Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Black Pepper Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

This Black Pepper Chicken recipe offers a deliciously savory and slightly spicy stir-fry combining tender chicken pieces with colorful bell peppers and a rich black pepper sauce. The dish is quick to prepare in just 25 minutes, making it perfect for a flavorful weeknight dinner that pairs well with steamed rice.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 lb 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 vinegar
  • 1 tablespoon cornstarch

Sauce

  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce (or soy sauce)
  • 2 tablespoons vinegar
  • 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 Ingredients

  • 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)

Instructions

  1. Marinate Chicken: Combine the sliced chicken, 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon cornstarch in a medium bowl. Mix gently by hand to coat the chicken evenly, and let it marinate for 10 to 15 minutes to enhance the flavor and texture.
  2. Prepare Sauce: In a small bowl, mix together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons vinegar, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt until well combined. Set the sauce mixture aside for later use.
  3. Sear Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, spreading it out in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned, then flip and cook for 30 seconds to 1 minute more. Stir occasionally, ensuring chicken is browned on both sides yet still slightly pink inside. Remove the chicken from the skillet and set aside.
  4. Sauté Aromatics and Veggies: To the same skillet, add the remaining tablespoon of oil, minced ginger, and minced garlic. Stir quickly until fragrant, about 10 seconds. Add the chopped white onion and bell peppers, cooking and stirring for 20 seconds to slightly soften.
  5. Cook with Sauce: Stir the sauce mixture to ensure the cornstarch is dissolved completely, then pour it into the skillet over the vegetables. Stir immediately with a spatula and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Return the cooked chicken to the pan, stirring quickly to coat everything evenly with the sauce. Turn off the heat and promptly transfer the contents to a serving plate to prevent overcooking.
  6. Serve: Serve the Black Pepper Chicken hot as a main dish, ideally alongside steamed rice or your favorite side.

Notes

  • Use chicken thighs instead of breasts for a juicier and more flavorful dish.
  • Adjust the amount of black pepper to taste for more or less heat.
  • Ensure to serve immediately after cooking to keep the chicken tender and sauce fresh.
  • Substitute bell peppers with other vegetables like snap peas or broccoli if preferred.
  • This recipe can be gluten-free if gluten-free soy sauce is used.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://iamstarved.com/black-pepper-chicken-recipe/