Black pepper chicken

Black Pepper Chicken: A Spicy, Savory Delight

Hello, flavor seekers! Today, we’re diving into the delicious world of Black Pepper Chicken—a dish that brings together tender chicken, vibrant vegetables, and a bold, peppery sauce. This quick and easy recipe is perfect for those nights when you crave something both comforting and packed with flavor.

Black Pepper Chicken is a staple in many Asian cuisines, known for its balance of spicy, savory, and slightly sweet flavors. The secret to this dish is the freshly ground black pepper, which adds a distinctive kick and aroma that complements the juicy chicken and crisp veggies perfectly.

This recipe is straightforward and can be whipped up in no time, making it ideal for a busy weeknight dinner or a special weekend treat. Let’s get cooking and bring some spice to your kitchen with this delightful Black Pepper Chicken!

Easy Black Pepper Chicken

Black Pepper Chicken is a savory and spicy dish that’s incredibly easy to prepare. With tender chicken pieces, fresh vegetables, and a robust black pepper sauce, this recipe is a surefire way to satisfy your taste buds.

This dish is perfect for those who love a bit of heat and a lot of flavor. The combination of ingredients creates a harmony of tastes and textures that’s hard to resist. Whether you’re cooking for yourself or a crowd, Black Pepper Chicken is a great choice.

A Family Favorite: Black Pepper Chicken in Our Kitchen

In our home, Black Pepper Chicken has become a go-to dish for its amazing flavor and simplicity. My husband, who enjoys bold flavors, can’t get enough of the spicy, peppery sauce that coats the tender chicken and crunchy vegetables.

Our kids also love this dish, especially when served with a side of fluffy rice. It’s a great way to introduce them to new flavors and spices. Plus, the colorful veggies make it visually appealing, which always helps at the dinner table.

This recipe has quickly become a family favorite. It’s perfect for busy weeknights when we need something quick yet satisfying. With just a few ingredients and minimal prep, we can enjoy a delicious, home-cooked meal that everyone loves.

Why This Black Pepper Chicken?

• Bold Flavor: Spicy, savory, and slightly sweet, with a distinctive black pepper kick.
• Quick and Easy: Ready in under 30 minutes, perfect for busy nights.
• Healthy: Packed with lean protein and fresh vegetables.
• Versatile: Can be served with rice, noodles, or even in a wrap.
• Family-Friendly: Loved by kids and adults alike.

Tips

• Fresh Pepper: Use freshly ground black pepper for the best flavor.
• Even Cooking: Cut the chicken and vegetables into similar-sized pieces for even cooking.
• Marinating: Marinate the chicken for at least 10 minutes to enhance flavor.
• High Heat: Stir-fry on high heat for a quick cook and to retain the crunch of the vegetables.

Substitutions and Variations

• Different Proteins: Substitute chicken with beef, pork, or tofu.
• More Vegetables: Add broccoli, snap peas, or carrots for extra color and nutrition.
• Gluten-Free: Use gluten-free soy sauce and oyster sauce.
• Spicy Kick: Add a dash of chili flakes or Sriracha for extra heat.

Make a Healthier Version

• Less Oil: Use a non-stick skillet and reduce the amount of oil.
• Low-Sodium: Opt for low-sodium soy sauce and chicken broth.
• Brown Rice: Serve with brown rice or whole grain noodles for added fiber.

Frequently Asked Questions

1. Can I use other types of meat? Yes, beef, pork, or tofu can be used as substitutes.

2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.

3. Can I make this dish ahead of time? You can prepare the ingredients in advance, but it’s best to cook the dish fresh for the best texture.

4. What sides go well with Black Pepper Chicken? Serve with steamed rice, noodles, or a side of stir-fried vegetables.

5. How do I make it less spicy? Reduce the amount of black pepper or omit it for a milder version.

6. Can I freeze Black Pepper Chicken? Yes, allow it to cool completely before freezing. Thaw in the refrigerator before reheating.

7. What kind of bell pepper should I use? Any color bell pepper will work, but red, yellow, or orange peppers add a sweet flavor and vibrant color.

8. How do I reheat this dish? Reheat in a skillet over medium heat until warmed through, or microwave in short intervals.

Black pepper chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Victoria
• Total Time: 25 minutes

Print Recipe

Pin Recipe

Description

Today, we’re diving into the delicious world of Black Pepper Chicken—a dish that brings together tender chicken, vibrant vegetables, and a bold, peppery sauce.

---

Ingredients

Scale 1x2x3x

1 lb (450 g) 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

Cook Mode Prevent your screen from going dark

---

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. Immediately spread the chicken 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. Cook for 15 to 20 seconds. Stir 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. 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. Quickly stir a few times to coat everything with the sauce. Turn off 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.

• Prep Time: 5
• Cook Time: 20

Nutrition

• Serving Size: 1
• Calories: 269
• Fat: 10
• Protein: 26
• Cholesterol: 73mg