Black Pepper Chicken

The Irresistible Aroma of Black Pepper Chicken

Who doesn’t love the zing of black pepper mingling with succulent chicken? This dish is a symphony of flavors that will make your taste buds tap dance! Quick to whip up and delightful to savor, Black Pepper Chicken is like a warm hug at dinner time. It brings the aroma of an Asian kitchen right to your home, and trust me, it’s hard to resist seconds—if not thirds!

Why Make This Recipe

You’re in for a treat! Here’s why this Black Pepper Chicken should be your next go-to:

• Easy Cleanup: It’s a one-pan wonder, which means less scrubbing for you. Can I get a hallelujah? 🙌
• Family-Friendly: Even picky eaters will bow to its deliciousness. The vibrant colors of bell peppers make it look fun too!
• Budget-Friendly: You can make this meal without breaking the bank. Who said tasty had to be expensive?

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 (mixed colors)

Directions

1. In a medium-sized bowl, combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix until the chicken is covered. Marinate for 10 to 15 minutes.
2. Combine all the sauce ingredients in a small bowl and mix well. Set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and sear for about 1 minute.
4. Flip and cook for another 30 seconds to 1 minute until browned but slightly pink inside, then set aside.
5. Add the remaining oil to the skillet, followed by ginger and garlic, stirring until fragrant.
6. Toss in the onion and bell peppers, cooking for about 20 seconds.
7. Stir the sauce mixture until the cornstarch dissolves, then pour into the skillet. Cook until the sauce thickens.
8. Return the cooked chicken to the pan, tossing quickly to coat in the sauce. Turn off the heat and serve hot.

How to Make Black Pepper Chicken (Overview)

Here’s a quick rundown of the magic:

• You begin by marinating the chicken. No rushing this step; it’s where flavor magic happens.
• While the chicken gets its groove on, whip up that yummy sauce.
• Next comes searing the chicken to give it that coveted brown exterior.
• Finally, toss everything in one skillet, let it thicken, and voilà! Dinner is ready.

Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😉

How to Serve Black Pepper Chicken

Serve up your steaming plate of Black Pepper Chicken with a side of fluffy jasmine rice to soak up all that saucy goodness. The contrasting colors of the bell peppers and the golden chicken create a feast for the eyes as well as the stomach. You can also sprinkle some sesame seeds on top for that extra crunch! 🍚✨

How to Store Black Pepper Chicken

Want to make it ahead? This dish keeps well! Store leftovers in an airtight container in the fridge, where it’ll stay fresh for about 3-4 days. For longer storage, it freezes beautifully — just seal it up tight and pop it in the freezer.

For reheating, just give it a quick zap in the microwave or a short stint on the stovetop until warmed through. Easy peasy!

Tips to Make Black Pepper Chicken

• Timing is Key: Don’t let the chicken sit too long in the heat after marinating; you want it just golden, not dry.
• Ingredient Swaps: Don’t have Shaoxing wine? Dry sherry does the trick just as well.
• Add Crunch: If you like some extra crispiness, toss in some roasted nuts for that delightful crunch.

Variation

Feeling adventurous? Try adding some spicy chili flakes for a little kick or mix in vegetables like broccoli or snap peas for extra crunch and nutrition. To make it vegan, swap the chicken for tofu and adjust the cooking times accordingly!

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add a bit more juiciness and flavor.

What can I serve with Black Pepper Chicken?
Jasmine rice, fried rice, or even noodles would be fantastic!

Can I make this dish ahead of time?
Yes, you can marinate the chicken and prepare the sauce ahead of time. Just combine right before cooking!

📌 Pin this recipe for your next cozy dinner night!

Black Pepper Chicken

A quick and flavorful dish combining succulent chicken and vibrant bell peppers in a savory black pepper sauce, perfect for a family-friendly dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 400

Ingredients Method Notes

Ingredients

  

Marinade

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs.
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 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 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

Cooking Ingredients

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion chopped
• 2 bell peppers chopped (mixed colors)

Method

 

Marinating the Chicken

1. In a medium-sized bowl, combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix until the chicken is covered. Marinate for 10 to 15 minutes.

Preparing the Sauce

1. Combine all the sauce ingredients in a small bowl and mix well. Set aside.

Cooking the Chicken

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and sear for about 1 minute.
2. Flip and cook for another 30 seconds to 1 minute until browned but slightly pink inside, then set aside.

Stir-Frying the Vegetables

1. Add the remaining oil to the skillet, followed by ginger and garlic, stirring until fragrant.
2. Toss in the onion and bell peppers, cooking for about 20 seconds.

Finishing the Dish

1. Stir the sauce mixture until the cornstarch dissolves, then pour into the skillet. Cook until the sauce thickens.
2. Return the cooked chicken to the pan, tossing quickly to coat in the sauce. Turn off the heat and serve hot.

Notes

For serving, pair with fluffy jasmine rice and sprinkle sesame seeds on top for crunch. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. Reheat in the microwave or on the stovetop.