why make this recipe
Black Pepper Chicken is a flavorful dish that is simple to prepare and perfect for busy weeknights or weekend meals. The combination of tender chicken, vibrant vegetables, and a savory black pepper sauce makes it a delicious choice for everyone at the table. Plus, you can easily customize it to fit your taste.
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, 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is well coated. Let it marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients together and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spreading it out in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for an additional 30 seconds to 1 minute, stirring occasionally until the chicken is browned but still slightly pink in the center. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, stirring quickly until fragrant. Then add the chopped onion and bell peppers, cooking for about 20 seconds.
- Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet. Stir with a spatula 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 to coat everything in the sauce. Turn off the heat and remove the skillet from the stove. Transfer everything to a large plate so the food doesn’t cook any longer in the hot skillet.
- Serve hot as a main dish.
how to serve Black Pepper Chicken
You can serve Black Pepper Chicken over steamed rice or with noodles. Adding a side of stir-fried greens or a simple salad can also enhance the meal.
how to store Black Pepper Chicken
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or microwave until heated through.
tips to make Black Pepper Chicken
- For extra flavor, let the chicken marinate longer than 15 minutes if you have the time.
- Adjust the amount of black pepper to suit your spice preference.
- Feel free to mix in or substitute different vegetables like broccoli, snap peas, or carrots.
variation
You can easily turn this into a vegetarian dish by using tofu or tempeh instead of chicken. Just ensure to cook the vegetables longer to absorb all the flavors.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just make sure to thaw it completely before slicing and marinating.
Q: Is there a substitute for Shaoxing wine?
A: Yes, you can use dry sherry as a substitute in this recipe.
Q: Can I make this dish ahead of time?
A: While it’s best fresh, you can prep and marinate the chicken ahead of time, keeping it in the fridge until you’re ready to cook.
Enjoy making this delightful Black Pepper Chicken! It’s sure to become a family favorite.
Black Pepper Chicken
Ingredients
Method
- Combine chicken, 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is well coated. Let it marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients together and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spreading it out in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned.
- Flip the chicken and cook for an additional 30 seconds to 1 minute, stirring occasionally until the chicken is browned but still slightly pink in the center. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, stirring quickly until fragrant. Then add the chopped onion and bell peppers, cooking for about 20 seconds.
- Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet. Stir with a spatula 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 to coat everything in the sauce. Turn off the heat and remove the skillet from the stove.
- Transfer everything to a large plate so the food doesn’t cook any longer in the hot skillet.
- Serve hot as a main dish.