Black Pepper Chicken
Dive into Delicious: A Flavorful Journey with Black Pepper Chicken
There’s something undeniably satisfying about a dish that combines tender chicken with a punch of pepper and vibrant vegetables. Black Pepper Chicken is a beloved staple in many Asian households—perfect for a weeknight dinner or a comfy weekend feast. I can’t count how many times this recipe has saved me when I was pressed for time but craving something flavorful and comforting. What’s more, it’s quick, incredibly easy to whip up, and uses ingredients you likely already have in your pantry.
Reasons to Try Black Pepper Chicken
You’ll find that this dish has a lot going for it. First off, it’s packed with flavor thanks to the combination of black pepper and fresh ginger. This recipe is not only quick to prepare—taking under 30 minutes—but it’s also budget-friendly, using just a pound of chicken and a handful of fresh veggies. It’s great for families, especially since kids often love the savory-sweet sauce paired with colorful peppers.
"I made Black Pepper Chicken for my family, and it was a hit! The flavors were on point. This recipe will definitely be a staple in our house!" – Happy Home Cook
The Cooking Process Explained
Getting to the deliciousness of Black Pepper Chicken involves a few straightforward steps, allowing you to focus on the flavor while keeping your prep time minimal. To help you visualize, here’s a brief overview of what we’ll be doing:
- Marinate the chicken for maximum flavor.
- Cook the chicken until it’s beautifully seared.
- Sauté the aromatics and veggies.
- Combine everything with a savory sauce.
Sounds simple enough, right? Let’s dive into the ingredients that will make this dish shine.
What You’ll Need
Gather these items to create a delightful Black Pepper Chicken:
- 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)
Feel free to swap out the protein for tofu or add other seasonal vegetables, such as broccoli or snap peas, to customize it to your liking!
Step-by-Step Instructions
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Marinate the Chicken: In a medium-sized bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes to absorb those delicious flavors.
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Prepare the Sauce: In a small bowl, combine all the sauce ingredients. Whisk until smooth and set aside.
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Cook the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Sear for about 1 minute, then flip and cook for another 30 seconds to a minute, stirring occasionally until browned but slightly pink in the center. Transfer the chicken to a plate, setting it aside.
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Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Toss in minced ginger and garlic, stirring until fragrant. Add the chopped onion and bell peppers, cooking for about 20 seconds.
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Add the Sauce: Stir the sauce mixture again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Immediately stir while it cooks until the sauce thickens enough to coat the back of a spoon.
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Combine: Return the seared chicken to the skillet. Stir quickly to ensure everything is nicely coated with the sauce. Turn off the heat and transfer the dish to a large serving plate to prevent overcooking.
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Serve Hot: Dish up the Black Pepper Chicken and enjoy it while it’s warm!
Best Ways to Enjoy It
When it comes to serving Black Pepper Chicken, simplicity often reigns supreme. Serve it hot over a bed of fluffy jasmine rice or with stir-fried noodles for a satisfying meal. You can also pair it with a light salad or steamed broccoli to balance the dish. For a touch of flair, sprinkle some green onions or sesame seeds on top just before serving.
Storage and Reheating Tips
Got leftovers? No worries! To keep your Black Pepper Chicken fresh, place it in an airtight container and store it in the refrigerator. It should last about 3-4 days. When you’re ready to enjoy it again, gently reheat it in a skillet over medium heat, adding a splash of water or broth to keep the chicken moist. You can also microwave it, but make sure to cover it to avoid drying out the chicken.
Pro Chef Tips
- Slice Against the Grain: For extra tenderness, always slice your chicken against the grain. This technique breaks up the muscle fibers and results in a juicier bite.
- Prepping Ahead: You can marinate the chicken the night before for deeper flavor. Just keep it in the fridge in a sealed container.
- Be Generous with Pepper: If you enjoy a little heat, feel free to add more coarsely ground black pepper to suit your taste.
Creative Twists
While the original recipe is scrumptious as it is, don’t hesitate to switch things up! Consider adding crushed red pepper flakes for extra heat or swapping the bell peppers for snap peas for a different texture. You could even make it a spicy Black Pepper Chicken by adding a touch of chili paste.
Frequently Asked Questions
How long does it take to prepare Black Pepper Chicken?
The total time for preparation and cooking is roughly 30 minutes, making it a fantastic option for a quick dinner.
Can I substitute the Shaoxing wine?
Yes, you can substitute Shaoxing wine with dry sherry or even chicken broth if you want an alcohol-free version.
What’s the best way to store leftovers safely?
Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 4 days. Always ensure it’s cooled down to room temperature before refrigerating to maintain quality.
With this recipe, you’re all set to create a delicious dish that your family and friends will love. Happy cooking!
Black Pepper Chicken
Ingredients
Method
- In a medium-sized bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients. Whisk until smooth and set aside.
- Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Sear for about 1 minute, then flip and cook for another 30 seconds to a minute until browned but slightly pink in the center. Transfer the chicken to a plate.
- In the same skillet, add the remaining tablespoon of oil. Toss in minced ginger and garlic, stirring until fragrant. Add the chopped onion and bell peppers, cooking for about 20 seconds.
- Stir the sauce mixture again, then pour it into the skillet. Stir while it cooks until the sauce thickens enough to coat the back of a spoon.
- Return the seared chicken to the skillet. Stir quickly to ensure everything is nicely coated with the sauce. Turn off the heat and transfer the dish to a large serving plate.
- Dish up the Black Pepper Chicken and enjoy it while it’s warm!
