Black Pepper Chicken
An easy black pepper chicken is the perfect dish for any occasion, whether you’re hosting friends or enjoying a cozy family dinner. This recipe features juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce that elevates your meal and is ready in just 25 minutes. You’ll find it tastes even better than your usual Chinese restaurant takeout!
Why You’ll Love This Recipe
- Quick and Easy: With just 20 minutes of prep and 5 minutes of cooking, you can enjoy a delicious meal without spending hours in the kitchen.
- Flavor Packed: The combination of coarsely ground black pepper, ginger, and garlic creates an irresistible flavor profile that will leave everyone asking for seconds.
- Versatile Ingredients: Customize your black pepper chicken with different vegetables or proteins according to your preference or whatever you have on hand.
- Healthy Option: This dish is not only tasty but also nutritious, making it a great choice for health-conscious eaters.
- Gluten-Free Adaptable: Simply swap soy sauce with tamari and Shaoxing wine with dry sherry to make this dish gluten-free.
Tools and Preparation
Before you start cooking, ensure you have all the essential tools ready. Having the right equipment makes preparing your black pepper chicken smoother and more efficient.
Essential Tools and Equipment
- Large skillet
- Medium-sized bowl
- Small bowl
- Spatula
- Knife
- Cutting board
Importance of Each Tool
- Large skillet: Ideal for searing the chicken and sautéing vegetables evenly.
- Spatula: Helps in flipping the chicken easily without breaking it apart during cooking.
Ingredients
An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout! {Gluten-Free Adaptable} To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.
For the Chicken Marinade
- 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
For the 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 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For Cooking
- 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)
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Combine chicken, 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 10 to 15 minutes.
Step 2: Prepare the Sauce
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken. Spread it into a single layer using a spatula with as little overlap as possible. Sear for about 1 minute until lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Transfer cooked chicken to a plate and set aside.
Step 4: Sauté Vegetables
Add the remaining 1 tablespoon of oil to the skillet. Add minced ginger and garlic; stir quickly until fragrant. Then add chopped onion and bell peppers. Stir-fry for about 20 seconds.
Step 5: Thicken Sauce & Combine
Stir the sauce mixture until cornstarch is dissolved completely, then pour it into the skillet. Stir immediately until the sauce thickens enough to coat the back of a spoon—this should take just a few seconds. Add back cooked chicken to coat everything with sauce quickly. Turn off heat and remove skillet from stove. Transfer everything to a big plate so ingredients won’t keep cooking in hot skillet.
Step 6: Serve Hot
Serve your delicious black pepper chicken hot as a main dish! Enjoy!
How to Serve Black Pepper Chicken
Black Pepper Chicken is a versatile dish that can be enjoyed in various ways. Pairing it with the right accompaniments enhances its flavors and makes for a delightful meal experience.
With Rice
- Steamed Jasmine Rice: The fragrant rice absorbs the savory sauce beautifully.
- Brown Rice: A healthier option that adds a nutty flavor and more fiber.
- Fried Rice: For a hearty twist, serve it over fried rice mixed with vegetables.
With Noodles
- Lo Mein Noodles: Soft noodles that complement the chicken’s texture and flavor.
- Rice Noodles: A gluten-free alternative that pairs well with the black pepper sauce.
In a Wrap
- Lettuce Wraps: Use crisp lettuce leaves to create fresh wraps filled with chicken and veggies for a light meal.
- Tortilla Wraps: Roll the chicken in tortillas with some fresh veggies for a satisfying handheld option.
As Part of a Stir-Fry
- Mixed Veggie Stir-Fry: Toss in additional vegetables like broccoli or snap peas for extra crunch and nutrition.
How to Perfect Black Pepper Chicken
To achieve the best Black Pepper Chicken, consider these essential tips that will elevate your cooking game.
- Marinate Properly: Allowing the chicken to marinate for at least 10-15 minutes helps enhance flavors and tenderness.
- Use Fresh Ingredients: Fresh ginger and garlic add a vibrant taste compared to dried alternatives.
- Adjust Spice Levels: Customize the amount of black pepper based on your taste preference; more pepper gives it a punchy kick!
- Cook in Batches: If you have a lot of chicken, cook it in batches to avoid steaming and ensure even browning.
- Serve Immediately: This dish is best enjoyed hot, so serve right after cooking to maintain its delicious texture.
Best Side Dishes for Black Pepper Chicken
Pairing side dishes with Black Pepper Chicken can create an unforgettable meal. Here are some delicious options:
- Fried Rice: A classic companion, fried rice adds richness and complements the savory sauce.
- Steamed Broccoli: This green vegetable provides a nutritious contrast and bright color on your plate.
- Egg Drop Soup: Light and comforting, this soup makes for an excellent starter before diving into your main dish.
- Spring Rolls: Crispy spring rolls offer a delightful crunch that pairs nicely with the tender chicken.
- Cucumber Salad: A refreshing salad helps balance the flavors with its coolness and crunch.
- Quinoa Salad: Nutty quinoa mixed with veggies creates a healthy side that’s packed with protein.
Common Mistakes to Avoid
Making black pepper chicken is simple, but there are common pitfalls that can affect the final dish. Here are some mistakes to watch out for:
-
Skipping the marinade: Not marinating the chicken can lead to bland flavors. Take the time to let it soak in the soy sauce and wine for at least 10 minutes.
-
Overcrowding the skillet: Placing too much chicken in the pan can cause steaming instead of searing. Cook in batches if necessary to ensure even browning.
-
Ignoring the sauce consistency: If you don’t stir the sauce mixture properly and let it thicken, you might end up with a watery dish. Make sure to mix until smooth before adding it to the skillet.
-
Using high heat without control: Cooking on too high of a heat can burn your ingredients. Medium-high is best for achieving that perfect sear without charring.
-
Not serving immediately: Allowing your black pepper chicken to sit in the skillet will continue cooking it, leading to overcooked chicken. Serve right away for juicy results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the fridge for up to 3 days.
Freezing Black Pepper Chicken
- Place cooled black pepper chicken in a freezer-safe container.
- It can be frozen for up to 2 months.
Reheating Black Pepper Chicken
- Oven: Preheat oven to 350°F (175°C), cover with foil, and heat for about 15-20 minutes until warmed through.
- Microwave: Place in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until hot.
- Stovetop: Heat in a pan over medium-low heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making black pepper chicken:
What is black pepper chicken?
Black pepper chicken is a savory dish featuring tender chicken pieces coated in a rich black pepper sauce, often served with vegetables.
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.
How spicy is black pepper chicken?
The spice level depends on how much black pepper you use. You can adjust it according to your taste preference.
What vegetables go well with black pepper chicken?
Bell peppers and onions pair nicely, but you can also add broccoli or snap peas for more variety and color.
Can I meal prep black pepper chicken?
Absolutely! This dish is great for meal prep and can be stored in portions for quick lunches or dinners throughout the week.
Final Thoughts
This easy black pepper chicken recipe offers incredible flavor with minimal effort. It’s versatile enough to customize with different vegetables or spices according to your preferences. Try this delightful dish today; it’s bound to become a favorite!
Black Pepper Chicken
- Total Time: 25 minutes
- Yield: Serves 4
Description
Black Pepper Chicken is a quick and flavorful dish that brings the taste of your favorite Chinese takeout right to your kitchen. In just 25 minutes, you can indulge in tender chicken pieces stir-fried with vibrant vegetables and coated in a rich black pepper sauce. This dish is not only easy to make but also customizable—perfect for accommodating whatever ingredients you have on hand. Whether you’re enjoying it as a weeknight dinner or serving guests, this savory meal is sure to impress. Plus, with gluten-free options available, everyone can enjoy this delightful comfort food.
Ingredients
- 1 lb chicken breasts (or thighs)
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry (or Shaoxing wine)
- 2 tablespoons peanut oil
- 1/2 cup chicken broth
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (I used mixed colors)
Instructions
- Marinate chicken with soy sauce, sherry, and cornstarch for 10-15 minutes.
- Combine sauce ingredients in a bowl; set aside.
- Heat oil in a skillet, sear marinated chicken until browned, then set aside.
- Sauté ginger, garlic, onion, and bell peppers until fragrant.
- Pour in the sauce mixture; stir until thickened.
- Add chicken back to skillet; coat with sauce and serve hot.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
