If you’re craving a dish that’s both savory and slightly spicy, Black Pepper Chicken is the perfect solution. This recipe features tender chicken pieces stir-fried with vibrant bell peppers and onions, all coated in a rich black pepper sauce. It’s a simple and delicious way to bring the taste of your favorite Chinese takeout into your home kitchen, ideal for a weeknight dinner.
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1/2 teaspoon black pepper
1 red bell pepper, chopped
2 tablespoons vegetable oil, divided
1 green bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup chicken broth or water
Cooked rice, for serving
Fresh cilantro or green onions, chopped (for garnish)
Directions:
Marinate the Chicken: In a bowl, mix the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss to coat evenly and let it marinate for 10-15 minutes.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the chopped bell peppers, onion, and garlic. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.
Make the Sauce: Return the cooked chicken to the skillet. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir well and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.
Serve: Serve the Black Pepper Chicken hot over cooked rice, garnished with fresh cilantro or green onions.
Serving Tips:
Over Rice: Black Pepper Chicken pairs perfectly with steamed rice. The rice soaks up the flavorful black pepper sauce, making each bite even more delicious.
With a Side: Complement the meal with a side of vegetables, like steamed broccoli or a simple green salad, for a balanced dinner.
Garnishes: Garnish with freshly chopped cilantro or green onions to add a touch of freshness and color to the dish.
Spicy Variations: If you like extra heat, consider adding sliced fresh chili peppers or a dash of hot sauce before serving.
Storage Tips:
Refrigeration: Store any leftover Black Pepper Chicken in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Freezing: For longer storage, you can freeze Black Pepper Chicken. Place it in a freezer-safe container or bag, and it will last up to 3 months. Make sure to label the container with the date.
Reheating: Reheat leftovers in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, but be sure to cover the dish to retain moisture.
Avoid Overcooking: When reheating, avoid overcooking the chicken, as it can become tough. Heat just until the internal temperature reaches 165°F (74°C).
Related Recipes:
- Honey Garlic Chicken RECIPE
- Grilled Stuffed Chicken Breast: A Must-Try Recipe!
- How To Grill Chicken Breast Without Overcooking?
FAQs:
Can I use chicken breast instead of thighs for this recipe?
Yes, you can substitute chicken breast for chicken thighs if you prefer. Just be sure to adjust the cooking time slightly, as chicken breast may cook a bit faster. Slice the chicken breast into bite-sized pieces to ensure even cooking.
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version of Black Pepper Chicken, you can use tofu or tempeh instead of chicken. Follow the same marinating and cooking steps, and adjust the seasoning to taste. You can also add extra vegetables to enhance the dish.
How can I adjust the spice level of the dish?
To adjust the spice level, you can modify the amount of freshly ground black pepper. For a milder flavor, use less black pepper. If you like it spicier, you can increase the amount of black pepper or add a pinch of red pepper flakes to the sauce.
Can I prepare this dish in advance?
Yes, you can prepare Black Pepper Chicken in advance. Cook the chicken and vegetables as directed, then store them in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, reheat thoroughly before serving over rice. If you’re freezing it, make sure to cool the dish completely before freezing.
Concluion:
This Black Pepper Chicken is not only quick and easy but also packed with bold flavors that will make your weeknight dinners exciting. Enjoy this homemade takeout favorite that’s both satisfying and simple to prepare!
📖 Recipe:
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Black Pepper Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Black Pepper Chicken is a quick and flavorful stir-fry that brings the taste of your favorite Chinese takeout right to your kitchen. This easy recipe features tender chicken thighs cooked with colorful bell peppers and onions in a savory black pepper sauce. Perfect for a weeknight dinner, this dish is both satisfying and simple to prepare, making it a go-to option for busy families.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup chicken broth or water
Cooked rice, for serving
Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss to coat and let marinate for 10-15 minutes.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until browned and cooked through. Remove from skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the chopped bell peppers, onion, and garlic. Stir-fry for 3-4 minutes, until vegetables are slightly tender but still crisp.
- Make the Sauce: Return the cooked chicken to the skillet. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir well and cook for 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.
- Serve: Serve hot over cooked rice, garnished with fresh cilantro or green onions.
Notes
Adjust Spice Level: Modify the amount of black pepper to suit your taste.
Vegetarian Option: Substitute tofu or tempeh for chicken.
Storage: Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
