Flavorful Black Pepper Chicken

This black pepper chicken recipe transforms humble chicken breasts into a restaurant-quality stir-fry with minimal effort. The combination of tender chicken pieces with crisp vegetables in a savory black pepper sauce creates a meal that tastes like it took hours rather than minutes. The dish strikes the perfect balance between heat from fresh black pepper and sweetness from the carefully crafted sauce.

I discovered this recipe during a particularly busy work week when I needed something fast yet satisfying. Now it has become my go-to meal when friends come over unexpectedly – they always think I spent hours in the kitchen.

Ingredients

• Chicken breasts or thighs: Sliced against the grain ensures maximum tenderness and quick cooking
• Light soy sauce: Provides the foundational savory flavor that makes this dish distinctly Chinese in character
• Shaoxing wine: Adds complexity and depth that transforms ordinary ingredients
• Dark soy sauce: Contributes rich color and slight sweetness that makes the dish look as good as it tastes
• Coarsely ground black pepper: Is the star ingredient offering both heat and aromatic qualities
• Bell peppers: Add color, crunch, and slight sweetness to balance the savory elements
• Cornstarch: Creates the perfect consistency for the sauce and helps protect the chicken during cooking

Step-by-Step Instructions

Marinate the Chicken:

Combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch until every piece is evenly coated. This step creates a protective barrier around the meat, ensuring it stays juicy while developing a light brown exterior during cooking. Let it rest for 10 to 15 minutes while you prepare the other ingredients.

Prepare the Sauce:

Mix all sauce ingredients until completely combined, ensuring the cornstarch is fully dissolved. The combination of chicken broth, soy sauces, wine, sugar, and black pepper creates a multidimensional sauce that will thicken beautifully when heated. Having this ready before cooking begins is crucial as the stir fry process moves quickly.

Sear the Chicken:

Heat your skillet until truly hot before adding oil and chicken. Spread the pieces in a single layer, allowing them to develop color without overcrowding. The goal is to create a light sear while keeping the inside tender, approximately 60 seconds per side. The chicken should still be slightly pink inside as it will finish cooking later.

Cook the Aromatics and Vegetables:

Add fresh ginger and garlic to the hot oil, cooking just until fragrant, about 10 seconds. Follow immediately with onion and peppers, stir frying for only 20 seconds. The vegetables should retain their crispness and bright color as they will continue cooking slightly when the sauce is added.

Create the Sauce and Combine:

Pour the prepared sauce into the hot pan, stirring constantly as it quickly thickens to a glossy consistency. Return the chicken to the pan and toss everything together, ensuring even coating. The entire process happens in seconds, so be prepared to move quickly and decisively.

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The coarsely ground black pepper makes all the difference in this recipe. I discovered this when I ran out of regular ground pepper and had to use my peppermill set to its coarsest setting. The larger fragments release their flavor more gradually, creating bursts of heat rather than uniform spiciness.

Stir Fry Success Secret

The most crucial element when making any stir fry is preparation. Having all ingredients cut, measured, and within arm’s reach before heating your pan makes the difference between perfection and disappointment. Chinese chefs call this mise en place–or everything in its place–for good reason; the actual cooking happens so quickly that searching for an ingredient will lead to overcooked food.

Vegetable Variations

This recipe welcomes customization based on seasonal availability and personal preference. During summer, try adding zucchini or yellow squash sliced into half moons. In fall, sugar snap peas and mushrooms make excellent additions. Winter brings the opportunity to incorporate heartier vegetables like broccoli florets, cut small enough to cook quickly. The key is maintaining similar sized pieces so everything cooks evenly.

Serving Suggestions

While perfectly delicious on its own, this black pepper chicken truly shines when served with steamed jasmine rice, which captures the flavorful sauce. For a lower carb option, consider serving over cauliflower rice or alongside quickly stir fried green beans. A simple side of cucumber salad dressed with rice vinegar and a touch of sugar provides refreshing contrast to the warmth of the black pepper.

Frequently Asked Questions

→ How can I make this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.

→ What type of chicken works best?

Both chicken breasts and thighs work well. Thighs offer more flavor, while breasts are leaner and tender when cooked right.

→ Can I use other vegetables?

Yes, you can substitute or add vegetables like broccoli, zucchini, or snap peas to suit your preference.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain texture.

→ What’s the key to a great stir-fry?

Cook ingredients quickly over high heat, avoid overcrowding the skillet, and ensure the sauce thickens properly.