Black Pepper Chicken
Black Pepper Chicken carries a delightful punch of flavor that will elevate any weeknight dinner. This dish, often found in Chinese cuisine, combines tender chicken with a savory sauce that has a kick of black pepper. My journey with this recipe began on a busy evening when I craved something quick yet satisfying. Not only does this dish stir up excitement on your plate, but it also invites friends and family to gather around the table, making it perfect for sharing.
Why You’ll Love This Dish
What sets Black Pepper Chicken apart is its balance of flavors and the ease of preparation. This dish is ideal for those nights when you need to whip up something delicious in under 30 minutes. With simple ingredients and quick cooking time, it’s a weeknight hero that won’t break the bank. Imagine serving this vibrant dish alongside fluffy rice or noodles, allowing those flavors to soak in.
“The first time I made Black Pepper Chicken, my family couldn’t stop raving about it! The chicken was tender, and the sauce was wonderfully aromatic. It’s officially on our dinner rotation!”
How This Recipe Comes Together
Creating Black Pepper Chicken is both simple and rewarding. You’ll start by marinating the chicken, which adds a depth of flavor. While it’s soaking up the good stuff, you’ll whip up a savory sauce that ties everything together. A quick sear will bring out the natural flavors of the chicken, followed by a colorful mix of veggies, for that burst of freshness. It’s the perfect fusion of taste and texture!
What You’ll Need
Gather these ingredients before you start cooking:
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 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
Feel free to adjust ingredients to suit your taste! For instance, if you don’t have Shaoxing wine, dry sherry works beautifully as a substitute.
Directions to Follow
In a medium-sized bowl, combine the chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Gently mix with your hands until the chicken is coated with a thin layer of marinade. Let it sit for about 10 to 15 minutes.
While marinating, whisk together all the sauce ingredients in a small bowl and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for about a minute, until the bottom is lightly browned. Flip and cook for an additional 30 seconds to 1 minute, ensuring both sides are golden but still slightly pink in the center. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining tablespoon of oil, then toss in the minced ginger and garlic. Stir quickly for 20 seconds, then add the chopped white onion and bell peppers, cooking for just 20 seconds.
Stir the sauce mixture then pour it into the skillet, immediately stirring until it thickens, about 2 minutes.
Return the chicken to the skillet and toss everything together until coated in the sauce. Remove from heat and transfer to a large plate. Serve hot.
Best Ways to Enjoy It
Serving Black Pepper Chicken is about showcasing its vibrant colors and flavors. Plate it atop a bed of steaming jasmine rice or fluffy chow mein noodles. You might even consider garnishing with fresh green onions or sesame seeds for that extra flair. This dish pairs beautifully with a side of stir-fried vegetables or even crispy spring rolls to round out the meal.
How to Store & Freeze
To keep your leftovers fresh, store Black Pepper Chicken in an airtight container in the refrigerator for up to three days. When reheating, do so in a skillet or microwave until heated through, ensuring any leftover rice is also warmed adequately. If you’re thinking of freezing it, do so within two days of cooking. Place it in a well-sealed container and it should maintain its flavor for about a month.
Helpful Cooking Tips
- Prep Ahead: Marinate the chicken ahead of time for deeper flavor.
- Texture Matters: Slice the chicken against the grain for tenderness.
- Heat Balance: Adjust the amount of black pepper based on your heat preference; more pepper for spice, less for a milder flavor.
Creative Twists
Black Pepper Chicken is versatile! For extra zing, try adding some crushed red peppers or a dash of lime juice. You can also make it healthier by using more vegetables like broccoli, snap peas, or carrots. For a vegetarian option, swap the chicken for tofu or mushrooms, mirroring the recipe’s cooking steps.
Your Questions Answered
What is the prep time for Black Pepper Chicken?
Prep time should take about 15-20 minutes, including marinating.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s fully thawed before marinating and cooking.
How can I adjust this recipe for a larger group?
Simply scale ingredients up proportionally, and cook the chicken in batches to maintain that perfect sear.
This article not only walks you through the creation of a delicious dish but also provides valuable tips and serving suggestions to make it a hit at your dining table. Happy cooking!
Black Pepper Chicken
Ingredients
Method
- In a medium-sized bowl, combine the chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Gently mix with your hands until the chicken is coated with a thin layer of marinade. Let it sit for about 10 to 15 minutes.
- While marinating, whisk together all the sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for about a minute, until the bottom is lightly browned.
- Flip the chicken and cook for an additional 30 seconds to 1 minute, ensuring both sides are golden but still slightly pink in the center. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil, then toss in the minced ginger and garlic. Stir quickly for 20 seconds, then add the chopped white onion and bell peppers, cooking for just 20 seconds.
- Stir the sauce mixture then pour it into the skillet, immediately stirring until it thickens, about 2 minutes.
- Return the chicken to the skillet and toss everything together until coated in the sauce. Remove from heat and transfer to a large plate. Serve hot.
