Black Pepper Chicken Recipe

If you’re craving a dish that bursts with bold flavors and lively textures, Black Pepper Chicken is exactly what you need. This vibrant recipe perfectly balances the fiery kick of coarsely ground black pepper with tender, juicy chicken, all coated in a glossy, savory sauce that clings to every bite. It’s a dish that satisfies both your taste buds and your soul with its comforting yet exciting profile, ideal for a quick weeknight dinner or an impressive meal to share with friends. Once you try Black Pepper Chicken, it just might become your new favorite go-to for those deliciously peppery cravings.

Ingredients You’ll Need

The magic of Black Pepper Chicken comes together thanks to some simple but essential ingredients. Each one plays a vital role in building the dish’s exciting flavors, appealing textures, and eye-catching colors. From the fresh bell peppers adding crunch and brightness to the cornstarch that helps the sauce achieve a perfect silky thickness, every component is worth noting.

• 1 lb chicken breasts or thighs, sliced against the grain: Slicing thin creates tender, bite-sized pieces that soak up all the sauce.
• 1 tablespoon light soy sauce: Adds a subtle saltiness that enhances umami without overpowering the dish.
• 1 tablespoon Shaoxing wine: Brings a touch of aromatic depth and complexity to the marinade and sauce.
• 1 tablespoon cornstarch: Creates a velvety coating on the chicken, helping lock in moisture.
• 1/2 cup chicken broth: Gives the sauce body and a gentle savory base.
• 2 tablespoons light soy sauce: Balances flavor and adds richness to the finishing sauce.
• 2 tablespoons Shaoxing wine: Continues the flavorful profile in the sauce for a layered taste.
• 2 teaspoons dark soy sauce: Enhances color and deepens the sauce’s flavor.
• 1 1/2 tablespoons sugar: Provides just the right hint of sweetness to counterbalance the peppery punch.
• 2 teaspoons coarsely ground black pepper: The star of the show, bringing bold heat and aromatic freshness.
• 1/8 teaspoon salt: Small but mighty, accentuates all other seasonings.
• 2 tablespoons peanut oil: Perfect for high-heat cooking and adds a subtle nuttiness.
• 1 tablespoon minced ginger: Offers a zesty warmth and fragrant lift.
• 2 cloves garlic, minced: Infuses the dish with a savory punch and aroma.
• 1/2 white onion, chopped: Adds a touch of sweetness and crunch to the stir-fry.
• 2 bell peppers, chopped: Bring vibrant colors and crisp texture; mixed colors look stunning.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the chicken slices with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix by hand until every piece is lightly coated. This not only infuses the chicken with flavor but also tenderizes it and helps the cornstarch form a smooth, protective layer during cooking. Let it rest for about 10 to 15 minutes to soak up all the goodness.

Step 2: Prepare the Sauce

In a small bowl, mix together the chicken broth, light and dark soy sauces, Shaoxing wine, sugar, cornstarch, black pepper, and salt. Stir well until the cornstarch is fully dissolved. This mixture will become your rich and luscious sauce, boldly spiced but perfectly balanced to complement the chicken.

Step 3: Sear the Chicken

Heat a tablespoon of peanut oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, trying not to overcrowd the pan so pieces can brown evenly. Sear for about a minute on one side until lightly golden, then flip and cook for another 30 seconds to a minute. It’s okay if the chicken is still a bit pink inside; it will finish cooking in the sauce. Remove the chicken and set it aside.

Step 4: Cook the Aromatics and Veggies

Add the remaining tablespoon of oil to the skillet, then toss in the minced ginger and garlic. Stir rapidly until fragrant—this is where the dish starts smelling irresistible. Add the chopped onion and bell peppers, cooking just until they soften slightly, about 20 seconds. You want them to stay crisp and colorful, providing a lovely contrast to the tender chicken.

Step 5: Bring It All Together

Give the sauce mixture one more quick stir to ensure smoothness and pour it into the skillet with the veggies. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, only a few seconds. Return the chicken to the skillet, tossing quickly to coat every piece evenly with the glossy sauce. Turn off the heat and promptly transfer everything to a serving plate to prevent overcooking.

Step 6: Serve It Up

Black Pepper Chicken is best enjoyed piping hot while the sauce is still luscious and the aromas inviting. This is the moment to gather around the table and relish each peppery, savory mouthful.

How to Serve Black Pepper Chicken

Garnishes

To elevate your Black Pepper Chicken, sprinkle freshly chopped scallions or a few sprigs of cilantro on top for a burst of color and fresh flavor. A wedge of lime on the side can add a bright, zesty contrast that complements the bold black pepper notes beautifully.

Side Dishes

This dish pairs wonderfully with fluffy white rice or fragrant jasmine rice, which soaks up the savory sauce perfectly. Alternatively, serve alongside stir-fried greens or a simple cucumber salad for a refreshing crunch that balances the spice and richness.

Creative Ways to Present

If you’re looking to impress, serve the chicken over a bed of steamed noodles tossed lightly with sesame oil and scallions. You can also turn it into a filling for lettuce wraps, adding a fun, interactive twist that lets everyone customize their own bite.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken keeps well in an airtight container in the refrigerator for up to three days. It’s best to store the chicken separately from any rice or sides to maintain the best texture and freshness.

Freezing

You can freeze Black Pepper Chicken for up to two months. For best results, cool it completely before placing it into a freezer-safe container or heavy-duty zip-top bag. Thaw overnight in the fridge before reheating to help preserve its flavors and texture.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwaving unless necessary, as stovetop reheating helps maintain the chicken’s juiciness and keeps the veggies crisp instead of soggy.

FAQs

Can I use chicken thighs instead of breasts for Black Pepper Chicken?

Absolutely! Chicken thighs bring a bit more richness and juiciness, which some people prefer. Just slice them thinly against the grain like the breasts to keep the texture tender and cook evenly.

How spicy is Black Pepper Chicken?

The heat level mainly depends on how coarsely the black pepper is ground and the amount used. It delivers a noticeable peppery spice, but it’s not overwhelmingly hot. You can adjust the black pepper quantity to suit your personal spice tolerance.

Is Shaoxing wine necessary?

Shaoxing wine adds a lovely depth and subtle sweetness, but if you don’t have it, dry sherry or even a dry white wine can be a decent substitute. If you skip it, just add a splash of chicken broth to keep the liquid balance.

Can I make Black Pepper Chicken gluten-free?

Yes! Simply swap out regular soy sauce for a gluten-free tamari or coconut aminos. Make sure to check your cornstarch and other seasonings for gluten to keep it safe for sensitive diets.

What’s the best way to get the chicken nicely seared but still tender?

Keeping the chicken slices thin and not overcrowding the pan ensures good searing. Cook it just until the outside is lightly browned and the inside slightly pink. It finishes cooking when you add it back to the thickened sauce, which keeps it tender and juicy.

Final Thoughts

Black Pepper Chicken is a flavorful, joyful dish that packs a punch without complicating your dinner routine. It’s one of those recipes that welcomes you back with its familiar, warming peppery taste but also inspires you to get creative with how you serve it. So don’t hesitate—try making this dish yourself and share the delicious, lively flavors of this personal favorite with your loved ones. You’ll be making Black Pepper Chicken again and again before you know it!

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