Oh, my dear friend! Let me take you on a delightful culinary journey today because we’re diving into the wonderful world of Black Pepper Chicken. This dish is a true treasure of Chinese cuisine, bursting with flavors that sing to your taste buds. Imagine succulently seared chicken coated in a sauce that dances between savory and sweet, with the warm heat of black pepper embracing each bite! This recipe has a special place in my heart; it reminds me of cozy dinners spent with friends where the laughter was as abundant as the aroma wafting through the kitchen. Trust me, once you try this, it’ll become a staple in your home too.
What Makes This Recipe Special
Now, why should you whip this up tonight? Black Pepper Chicken is not just a feast for the senses; it’s a quick and easy meal that is bursting with flavor, making it perfect for those weeknight dinners when you need something delicious but don’t want to spend hours chopping and sautéing. The combination of chicken, colorful bell peppers, and that unmistakable peppery kick transports you right to your favorite Chinese takeout spot—minus the wait time! Plus, this dish is surprisingly healthy, balancing protein with vibrant vegetables. How can you resist?
Gather These Ingredients
To create this culinary gem, you’ll need the following ingredients:
- Chicken: Go for 1 lb of chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces. Thighs will give you a bit more juiciness, while breasts are leaner.
- Light Soy Sauce: 1 tablespoon adds umami depth; if you’re feeling adventurous, use more soy for an even richer flavor.
- Shaoxing Wine: Another tablespoon provides the intricate, sweet undertones, but if you can’t find it, dry sherry works just fine.
- Cornstarch: You’ll need 1 tablespoon initially for marinating and another later in the sauce; it’s the secret to a velvety sauce that clings to everything!
- Chicken Broth: 1/2 cup to lend moisture and flavor.
- Dark Soy Sauce: Just 2 teaspoons for that gorgeous color and deeper flavor.
- Sugar: A tablespoon and a half will balance the spices perfectly.
- Coarse Black Pepper: 2 teaspoons, coarsely ground, because what’s Black Pepper Chicken without that signature heat?
- Salt: A mere 1/8 teaspoon goes a long way in enhancing flavors.
- Peanut Oil: 2 tablespoons lend a nice nutty flavor as you sauté. Vegetable oil is a good substitute if needed.
- Ginger: 1 tablespoon minced—fresh because it’s a flavor powerhouse!
- Garlic: 2 cloves, minced—what’s cooking without some garlic love?
- White Onion: Chop up 1/2 a white onion for that sweet and savory bite.
- Bell Peppers: 2 chopped bell peppers add vibrant colors; a mix of red, yellow, and green creates a beautiful dish!
How This Recipe Comes Together
Are you ready? Here’s the magic part—let’s turn these ingredients into a delicious meal!
- Marinate the Chicken: In a medium bowl, toss the sliced chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Gently mix with your hands until the chicken is coated. Allow it to marinate for about 10 to 15 minutes—this is where the magic begins!
- Whisk the Sauce Together: In a small bowl, combine the remaining sauce ingredients: the chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 2 teaspoons of dark soy sauce, 1 tablespoon of cornstarch, 1 1/2 tablespoons of sugar, 2 teaspoons of black pepper, and 1/8 teaspoon of salt. Mix well and set aside.
- Sear the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken and spread it across the skillet in a single layer. Sear for about 1 minute, until the bottom is beautifully browned. Flip and cook for another 30 seconds to 1 minute, stirring occasionally until both sides are golden but still a bit pink inside. Transfer the chicken to a plate and set it aside.
- Sauté Your Veggies: Add the remaining tablespoon of peanut oil to the skillet. Toss in your minced ginger and garlic, giving them a quick stir until fragrant—oh, the aroma is heavenly! Add the chopped onion and bell peppers, cooking for about 20 seconds until they soften just a touch.
- Bring It All Together: Stir the sauce mixture one last time to dissolve the cornstarch completely, then pour this liquid gold into the skillet. Stir immediately and allow it to thicken for a few seconds until it coats the back of a spoon. Add the chicken back into the skillet with another quick stir to coat all ingredients in that luscious sauce. Turn off the heat, and don’t let anything linger in that hot skillet—transfer it all to a big plate right away.
Best Way to Enjoy It
Now comes the fun part—serving! Black Pepper Chicken shines as a standalone main dish but absolutely revels when paired with steamed jasmine rice or stir-fried noodles. The rice soaks up all that peppery sauce, and let’s not forget the refreshing crunch of a cucumber salad on the side. You can also add sesame seeds or sliced green onions on top for that extra flair!
How to Store and Reheat
Leftovers? They’re a blessing! Store your Black Pepper Chicken in an airtight container in the refrigerator for up to three days. When you’re ready to indulge again, simply reheat in a skillet over medium heat, adding a splash of chicken broth to bring back that saucy goodness. You can freeze it too for up to three months, but you might lose a bit of that lovely texture—so just a heads up!
Pro Chef Tips
- Don’t skip the marination! It’s crucial for flavor and tenderness.
- Watch your cooking temperature; you want that beautiful brown sear but not overcooked chicken!
- Feel free to adjust the spice level by adding more or less black pepper based on your heat tolerance.
- If you’ve got a little ginger left over, toss in a few slices to your stir-fried rice or another veggie dish!
Creative Twists
Want to add more flair? Try tossing in cashews or peanuts as you sauté the bell peppers for an extra crunch. If you’re vegan or vegetarian, substitute the chicken with firm tofu, ensuring it’s well-pressed to soak up all those delicious flavors. You can even experiment with different vegetables—broccoli, snap peas, or even zucchini would all be fabulous companions to this dish.
Your Questions Answered
- What’s the prep time? About 25 minutes, including marination!
- Can I use chicken thighs? Absolutely! They will add even more juiciness.
- Is it kid-friendly? Definitely; adjust the black pepper to taste if you want it milder.
- What to serve with it? Steamed rice, stir-fried veggies, or even a quick noodle dish!
- Can I make it more spicy? Add a pinch of crushed red pepper flakes for some extra heat.
Ready to dive into this mouthwatering adventure? Your taste buds are about to thank you! With each bite of this Black Pepper Chicken, you’ll be transported to flavor town, and I can’t wait for you to try it. So grab your apron, channel your inner chef, and let’s get cooking. Feel free to tweak it, play around with flavors, and make this recipe your own. After all, cooking is about creativity and joy—let’s share it!
Black Pepper Chicken with Bell Peppers for Family Dinners
Description
Deliciously seared chicken coated in a peppery sauce, perfect for weeknight dinners.Ingredients for Black Pepper Chicken
Main Ingredients
Cooking Instructions
Preparation Steps
-
Marinate the Chicken
In a medium bowl, toss sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Mix until coated and let marinate for 10-15 minutes. -
Whisk the Sauce
Combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl. Set aside. -
Sear the Chicken
Heat peanut oil in a large skillet. Add marinated chicken in a single layer, sear for about 1 minute, then flip and cook until golden, about 30 seconds to 1 minute. -
Sauté the Veggies
Add more peanut oil to the skillet, sauté minced ginger and garlic, then add onion and bell peppers, cooking for about 20 seconds until softened. -
Combine Everything
Stir the sauce mixture again, pour into skillet, stir to thicken. Add the chicken back in, stir to coat everything in sauce, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 90mg30%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 30g60%
- Vitamin A 300 IU
- Vitamin C 70 mg
- Calcium 30 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
