Black Pepper Chicken
A Sizzling Adventure Awaits
Ever craved a dish that’s not just chicken, but an explosion of bold flavors and aromas? Picture this: juicy chicken pieces coated in a savory, black pepper sauce, dancing in harmony with colorful bell peppers. This Black Pepper Chicken is the answer to your weeknight dinner dilemma—quick, delicious, and utterly comforting.
Why Make This Recipe
Here’s why you’ll fall head over heels for this dish:
- Easy and fast cleanup: One pan means less scrubbing for you. Who doesn’t love avoiding dish duty?
- Family-friendly goodness: Kids love it, adults love it—it’s a win-win! Can you say dinner time peace?
- Affordable ingredients: You probably have most of these basics in your pantry. Say goodbye to last-minute grocery runs!
Ingredients
You don’t need fancy stuff—just these basics!
- 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
Ready to whip this up? Just follow these easy steps:
- In a medium-sized bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until coated. Marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients and mix well. Set that aside for now.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer; sear for about 1 minute until lightly browned.
- Flip the chicken and cook for another 30 seconds to 1 minute. It’s okay if it’s a little pink inside—just transfer it to a plate afterwards.
- Add the remaining oil to the skillet, toss in the ginger and garlic, and give it a quick stir until fragrant.
- Now, add the onion and peppers and stir for 20 seconds.
- Stir the sauce mixture again until the cornstarch dissolves completely—then pour it into the skillet. Cook until the sauce thickens enough to coat the back of a spoon.
- Return the chicken to the skillet, stir to coat, and remove from heat immediately. Transfer everything to a big plate to prevent overcooking.
- Serve hot as a main dish.
How to Make Black Pepper Chicken (Overview)
Making this dish is a breeze! Start by marinating your chicken—getting that flavor into every bite is key. Then, it’s all about the skillet action. Sear your chicken for that lovely, golden crust, and don’t skimp on heating your ginger and garlic; that aroma alone is worth it! Finally, stir in the sauce and watch the magic happen. Pro tip: Keep an eye on that sauce—once it thickens, you’re done!
How to Serve Black Pepper Chicken
Serve this vibrant dish over a bed of fluffy white rice or alongside some crispy noodles. The colors of the sautéed bell peppers will brighten your plate, and the scent of black pepper will draw everyone in for seconds. It’s the kind of meal that makes the kitchen feel like a cozy restaurant. 🍽️
How to Store Black Pepper Chicken
Leftovers? No problem! You can store this dish in the fridge for about 3-4 days. Just pop it in an airtight container. For longer storage, freeze it—just know it’ll keep for about 2-3 months. When you’re ready to enjoy, reheat in a skillet to maintain that glorious texture.
Tips to Make Black Pepper Chicken
- Cut your chicken evenly: This ensures it cooks uniformly and avoids any surprises with raw spots.
- Use fresh ginger and garlic: It may seem minor, but fresh ingredients elevate your dishing game!
- Don’t rush the sauce: Let it thicken naturally; patience is a virtue here!
- Taste as you go: Adjust the seasoning to your liking before serving.
- Use the heat to your advantage: If you like a bit of heat, add some red pepper flakes to the sauce mixture.
Variation
Want to switch things up? Try using tofu or shrimp for a different protein option. Feel free to add extra veggies like snap peas or broccoli if you’re feeling adventurous. You can even make it vegan by substituting chicken with tempeh and using a vegan soy sauce.
FAQs
Can I make this dish in advance?
Absolutely! Just marinate the chicken ahead of time and store it in the fridge until you’re ready to cook.
What can I substitute for Shaoxing wine?
Dry sherry is a great substitute, or just use more chicken broth if you don’t want any alcohol.
How do I make it spicier?
Add more black pepper or toss in some sliced fresh chili peppers. 🔥
📌 Pin this recipe for your next cozy dinner night!
Black Pepper Chicken
Ingredients
Method
- In a medium-sized bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until coated. Marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients and mix well. Set that aside for now.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer; sear for about 1 minute until lightly browned.
- Flip the chicken and cook for another 30 seconds to 1 minute. It’s okay if it’s a little pink inside—just transfer it to a plate afterwards.
- Add the remaining oil to the skillet, toss in the ginger and garlic, and give it a quick stir until fragrant.
- Now, add the onion and peppers and stir for 20 seconds.
- Stir the sauce mixture again until the cornstarch dissolves completely—then pour it into the skillet. Cook until the sauce thickens enough to coat the back of a spoon.
- Return the chicken to the skillet, stir to coat, and remove from heat immediately. Transfer everything to a big plate to prevent overcooking.
- Serve hot as a main dish, preferably over fluffy white rice or with crispy noodles.
