If you’re craving a delicious blend of savory, spicy, and aromatic flavors, this Black Pepper Chicken is sure to hit the spot! With tender chicken and a rich sauce that’s bursting with vibrant veggies and fiery black pepper, this dish is a true winner for any dinner menu.
Why You’ll Love This Recipe
- Bold Flavors: The combination of black pepper and oyster sauce creates a beautifully savory and spicy dish.
- Quick and Easy: With just a half-hour in the kitchen, you’ll have a gourmet meal ready to enjoy.
- Versatile Serving: Perfect atop steamed rice or noodles, making it adaptable for any meal.
- Vibrant Vegetables: Bell peppers and onions add not just flavor but also a wonderful crunch and color.
Ingredients You’ll Need
The ingredients for this Black Pepper Chicken are straightforward yet critical for that ultimate fresh and bold taste. Fresh vegetables, lean meat, and flavorful sauces come together to create a dish that not only looks good but tastes divine.
- Chicken Breast or Thighs: Opt for thighs if you prefer a juicier outcome, but breasts also work wonderfully for a leaner option.
- Black Pepper: Coarsely ground black pepper is key; it packs more punch than regular ground pepper, ensuring that distinctive kick.
- Oyster Sauce and Soy Saucies: These provide the savory umami backbone of the dish.
- Vegetables: Bell peppers and onions add vibrant color and fresh flavor.
- Shaoxing Wine: This cooking wine adds complexity and depth to the flavor profile.
Variations
Feel free to tailor this Black Pepper Chicken recipe to match your taste or dietary needs. It’s incredibly easy to swap out ingredients or experiment with flavors while still retaining that quintessential essence.
- Vegetarian Version: Substitute the chicken with firm tofu or portobello mushrooms for a vegetarian twist.
- Spicy Kick: Add a few slices of fresh chili or a sprinkle of chili flakes for an extra spicy version.
- Low Sodium: Use low-sodium soy sauce and skip the added salt if you’re watching your sodium intake.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Get the flavor party started by marinating your chicken! Combine the chicken pieces with water, cornstarch, oil, oyster sauce, and black pepper. Work the marinade into the chicken with love and care—your hands are perfect for this. Let the chicken soak up the flavors while you prep the other ingredients.
Step 2: Prepare the Sauce
In a small bowl, mix chicken stock, more oyster sauce, both soy sauces, sugar, and sesame oil to create a sauce that’s as smooth and rich as any you’ve tasted. This luscious liquid goodness is what will bind the flavors of this dish so beautifully.
Step 3: Cook the Chicken
Heat up your wok until it’s shimmering with heat. Sear the chicken pieces in hot oil until they’re no longer pink, working with single-layer efficiency. Set them aside once they reach 80-90% doneness; they’ll finish cooking later with all the glorious flavors of the sauce.
Step 4: Stir-fry the Veggies
In the remaining oil, toss in garlic and onion until fragrant. Introduce Shaoxing wine and a burst of color with bell pepper and celery. Stir in more black pepper for that undeniable kick, and let everything mingle for half a minute.
Step 5: Mix and Simmer
Pour your prepared sauce into the wok, scraping up any bits that cling to the pan. Let it simmer briefly with the cornstarch slurry until the sauce thickens. Reintroduce the chicken, stirring until everything is well-coated and heated through.
Pro Tips for Making Black Pepper Chicken
- Pepper Power: Always opt for freshly ground black pepper for the best flavor—it’s a game-changer!
- Wok Temperatures: Ensure the wok is smoking hot before adding the oil; this helps achieve a nice sear on the chicken.
- Perfect Slurry: Stir the cornstarch slurry right before adding to ensure a smooth sauce every time.
- Veggie Crunch: Add your vegetables last and cook them just until vibrant to keep that delightful crunch.
How to Serve Black Pepper Chicken
Garnishes
A sprinkle of fresh green onions adds a pop of color and a mild flavor contrast to the spicy black pepper sauce. Don’t forget chopped cilantro for that fresh aromatic touch!
Side Dishes
This dish shines when served over steamed jasmine or basmati rice. For a lighter option, spoon it over cauliflower rice, or even stir-fry some noodles tossed in a hint of soy sauce and sesame oil.
Creative Ways to Present
Serve Black Pepper Chicken in a large rustic serving bowl for a family-style meal. For gatherings, plate individual portions with a small mound of rice topped with chicken, garnished with a sprig of parsley or cilantro for flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken in an airtight container in the refrigerator. It’ll keep well for up to three days, making it a perfect option for meal prepping.
Freezing
You can freeze this dish for up to two months. Ensure it is completely cooled before placing it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat Black Pepper Chicken on the stovetop over medium heat, adding a splash of water or stock to prevent it from drying out. Stir frequently until it’s heated through.
FAQs
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Can I make this dish vegetarian?
Absolutely! Swap out the chicken for firm tofu or mushrooms for a great vegetarian option.
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Is there an alternative to Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a non-alcoholic apple juice with a splash of vinegar works well too.
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Can I make the dish less spicy?
Certainly! Adjust the amount of black pepper to your personal heat tolerance.
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How can I ensure the chicken stays moist?
Don’t overcook the chicken in the first step; remember it will cook more when reheated in the sauce later.
Final Thoughts
If you’re ready to spice up your kitchen routine, give this Black Pepper Chicken a try. It’s a delightful mix of flavors and textures that’s sure to become a staple in your household. Gather your ingredients, invite some friends over, and enjoy the comforting, spicy warmth of this culinary delight!
Print
Black Pepper Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian
Description
Black Pepper Chicken is a savory, stir-fried dish featuring tender chicken pieces coated in a flavorful black pepper sauce, complemented by crispy vegetables and aromatic seasonings. This quick and delicious recipe combines the bold taste of black pepper with a savory sauce, perfect to serve over steamed rice for a satisfying meal.
Ingredients
For the chicken:
12 ounces boneless skinless chicken breast or thighs3 tablespoons water
1 teaspoon cornstarch
1 teaspoon neutral oil (vegetable, canola, or avocado)
2 teaspoons oyster sauce
1/2 teaspoon coarsely ground black pepper
For the rest of the dish:
1/2 cup low sodium chicken stock1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
3 tablespoons neutral oil (divided)
2 cloves garlic (finely chopped)
1 medium onion (cut into wedges)
1 tablespoon Shaoxing wine
1/2 bell pepper (any color, cut into 1-inch pieces)
1 stalk celery (thinly sliced on an angle)
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form slurry)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper. Rub the ingredients into the chicken until evenly coated, then set aside for 10 minutes.
- Prepare the sauce: In a small bowl, whisk together chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Cook the chicken: Heat a wok over high heat until smoking. Add 2 tablespoons of oil, then place the chicken in a single layer. Sear until opaque on all sides, about 2 minutes. Turn off the heat, remove the chicken, and set aside.
- Stir-fry aromatics: Without washing the wok, turn the heat to medium. Add 1 tablespoon of oil, garlic, and onion. Stir-fry for 20 seconds.
- Add Shaoxing wine: Pour the Shaoxing wine around the perimeter of the wok to deglaze, stirring immediately.
- Add vegetables: Add bell pepper, celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds.
- Combine with sauce: Pour in the prepared sauce mixture. Use a spatula to scrape the sides of the wok, allowing the sauce to come to a simmer.
- Thicken the sauce: Stir the cornstarch and water slurry, then drizzle into the simmering sauce while stirring. Cook for 10–15 seconds until thick. Return the chicken to the wok, stir to coat in the sauce, and cook until heated through and sauce is thickened to your preference.
- Finish and serve: Adjust seasoning if needed. Serve hot over steamed rice.
Notes
- Ensure the wok is heated until smoking for best stir-fry results.
- Adjust black pepper for more or less kick according to your taste.
- Use fresh vegetables for crunch, or add extra if desired.
- This dish can be made with chicken thighs for extra juiciness.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 742 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 54 mg
