Black Pepper Chicken Recipe

There are some recipes that just become instant family favorites, and this Black Pepper Chicken is definitely one of them. From the very first time I made it, the aroma filling my kitchen was intoxicating – a savory, peppery scent that promised something special. And it delivered! The chicken is incredibly tender and juicy, the vegetables stay delightfully crisp-tender, and that black pepper sauce? Oh, that sauce! It’s rich, savory, and has just the right amount of peppery kick to make your taste buds sing. My family, who are usually pretty discerning when it comes to takeout-style dishes, declared it even better than our usual Chinese restaurant order. What I love most about this recipe, besides the incredible flavor, is how quick and easy it is to make. On busy weeknights when takeout seems like the only option, this Black Pepper Chicken comes to the rescue, offering a healthy, homemade, and utterly delicious meal in just about 25 minutes. Plus, it’s easily adaptable to be gluten-free, so everyone can enjoy it. Trust me, once you try this recipe, it will become a staple in your rotation too!

Ingredients

This Black Pepper Chicken recipe relies on a balance of fresh, flavorful ingredients to achieve that authentic takeout taste, but even better! Here’s a breakdown of everything you’ll need, along with some helpful notes to ensure your dish is a success:

For the Chicken & Marinade:

• 1 lb (454 g) Chicken Breasts or Thighs: You have options here! Chicken breasts are leaner and cook quickly, offering a tender bite. For a richer, more flavorful and forgiving option, chicken thighs are an excellent choice. No matter which you choose, ensure you slice the chicken against the grain and into thin 1/4” (5-mm) thick pieces. Slicing against the grain shortens the muscle fibers, resulting in incredibly tender chicken that absorbs the marinade beautifully. Thinner pieces also cook faster, which is key for a quick stir-fry.
• 1 tablespoon Light Soy Sauce (or Soy Sauce): Light soy sauce provides a salty and umami base for the marinade and sauce. If you only have regular soy sauce on hand, that will work perfectly fine. For a gluten-free version, substitute with tamari. Light soy sauce is preferred for its slightly lighter color and saltier profile, which works well in Asian cooking.
• 1 tablespoon Shaoxing Wine (or Dry Sherry): Shaoxing wine is a Chinese rice wine that adds a depth of flavor and complexity that’s hard to replicate. However, if you don’t have it readily available, dry sherry is an excellent substitute. Both ingredients contribute a subtle fermented flavor that enhances the overall taste of the dish. For a gluten-free adaptation, ensure you use dry sherry.
• 1 tablespoon Cornstarch: Cornstarch is the magic ingredient for creating that velvety texture on the chicken. It acts as a tenderizer and helps to seal in the juices during cooking, resulting in incredibly tender chicken. It also helps the marinade cling to the chicken.

For the Savory Black Pepper Sauce:

• 1/2 cup Chicken Broth: Use low-sodium chicken broth to control the salt level of your sauce. Good quality chicken broth is essential for a flavorful base. You can also use homemade chicken broth for an even richer taste.
• 2 tablespoons Light Soy Sauce (or Soy Sauce): Again, light soy sauce is preferred for its balanced flavor. If using regular soy sauce, be mindful of the overall saltiness and adjust accordingly. Tamari can be used for a gluten-free option.
• 2 tablespoons Shaoxing Wine (or Dry Sherry): Just like in the marinade, Shaoxing wine or dry sherry adds depth and complexity to the sauce. Don’t skip this ingredient as it significantly contributes to the authentic flavor profile. Remember to use dry sherry for gluten-free diets.
• 2 teaspoons Dark Soy Sauce (or Soy Sauce): Dark soy sauce is thicker, sweeter, and less salty than light soy sauce. It primarily adds color and a hint of sweetness to the sauce, giving it that characteristic rich, dark hue you see in takeout dishes. If you don’t have dark soy sauce, you can use regular soy sauce, but the color of your sauce will be lighter.
• 1 tablespoon Cornstarch: Cornstarch is crucial for thickening the sauce to that perfect glossy, coating consistency. It ensures the sauce clings beautifully to the chicken and vegetables.
• 1 1/2 tablespoons Sugar: Sugar balances the savory and salty flavors of the sauce, adding a touch of sweetness that is essential for the classic black pepper chicken taste. Adjust the sugar level to your preference, but don’t omit it entirely as it plays a vital role in the overall flavor profile.
• 2 teaspoons Coarsely Ground Black Pepper: The star of the show! Freshly and coarsely ground black pepper is key to achieving that bold, peppery flavor. Pre-ground pepper will work in a pinch, but freshly ground pepper has a much more robust and aromatic flavor. Adjust the amount to your spice preference.
• 1/8 teaspoon Salt: A small amount of salt enhances all the other flavors in the sauce. Taste and adjust salt to your liking at the end if needed.

For the Stir-Fry:

• 2 tablespoons Peanut Oil (or Vegetable Oil): Peanut oil is traditionally used in stir-fries and imparts a subtle nutty flavor, plus it has a high smoke point, making it ideal for high-heat cooking. Vegetable oil or canola oil are perfectly acceptable substitutes with neutral flavors and high smoke points.
• 1 tablespoon Minced Ginger: Fresh ginger is a must! It adds a warm, pungent, and slightly sweet aroma that is essential in Chinese cooking. Mince it finely to release its maximum flavor.
• 2 cloves Garlic, Minced: Fresh garlic is another aromatic powerhouse that complements the ginger and black pepper beautifully. Mince it finely to prevent burning and to ensure even flavor distribution.
• 1/2 White Onion, Chopped: White onion provides a mild, slightly sweet onion flavor and adds texture to the stir-fry. Yellow onion can also be used, but white onion is generally preferred in stir-fries for its milder taste.
• 2 Bell Peppers, Chopped (Mixed Colors Recommended): Bell peppers add sweetness, color, and a satisfying crunch to the dish. Using mixed colors (red, yellow, orange, green) not only makes the dish visually appealing but also provides a variety of flavors and nutrients.

Instructions

This Black Pepper Chicken recipe comes together quickly and easily in just a few simple steps. Follow these instructions for perfectly cooked chicken, crisp vegetables, and a flavorful, restaurant-quality sauce:

Step 1: Marinate the Chicken (10-15 minutes)

1. In a medium-sized bowl, combine the sliced chicken with 1 tablespoon of light soy sauce (or soy sauce), 1 tablespoon of Shaoxing wine (or dry sherry), and 1 tablespoon of cornstarch.
2. Using your clean hands or a spatula, gently mix the ingredients until the chicken pieces are evenly coated with a thin layer of the marinade.
3. Let the chicken marinate for 10 to 15 minutes at room temperature. This short marinating time is enough to tenderize the chicken and infuse it with flavor. While the chicken marinates, you can prepare the sauce and chop your vegetables.

Step 2: Prepare the Black Pepper Sauce

1. In a small bowl, whisk together all the sauce ingredients: 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, and 1/8 teaspoon salt.
2. Mix well with a whisk until all the ingredients are fully combined and the cornstarch is dissolved. Set the sauce aside. It’s important to whisk the sauce well to prevent cornstarch clumps and ensure a smooth sauce.

Step 3: Sear the Chicken

1. Heat 1 tablespoon of peanut oil (or vegetable oil) in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken. You’ll know it’s ready when a drop of water sizzles and evaporates almost instantly.
2. Once the oil is hot, add the marinated chicken to the skillet. Immediately spread the chicken pieces into a single layer using a spatula, minimizing overlap as much as possible. This is crucial for proper searing and browning. Overcrowding the pan will steam the chicken instead of searing it.
3. Sear the chicken for approximately 30 seconds on the first side, until the bottom is lightly browned and slightly crispy.
4. Flip the chicken pieces using a spatula. Cook for another 15 to 20 seconds on the other side, stirring occasionally to ensure even cooking. The chicken should be browned on both sides but still slightly pink inside as it will continue to cook in the sauce.
5. Transfer the seared chicken to a plate and set aside. Don’t overcook the chicken at this stage; you want to keep it tender and juicy.

Step 4: Stir-fry Vegetables and Sauce

1. Add the remaining 1 tablespoon of peanut oil (or vegetable oil) to the same skillet.
2. Add the minced ginger and garlic to the hot oil. Stir-fry for about 15-20 seconds, or until fragrant. Be careful not to burn the garlic and ginger; they should just become aromatic.
3. Add the chopped white onion and bell peppers to the skillet. Stir-fry for about 20 seconds, until they are slightly softened but still crisp-tender. You want the vegetables to retain some of their crunch.
4. Give the sauce mixture another quick stir to ensure the cornstarch hasn’t settled at the bottom. Pour the sauce into the skillet with the vegetables.
5. Stir immediately and continuously with a spatula, scraping up any browned bits from the bottom of the skillet. Cook until the sauce thickens enough to coat the back of a spoon, which should only take a few seconds. The sauce will thicken very quickly due to the cornstarch.

Step 5: Combine and Serve

1. Add the cooked chicken back to the skillet with the thickened sauce and vegetables.
2. Quickly stir everything together a few times to coat the chicken and vegetables evenly with the luscious black pepper sauce.
3. Turn off the heat immediately and remove the skillet from the stove. Transfer the Black Pepper Chicken and vegetables to a large serving plate right away. This prevents carryover cooking and ensures the chicken and vegetables remain perfectly cooked and not overdone in the hot skillet.
4. Serve hot as a main dish and enjoy!

Nutrition Facts

(Estimated, per serving, based on recipe as written. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 4
• Calories per Serving: Approximately 450-550 calories (This can vary depending on the type of chicken used and the amount of oil and sugar.)
• Macronutrients (approximate per serving):
  • Protein: 40-50g
  • Carbohydrates: 30-40g
  • Fat: 20-30g

Disclaimer: These nutritional values are estimates and should be considered as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is designed for speed and convenience, perfect for busy weeknights!

• Prep Time: 20 minutes (This includes slicing chicken, chopping vegetables, and preparing the marinade and sauce.)
• Cook Time: 5 minutes (The actual stir-frying and cooking process is incredibly quick.)
• Total Time: 25 minutes (From start to finish, you can have a delicious and healthy Black Pepper Chicken meal on the table in under 30 minutes!)

How to Serve Black Pepper Chicken

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

• Classic White Rice: Steamed white rice is the quintessential pairing for Black Pepper Chicken. It soaks up the flavorful sauce beautifully and provides a neutral base to balance the richness of the dish.
• Brown Rice: For a healthier option, serve with brown rice. It offers a nuttier flavor and more fiber than white rice.
• Noodles: Try serving over egg noodles, lo mein noodles, or even rice noodles for a different texture and experience. The sauce coats the noodles perfectly.
• Quinoa: For a protein-packed and gluten-free option, quinoa is an excellent choice. Its slightly nutty flavor complements the black pepper sauce.
• Steamed Broccoli or Green Beans: Add a side of steamed broccoli or green beans for extra vegetables and a boost of nutrients. These green vegetables provide a nice contrast in color and texture to the Black Pepper Chicken.
• Chinese Broccoli (Gai Lan): For a more authentic Chinese side dish, serve with stir-fried or steamed Chinese broccoli (Gai Lan).
• Spring Rolls or Egg Rolls: Start your meal with crispy spring rolls or egg rolls for a complete takeout-style experience.
• Wonton Soup: A light and flavorful wonton soup makes a perfect appetizer before enjoying the Black Pepper Chicken.
• Garnish: Garnish your Black Pepper Chicken with a sprinkle of sesame seeds, chopped green onions, or fresh cilantro for added visual appeal and a touch of freshness.

Additional Tips for Perfect Black Pepper Chicken

To elevate your Black Pepper Chicken from good to absolutely amazing, consider these helpful tips:

1. Freshly Ground Black Pepper is Key: Don’t underestimate the impact of freshly ground black pepper. It has a much more intense and aromatic flavor compared to pre-ground pepper. Grind it coarsely right before you add it to the sauce for the best results.
2. Don’t Overcrowd the Pan: When searing the chicken and stir-frying the vegetables, ensure you don’t overcrowd the pan. Overcrowding lowers the temperature and causes steaming instead of searing, resulting in less browning and less flavorful food. Cook in batches if necessary.
3. Hot Skillet is Essential: A hot skillet or wok is crucial for stir-frying. The high heat ensures quick cooking, crispy vegetables, and nicely seared chicken. Allow your skillet to heat up properly before adding oil and ingredients.
4. Taste and Adjust Seasoning: Taste the sauce before adding it to the chicken and vegetables. Adjust the sugar, salt, and black pepper to your preference. Remember that you can always add more seasoning, but it’s harder to take it away.
5. Prep Everything in Advance: Stir-frying is a fast cooking method. Having all your ingredients prepped and ready to go – chicken sliced and marinated, vegetables chopped, sauce mixed – will make the cooking process smooth and efficient. This is called “mise en place” and is a key technique in professional kitchens.

FAQ About Black Pepper Chicken Ingredients

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

A: Absolutely! Chicken thighs are a fantastic alternative to chicken breasts. They are more flavorful and tend to stay juicier even if slightly overcooked. Just ensure you slice them into thin pieces, similar to how you would slice chicken breasts, for even cooking.

Q2: I don’t have Shaoxing wine, what else can I use?

A: Dry sherry is the best substitute for Shaoxing wine in this recipe. Both have a similar dry, slightly nutty flavor profile that adds depth to the dish. If you don’t have either, you can use a dry white wine or even chicken broth in a pinch, but the flavor will be slightly less complex. For gluten-free diets, ensure you use dry sherry or gluten-free dry white wine.

Q3: Can I use pre-minced garlic and ginger?

A: While pre-minced garlic and ginger are convenient, fresh garlic and ginger will provide a much more vibrant and aromatic flavor. If you have the time, mincing them fresh is highly recommended. However, if you’re short on time, pre-minced versions will work. Use about 1 teaspoon of pre-minced ginger and 1 teaspoon of pre-minced garlic as substitutes.

Q4: Can I use frozen bell peppers?

A: Fresh bell peppers are preferred for their crisp texture in stir-fries. Frozen bell peppers tend to release more water when cooked, which can make the dish slightly watery. If you must use frozen bell peppers, make sure to thaw them completely and pat them dry with paper towels before stir-frying to remove excess moisture. You might also need to cook them a little longer to evaporate the excess water.

Q5: Can I make this recipe spicier?

A: Yes, definitely! If you like your Black Pepper Chicken spicier, you can easily adjust the spice level. You can add:

• More Black Pepper: Increase the amount of coarsely ground black pepper in the sauce.
• Red Pepper Flakes: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Fresh Chili Peppers: Include thinly sliced fresh chili peppers (like Thai bird chilies or Serrano peppers) when you stir-fry the garlic and ginger.
• Chili Garlic Sauce: Add a teaspoon or two of chili garlic sauce to the sauce mixture for both heat and garlicky flavor.

Enjoy making this delicious and easy Black Pepper Chicken recipe! It’s sure to become a new family favorite.

Print