Black Pepper Chicken is a savory dish with roots in Chinese cuisine, but it has become a popular staple around the world. Known for its bold, peppery flavor combined with tender chicken and crisp veggies, this stir-fry is quick and easy to prepare at home. The recipe allows you to enjoy the delicious flavors of takeout, but in a healthier, homemade way. Perfect for busy weeknights, it’s a dish that brings together the essence of Chinese flavors with an emphasis on simplicity.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in just 25 minutes!
- Bold Flavors: The peppery sauce is rich and flavorful.
- Healthier than Takeout: Less oil and sodium than restaurant versions.
- Customizable: Adjust veggies and spice levels to suit your taste.
Ingredients You’ll Need:
- Chicken: Boneless, skinless chicken breasts or thighs, sliced.
- Marinade:
- Light soy sauce
- Cornstarch
- Sauce:
- Chicken broth
- Light soy sauce
- Dark soy sauce
- Cornstarch
- Sugar
- Coarsely ground black pepper
- Salt
- For Stir-Frying:
- Vegetable oil
- Minced ginger
- Minced garlic
- White onion, chopped
- Bell peppers (mixed colors), chopped
How to Make Black Pepper Chicken:
Step-by-Step Instructions:
- Marinate the Chicken: Mix the chicken with soy sauce and cornstarch, then let it sit for 10-15 minutes.
- Prepare the Sauce: Combine chicken broth, soy sauces, cornstarch, sugar, black pepper, and salt. Stir well and set aside.
- Cook the Chicken: Heat oil in a skillet, sear the chicken on both sides until browned but still pink inside. Remove from pan.
- Stir-Fry the Veggies: In the same skillet, sauté ginger and garlic until fragrant, then add onions and peppers. Cook briefly until slightly tender.
- Combine and Sauce: Stir the sauce again, then pour it over the veggies. Cook until it thickens, then add the chicken back in and toss to coat. Serve hot.
Cooking Tips:
- Cutting Chicken: Always slice against the grain for tender bites.
- Quick Stir-Fry: Stir-frying happens fast, so prep everything before you start.
- Avoid Overcooking: Remove the chicken from the skillet once seared to prevent it from becoming dry.
Helpful Tips:
- Adjust the Spice: Add chili flakes if you like it spicier!
- Healthy Options: Serve with steamed brown rice or quinoa for added fiber.
Details:
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Gluten-Free Adaptable
Notes:
For a gluten-free version, substitute soy sauce with tamari.
Nutritional Information (Per Serving):
- Calories: 269 kcal
- Carbohydrates: 17.8 g
- Protein: 26.1 g
- Fat: 10 g
Frequently Asked Questions:
Can I substitute chicken thighs?
Yes, chicken thighs work well and are juicier.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Storage Instructions:
Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a skillet for best texture.
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Conclusion:
Black Pepper Chicken is a flavorful, quick-to-make dish that brings restaurant-quality stir-fry to your home kitchen. Whether you’re a seasoned cook or just starting, this recipe will guide you through every step for a delicious meal that’s sure to impress!
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Black Pepper Chicken
Description
Black Pepper Chicken is a delightful fusion of bold flavors and tender textures, originating from the vibrant culinary traditions of China. This dish carries the unmistakable heat and aroma of freshly ground black pepper, balanced by the umami of soy sauce and the savory essence of chicken
Ingredients
- Chicken: You can use boneless, skinless chicken breast or thighs depending on your preference. Thighs are juicier, but breasts will also work well.
- Marinade:
- Light soy sauce: Adds savory depth to the chicken.
- Cornstarch: Helps tenderize the chicken and gives it a nice coating when cooked.
- For the Sauce:
- Chicken broth: This adds a subtle savory base to the sauce.
- Light soy sauce: A core ingredient that adds umami and a salty edge.
- Dark soy sauce: Gives the sauce a deeper color and slightly richer taste.
- Cornstarch: Thickens the sauce to a glossy finish.
- Sugar: Balances out the saltiness of the soy sauces with a touch of sweetness.
- Freshly ground black pepper: The star of the show! It provides the bold, pungent heat that defines this dish.
- Salt: Enhances all the flavors.
Instructions
- Marinate the Chicken: Begin by marinating your sliced chicken. Combine the light soy sauce and cornstarch in a bowl, then toss the chicken to coat evenly. Let this sit for at least 10 minutes while you prepare the rest of your ingredients. This step helps the chicken remain tender during the stir-frying process.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, both soy sauces, cornstarch, sugar, black pepper, and salt. Make sure the cornstarch is well dissolved and set aside. This will be the savory, peppery sauce that brings the whole dish together.
- Cook the Chicken: Heat your skillet or wok over medium-high heat and add the vegetable oil. Once the oil is hot, add the chicken in a single layer. Let it sear undisturbed for 1-2 minutes to develop a nice golden crust, then flip and sear the other side. The chicken should be mostly cooked but not fully done at this stage. Remove it from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add a little more oil if needed. Toss in the minced ginger and garlic, stirring constantly to avoid burning. When they become fragrant (about 30 seconds), add the onions and bell peppers. Stir-fry for about 2 minutes, just until the vegetables are slightly tender but still crisp. You want the veggies to retain their crunch for contrast in texture.
- Combine and Finish the Dish: Stir the prepared sauce again to make sure the cornstarch hasn’t settled at the bottom. Pour the sauce over the vegetables in the skillet, stirring constantly as it thickens and becomes glossy. Once the sauce has reached the desired consistency, add the chicken back into the pan and toss everything together. Let the chicken finish cooking in the sauce, ensuring it’s fully coated and heated through.
- Serve: Transfer the black pepper chicken to a serving platter and enjoy with steamed rice or noodles for a complete meal.
Notes
For a gluten-free version, substitute the light and dark soy sauces with tamari or coconut aminos.