Black Pepper Chicken Recipe

If you’ve been on the lookout for a dish that bursts with bold flavors and comforting warmth, then Black Pepper Chicken is exactly what you need. This recipe combines tender slices of chicken, gently marinated and cooked with a symphony of soy sauces, fragrant ginger, garlic, and a generous coating of freshly cracked black pepper to create a dish that’s both simple and unforgettable. It’s a perfect weeknight meal that warms your soul and satisfies your craving for something savory and peppery without fuss.

Ingredients You’ll Need

Getting the ingredients right is the secret to nailing this Black Pepper Chicken recipe. Each component adds a unique layer of flavor or texture, making the dish come alive with every bite.

• 1 lb chicken breasts or thighs, sliced: Slicing against the grain ensures each piece stays tender and juicy when cooked.
• 1 tablespoon light soy sauce: Adds a subtle saltiness and umami depth to the marinade.
• 1 tablespoon Shaoxing wine: This traditional Chinese cooking wine boosts flavor complexity; dry sherry is a great substitute.
• 1 tablespoon cornstarch: Helps create a silky coating on the chicken, locking in moisture during cooking.
• 1/2 cup chicken broth: Provides the savory base for the sauce.
• 2 tablespoons light soy sauce: Balances the sauce with savory notes.
• 2 tablespoons Shaoxing wine: Enhances the aroma and adds a subtle tang to the sauce.
• 2 teaspoons dark soy sauce: Imparts a rich color and a mildly sweet depth.
• 1 tablespoon cornstarch: Used again here to thicken the sauce perfectly.
• 1 1/2 tablespoons sugar: Slightly sweetens the dish to round out the peppery heat.
• 2 teaspoons coarsely ground black pepper: The star of the dish, packing a punch of spicy warmth.
• 1/8 teaspoon salt: Just enough to brighten the entire dish.
• 2 tablespoons peanut oil: Or any vegetable oil, for a high-heat stir-fry that sears the chicken beautifully.
• 1 tablespoon minced ginger: Adds sharp, fresh aroma that complements the pepper.
• 2 cloves garlic, minced: Provides a savory underpinning and extra fragrance.
• 1/2 white onion, chopped: Adds a subtle sweetness and wonderful texture contrast.

How to Make Black Pepper Chicken

Step 1: Prepare and Marinate the Chicken

Start by slicing your chicken breasts or thighs into thin 1/4-inch pieces against the grain to keep them tender. Toss the chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. This marinade not only seasons the chicken but also ensures it stays moist and gets that perfect velvety texture after cooking. Let this sit while you prep the sauce and other ingredients.

Step 2: Whisk the Sauce

In a bowl, combine chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and a pinch of salt. Whisk until smooth and set aside. This will be your luscious, peppery sauce that brings everything together.

Step 3: Sear the Chicken

Heat 2 tablespoons of peanut oil over medium-high heat in a wok or large skillet. Add the marinated chicken pieces and stir-fry until they are golden brown and cooked through, roughly 3 to 5 minutes. Cooking the chicken first seals in juices and creates a wonderful base for the flavors to build on.

Step 4: Sauté Aromatics and Onions

Push the chicken to the side of the pan and add minced ginger, garlic, and chopped white onion. Stir-fry these aromatics for about a minute until fragrant and soft, which will release enticing scents that elevate the entire dish.

Step 5: Combine and Simmer

Pour the prepared sauce over the chicken and vegetables. Stir continuously as the sauce thickens, coating every piece with that vibrant black pepper goodness. Once the sauce becomes glossy and thick, your Black Pepper Chicken is ready to serve.

How to Serve Black Pepper Chicken

Garnishes

Sprinkle freshly chopped green onions or a few sprigs of cilantro over the top for a pop of color and freshness. You can also add a few extra cracked peppercorns if you love things extra spicy. These simple garnishes bring brightness and a touch of elegance to your dish.

Side Dishes

Black Pepper Chicken pairs like a dream with steamed jasmine rice, which soaks up the flavorful sauce perfectly. You might also try it alongside stir-fried vegetables or a crisp cucumber salad to balance the warmth of the chicken with some cooling textures.

Creative Ways to Present

For a family-style dinner, serve the Black Pepper Chicken in a large shallow bowl and surround it with steamed buns or lettuce wraps for a fun, interactive meal. Alternatively, layer the chicken over a bed of noodles tossed with sesame oil and scallions for a delightful fusion twist.

Make Ahead and Storage

Storing Leftovers

Black Pepper Chicken keeps well when refrigerated in an airtight container for up to 3 days. The sauce may thicken further upon chilling, but a quick reheat will restore its lovely consistency without losing any flavor.

Freezing

You can freeze leftover Black Pepper Chicken by placing it in a freezer-safe container or bag for up to 2 months. When ready, thaw it overnight in the fridge for the best texture upon reheating—though fresh is always preferred!

Reheating

Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water if needed to loosen the sauce. Avoid the microwave if you can, as reheating on the stovetop preserves the tender texture and intense flavor of the black pepper sauce.

FAQs

Can I use chicken thighs instead of breasts for Black Pepper Chicken?

Absolutely! Chicken thighs bring a bit more juiciness and flavor to the dish, which complements the bold pepper sauce nicely. Just slice them thin and cook until tender.

How can I make the Black Pepper Chicken spicier?

Try increasing the amount of coarsely ground black pepper or add a pinch of chili flakes while cooking. Freshly cracked pepper really packs the heat and aroma needed for that peppery kick.

Is Shaoxing wine necessary in the recipe?

While Shaoxing wine adds authentic depth, you can substitute dry sherry or even a splash of mirin if you prefer. It helps tenderize the meat and intensifies the flavor profile beautifully.

What’s the best way to slice the chicken for this recipe?

Always slice against the grain and aim for thin, uniform strips—about 1/4 inch thick. This technique ensures the chicken remains tender, cooks evenly, and absorbs the sauce better.

Can I prepare any parts of Black Pepper Chicken in advance?

Yes! Marinating the chicken a few hours ahead really boosts flavor. You can also mix the sauce ingredients beforehand to save time when cooking. It’s perfect for busy evenings.

Final Thoughts

Black Pepper Chicken is one of those dishes that feels like a warm hug—peppery, rich, and utterly satisfying. With simple ingredients and straightforward steps, you can create a restaurant-worthy meal right in your own kitchen. I can’t recommend enough giving this recipe a try; it’s bound to become a favorite go-to whenever you want something hearty and flavorful without the fuss. Happy cooking!

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