Black Pepper Chicken Recipe
When hunger strikes and you’re craving a delicious, restaurant-quality dish without the hassle of takeout, Black Pepper Chicken is here to save the day. This mouthwatering stir-fry is not only quick and easy to whip up, but it’s also packed with incredible flavors that will have your taste buds dancing. Whether you choose to serve it over white rice or pair it with Chinese noodles, one thing’s for sure – you won’t be disappointed.
To get started, gather all the necessary ingredients to make this culinary masterpiece. Here’s what you’ll need:
- 1/3 cup of low-sodium chicken broth
- 1/3 cup of low-sodium soy sauce
- 1/4 cup of Shaoxing Wine or sherry
- 1 1/2 tablespoons of brown sugar (or 2 tablespoons of Mirin)
- 1 tablespoon of cornstarch
- 2 teaspoons of freshly ground black pepper
- 1/2 lbs of chicken breast, thinly sliced
- 2 tablespoons of low-sodium soy sauce
- 1 1/2 tablespoons of cornstarch
- Vegetable oil
- 1 medium onion, diced
- 1 red or green pepper, finely diced
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger or ginger paste
- 2 green onions, thinly sliced
Preparing the Black Pepper Chicken
Marinate the Chicken: Begin by marinating your thinly sliced chicken. In a bowl, combine the chicken with 2 tablespoons of low-sodium soy sauce and 1 1/2 tablespoons of cornstarch. Allow it to marinate for about 15 minutes, which will help the chicken absorb the flavors and stay tender when cooked.
Creating the Sauce: In another bowl, whisk together the low-sodium chicken broth, soy sauce, Shaoxing Wine (or sherry), brown sugar (or Mirin), cornstarch, and freshly ground black pepper. This is where the magic happens, as the black pepper infuses the sauce with a delightful kick of spice.
Heat Up the Pan: Heat a generous amount of vegetable oil in a wok or a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Stir-fry until it’s cooked through and has a nice, golden color. This should take about 5-6 minutes. Remove the chicken from the pan and set it aside.
Sauté the Aromatics: In the same pan, add a bit more oil if needed. Toss in the diced onion, minced garlic, grated ginger, and finely diced red or green pepper. Sauté these aromatic ingredients until they become fragrant and slightly softened.
Bring It All Together: Return the cooked chicken to the pan and pour the prepared sauce over the top. Stir everything together and let it simmer for a few minutes until the sauce thickens and coats the chicken and vegetables beautifully.
Garnish and Serve: Just before serving, garnish your Black Pepper Chicken with thinly sliced green onions. The freshness and vibrant color of the green onions add the perfect finishing touch.
What sets this homemade Black Pepper Chicken apart from the standard takeout version is the love and care you put into it. With this easy-to-follow recipe (Thanks to SMALL TOWN WOMAN, by the way), you can savor the satisfying flavors of tender chicken, zesty peppers, and a sauce that boasts just the right balance of sweetness and spiciness.
Serve your Black Pepper Chicken over a bed of fluffy white rice or alongside Chinese noodles, and you’ve got a complete, restaurant-worthy meal right at your dining table. Plus, since you made it yourself, you have the satisfaction of knowing exactly what’s in your meal.
So, gather your ingredients, fire up the stove, and treat yourself to a homemade feast that’s as easy as it is delicious. Enjoy!