Black Pepper Chicken

Black Pepper Chicken is a flavorful and quick dish that brings bold, spicy notes to tender chicken and crisp vegetables. This recipe features boneless, skinless chicken thighs marinated with a combination of soy sauce, Shao Xing wine, sesame oil, and freshly ground black pepper, infusing the meat with rich umami and a subtle heat. Stir-fried with vibrant bell peppers and onions, the dish is finished with a luscious, glossy sauce made from oyster sauce, soy sauces, and more black pepper for that signature kick. The use of Shao Xing wine or mirin adds a delicate sweetness and depth that balances the peppery spice perfectly. This recipe is perfect for weeknight dinners when you want something quick, satisfying, and packed with flavor. It pairs beautifully with steamed rice or noodles and can be customized to suit your taste with different vegetables or heat levels. The tender chicken combined with the crispness of peppers and the savory sauce makes Black Pepper Chicken an irresistible dish for any occasion.

Why You’ll Love This Recipe

1. Bold, spicy black pepper flavor enhances tender, juicy chicken.
2. Quick and easy to prepare, perfect for busy weeknights.
3. Balanced umami sauce with a perfect mix of soy, oyster sauce, and Shao Xing wine.
4. Versatile – works well with chicken thighs or breasts and various vegetables.
5. Can be served with rice or noodles for a complete, satisfying meal.

Ingredients

• Boneless skinless chicken thighs or breasts
• Bell pepper, thinly sliced
• Onion, thinly sliced
• Garlic, minced
• Cooking oil (neutral)
• Cornstarch
• Sesame oil
• Shao Xing wine (or Japanese mirin)
• Regular soy sauce
• Light soy sauce
• Dark soy sauce
• Oyster sauce (or hoisin/vegetarian stir fry sauce)
• Water or low sodium chicken broth
• Freshly ground or crushed black pepper

Variations

• Use chicken breast for a leaner option or tofu for a vegetarian version.
• Swap bell peppers for snap peas, broccoli, or mushrooms.
• Increase black pepper quantity for a spicier dish.
• Add chili flakes or fresh chilies to elevate heat levels.
• Replace Shao Xing wine with dry sherry or omit for an alcohol-free version.

How to Make the Recipe

Step 1

In a bowl, combine chicken with cornstarch, sesame oil, Shao Xing wine, regular soy sauce, and freshly ground black pepper. Let marinate for at least 15 minutes.

Step 2

Mix all stir fry sauce ingredients – black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch, water or chicken broth, and sesame oil – in a small bowl and set aside.

Step 3

Heat cooking oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through and slightly browned. Remove chicken and set aside.

Step 4

In the same pan, add a little more oil if needed, then stir-fry garlic until fragrant. Add bell peppers and onions, cooking until tender-crisp.

Step 5

Return chicken to the pan and pour in the prepared stir fry sauce. Stir well and cook for another 2-3 minutes until sauce thickens and coats everything evenly.

Step 6

Remove from heat and serve immediately with steamed rice or noodles.

Tips for Making the Recipe

• Marinate the chicken at least 15 minutes for better flavor and tenderness.
• Use freshly ground black pepper for the best aroma and kick.
• Avoid overcooking vegetables to keep their crunch and vibrant color.
• Stir sauce ingredients well to avoid lumps from cornstarch.
• Adjust seasoning to taste before serving.

How to Serve

Serve Black Pepper Chicken hot over steamed jasmine rice or with stir-fried noodles. Garnish with sliced green onions or fresh cilantro for extra freshness. It pairs well with simple sides like steamed bok choy or a light cucumber salad.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing

This dish can be frozen but may lose some texture in the vegetables. Freeze in portions for up to 2 months.

Reheating

Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be less juicy.

2. What can I substitute for Shao Xing wine?

Dry sherry or Japanese mirin are good alternatives; omit if avoiding alcohol.

3. Is oyster sauce necessary?

It adds umami depth; you can substitute with hoisin or vegetarian stir fry sauce.

4. Can I make this dish spicier?

Yes, add more black pepper or chili flakes.

5. Can I prepare this recipe without marinating?

Marinating improves flavor and tenderness but is not mandatory.

6. What other vegetables work well?

Broccoli, snap peas, mushrooms, or carrots are great additions.

7. Can I use potato starch instead of cornstarch?

Yes, potato starch works as a thickening agent similarly.

8. How long can leftovers be stored?

Up to 3 days in the refrigerator.

9. Can I double the recipe?

Yes, just adjust cooking time and pan size accordingly.

10. What oil is best for stir-frying?

Neutral oils like vegetable, canola, or peanut oil are ideal.

Conclusion

Black Pepper Chicken is a quick, delicious dish bursting with spicy, savory flavors. With a simple marinade and a well-balanced stir-fry sauce, this recipe is perfect for a satisfying weeknight meal. Its versatility and ease make it a favorite for both novice and experienced cooks alike. Serve with rice or noodles for a complete, flavorful dinner that’s sure to please everyone at the table.

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