Delicious black pepper chicken served with vegetables and rice on a plate

Black Pepper Chicken

ByCasey Monroe

Why Make This Recipe

Black Pepper Chicken is a delicious dish that brings a burst of flavor in every bite. It’s simple to make and combines juicy chicken with a rich black pepper sauce, making it a favorite for weeknight dinners or special occasions. The ingredients are easy to find, and the cooking process is straightforward, perfect for cooks of all levels. This dish can add a wonderful kick to your dinner table, and it pairs well with rice or noodles.

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. Mix gently by hand until the chicken is 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. Add the chicken in a single layer, avoiding overlap. Sear for about 1 minute until the bottom is lightly browned.
  4. Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally until both sides are browned but still a bit pink inside. Remove the chicken and set aside.
  5. Add the remaining tablespoon of oil to the skillet. Sauté the ginger and garlic until fragrant. Add the chopped onion and bell peppers, stirring and cooking for 20 seconds.
  6. Stir the sauce mixture until the cornstarch is dissolved and pour it into the skillet. Stir constantly until the sauce thickens enough to coat the back of a spoon.
  7. Add the cooked chicken back to the skillet. Stir quickly to coat everything with the sauce. Turn off the heat and transfer everything to a big plate to prevent overcooking.
  8. 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, noodles, or a fresh salad. Consider adding some extra veggies for a colorful plate, or serve it with a side of spring rolls for a complete meal.

How to Store Black Pepper Chicken

To store leftover Black Pepper Chicken, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to a month. Reheat in a skillet or microwave until warmed through.

Tips to Make Black Pepper Chicken

  • Ensure the chicken is sliced evenly for quick and even cooking.
  • Adjust the amount of black pepper according to your spice preference.
  • Use fresh ingredients for the best flavor, especially the ginger and garlic.
  • Feel free to add more vegetables if you like, such as broccoli or snap peas.

Variation

You can easily customize this dish by using different proteins like beef or tofu instead of chicken. Changing the vegetables is also an option; consider using carrots or zucchini for a different flavor and texture.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe and can add more flavor and juiciness.

2. What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a good substitute.

3. Is this dish very spicy?
The level of spice depends on how much black pepper you add. You can adjust this to suit your taste.