why make this recipe
Black Pepper Chicken is a delightful dish that brings together tender chicken pieces, vibrant vegetables, and a flavorful sauce. It’s quick to prepare, making it a great option for busy weeknights. The spice of the black pepper combined with the sweetness of bell peppers and the umami of soy sauce create a harmonious blend that is sure to impress.
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. 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 chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or so, 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 still a bit pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, and stir until fragrant. Next, add the white onion and peppers. Stir and cook for 20 seconds.
Stir the sauce mixture until the cornstarch is dissolved completely, 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 only a few seconds. Add back the cooked chicken and quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove. Immediately 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
You can serve Black Pepper Chicken over steamed rice or noodles. This dish also pairs well with a simple side salad or stir-fried greens for a balanced meal.
how to store Black Pepper Chicken
If you have leftovers, let the chicken cool down before storing it. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in a skillet or microwave before serving.
tips to make Black Pepper Chicken
- For extra flavor, you can add more black pepper according to your spice preference.
- Make sure the chicken is cut into uniform pieces for even cooking.
- Using fresh vegetables will enhance the dish’s color and crunch.
variation
You can try adding other vegetables like broccoli, snap peas, or carrots for a different texture and flavor. Also, using different types of meat, like beef or shrimp, can result in delicious variations of this dish.
FAQs
Q1: Can I use frozen chicken for this recipe?
A1: Yes, you can use frozen chicken, but make sure to thaw it completely before slicing and marinating.
Q2: What can I substitute for Shaoxing wine?
A2: If you don’t have Shaoxing wine, dry sherry or even white wine can work as substitutes.
Q3: Can I make this dish ahead of time?
A3: Yes, you can prepare and marinate the chicken in advance and then cook it when you’re ready to serve. However, the vegetables are best when fresh.
Black Pepper Chicken
Ingredients
Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs, sliced for even cooking.
- 1 tablespoon light soy sauce (or soy sauce) Can use regular soy sauce as a substitute.
- 1 tablespoon Shaoxing wine (or dry sherry) Can substitute with dry sherry.
- 1 tablespoon cornstarch For marinating the chicken.
Sauce
- 1/2 cup chicken broth Can use low-sodium chicken broth.
- 2 tablespoons light soy sauce (or soy sauce) Follows up from the marinade.
- 2 tablespoons Shaoxing wine (or dry sherry) Additional for the sauce.
- 2 teaspoons dark soy sauce (or soy sauce) Adds color and flavor.
- 1 tablespoon cornstarch To thicken the sauce.
- 1.5 tablespoons sugar Balances the flavors in the sauce.
- 2 teaspoons coarsely ground black pepper Adjust according to spice preference.
- 1/8 teaspoon salt For seasoning.
Cooking Ingredients
- 2 tablespoons peanut oil (or vegetable oil) For frying.
- 1 tablespoon minced ginger Freshly minced for best flavor.
- 2 cloves garlic, minced Freshly minced for aromatic flavor.
- 2 bell peppers, chopped (mixed colors) Using mixed colors enhances visual appeal.
Instructions
Preparation
- 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.
Sauce Preparation
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and spread it into a single layer using a spatula.
- Sear for 1 minute 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 still a bit pink inside.
- Transfer the chicken to a plate and set aside.
- Add the remaining oil to the skillet. Add ginger and garlic, stir until fragrant, then add onion and peppers. Cook for 20 seconds.
- Pour in the sauce mixture, stirring immediately. Cook until the sauce thickens enough to coat the back of a spoon.
- Add back the cooked chicken and quickly stir to coat everything with the sauce. Turn off the heat and remove from the stove.
- Transfer everything to a large plate immediately.