Name: Black Pepper Chicken Recipe
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4
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 (I used mixed colors)

Once, while exploring the vibrant streets of a local food market, I stumbled upon an irresistible aroma that drew me in. The vendor, with a knowing smile, handed me a plate of Black Pepper Chicken. The first bite was a revelation—tender chicken, perfectly balanced spices, and a peppery kick that danced on my taste buds. It was love at first taste, and I knew I had to recreate it at home.

A family gathering isn’t complete without a sizzling platter of Black Pepper Chicken on the table. I remember my cousin’s wedding, where I first tried it, the laughter echoing around the room as we savored every bite. The spicy warmth of the dish paired beautifully with the cool evening air, creating a moment I’ll cherish forever.

Tracing the roots of black pepper chicken

Black Pepper Chicken has roots in Chinese cuisine, particularly the Szechuan region, known for its bold flavors and aromatic spices. Introduced globally through Chinese restaurants, this dish has evolved with regional twists, adding ingredients like bell peppers or oyster sauce. What sets it apart is the distinctive, pungent punch of black pepper, a spice historically traded and treasured as “black gold.” This dish not only delights with its simplicity and layered flavors but also showcases the timeless appeal of pepper in culinary traditions worldwide.

What’s in the black pepper chicken mix?

Every dish tells a story, and Black Pepper Chicken does so with its bold flavors and vibrant colors. Each ingredient brings its own magic to the mix, ensuring every bite is as delightful as the last. Let’s explore what makes this recipe truly special.

Chicken Breasts (or Thighs): Versatile and tender, these pieces bring a juicy texture to the dish. Slicing against the grain ensures maximum tenderness. If you’re out of breasts, thighs work just as well, offering a slightly richer flavor.
Light Soy Sauce: The cornerstone of the marinade and sauce, it adds a savory depth. If you’re in the mood for a twist, try tamari for a gluten-free option. A good bottle should have a fragrant, balanced aroma.
Shaoxing Wine (or Dry Sherry): This is your ticket to authentic Chinese flavor. It adds a subtle sweetness and complexity. If you’re out, dry sherry or even cooking sake can stand in. Look for a clear, amber color as a sign of quality.
Cornstarch: A little secret for locking in the chicken’s moisture while giving that silky finish to the sauce. If you ever run out, potato starch is a handy substitute. It’s a great way to keep dishes gluten-free, too.
Chicken Broth: It’s what carries the flavors in the sauce. Opt for a low-sodium broth to control the saltiness of your dish. Homemade is best, but a high-quality store-bought one works in a pinch.
Dark Soy Sauce: Adds a touch of rich color and a hint more sweetness. In a bind, use a bit more light soy sauce, but you might miss the depth of flavor. It’s also a great way to add a touch of iron to your meal.
Sugar: Just a hint for balancing flavors, making sure your taste buds dance. Brown sugar can be an interesting substitute if you’re feeling adventurous, giving a deeper, molasses-like sweetness.
Coarsely Ground Black Pepper: The hero of the dish, bringing heat and a burst of flavor. Freshly cracked is best, releasing its essential oils. It’s not just about spice; black pepper aids digestion too!
Salt: A pinch to bring everything together. Sea salt or kosher salt is preferable for its clean taste. Remember, quality salt can enhance flavors without needing much.
Peanut Oil (or Vegetable Oil): A high smoke point makes this perfect for stir-frying. A light taste keeps the focus on the other flavors. If allergies are a concern, vegetable oil is a solid alternative.
Minced Ginger: Fresh and zesty, it’s essential for that aromatic depth. If you’ve run out, ground ginger can work, though you’ll miss some of the vibrancy. Bonus: ginger is great for the tummy!
Garlic: Adds that unmistakable punch of flavor. Fresh is best, so aim for firm, smooth cloves. It’s a heart-friendly addition too, known for its health benefits.
White Onion: Slightly sweet when cooked, it complements the peppers perfectly. Yellow onions can be used in a pinch, bringing a bit more bite to the mix.
Bell Peppers: A splash of color and sweetness. Choose firm, glossy-skinned peppers for the best crunch. Any color works, but a mix adds visual appeal and varied flavors. Plus, they’re packed with Vitamin C!

Instructions

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.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned.
Flip the chicken and cook for 15 to 20 seconds, stirring occasionally until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic, and give it a quick stir until fragrant.
Add the white onion and peppers. Stir and cook for 20 seconds.
Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds.
Add back the cooked chicken and quickly stir a few times to coat everything with the sauce.
Turn off the heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
Serve hot as a main dish.

Your black pepper chicken toolkit🍽️

A well-prepared kitchen can make cooking a joy rather than a chore. Here are some essential tools that can help you on your culinary adventures:

Sharp Chef’s Knife: A good knife is your best friend in the kitchen. It makes chopping, dicing, and slicing a breeze, saving you time and effort. If you don’t have one, a decent paring knife can be a handy substitute for smaller tasks.
Cutting Board: Invest in a sturdy cutting board to protect your countertops and your knife’s edge. Wooden boards are gentle on knives, but plastic ones can be tossed in the dishwasher for easy cleaning.
Large Skillet: A versatile skillet is perfect for everything from searing chicken to sautéing vegetables. If you don’t have one, a heavy-bottomed nonstick pan can also do the trick.
Mixing Bowls: Having a set of various-sized mixing bowls will help you organize your prep work. In a pinch, clean pots can serve as an alternative for mixing ingredients.

With these tools in hand, you’re well-prepared for any recipe that comes your way.

How to whip up black pepper chicken at home?👩‍🍳

Step 1: Marinate the Chicken
Gather your chicken pieces and place them in a medium bowl. Pour in the light soy sauce, Shaoxing wine, and cornstarch. With your hands, gently mix everything together until the chicken has a delicate coating. Let it sit and soak up the flavors for about 10 to 15 minutes—this short marination makes a world of difference in taste.
Step 2: Mix the Sauce Ingredients
In a small bowl, combine the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir vigorously until everything is well blended. Set this mixture aside; you’ll need it soon to bring the dish together with a rich, savory sauce.
Step 3: Sear the Chicken
Heat up 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Lay the marinated chicken in the skillet, flattening it out with a spatula so each piece has its own space. Let it sizzle for about 30 seconds until the bottom turns a lovely golden brown.
Step 4: Cook the Chicken
Flip the chicken pieces and let them cook for another 15 to 20 seconds, stirring occasionally. Aim for slightly browned surfaces, with the centers retaining a hint of pink. Move the chicken to a plate and set aside for later.
Step 5: Sauté Aromatics
Add the remaining tablespoon of oil to the skillet. Toss in the minced ginger and garlic, giving them a quick stir until their fragrance dances in the air. This will only take a moment, so keep a close eye to avoid burning.
Step 6: Add Vegetables
Introduce the chopped white onion and bell peppers into the skillet. Stir them around for about 20 seconds. You want the veggies to start softening while still retaining a bit of crunch for texture.
Step 7: Pour in the Sauce
Give the sauce mixture another stir to ensure the cornstarch is completely dissolved. Pour it into the skillet, immediately stirring with your spatula to prevent lumps. Cook just until the sauce thickens enough to coat the back of a spoon—this will only take a few seconds.
Step 8: Combine Chicken and Sauce
Return the browned chicken to the skillet and toss everything together. Make sure each piece of chicken and every veggie is well-coated with the glossy sauce. This step ensures all the flavors meld beautifully.
Step 9: Final Touch
Turn off the heat and swiftly transfer the contents to a big serving plate. This prevents overcooking, allowing the dish to maintain its perfect texture and flavor.
Step 10: Serve and Enjoy
Present your black pepper chicken hot, as a tantalizing main dish. Whether served over rice or with a side of steamed veggies, savor each bite of this peppery, aromatic delight.

Get creative with your chicken: spice it up!

For a gluten-free version, swap out the soy sauce for tamari and ensure your chicken broth is gluten-free. This subtle change slightly enhances the umami, delivering a deeper flavor profile.

If you’re aiming for a vegan twist, try substituting chicken with tofu. Marinate the tofu similarly to the chicken, and the result is a delightful, protein-rich dish that even tofu skeptics might enjoy.

For a low-carb option, consider serving it over cauliflower rice. The nutty undertones of cauliflower beautifully complement the peppery sauce, adding a surprisingly rich layer of depth.

Finally, a dash of Szechuan pepper creates a fiery kick, perfect for those seeking a more authentic Chinese experience. This variation infuses the dish with a pleasant, tingling zest, amplifying the warmth.

Ways to wow with black pepper chicken

Transform your Black Pepper Chicken into a feast for the eyes by arranging it on a large, rustic wooden platter. Place the chicken pieces in a neat circle, leaving space in the middle for a vibrant salad. Toss together arugula, cherry tomatoes, and a sprinkle of feta, adding a splash of color and texture. For garnishes, scatter a handful of fresh cilantro leaves and thinly sliced scallions over the top. Pair this with fluffy jasmine rice or crispy garlic naan as sides. The aroma will turn heads, and the presentation will have your guests snapping photos before diving in!

What to sip with your spicy black pepper chicken?

When I whip up a batch of Black Pepper Chicken, my trusty sidekick is a tall glass of iced green tea. The subtle bitterness of the tea tangoes so well with the peppery punch of the chicken, it’s like they’re doing a little dance on your taste buds. If you’re in the mood for something a tad sweeter, how about a refreshing lemonade with a hint of mint? It’s like having a tiny vacation in a glass, cutting through the spice with a zesty, minty breeze. Who knew beverages could be such a delightful adventure?

Keeping your black pepper chicken fresh and tasty

To keep your Black Pepper Chicken fresh, store it in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat it on the stovetop over medium heat, adding a splash of water or broth to maintain moisture. If the microwave is your go-to, cover the dish loosely and heat in intervals, stirring in between to even out the temperature. Always ensure it’s steaming hot before digging in. For safety, avoid leaving it at room temperature for more than two hours. Enjoy your meal safely!

Avoid these common mistakes 🖐️

A frequent hiccup folks encounter with Black Pepper Chicken is overcooking the chicken. This transforms those juicy bites into chewy morsels. To sidestep this, keep a vigilant eye as you sear, flipping swiftly like a pro.

Another blunder is not allowing the cornstarch in the sauce to dissolve completely, leading to lumpy gravy instead of a silky, delightful sauce. Stir it like you’re whisking a fluffy cloud until it’s smooth.

And don’t forget, fresh black pepper is the star here—pre-ground just won’t have the same zing. Grind it fresh and generous for that perfect peppery punch!

Frequently asked questions (FAQ)

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great substitute for chicken breasts. They tend to be juicier and offer a richer flavor, which can add an extra depth to your dish. Just slice them in the same way, and you’ll be good to go.
What if I don’t have Shaoxing wine?
No worries at all! If you don’t have Shaoxing wine, dry sherry works as an excellent alternative. Even in a pinch, rice vinegar or apple cider vinegar can be used, though they might slightly alter the flavor.
How spicy is this Black Pepper Chicken?
It’s moderately spicy due to the coarsely ground black pepper. If you’re sensitive to spice, you can reduce the amount of black pepper. On the flip side, feel free to add more if you love a bit of heat!
Can I make this dish in advance?
You sure can! The flavors meld together beautifully if you prepare it ahead of time. Just store it in an airtight container in the fridge and reheat it gently on the stovetop before serving.
What are some good side dishes to serve with Black Pepper Chicken?
Oh, there are plenty of delicious options! Steamed jasmine rice or fried rice make perfect pairings. A side of stir-fried vegetables or a crisp cucumber salad can also complement the dish wonderfully.

Savor the Moments with Black Pepper Chicken🎉

Now that you’re all set with this Black Pepper Chicken Recipe, why not give it a whirl in your own kitchen? It’s a dish that begs for a personal touch, so don’t hesitate to tweak things here and there. Maybe a dash more pepper for an extra kick, or a splash of lemon juice for zest. Cooking should be an adventure, after all! Dive in, embrace the sizzle, and make it your signature dish. Remember, your kitchen is your stage, so let your creativity shine and enjoy every flavorful bite!

Black Pepper Chicken Recipe