Black Pepper Chicken Recipe

There are some dishes that just become instant classics in a household, recipes that are requested again and again, and Black Pepper Chicken is undoubtedly one of those in my kitchen. From the very first time I whipped up this stir-fry, the aroma alone had everyone gathered in the kitchen, anticipation thick in the air. The first bite? Pure magic. The savory, slightly sweet, and intensely peppery sauce clung beautifully to the tender chicken, each mouthful a burst of flavor that had us all reaching for seconds, and then thirds. Even my pickiest eater, usually wary of anything remotely “spicy,” was completely won over. It’s become our go-to for busy weeknights when we crave something satisfying and delicious without spending hours in the kitchen. This Black Pepper Chicken isn’t just a meal; it’s an experience, a symphony of tastes and textures that elevates a simple chicken dish into something truly special. If you’re looking for a recipe that will impress your family and friends with minimal effort, look no further. This is it. Prepare to be amazed by the incredible flavor and simplicity of this Black Pepper Chicken – it’s guaranteed to become a new family favorite in your home too.

Ingredients

To create this sensational Black Pepper Chicken, you’ll need a collection of fresh and flavorful ingredients. We’ll break down the ingredients into two main categories: the marinade for the chicken, ensuring tender and flavorful meat, and the sauce, the star of the show, delivering that signature black pepper kick.

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are highly recommended for this recipe due to their higher fat content, which keeps them incredibly moist and tender during stir-frying. They also hold up better to the high heat and maintain a succulent texture. You can also use chicken breast if you prefer a leaner option, but be mindful not to overcook it to prevent dryness. Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. This size cooks quickly and evenly in a stir-fry.
• 2 Tablespoons Soy Sauce (Low Sodium Recommended): Soy sauce is the foundation of our marinade, providing a salty, umami-rich base that penetrates the chicken, tenderizing it and adding depth of flavor. Using low sodium soy sauce allows you to control the saltiness of the final dish better, especially since we’ll be adding more soy sauce to the sauce later.
• 1 Tablespoon Rice Wine (Shaoxing Wine Preferred): Rice wine is a crucial ingredient in many Asian marinades and sauces. Shaoxing wine is the traditional Chinese cooking wine and adds a complex, slightly sweet and nutty flavor that elevates the overall taste. If you can’t find Shaoxing wine, you can substitute it with dry sherry or even apple juice in a pinch, although the flavor profile will be slightly different.
• 1 Tablespoon Cornstarch: Cornstarch is the secret ingredient to incredibly tender chicken in stir-fries. It coats the chicken pieces, creating a protective layer that seals in moisture during cooking. It also helps to slightly thicken the marinade and later contributes to a silky texture in the sauce.
• 1 Teaspoon Sesame Oil: Sesame oil, especially toasted sesame oil, adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine. A little goes a long way, so just a teaspoon is enough to impart its rich flavor to the chicken.
• 1/2 Teaspoon Ground White Pepper (Optional, but Recommended): White pepper has a more delicate and earthy flavor compared to black pepper, and it adds a subtle warmth to the marinade without overpowering the other flavors. While optional, it’s highly recommended to enhance the complexity of the marinade.

For the Black Pepper Sauce:

• 2 Tablespoons Vegetable Oil (or Canola Oil): Vegetable oil or canola oil are neutral oils with a high smoke point, making them ideal for stir-frying at high temperatures. You’ll need oil for both stir-frying the chicken and later for sautéing the aromatics.
• 4 Cloves Garlic, Minced: Garlic is a foundational aromatic in this dish, providing a pungent and savory base flavor to the sauce. Freshly minced garlic is always preferred for the best flavor.
• 1 Tablespoon Ginger, Freshly Minced: Fresh ginger adds a warm, spicy, and slightly citrusy note that complements the black pepper beautifully. Like garlic, fresh ginger is essential for the best flavor. Peel the ginger before mincing it finely.
• 1 Medium Onion, Sliced: Onion adds sweetness and savory depth to the sauce. Use a yellow or white onion, and slice it thinly so it cooks quickly and evenly in the stir-fry.
• 1 Green Bell Pepper, Diced: Green bell pepper contributes a slightly sweet and slightly bitter flavor, along with a crisp texture and vibrant color to the dish. You can also use other colors of bell pepper like red or yellow for a sweeter flavor profile and visual appeal.
• 1 Red Bell Pepper, Diced: Red bell pepper, similar to green bell pepper, adds sweetness, color and texture. Using both red and green bell peppers adds visual appeal and a more complex flavor profile.
• 1/2 Cup Chicken Broth (Low Sodium Recommended): Chicken broth forms the liquid base of the sauce, adding richness and depth of flavor. Low sodium broth is recommended to control the overall saltiness of the dish.
• 3 Tablespoons Soy Sauce (Low Sodium Recommended): Soy sauce in the sauce further enhances the umami flavor and adds saltiness. Again, low sodium soy sauce is recommended for better control over the salt level.
• 2 Tablespoons Oyster Sauce (Optional, but Highly Recommended): Oyster sauce is a thick, savory sauce made from oyster extracts. It adds a deep umami richness and slight sweetness that is characteristic of many Chinese dishes. While optional, it significantly elevates the flavor of the Black Pepper Chicken sauce and is highly recommended for a more authentic taste. If you are vegetarian or vegan, you can substitute with mushroom sauce for a similar umami depth.
• 2 Tablespoons Brown Sugar: Brown sugar adds sweetness to balance the savory and spicy elements of the sauce. It also helps to create a glossy, caramelized finish. Light or dark brown sugar can be used, with dark brown sugar offering a slightly richer molasses flavor.
• 2 Tablespoons Black Pepper, Freshly Cracked: Freshly cracked black pepper is the star ingredient in this dish. Using freshly cracked pepper is crucial for the best flavor and aroma. Pre-ground pepper loses its pungency quickly. Adjust the amount to your spice preference – 2 tablespoons is a good starting point for a noticeable pepper kick, but you can reduce it if you prefer a milder flavor, or increase it if you love a strong peppery taste.
• 1 Tablespoon Cornstarch: Cornstarch slurry (cornstarch mixed with water) is used to thicken the sauce to the perfect consistency, creating a glossy and luscious coating for the chicken and vegetables.
• 2 Tablespoons Water: Water is mixed with the cornstarch to create the cornstarch slurry for thickening the sauce.
• Sesame Seeds and Chopped Green Onions (for Garnish, Optional): Sesame seeds and chopped green onions add a final touch of flavor, texture, and visual appeal. Toasted sesame seeds offer a nuttier flavor. Green onions provide a fresh, mild oniony bite.

Instructions

Now, let’s walk through the step-by-step instructions to create this mouthwatering Black Pepper Chicken. This recipe is surprisingly straightforward, making it perfect for a weeknight meal.

Step 1: Marinate the Chicken (Minimum 30 Minutes, Ideally Longer)

1. In a medium-sized bowl, combine the cubed chicken thighs, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of white pepper (if using).
2. Use your hands or a spoon to thoroughly mix the marinade with the chicken, ensuring each piece is well coated.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For even better flavor and more tender chicken, marinate for up to 2-3 hours, or even overnight in the refrigerator. Longer marinating time allows the flavors to penetrate deeper into the chicken.

Step 2: Prepare the Sauce Ingredients

1. While the chicken is marinating, prepare all your sauce ingredients. Mince the garlic and ginger, slice the onion, and dice the bell peppers. Having all your ingredients prepped and ready to go is crucial for stir-frying, as the cooking process is quick.
2. In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce (if using), brown sugar, and freshly cracked black pepper. Mix well until the brown sugar is dissolved.
3. In another small bowl, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth and no lumps remain. Set aside.

Step 3: Stir-Fry the Chicken

1. Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over high heat. Make sure the wok or skillet is very hot before adding the chicken. You should see a slight shimmer in the oil.
2. Add the marinated chicken to the hot wok in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches to ensure proper browning.
3. Stir-fry the chicken for 4-5 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the wok and set aside.

Step 4: Sauté Aromatics and Vegetables

1. Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce the heat to medium-high.
2. Add the minced garlic and ginger to the wok and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter.
3. Add the sliced onion and diced bell peppers to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. They should still have a slight bite to them.

Step 5: Combine and Simmer the Sauce

1. Pour the prepared sauce mixture (chicken broth, soy sauce, oyster sauce, brown sugar, black pepper) into the wok with the vegetables.
2. Bring the sauce to a simmer, stirring constantly.
3. Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. This will thicken the sauce quickly.
4. Continue to simmer and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency and is glossy.

Step 6: Combine Chicken and Sauce, Serve

1. Return the cooked chicken back to the wok with the thickened sauce.
2. Toss to coat the chicken evenly with the sauce.
3. Cook for another minute or two, allowing the flavors to meld together and the chicken to heat through.
4. Remove from heat and garnish with sesame seeds and chopped green onions (if using).
5. Serve immediately over hot cooked rice, noodles, or your choice of side dishes.

Nutrition Facts

(Estimated, per serving – based on approximately 6 servings)

Please note that these are estimated nutritional values and can vary based on specific ingredients used, portion sizes, and cooking methods.

• Serving Size: Approximately 1 cup (cooked Black Pepper Chicken)
• Servings Per Recipe: 6
• Calories Per Serving: Approximately 350-450 calories
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 20-30g

Disclaimer: This nutritional information is an estimate and should be used as a general guideline. For precise nutritional information, it is recommended to use a nutrition calculator and input the exact ingredients and quantities used in your recipe.

Preparation Time

This Black Pepper Chicken recipe is relatively quick to prepare, making it a fantastic option for weeknight dinners.

• Prep Time: 20-25 minutes (includes chopping vegetables, preparing marinade and sauce)
• Marinating Time: Minimum 30 minutes (up to 2-3 hours or overnight for best results)
• Cook Time: 15-20 minutes (stir-frying chicken and vegetables, simmering sauce)
• Total Time (excluding marinating): Approximately 35-45 minutes

How to Serve

Black Pepper Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions:

• Rice:
  • Steamed White Rice: The classic and most popular choice. White rice provides a neutral base that soaks up the flavorful sauce beautifully.
  • Brown Rice: For a healthier and nuttier option, brown rice is a great alternative.
  • Jasmine Rice: Fragrant jasmine rice adds an extra layer of aroma and flavor.
  • Fried Rice: Transform leftover rice into a delicious side of fried rice to accompany your Black Pepper Chicken.
• Noodles:
  • Egg Noodles: Soft and chewy egg noodles are excellent for soaking up the rich black pepper sauce.
  • Lo Mein Noodles: Stir-fried lo mein noodles can be tossed with vegetables or served alongside the chicken.
  • Chow Mein Noodles: Crispy chow mein noodles provide a contrasting texture to the tender chicken and sauce.
• Vegetables (Steamed or Stir-fried):
  • Steamed Broccoli: A simple and healthy side that complements the richness of the chicken.
  • Stir-fried Bok Choy or Gai Lan: Asian greens that are quickly stir-fried with garlic and a touch of soy sauce.
  • Steamed Asparagus: A light and elegant side dish.
  • Stir-fried Green Beans: Crisp-tender green beans add a refreshing element.
• Appetizers (Optional):
  • Spring Rolls: Fresh or fried spring rolls provide a light and crispy start to the meal.
  • Dumplings (Potstickers): Pan-fried or steamed dumplings are a fun and flavorful appetizer.
  • Edamame: Steamed edamame pods sprinkled with salt are a healthy and easy appetizer.

Additional Tips for Perfect Black Pepper Chicken

Here are five essential tips to ensure your Black Pepper Chicken turns out perfectly every time:

1. Don’t Skimp on the Black Pepper: Freshly cracked black pepper is the star of this dish. Use a generous amount and ensure it’s freshly cracked just before adding it to the sauce for the most potent flavor and aroma. Pre-ground pepper loses its flavor quickly.
2. Marinate for Maximum Tenderness: While 30 minutes of marinating is sufficient, allowing the chicken to marinate for a longer period (2-3 hours or even overnight) will result in significantly more tender and flavorful chicken. The marinade tenderizes the meat and allows the flavors to penetrate deeply.
3. High Heat is Key for Stir-Frying: Stir-frying is a high-heat cooking method. Ensure your wok or skillet is properly heated before adding the chicken and vegetables. High heat sears the chicken quickly, locking in moisture and creating that desirable slightly crispy exterior.
4. Prep All Ingredients in Advance (Mise en Place): Stir-frying is a fast-paced cooking process. Having all your ingredients prepped, chopped, measured, and ready to go (this culinary principle is called “mise en place”) will make the cooking process smooth and efficient and prevent you from burning ingredients while you’re still chopping.
5. Adjust Spice Level to Your Preference: Black pepper chicken is inherently peppery, but you can adjust the amount of black pepper to suit your taste. Start with the recommended amount and then taste and adjust in future batches. You can also add a pinch of red pepper flakes for extra heat if you like a spicier dish.

Frequently Asked Questions (FAQ)

Here are some common questions about making Black Pepper Chicken:

Q1: Can I use chicken breast instead of chicken thighs?

A: Yes, you can use chicken breast. However, chicken thighs are generally recommended for stir-fries because they are more forgiving and stay moister during high-heat cooking. If using chicken breast, be careful not to overcook it, as it can become dry. Cut the chicken breast into similar-sized pieces as you would thighs and follow the same marinating and cooking instructions.

Q2: Can I make Black Pepper Chicken vegetarian or vegan?

A: Absolutely! To make it vegetarian or vegan, substitute the chicken with firm or extra-firm tofu, or mushrooms (like shiitake or cremini mushrooms). Press the tofu to remove excess water and cube it. Marinate the tofu or mushrooms similarly to the chicken (or even just toss with a bit of soy sauce and cornstarch). Ensure your oyster sauce is substituted with mushroom sauce or simply omitted, and use vegetable broth.

Q3: How do I store leftovers and how long will they last?

A: Store leftover Black Pepper Chicken in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat gently in a skillet or microwave until heated through. The sauce may thicken upon refrigeration, so you might need to add a splash of water or broth when reheating to restore its consistency.

Q4: Can I prepare Black Pepper Chicken ahead of time?

A: You can definitely prep components ahead of time. You can marinate the chicken in advance (even overnight). You can also chop all the vegetables and prepare the sauce mixture ahead of time and store them separately in the refrigerator. However, it’s best to stir-fry and cook the dish fresh just before serving for the best texture and flavor. If you need to make it further in advance, the dish is still delicious reheated, but the vegetables might lose a bit of their crispness.

Q5: What other vegetables can I add to Black Pepper Chicken?

A: Feel free to customize your Black Pepper Chicken with other vegetables you enjoy! Some great additions include:

• Snow Peas or Snap Peas: Add a delicate sweetness and crispness.
• Carrots: Sliced or julienned carrots add sweetness and color.
• Broccoli Florets: Adds a hearty and healthy element.
• Mushrooms: Adds an earthy umami flavor (if not using as a chicken substitute).
• Baby Corn: Adds a sweet and crunchy texture.

Just be mindful of cooking times – add harder vegetables earlier and more delicate vegetables towards the end of the stir-frying process to ensure they cook properly without becoming overcooked or mushy.

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