Black Pepper Chicken

why make this recipe

Black Pepper Chicken is a delightful dish that brings together tender chicken and vibrant vegetables, all coated in a savory sauce that’s bursting with flavor. It’s a quick recipe that’s perfect for busy weeknights but tastes like a restaurant-style meal. With just a few ingredients, you’ll have a delicious dish that family and friends will love.

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 are great)

Directions:

Combine the chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently mix by hand until the chicken is evenly coated. Allow it to marinate for 10 to 15 minutes.
In a small bowl, combine all the sauce ingredients and mix well. Set this aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until it gets hot. Add the marinated chicken and spread it into a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly brown. Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned but still a bit pink inside. Once done, transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Then, add the ginger and garlic, stirring quickly until fragrant.
Next, add the chopped onion and bell peppers. Stir and cook for about 20 seconds.
Stir the sauce mixture until the cornstarch has completely dissolved, then pour it into the skillet. Stir well and cook until the sauce thickens enough to coat the back of a spoon, which should only take a few seconds.
Return the cooked chicken to the skillet and give everything a quick stir to coat it in the sauce. Turn off the heat and transfer everything to a large plate immediately to prevent overcooking.
Serve hot as a main dish.

how to serve Black Pepper Chicken

Black Pepper Chicken is best served hot over steamed rice or noodles. You can also pair it with a side of stir-fried vegetables for a complete meal. Garnish with some extra ground black pepper or sliced green onions for added flavor.

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 for up to 3 days. You can also freeze it for up to a month. When ready to eat, reheat it in a skillet or microwave until warmed through.

tips to make Black Pepper Chicken

Make sure the chicken is sliced thinly for even cooking.
Don’t overcrowd the skillet when cooking the chicken; this helps to achieve a good sear.
Adjust the amount of black pepper according to your spice preference.
For added crunch, consider adding some chopped nuts like cashews or peanuts.

variation

You can easily swap the bell peppers for other vegetables like broccoli, snap peas, or carrots. Also, tofu or shrimp can be used instead of chicken for a different protein option.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. Just cook them together right before serving.

2. What if I can’t find Shaoxing wine?
If you can’t find Shaoxing wine, dry sherry or even white wine works as a substitute.

3. Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and ensure the cornstarch is also gluten-free.