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Black Pepper Chicken is a delightful homemade takeout dish that combines tender chicken with crisp vegetables and a bold black pepper sauce. This recipe is quick to prepare, making it an ideal choice for busy weeknights or when craving Chinese cuisine at home.
INGREDIENTS- Chicken breasts: 1 lb, sliced into 1/4-inch thick pieces for easy cooking.
- Light soy sauce: 1 tbsp, for marinating the chicken.
- Shaoxing wine: 1 tbsp (or dry sherry), to enhance the chicken's flavor.
- Cornstarch: 1 tbsp, for tenderizing the chicken.
- Chicken broth: 1/2 cup, for the sauce base.
- Light soy sauce: 2 tbsp, for the sauce.
- Dark soy sauce: 2 tsp, to deepen the sauce's flavor.
- Sugar: 1 1/2 tbsp, to balance the savory and peppery notes.
- Black pepper: 2 tsp coarsely ground, for bold, spicy flavor.
- Salt: 1/8 tsp, to enhance the overall taste.
- Peanut oil: 2 tbsp (or vegetable oil), for stir-frying.
- Ginger: 1 tbsp minced, for aromatic depth.
- Garlic: 2 cloves, minced for savory flavor.
- White onion: 1/2, chopped for sweetness.
- Bell peppers: 2, mixed colors, chopped for a vibrant touch.
- Step 1:
- Mix chicken with soy sauce, Shaoxing wine, and cornstarch. Marinate for 10-15 minutes while preparing the other ingredients.
- Step 2:
- In a bowl, combine all sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt). Mix well and set aside.
- Step 3:
- Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 30 seconds. Flip and cook until lightly browned. Transfer to a plate.
- Step 4:
- Add the remaining oil to the skillet. Sauté minced ginger and garlic until fragrant (about 30 seconds). Stir in onions and bell peppers, and stir-fry for 20 seconds.
- Step 5:
- Stir the prepared sauce mixture and pour it into the skillet. Cook until the sauce thickens.
- Step 6:
- Return the chicken to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until heated through.
- Step 7:
- Serve hot over steamed rice or noodles. Garnish with additional black pepper if desired.
- Serve immediately for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if needed.
- For a spicier kick, add more coarsely ground black pepper or a pinch of chili flakes.
- Substitute chicken with shrimp or tofu for a different protein option.
Tips from Well-Known Chefs
- Toast freshly ground black pepper in the skillet for a more robust and aromatic flavor.
- Cook the chicken in batches if necessary to avoid overcrowding the pan and ensure even browning.
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