Black Pepper Chicken Recipe
Black Pepper Chicken is a bold, flavorful stir-fry dish that combines tender chicken pieces with the robust heat of freshly ground black pepper. The chicken is marinated and stir-fried until golden, then tossed with a savory sauce made from soy sauce, oyster sauce, garlic, and ginger. Sauteed bell peppers and onions add crunch and color to the dish, balancing the heat from the pepper with a slight sweetness. This quick and easy recipe is perfect for a weeknight meal, served over rice or noodles for a comforting, satisfying dish.
Ingredients:
1 lb chicken breast, cut into bite-sized pieces
Salt and black pepper, to taste
2 tbsp soy sauce
2 tbsp cornstarch
2 tbsp Olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large carrot, sliced
1 broccoli crown, cut into florets
4 garlic cloves, minced
1 tsp ground black pepper
2 tbsp oyster sauce
1/4 cup chicken broth
2 green onions, chopped
Cooked rice, for serving
Instructions:
1. Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, a pinch of salt, and 1 tablespoon of cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce: In a small bowl, mix the remaining cornstarch with chicken broth until smooth. Set aside.
3. Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
4. Cook the Vegetables: In the same skillet, add a bit more oil if needed. Add the garlic, red, green, and yellow bell peppers, carrot, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
5. Combine and Season: Return the cooked chicken to the skillet. Add the ground black pepper, oyster sauce, and the chicken broth mixture. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened.
6. Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately over cooked rice
Notes for Black Pepper Chicken Recipe
1. Cooking Tips:
Cutting the Chicken: Use boneless, skinless chicken thighs for a juicier texture, but breast can also be used if preferred. Cut the chicken into bite-sized pieces for even cooking.
Marination: Marinate the chicken in soy sauce, cornstarch, and a touch of oil. This helps tenderize the meat and gives the chicken a crisp exterior when stir-fried.
Velveting Technique (Optional): For an extra tender texture, you can velvet the chicken by briefly parboiling or blanching it before stir-frying.
2. Black Pepper:
Freshly Ground: Use freshly ground black pepper for the best flavor and heat. Coarse-ground black pepper will add a bold, slightly spicy punch that complements the other ingredients.
Adjusting Heat: The spiciness can be controlled by adjusting the amount of black pepper. Add more for a stronger kick or tone it down for a milder version.
3. Stir-Frying:
High Heat: Stir-fry the chicken over high heat to sear and lock in the juices. Make sure your wok or skillet is hot before adding the chicken to get that perfect char without overcooking.
Batch Cooking: If your pan is small, cook the chicken in batches to avoid overcrowding, which can cause steaming instead of browning.
4. Sauce:
Soy Sauce Base: The sauce typically consists of soy sauce (regular or light), oyster sauce, and a touch of sugar for balance. Dark soy sauce can be added for color and a deeper flavor.
Cornstarch Slurry: To thicken the sauce, mix a small amount of cornstarch with water and add it at the end of cooking.
Garlic and Ginger: These aromatics are essential for flavor. Sauté them at the beginning to infuse the oil with their fragrance.
5. Vegetables:
Bell Peppers and Onions: Sliced bell peppers and onions are classic additions to black pepper chicken, providing color and crunch. You can also add snow peas, broccoli, or carrots for extra veggies.
Crisp-Tender: Stir-fry the vegetables quickly over high heat so they stay crisp and vibrant.
6. Serving Suggestions:
Rice or Noodles: Serve the black pepper chicken over steamed jasmine rice or stir-fry noodles to soak up the savory sauce.
Garnishing: Garnish with sliced green onions or sesame seeds for added flavor and texture.
7. Storage:
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the texture crisp (avoid microwaving if possible, as it can make the chicken and vegetables soggy).
8. Customization:
Protein Variations: You can substitute the chicken with beef, shrimp, or tofu for different takes on this dish.
Sweetness Balance: Add a touch of honey or sugar if you prefer a slightly sweeter sauce to balance the heat of the black pepper.
Black pepper chicken is a must-have in your dinner menu rotation. It’s easy, delicious, loaded with healthy lean protein, and colorful veggies, making it perfect as a one-pot meal.