Why Make This Recipe
Black Pepper Chicken is a delicious and quick dish that brings bold flavors to your dinner table. It combines tender chicken with colorful bell peppers and a savory black pepper sauce. This recipe is not only easy to prepare but also perfect for a weeknight meal or a special occasion. The combination of marinated chicken and a rich sauce makes this dish a standout choice that you can whip up in no time.
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, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread it into a single layer with minimal overlap. Sear for about 1 minute until lightly browned. Flip and cook for another 30 seconds to 1 minute until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining oil to the skillet. Add the ginger and garlic, stirring until fragrant. Then add the white onion and peppers. Cook for 20 seconds while stirring.
- Stir the sauce mixture until the cornstarch is dissolved, then pour it into the skillet. 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, stirring quickly to coat everything with the sauce.
- Remove the skillet from heat and transfer everything to a large plate immediately so the ingredients won’t continue to cook in the hot skillet.
- Serve hot as a main dish.
How to Serve Black Pepper Chicken
Black Pepper Chicken can be served as a main dish alongside steamed rice or noodles. The savory flavors pair beautifully with a simple side of steamed vegetables or a fresh salad. If you’re feeling adventurous, you can also add some chili flakes or fresh herbs on top for an extra kick.
How to Store Black Pepper Chicken
To store leftovers, allow the dish to cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in a skillet over medium heat until warmed through.
Tips to Make Black Pepper Chicken
- Use a mix of bell peppers for a colorful dish and added sweetness.
- For a spicier kick, you can increase the amount of black pepper or add some sliced fresh chilies.
- Make sure not to overcrowd the skillet when cooking the chicken; this will help it brown nicely.
- Serve with freshly cooked rice or noodles for a complete meal.
Variation
You can easily customize Black Pepper Chicken by adding other vegetables like broccoli, snap peas, or carrots. If you want to switch up the protein, this recipe also works well with shrimp or tofu instead of chicken.
FAQs
1. Can I make Black Pepper Chicken ahead of time?
Yes! You can marinate the chicken a few hours in advance or even the night before for deeper flavor. Just cook it just before serving.
2. What if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute it with dry sherry or omit it entirely. The recipe will still taste delicious.
3. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more richness and flavor and are a great alternative in this dish. Just make sure to cook them thoroughly.
Black Pepper Chicken
Ingredients
Method
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
- In a small bowl, mix all the sauce ingredients well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread it into a single layer with minimal overlap. Sear for about 1 minute until lightly browned.
- Flip and cook for another 30 seconds to 1 minute until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining oil to the skillet. Add the ginger and garlic, stirring until fragrant. Then add the white onion and peppers. Cook for 20 seconds while stirring.
- Stir the sauce mixture until the cornstarch is dissolved, then pour it into the skillet. 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, stirring quickly to coat everything with the sauce.
- Remove the skillet from heat and transfer everything to a large plate immediately so the ingredients won’t continue to cook in the hot skillet.