Description
Black Pepper Chicken
A classic Chinese takeout dish that brings juicy chicken and crisp veggies together in a rich, savory black pepper sauce. With its bold flavors and tender meat, this dish is an absolute crowd-pleaser. Plus, it’s healthier than takeout with less oil and sodium, making it a great weeknight dinner option. The magic of stir fry lies in its quick cooking – once you master it, this homemade version will easily outshine any takeout.
1 lb chicken breasts, sliced thin
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
Sauce: 1/2 cup chicken broth, 2 tbsp light soy sauce, 2 tbsp Shaoxing wine, 2 tsp dark soy sauce, 1 1/2 tbsp sugar, 2 tsp black pepper, 1/8 tsp salt
Directions:
1. Marinate chicken.
2. Stir fry with garlic, ginger, and peppers.
3. Add sauce until thickened.
4. Mix well & serve hot!
Prep Time: 20 min
Kcal: 269
Step-by-Step Guide
1. Prepare the Chicken: Slice 1 lb of chicken breasts thinly against the grain. In a bowl, combine the chicken with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Mix well and let marinate for at least 15 minutes.
2. Make the Sauce: In a separate bowl, whisk together 1/2 cup chicken broth, 2 tbsp light soy sauce, 2 tbsp Shaoxing wine, 2 tsp dark soy sauce, 1 1/2 tbsp sugar, 2 tsp freshly ground black pepper, and 1/8 tsp salt. Set aside.
3. Stir-Fry: Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
4. Cook Aromatics & Veggies: In the same wok, add a little more oil if needed. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant. Add 1 sliced bell pepper and 1 sliced onion, stir-frying for 2-3 minutes until crisp-tender.
5. Combine & Thicken: Return the chicken to the wok. Give the sauce a quick stir and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly.
Serving Suggestions
Serve this bold and savory black pepper chicken immediately over a bed of steamed jasmine or brown rice to soak up the delicious sauce. For a low-carb option, cauliflower rice works perfectly. A simple side of steamed broccoli or a light cucumber salad helps balance the rich, peppery flavors. Garnish with sliced green onions or a sprinkle of sesame seeds for a fresh finish.
How-to Summary
Thinly slice and marinate chicken. Whisk together the savory black pepper sauce. Quickly stir-fry the chicken, then set aside. Sauté garlic, ginger, and vegetables. Return everything to the wok, add the sauce, and cook until thickened. Serve hot over rice.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will yield an even juicier and more flavorful result due to their higher fat content.
What can I substitute for Shaoxing wine? Dry sherry is the best substitute. If you avoid alcohol, use an equal amount of chicken broth with a pinch of sugar.
Is this dish very spicy? The heat comes solely from black pepper, which provides a warm, pungent kick rather than chili-like spiciness. You can adjust the amount to your taste.
Can I make it ahead of time? You can prep the ingredients (slice chicken, chop veggies, make sauce) ahead, but stir-frying is best done just before serving for optimal texture.
How do I get my sauce to thicken properly? The cornstarch in the marinade and the natural reduction of the sauce will thicken it. Ensure your wok is hot enough and avoid adding extra liquid.
Common Mistakes to Avoid
- Overcrowding the Wok: Adding too much at once steams the food instead of frying it. Cook in batches if necessary.
- Using Pre-Ground Black Pepper: For the best flavor, always use freshly cracked black pepper.
- Overcooking the Chicken: Stir-fry just until no longer pink to keep it tender. It will cook further when added back to the sauce.
- Not Prepping Everything First (Mise en Place): Stir-fry is fast. Have all ingredients measured, chopped, and within reach before you turn on the heat.
Conclusion
Mastering this homemade Black Pepper Chicken is a rewarding culinary win. It delivers the deep, savory flavors of takeout with the satisfaction of controlling ingredients for a healthier meal. With its quick cooking time and straightforward steps, this dish is destined to become a reliable favorite in your weeknight rotation. Enjoy the process and the delicious results!