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If you are craving a vibrant, flavorful dish that packs a bold punch of spice and savory goodness, this Black Pepper Chicken Recipe is your new go-to meal. It perfectly balances tender chicken pieces with a rich, peppery sauce that is deeply satisfying and ideal for a cozy dinner or a quick weeknight treat. With its inviting aroma, colorful veggies, and that signature kick from coarsely ground black pepper, this recipe delivers an unforgettable taste experience that keeps everyone asking for seconds.
Ingredients You’ll Need
The magic of this Black Pepper Chicken Recipe lies in just the right combination of simple yet essential ingredients, each playing a crucial role in building the dish’s wonderful layers of flavor, texture, and color. From the juicy chicken to the aromatic ginger and vibrant bell peppers, every component contributes to the lively character of this dish.
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces: Using thighs or breasts gives you the choice of tender juiciness or leaner texture.
- 1 tablespoon light soy sauce: Adds delicate saltiness also key for marinating the chicken.
- 1 tablespoon Shaoxing wine: A subtle depth and fragrance true to authentic Asian cooking.
- 1 tablespoon cornstarch: Ensures a silky coating on the chicken and thickens the sauce beautifully.
- 1/2 cup chicken broth: Provides a savory base for the sauce to meld all flavors together.
- 2 tablespoons light soy sauce: Enhances the umami and balances the pepper’s heat in the sauce.
- 2 tablespoons Shaoxing wine: Boosts the complexity and aroma in the sauce mix.
- 2 teaspoons dark soy sauce: Adds rich color and a slightly sweet depth.
- 1 tablespoon cornstarch: Helps the sauce reach the perfect glossy, thick consistency.
- 1 1/2 tablespoons sugar: Balances the savory and spicy elements with a touch of sweetness.
- 2 teaspoons coarsely ground black pepper: The star of the dish that delivers its signature bold, peppery zing.
- 1/8 teaspoon salt: Just enough to lift all the flavors without overpowering.
- 2 tablespoons peanut oil: Ideal for stir-frying due to its high smoke point and mild taste.
- 1 tablespoon minced ginger: Adds a warm, zesty aroma that complements the pepper.
- 2 cloves garlic, minced: Boosts the savory foundation and aromatic profile.
- 1/2 white onion, chopped: Provides a subtle sweetness and texture contrast.
- 2 bell peppers, chopped: Bring vibrant color and a fresh crunch to the dish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. This marinade is simple yet essential, tenderizing the chicken and preparing it to absorb the flavors in the final dish. Let the chicken soak in this mix gently for 10 to 15 minutes; this step sets the stage for juicy, flavorful bites.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together all the sauce ingredients—chicken broth, light and dark soy sauces, Shaoxing wine, sugar, black pepper, cornstarch, and salt. This sauce will be your flavor powerhouse, thickening to a luscious texture that wraps every morsel in a savory, peppery hug.
Step 3: Cook the Chicken
Heat a tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer to achieve a quick, flavorful sear. Cook for about 30 seconds before flipping, then cook for an additional 15 to 20 seconds until the chicken is beautifully browned on both sides but still tender inside. Once cooked, transfer the chicken to a plate to rest.
Step 4: Stir Fry Vegetables
In the same skillet, add the remaining oil and toss in the minced ginger and garlic, stirring until they release their fragrant aromas. Next, add the chopped white onion and bell peppers and cook for about 20 seconds. This quick sauté keeps the vegetables crisp and vibrant, providing a delightful contrast to the tender chicken.
Step 5: Combine Sauce and Chicken
Whisk the sauce again until the cornstarch dissolves completely, then pour it straight into the skillet with the vegetables. Stir continuously until the sauce thickens into a glossy coating. Return the chicken to the skillet, mixing everything so every piece glistens with that bold, black pepper sauce. Your dish is almost ready to delight your senses!
Step 6: Serve Hot
Turn off the heat and give the dish one last stir, making sure the sauce is evenly distributed. Serve immediately while steaming hot and fragrant, perfect for a comforting meal that is as impressive as it is straightforward.
How to Serve Black Pepper Chicken Recipe
Garnishes
Add a sprinkle of freshly chopped scallions or a few coriander leaves on top to enhance the freshness and add a pop of green. For a bit of extra texture and flavor, crushed roasted peanuts also make a wonderful garnish that pairs perfectly with black pepper.
Side Dishes
This Black Pepper Chicken Recipe shines with simple side dishes like steamed jasmine rice or fried rice, which soak up every drop of the peppery sauce. For a lighter option, try it alongside stir-fried greens such as bok choy or broccoli to keep the meal balanced and colorful.
Creative Ways to Present
Place the chicken over a bed of toasted sesame noodles or scooped into crisp lettuce cups for an interactive, hands-on dining experience. You can also serve individual portions in small bowls with an extra wedge of lime for a citrusy twist that brightens the whole dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken Recipe in an airtight container in the refrigerator for up to 3 days. It holds up well without losing its bold flavor—just make sure to cool it completely before refrigerating to maintain freshness.
Freezing
If you want to keep this tasty dish longer, freeze it in a freezer-safe container or bag for up to 2 months. When freezing, separate the chicken and vegetables for better texture retention once thawed.
Reheating
Reheat the chicken gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. Adding a splash of chicken broth can help loosen the sauce and revive that freshly cooked texture and flavor, ensuring every bite tastes just as vibrant as the first.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many for their juiciness and richer flavor, which complements the boldness of the black pepper sauce beautifully.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute that offers a similar mild sweetness and depth. Just use the same amount indicated in the recipe.
How coarse should the black pepper be?
Using coarsely ground black pepper is key because it provides bursts of spicy heat and texture. A fine grind won’t give that signature bold crunch and punch that make this dish special.
Is this dish very spicy?
The spiciness primarily comes from the black pepper, which provides warmth rather than intense heat. If you prefer milder flavors, you can reduce the amount of black pepper slightly without compromising the overall character.
Can I prepare this recipe with other proteins?
Yes! While this Black Pepper Chicken Recipe shines with chicken, it also works well with beef strips, pork, or even tofu for a vegetarian twist. Adjust cooking times accordingly to ensure tenderness.
Final Thoughts
This Black Pepper Chicken Recipe is a fantastic way to bring bold, comforting Asian flavors into your kitchen without fuss or fancy ingredients. It’s a dish that feels like a warm hug—inviting, flavorful, and satisfying. I encourage you to give it a try soon and discover how effortlessly you can impress family and friends with a recipe so full of heart and spice.
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Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
Black Pepper Chicken is a flavorful stir-fry dish featuring tender chicken pieces marinated in soy sauce and Shaoxing wine, then cooked with aromatic ginger, garlic, onions, and bell peppers. Finished with a bold black pepper sauce that thickens beautifully, this Chinese-inspired recipe delivers a perfect balance of spicy and savory notes, ideal for a quick and delicious dinner.
Ingredients
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 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
- 1/8 teaspoon salt
Vegetables & Aromatics
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix everything together until the chicken pieces are evenly coated with the marinade.
- Let it Rest: Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors and tenderize.
- Prepare the Sauce: In a separate bowl, mix together the 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. Stir until well combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer, searing each side—30 seconds on one side, then 15 to 20 seconds after flipping—until the chicken is browned but not fully cooked through. Transfer the chicken to a plate.
- Stir Fry the Vegetables: Add the remaining tablespoon of peanut oil to the skillet. Add the minced ginger and garlic, stirring until fragrant, about 30 seconds. Then add the chopped onion and bell peppers, cooking for another 20 seconds to slightly soften.
- Combine Sauce and Chicken: Stir the sauce mixture again to make sure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables, stirring constantly until the sauce thickens and becomes glossy.
- Add Chicken Back: Return the seared chicken to the skillet. Stir everything together well to coat the chicken pieces in the thickened sauce and heat through evenly.
- Serve: Turn off the heat and serve the hot Black Pepper Chicken immediately with steamed rice or your favorite side.
Notes
- Use chicken thighs for a juicier, more flavorful dish, or chicken breast for a leaner option.
- Coarsely ground black pepper gives a bold, spicy touch—adjust the amount to taste.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Serve with steamed rice or noodles to complement the savory sauce.
- To make gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
