Description: This Black Pepper Chicken recipe delivers a flavorful and satisfying stir-fry experience. Tender chicken pieces are marinated to perfection, then quickly stir-fried with vibrant bell peppers and onions in a rich, savory black pepper sauce. It’s a quick, easy weeknight meal that’s bursting with flavor and sure to become a family favorite. Ingredients:
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade:
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce:
- 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
Stir Fry:
- 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)
Preparation:
Step 1: Marinate the Chicken: In a medium-sized bowl, combine the sliced chicken with the marinade ingredients: light soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Use your hands to gently mix the chicken, ensuring that each piece is coated with a thin layer of the marinade. This step is crucial for tenderizing the chicken and allowing it to absorb the flavorful components of the marinade. The cornstarch will create a light coating that helps the chicken brown beautifully during stir-frying and adds a slight thickening effect to the sauce later on. Marinate for 10 to 15 minutes. This allows the flavors to meld and penetrate the chicken.
Step 2: Prepare the Sauce: In a separate small bowl, whisk together all the sauce ingredients: chicken broth, light soy sauce, Shaoxing wine (or dry sherry), dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Whisk well to ensure the cornstarch is fully dissolved and there are no lumps. Set the sauce aside. Having the sauce ready to go before you start stir-frying is essential for a smooth and efficient cooking process. The dark soy sauce contributes to the rich color and deeper savory notes of the sauce, while the sugar balances the saltiness and acidity. The coarsely ground black pepper is, of course, the star of the show, delivering a bold and pungent flavor that defines this dish.
Step 3: Sear the Chicken: Heat 1 tablespoon of peanut oil (or vegetable oil) in a large skillet or wok over medium-high heat. Make sure the skillet is thoroughly heated before adding the chicken; this ensures proper searing. Once the oil is shimmering hot, add the marinated chicken. Immediately spread the chicken into a single layer using a spatula, minimizing any overlap between the pieces. Sear the chicken for approximately 1 minute, or until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally, until both sides are browned but the inside is still slightly pink. It’s important not to overcook the chicken at this stage, as it will continue to cook in the sauce later. Transfer the seared chicken to a plate and set it aside. This prevents it from overcooking in the hot skillet while you prepare the vegetables.
Step 4: Stir-Fry the Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the now-empty skillet. Add the minced ginger and garlic. Stir quickly for just a few seconds, until they release their fragrant aroma. Be careful not to burn the garlic, as it can turn bitter. Add the chopped white onion and bell peppers. Stir-fry for approximately 20 seconds, until the vegetables are slightly softened but still retain a bit of their crispness. The combination of ginger, garlic, onion, and bell peppers creates a foundation of complex flavors that complement the chicken and the black pepper sauce.
Step 5: Combine and Finish: Give the sauce mixture another quick stir to ensure the cornstarch is still fully dissolved, as it tends to settle at the bottom of the bowl. Pour the sauce into the skillet with the vegetables. Stir immediately and continuously with a spatula, scraping up any browned bits from the bottom of the skillet. Cook until the sauce thickens enough to coat the back of a spoon, which should only take a few seconds. Once the sauce has thickened, add the previously cooked chicken back to the skillet. Stir everything together quickly to coat the chicken and vegetables evenly with the glossy black pepper sauce. Turn off the heat and immediately transfer the entire mixture to a large serving plate. This prevents the chicken and vegetables from continuing to cook in the residual heat of the skillet, ensuring they remain tender and not overcooked.
Why you will love this recipe
This Black Pepper Chicken recipe offers a delightful balance of flavors and textures that makes it incredibly appealing. The tender chicken, marinated to perfection, is complemented by the vibrant colors and crispness of the bell peppers and onions. The star of the show, the black pepper sauce, delivers a bold and satisfying kick that elevates the entire dish.
Beyond its deliciousness, this recipe is incredibly versatile and adaptable to your preferences. You can easily adjust the amount of black pepper to control the spice level, and you can substitute the vegetables with your favorites. Whether you’re a seasoned home cook or a beginner, this recipe is straightforward and easy to follow.
Moreover, Black Pepper Chicken is a quick and convenient meal option for busy weeknights. The entire dish can be prepared in under 30 minutes, making it a perfect choice when you’re short on time but craving a flavorful and satisfying meal.
Serving Suggestions:
- Serve hot over steamed rice or noodles.
- Garnish with chopped green onions or cilantro for added freshness.
- Pair with a side of stir-fried vegetables, such as broccoli or snow peas.
- For a complete meal, serve with egg rolls or spring rolls.
- A sprinkle of toasted sesame seeds adds a nutty flavor and visual appeal.
Tips:
- Slice the chicken thinly against the grain for maximum tenderness.
- Use a hot skillet or wok for proper searing and stir-frying.
- Have all your ingredients prepped and ready to go before you start cooking.
- Don’t overcrowd the skillet; cook the chicken in batches if necessary.
- Adjust the amount of black pepper to your preferred spice level.
- For a thicker sauce, add a bit more cornstarch slurry (cornstarch mixed with water).
- For a sweeter sauce, add a touch more sugar.
- If you don’t have Shaoxing wine, dry sherry is a good substitute.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: Approximately 450-550 per serving (depending on portion size and ingredients)
- Protein: Approximately 40-50 grams per serving
- Sodium: Approximately 800-1000 mg per serving (depending on the amount of soy sauce used)
Conclusion
This Black Pepper Chicken recipe is a surefire way to impress your family and friends with a restaurant-quality dish made in the comfort of your own home. It’s quick, easy, flavorful, and customizable to your preferences. So, gather your ingredients, fire up your skillet, and get ready to enjoy a delicious and satisfying meal that will leave you craving more. Happy cooking!
Questions and Answers:
Q1: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great alternative to chicken breasts in this recipe. They tend to be more flavorful and remain more tender during cooking. Just make sure to slice the thighs into thin pieces, similar to how you would slice the breasts. You may need to adjust the cooking time slightly, as thighs can take a bit longer to cook through. The key is to ensure they are cooked to a safe internal temperature.
Q2: I don’t have Shaoxing wine. What can I substitute it with?
A: Shaoxing wine is a Chinese rice wine that adds a unique flavor to the dish, but if you don’t have it on hand, you can substitute it with dry sherry. Dry sherry has a similar flavor profile and will work well in both the marinade and the sauce. Another option is to use a dry white wine, or even chicken broth in a pinch, although the flavor won’t be quite the same.
Q3: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan! Simply substitute the chicken with a plant-based protein source like firm tofu or tempeh. Press the tofu to remove excess water and slice it into thin pieces, similar to the chicken. For a vegan version, ensure that the chicken broth is replaced with vegetable broth. The rest of the ingredients remain the same, and the cooking process is similar.
Q4: Can I adjust the spice level of the black pepper?
A: Definitely! The amount of black pepper is the main determinant of the spice level in this dish. If you prefer a milder flavor, reduce the amount of coarsely ground black pepper. If you like a more intense kick, you can increase the amount. You can also add a pinch of red pepper flakes or a dash of hot sauce for extra heat. Start with a smaller amount and taste as you go, adjusting to your personal preference.
Q5: Can I prepare this dish ahead of time?
A: While Black Pepper Chicken is best served fresh, you can certainly prepare certain components ahead of time. You can marinate the chicken and prepare the sauce a few hours in advance. Store them separately in the refrigerator until you’re ready to cook. However, it’s best to stir-fry the chicken and vegetables and combine them with the sauce just before serving, as the sauce can become too thick if it sits for too long, and the chicken can lose its crispness. Reheating the dish may also affect the texture of the vegetables.
