Black Pepper Chicken is a vibrant dish that packs a punch with its bold flavors and vibrant colors. This stir-fry-style recipe combines juicy chicken with crunchy bell peppers and pungent black pepper, creating a tantalizing meal that’s perfect for any occasion. Whether you’re serving it for family dinner or special gatherings, this dish is sure to impress!
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 light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon 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.
- In a small bowl, combine all the sauce ingredients (1/2 cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt). 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 or 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 slightly pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add minced ginger and garlic, stirring quickly until fragrant. Add the chopped white onion and bell peppers, stirring and cooking for about 20 seconds.
- Stir the sauce mixture until the cornstarch is completely dissolved, then pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon; this should take a few seconds.
- Add back the cooked chicken to the skillet. Quickly stir a few times to ensure everything is well coated with the sauce. Turn off the heat and remove the skillet from the stove.
- Transfer everything to a large plate immediately to prevent the ingredients from continuing to cook in the hot skillet. Serve hot as a main dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Nutrition Info: Approx. 350 calories per serving.
How to Serve
Black Pepper Chicken can be served over a bed of steamed rice or alongside stir-fried noodles for a complete meal. Garnish with additional chopped green onions or sesame seeds for an extra touch of flavor and presentation. This dish is versatile enough to pair well with various sides, making it a fantastic choice for family dinners or casual gatherings.
FAQs
1. Can I use other proteins instead of chicken?
Yes, you can substitute chicken with beef, shrimp, or tofu for a different variation of this dish.
2. How can I adjust the spice level?
To make it spicier, you can increase the amount of black pepper or add in some red pepper flakes or sliced chili peppers during cooking.
3. Can I prepare this ahead of time?
While Black Pepper Chicken is best served fresh, you can marinate the chicken and prepare the sauce in advance. Just store them separately in the refrigerator until you’re ready to cook.