Black Pepper Chicken Recipe

This Black Pepper Chicken recipe is my go-to for a quick and easy weeknight dinner. It’s packed with flavor, thanks to a savory marinade and a rich black pepper sauce. Plus, it’s ready in just 30 minutes! I love how the chicken stays tender and juicy, and the sauce is perfectly balanced with just the right amount of heat.

I’m always looking for new ways to cook chicken, and this recipe is a real winner. It’s so much more flavorful than your average stir-fry, and it’s sure to impress your family and friends. Plus, it’s a great way to use up any leftover vegetables you might have in the fridge.

Why You’ll Love This Black Pepper Chicken

• Flavorful and Aromatic: The combination of black pepper, soy sauce, and oyster sauce creates a rich and savory flavor that’s simply irresistible.
• Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
• Tender and Juicy: The chicken is marinated and cooked to perfection, ensuring it stays tender and juicy.
• Versatile: You can easily customize this dish with different vegetables or serve it with your favorite sides.

this Recipe

Ingredients for Black Pepper Chicken

Here’s what I use to make this delicious dish:

For the Chicken:

• Boneless, Skinless Chicken Breast: I prefer chicken breast for this recipe, but you can also use boneless, skinless chicken thighs.
• Water, Cornstarch, and Oil: These ingredients help to create a marinade that keeps the chicken moist and flavorful.
• Oyster Sauce: Adds a rich, savory flavor to the marinade.
• Coarsely Ground Black Pepper: The star of the show! Black pepper adds a wonderful depth of flavor and a bit of heat.

For the Rest of the Dish:

• Chicken Stock: I use low-sodium chicken stock for the sauce.
• Oyster Sauce, Light Soy Sauce, Sugar, and Dark Soy Sauce: These ingredients create a balanced and flavorful sauce.
• Sesame Oil: Adds a nutty aroma and flavor.
• Neutral Oil: For stir-frying the vegetables and chicken.
• Garlic and Onion: These aromatics add a savory base to the dish.
• Shaoxing Wine: Adds a depth of flavor to the sauce. If you don’t have any, you can substitute with dry sherry or leave it out.
• Bell Pepper and Celery: These vegetables add color, texture, and sweetness.
• Coarsely Ground Black Pepper: More black pepper for the sauce!
• Cornstarch Slurry: This is used to thicken the sauce.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add more black pepper or a pinch of red pepper flakes for extra heat.
• Veggie Variety: Toss in some other vegetables like broccoli, carrots, or mushrooms.
• Ginger Zing: Add some grated ginger to the sauce for a zesty twist.
• Sweet and Sour: Add a tablespoon of rice vinegar and a bit more sugar to the sauce for a sweet and sour flavor.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

I start by slicing the chicken into bite-sized pieces. Then, I combine the chicken with the marinade ingredients in a bowl and let it marinate for about 10 minutes.

Step 2: Prepare the Sauce

While the chicken is marinating, I prepare the sauce mixture by combining all of the sauce ingredients in a small bowl.

Step 3: Sear the Chicken

I heat some oil in a wok over high heat and sear the chicken until it’s opaque on all sides. Then, I remove the chicken from the wok and set it aside.

Step 4: Stir-Fry the Vegetables

In the same wok, I add a bit more oil and stir-fry the garlic and onion. Then, I add the Shaoxing wine, bell pepper, celery, and black pepper and stir-fry for another 30 seconds.

Step 5: Make the Sauce

I pour in the sauce mixture and let it simmer for a few minutes. Then, I stir in the cornstarch slurry to thicken the sauce.

Step 6: Combine and Serve

Finally, I add the seared chicken back to the wok and toss everything together until the chicken is coated in the sauce. I serve the Black Pepper Chicken immediately with steamed rice.

Tips and Tricks

• Marinate for Flavor: Marinating the chicken helps to infuse it with flavor and keep it juicy.
• Don’t Overcrowd the Wok: When searing the chicken, don’t overcrowd the wok. This will help the chicken cook evenly and prevent it from steaming.
• Adjust the Sauce: Taste the sauce and adjust the seasonings as needed. You can add more soy sauce for saltiness, more sugar for sweetness, or more black pepper for heat.

How to Serve

I love serving this Black Pepper Chicken with:

• Steamed Rice: A classic pairing!
• Noodles: You can also serve this dish over noodles.
• Stir-Fried Vegetables: Add some stir-fried vegetables like broccoli, carrots, or snow peas for a complete meal.

Make Ahead and Storage

• Make Ahead: You can marinate the chicken up to 24 hours in advance.
• Freezing: You can freeze the cooked Black Pepper Chicken for up to 2 months.
• Storing: Store leftover Black Pepper Chicken in the refrigerator for up to 3 days.

FAQs

1. Can I use a different type of meat?
Yes, you can use boneless, skinless chicken thighs or even pork.

2. Can I make this dish less spicy?
Yes, you can reduce the amount of black pepper or omit the chili peppers.

3. How can I reheat the Black Pepper Chicken?
You can reheat it in the microwave or on the stovetop over medium heat.

There you have it! A delicious and easy recipe for Black Pepper Chicken. I hope you enjoy it!

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