one will surely impress. So gather your ingredients and get cooking! I can’t wait to see how you put your spin on it—happy cooking!

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Black Pepper Chicken

Cooking Method: Sauteing Courses: Dinner, Lunch, Main Course Recipe Keys: E Easy High Protein Non Vegetarian Quick Meals Spicy

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 40 hrs

Cooking Temp: medium-high  C Servings: 4 Estimated Cost: $ 10 Calories: 400

Best Season: Suitable throughout the year

Description

This Black Pepper Chicken is a fragrant and spicy stir-fry that combines tender chicken with vibrant bell peppers and a kick of coarsely ground black pepper, finished in a silky sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb Chicken Breasts or Thighs, sliced (Thighs are preferable for tenderness.)
• 1 tablespoon Light Soy Sauce (For marination.)
• 1 tablespoon Shaoxing Wine (Chinese cooking wine (dry sherry can substitute).)
• 1 tablespoon Cornstarch (For tenderizing chicken.)
• ¹⁄₂ cup Chicken Broth (Vegetable broth can be used for a meat-free option.)
• 2 tablespoons Light Soy Sauce (For sauce depth.)
• 2 tablespoons Shaoxing Wine (For sauce flavor.)
• 2 teaspoons Dark Soy Sauce (For color and richness.)
• 1 tablespoon Cornstarch (For thickening the sauce.)
• 1 ¹⁄₂ tablespoons Sugar (To balance flavors.)
• 2 teaspoons Coarsely Ground Black Pepper (The star ingredient.)
• ¹⁄₈ teaspoon Salt (Just a pinch.)
• 2 tablespoons Peanut Oil (Ideal for stir-frying.)
• 1 tablespoon Minced Ginger (Fresh is best.)
• 2 cloves Garlic, minced (Adds flavor.)
• ¹⁄₂ white onion, chopped (Adds sweetness and crunch.)
• 2 bell peppers, chopped (Use a colorful mix.)

Instructions

Preparation Steps

1. Marinate the Chicken

   In a medium bowl, combine chicken pieces with light soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Mix gently and let sit for 10-15 minutes.
   Mark as complete

2. Mix the Sauce

   In a small bowl, whisk together chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, dark soy sauce, 1 tablespoon of cornstarch, sugar, coarsely ground black pepper, and salt until cornstarch dissolves.
   Mark as complete

3. Sear the Chicken

   Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add marinated chicken, searing for about a minute on each side until browned and slightly pink in the center. Transfer to a plate.
   Mark as complete

4. Sauté the Aromatics

   In the same skillet, add another tablespoon of oil and sauté minced ginger and garlic until fragrant.
   Mark as complete

5. Cook the Veggies

   Add chopped onion and bell peppers to the skillet, stirring and cooking for about 20 seconds.
   Mark as complete

6. Thicken the Sauce

   Re-stir the sauce mixture and pour into the skillet, stirring until thickened enough to coat the back of a spoon.
   Mark as complete

7. Combine and Serve

   Toss the chicken back into the skillet with the sauce, stir to coat, and serve hot, ideally with jasmine rice or steamed broccoli.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 3g

Protein 30g60%

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Vitamin A 1500 IU

Vitamin C 80 mg

Calcium 50 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 15 mcg

Thiamin 0.5 mg

Riboflavin 0.2 mg

Niacin 10 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 200 mg

Iodine 0 mcg

Magnesium 25 mg

Zinc 2 mg

Selenium 25 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Experiment with different vegetables and spices to customize to your taste!

Keywords: Black Pepper Chicken, stir-fry, quick meal, chicken recipe