Black Pepper Chicken
An easy Black Pepper Chicken dish brings together juicy, tender chicken, crisp vegetables, and a rich savory black pepper sauce. This quick recipe is perfect for busy weeknights or special gatherings, tasting even better than your usual Chinese restaurant takeout. With its adaptable gluten-free option, this dish caters to various dietary needs while delivering a burst of flavor that will impress your family and friends.
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes of prep time, this dish is ideal for weeknight dinners.
- Flavor-Packed: The combination of black pepper with ginger and garlic creates an unforgettable taste.
- Versatile: Serve it over rice or noodles, or enjoy it on its own for a low-carb meal.
- Gluten-Free Adaptable: Easily modify the recipe using tamari and dry sherry for a gluten-free version.
- Healthier Option: Packed with protein and vibrant vegetables, this dish is both satisfying and nutritious.
Tools and Preparation
For the best results when making Black Pepper Chicken, having the right tools can make all the difference. From skillets to mixing bowls, these essential items will help streamline your cooking process.
Essential Tools and Equipment
- Large skillet
- Medium-sized bowl
- Small bowl
- Spatula
- Knife
Importance of Each Tool
- Large skillet: Ensures even cooking for the chicken and allows space for sautéing vegetables.
- Medium-sized bowl: Perfect for marinating the chicken to enhance flavor depth.
- Spatula: Aids in flipping the chicken easily without breaking it apart.
Ingredients
- 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)
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for about 10 to 15 minutes.
Step 2: Prepare the Sauce
In a small bowl, combine all the sauce ingredients. Mix well and set aside for later use.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken. Immediately spread it into a single layer using a spatula with minimal overlap. Sear for about one minute until lightly browned. Flip the chicken and cook for another 30 seconds to one minute until both sides are browned but still slightly pink inside. Transfer the cooked chicken to a plate and set aside.
Step 4: Sauté Vegetables
Add another tablespoon of oil to the skillet. Next, add minced ginger and garlic; stir quickly until fragrant. Then add chopped white onion and bell peppers. Stir-fry for about 20 seconds.
Step 5: Combine Sauce with Chicken
Stir the prepared sauce mixture until cornstarch is fully dissolved before pouring it into the skillet. Quickly stir with a spatula and cook until thickened enough to coat the back of a spoon—this should only take a few seconds. Add back in the cooked chicken, stirring quickly to coat everything in sauce. Turn off heat and immediately transfer everything to a large plate so it doesn’t continue cooking in the skillet.
Step 6: Serve Hot
Enjoy your delicious Black Pepper Chicken immediately as a main dish!
How to Serve Black Pepper Chicken
Serving Black Pepper Chicken is all about enhancing its rich flavors and vibrant colors. Here are some appealing ways to make your meal even better.
With Steamed Rice
- Steamed jasmine rice pairs wonderfully, absorbing the savory black pepper sauce.
In a Stir-Fry Bowl
- Combine your Black Pepper Chicken with mixed vegetables for a complete stir-fry bowl.
Over Noodles
- Serve the chicken over cooked noodles for a delightful twist and added texture.
With Fresh Salad
- A crisp salad provides a refreshing contrast to the warm, savory chicken dish.
Wrapped in Lettuce Leaves
- For a fun appetizer, serve the chicken in lettuce leaves for a low-carb option.
How to Perfect Black Pepper Chicken
To achieve the best flavor and texture in your Black Pepper Chicken, follow these helpful tips.
- Use fresh ingredients: Fresh ginger and garlic will elevate the dish’s aroma and taste.
- Marinate longer: If time allows, marinate the chicken for up to an hour to enhance its flavor.
- Cook on high heat: Searing at high temperatures helps lock in moisture and gives a nice char.
- Adjust pepper level: Feel free to modify the amount of black pepper to suit your spice preference.
- Add more veggies: Incorporate additional vegetables like broccoli or snap peas for extra nutrients.
- Serve promptly: To enjoy it at its best, serve immediately after cooking for optimal texture.
Best Side Dishes for Black Pepper Chicken
Pairing side dishes with Black Pepper Chicken can enhance your dining experience. Here are some excellent options.
- Fried Rice: A classic companion that adds flavor and texture; you can toss in leftover veggies or proteins.
- Garlic Bok Choy: This lightly sautéed vegetable dish brings a subtle crunch and complements the chicken nicely.
- Egg Drop Soup: A warm, comforting soup that balances the spiciness of the chicken with its light broth.
- Spring Rolls: Crispy spring rolls make for a delightful appetizer or side that contrasts with the main dish.
- Cucumber Salad: A refreshing cucumber salad offers a cool bite that offsets the warmth of the chicken.
- Steamed Dumplings: Soft dumplings stuffed with meat or vegetables provide an enjoyable textural contrast.
Common Mistakes to Avoid
Cooking black pepper chicken can be simple, but there are common pitfalls. Here are some mistakes to steer clear of:
- Skipping the marinade – Marinating the chicken helps to infuse flavors. Always allow at least 10-15 minutes for the chicken to soak in the marinade.
- Overcrowding the skillet – This can lead to steaming instead of searing. Cook the chicken in batches if necessary to achieve that perfect golden color.
- Neglecting the sauce – The sauce should be stirred before adding it to ensure the cornstarch is well mixed. A properly blended sauce will coat your chicken better.
- Not using enough black pepper – The star of this dish is black pepper. Don’t skimp on it, as it enhances the overall flavor profile significantly.
- Ignoring vegetable cooking time – Vegetables should be crisp yet tender. Don’t overcook them; a quick stir-fry is all you need for that vibrant crunch.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the dish to cool completely before sealing it for storage.
Freezing Black Pepper Chicken
- Freeze in a freezer-safe container for up to 2 months.
- Make sure to label with the date and dish name for easy identification.
Reheating Black Pepper Chicken
- Oven – Preheat to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
- Microwave – Heat on medium power for 1-2 minutes, stirring halfway through for even heating.
- Stovetop – Warm in a skillet over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about making black pepper chicken:
Can I make Black Pepper Chicken gluten-free?
Yes! Substitute tamari for soy sauce and dry sherry for Shaoxing wine to make this dish gluten-free.
What type of chicken works best for Black Pepper Chicken?
Chicken breasts or thighs are ideal as both provide tenderness and absorb flavors well.
How do I customize my Black Pepper Chicken?
Feel free to add other vegetables like broccoli or snap peas based on your preference.
Can I prepare Black Pepper Chicken ahead of time?
Absolutely! You can marinate the chicken and chop vegetables in advance, making dinner prep quicker.
What can I serve with Black Pepper Chicken?
It pairs wonderfully with steamed rice or noodles, making it a complete meal.
Final Thoughts
Black pepper chicken is not only quick and easy but also incredibly flavorful, making it a wonderful addition to your weeknight meals. With its savory sauce and crisp vegetables, this dish is highly customizable. Feel free to experiment with different veggies or adjust spice levels according to your taste!
Black Pepper Chicken
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the delightful flavors of Black Pepper Chicken, a quick and easy dish that outshines your typical takeout. This recipe combines tender chicken, vibrant vegetables, and a savory black pepper sauce that packs a punch. Perfect for busy weeknights or special occasions, this dish is not only customizable but also caters to various dietary needs with its gluten-free adaptation. In just 20 minutes, you can serve up a meal that will impress your family and friends alike.
Ingredients
- 1 lb chicken breasts (or thighs), sliced
- 3 tablespoons soy sauce (light and dark)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 teaspoons coarsely ground black pepper
- 2 tablespoons peanut oil
- Minced ginger
- Minced garlic
- Mixed bell peppers
- Onion
Instructions
- Marinate sliced chicken in soy sauce, Shaoxing wine, and cornstarch for 10-15 minutes.
- Mix all sauce ingredients in a small bowl and set aside.
- Heat oil in a skillet over medium-high heat; sear the marinated chicken until browned, then set aside.
- Sauté ginger, garlic, onion, and bell peppers until fragrant.
- Add the sauce mixture to the skillet, stir until thickened, then return the chicken to coat evenly.
- Serve hot over rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
