Hey there! If you’re like me and love a good takeout night but don’t always want to order in, I have just the recipe for you! This Black Pepper Chicken is not only super tasty, but it’s also ready in just 25 minutes. Perfect for those busy weeknights when time is short but flavor is a must! I can’t wait to share this with you, so let’s dive in!
Nutritional Benefits
One of the great things about making Black Pepper Chicken at home is that you have control over the ingredients. Chicken is a fantastic source of protein, which is essential for building and repairing tissues in our bodies. Additionally, peppers are not just colorful; they are loaded with vitamins A and C, which can boost your immune system and keep your skin glowing. Also, using lower sodium soy sauce can help manage your salt intake, making this dish a healthier option compared to most takeout meals!
Adaptable Variations
- For a Veggie Boost: Feel free to add more veggies such as broccoli, snap peas, or carrots. They not only add color but also increase the nutritional value.
- Gluten-Free Option: Swap out regular soy sauce with tamari or coconut aminos to enjoy the same delicious flavors without gluten.
- Extra Spice: If you like a bit more kick, add some sliced chili peppers or a dash of chili sauce for a spicy twist!
Quick and Easy Black Pepper Chicken Recipe
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- Marinade:
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- Sauce:
- 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
- Stir fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors preferred)
Cooking Instructions
- In a medium-sized bowl, combine the sliced chicken, light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until evenly coated. Let it marinate for 10 to 15 minutes!
- In a small bowl, mix together all sauce ingredients: chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Set aside to let it dissolve.
- In a large skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add the marinated chicken and spread it into a single layer. Sear for about 1 minute until lightly browned.
- Flip the chicken and cook for another 30 seconds. It should be browned but slightly pink in the center. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil, followed by the minced ginger and garlic. Stir until fragrant, then toss in the chopped onion and bell peppers. Stir-fry for about 20 seconds until they soften slightly.
- Pour the prepared sauce into the skillet and stir immediately until it thickens—this should take just a few moments!
- Add the cooked chicken back into the skillet, stirring to coat everything evenly. Turn off the heat and remove from the stove.
- Transfer the Black Pepper Chicken to a large serving plate and serve hot, perfect with rice or noodles!
Practical & Valuable Tips
- Store any leftovers in an airtight container in the fridge—they should be good for about 3 days.
- If you want to reheat the chicken, do it on the stove over low heat to keep it nice and juicy, avoiding any rubbery texture.
- Don’t be afraid to experiment with other vegetables—carrots and snap peas are fantastic additions!
Equipment Needed
To whip up this delicious dish, you’ll need the following:
- A medium-sized bowl for marinating the chicken
- A small bowl for mixing the sauce ingredients
- A large skillet or wok for cooking
- A spatula or wooden spoon for stirring
Frequently Asked Questions
- Can I use frozen chicken for this recipe? Yes! Just ensure it’s completely thawed before marinating.
- What can I serve with Black Pepper Chicken? It pairs wonderfully with steamed jasmine rice, fried rice, or lo mein noodles.
- Is this dish very spicy? If you prefer milder flavors, you can reduce the amount of black pepper you use.
- Can I use tofu instead of chicken? Absolutely! Just make sure to adjust the cooking time since tofu cooks faster.
- How do I store the leftovers? Place them in an airtight container in the fridge, and they’ll stay fresh for about 3 days.
I hope you enjoy making this Black Pepper Chicken as much as I do! If you try the recipe, I’d love to hear your thoughts and any unique twists you might add! Follow me on Pinterest for more delicious recipes that make cooking fun and easy! Let’s keep sharing the joy of good food!
