Black Pepper Chicken

Why You’ll Love This Recipe

This Black Pepper Chicken is a quick and flavorful stir-fry that combines juicy chicken, vibrant vegetables, and a rich black pepper sauce. It’s an easy-to-make dish that surpasses typical takeout, with less oil and sugar for a healthier alternative. The juicy chicken and crisp vegetables make it a complete and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) chicken breasts (or thighs), sliced thinly
• Marinade:
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp cornstarch
• Sauce:
  • 1/2 cup chicken broth
  • 2 tbsp light soy sauce
  • 2 tbsp Shaoxing wine
  • 2 tsp dark soy sauce
  • 1 tbsp cornstarch
  • 1 1/2 tbsp sugar
  • 2 tsp coarsely ground black pepper
  • 1/8 tsp salt
• Stir-fry:
  • 2 tbsp peanut oil
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1/2 white onion, chopped
  • 2 bell peppers, chopped

Directions

1. Marinate chicken for 10-15 minutes with soy sauce, Shaoxing wine, and cornstarch.
2. Combine sauce ingredients in a small bowl.
3. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and cook until lightly browned; remove.
4. Add remaining oil, then ginger, garlic, onion, and bell peppers. Stir-fry for 20 seconds.
5. Stir the sauce, pour into skillet, and cook until thickened.
6. Return chicken to pan, stir to coat with sauce, and serve immediately.

Servings and Timing

• Serves: 4
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes

Variations

• Gluten-Free: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
• Vegetarian: Substitute chicken with tofu or mushrooms for a plant-based version.
• Spicier: Add chili flakes or fresh chili peppers for a fiery kick.

Storage/Reheating

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 2 months. Reheat on the stove or in the microwave.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great for this recipe and will add extra juiciness.

2. How can I make the sauce thicker?

If the sauce isn’t thick enough, add a bit more cornstarch mixed with water.

3. Can I make this recipe without Shaoxing wine?

You can substitute it with dry sherry or a splash of white wine for a similar effect.

4. How do I ensure the chicken stays tender?

Marinate the chicken and avoid stirring too soon after adding it to the skillet.

5. Can I add other vegetables to this dish?

Feel free to include veggies like carrots, zucchini, or broccoli.

6. How do I avoid the chicken sticking to the pan?

Let the chicken sear for a few seconds before stirring to create a non-stick surface.

7. Can I use a different oil for stir-frying?

Peanut oil is recommended for flavor, but vegetable or canola oil can be used.

8. Can I make this recipe ahead of time?

It’s best to prepare the ingredients ahead but cook it fresh for the best texture.

9. Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the sugar to your taste, but it balances the savory flavors.

10. How spicy is this dish?

This recipe is mild, but you can adjust the black pepper to make it spicier.

Conclusion

Black Pepper Chicken is a deliciously simple stir-fry that’s full of bold flavors. Perfect for a weeknight dinner, it’s quick to prepare and far better than takeout. Try it tonight for a satisfying, healthier meal that will become a staple in your recipe collection!