Black Pepper Chicken

Why Make This Recipe

Black Pepper Chicken is a delightful dish that blends tender chicken with a rich, peppery sauce. It’s a great choice for a quick weeknight dinner or to impress guests at your next gathering. The combination of marinated chicken and colorful vegetables makes it both appetizing and satisfying. Plus, it can be made in about 30 minutes, so you can enjoy a delicious homemade meal without spending hours in the kitchen.

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. Spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for about 1 minute, until the bottom is lightly browned. 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. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic, stirring quickly until fragrant. Add the white onion and peppers, cooking for about 20 seconds.
Stir the sauce mixture until the cornstarch is completely dissolved, then pour it into the skillet. Stir quickly and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds. Add the cooked chicken back to the skillet and stir a few times to coat everything with the sauce. Turn off the 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

Serve Black Pepper Chicken hot with steamed rice or noodles. The sauce pairs perfectly with rice, soaking into the grains and enhancing each bite. You can also add some sesame seeds or chopped green onions on top for extra flavor and presentation.

How to Store Black Pepper Chicken

If you have leftovers, store them in an airtight container in the fridge. They should be good for up to 2-3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it completely before reheating.

Tips to Make Black Pepper Chicken

Make sure to slice the chicken against the grain for the best texture.
Don’t overcook the chicken; it should be slightly pink in the center when you transfer it to the plate. It will continue to cook once mixed with the sauce.
Adjust the amount of black pepper to your liking if you prefer a milder or spicier dish.

Variation

You can easily customize this recipe by adding more vegetables, like broccoli or snap peas, or by using different proteins such as shrimp or tofu.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more flavor and stay juicy during cooking.

2. What if I can’t find Shaoxing wine?
You can substitute it with dry sherry or even use chicken broth as a non-alcoholic option.

3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Just keep them separate until you are ready to cook and serve.