Black Pepper Chicken is a delightful dish that brings together tender pieces of chicken, colorful bell peppers, and a flavorful sauce enriched with the bite of black pepper. This dish is not only delicious but also quick to prepare, making it a popular choice for busy weeknights or casual gatherings.
Why make this recipe
This recipe is perfect for anyone looking to whip up a tasty meal without spending hours in the kitchen. The blend of soy sauce, ginger, and black pepper creates a savory flavor profile that complements the chicken and vegetables beautifully. Plus, you can customize the spice level according to your preference by adjusting the amount of black pepper used. With simple ingredients and straightforward steps, this Black Pepper Chicken is sure to become a family favorite.
How to prepare Black Pepper Chicken
Follow these easy steps to create a delicious Black Pepper Chicken at home.
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)
Steps:
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.
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 marinated chicken. Spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for about 1 minute, until it 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 slightly pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic, giving them a quick stir until fragrant. Then, add the chopped onion and bell peppers. Stir and cook for about 20 seconds.
Stir the sauce mixture until the cornstarch is completely dissolved, 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, which takes just a few seconds.
Add the cooked chicken back into the skillet. Quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove. 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 this dish hot over a bed of steamed rice or noodles. The vibrant colors of the bell peppers and the glossy sauce make for a visually appealing meal. You can also garnish with green onions or sesame seeds for an added touch.
How to store Black Pepper Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a little chicken broth to help rehydrate the sauce.
Tips to make Black Pepper Chicken perfectly
- Marinating the chicken: Allowing the chicken to marinate for a full 15 minutes helps to enhance the flavor and tenderness.
- Don’t overcrowd the pan: Sear the chicken in batches if needed. This ensures even cooking and a nice browning.
- Adjust the black pepper: If you love spice, feel free to add more black pepper to the sauce.
Variations
- Add vegetables: Feel free to add other vegetables like broccoli, snap peas, or carrots to the mix for extra nutrition and flavor.
- Make it spicy: Incorporate some sliced chili peppers or a dash of chili sauce for a kick.
- Change the protein: Try this recipe with shrimp or tofu for a different take.
FAQ
Q: Can I use other types of meat?
A: Yes! This recipe works well with pork or beef, just adjust the cooking time as needed.
Q: Can I make this dish in advance?
A: While it’s best served fresh, you can prepare the chicken and sauce ahead of time. Then, simply cook them together when you’re ready to eat.
Q: What can I serve with Black Pepper Chicken?
A: This dish pairs well with steamed rice, fried rice, or noodles. Add a side of vegetables or a simple salad for a complete meal.
Now that you have all the details to create delicious Black Pepper Chicken, get cooking and enjoy this quick and flavorful dish!
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Black Pepper Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delightful dish of tender chicken with colorful bell peppers and a savory black pepper sauce, perfect for busy weeknights.
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)
Instructions
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated. 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 marinated chicken and sear for about 1 minute until lightly browned.
- Flip the chicken and cook for an additional 30 seconds to 1 minute until both sides are browned but slightly pink inside. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add minced ginger and garlic, stirring until fragrant, then add chopped onion and bell peppers. Cook for about 20 seconds.
- Stir the sauce mixture until cornstarch is dissolved, and pour it into the skillet. Cook until the sauce thickens
- Add the cooked chicken back into the skillet and stir to coat everything in the sauce. Turn off the heat and transfer to a plate to serve hot.
Notes
Marinate the chicken for full flavor, avoid overcrowding the pan for better browning, and adjust the spice level based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese