Black Pepper Chicken is a cherished dish that seamlessly blends tender chicken pieces with the robust flavor of freshly ground black pepper. This recipe offers a harmonious balance of savory and spicy notes, making it a favorite in many households. Whether you’re aiming to recreate a restaurant favorite or introduce a new staple to your weeknight dinners, this Black Pepper Chicken promises to deliver both taste and simplicity.
Preparation Time and Servings
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Chicken Marinade:
- 1 pound (approximately 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 medium onion, cut into wedges
- 1 bell pepper (red or green), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 stalk celery, sliced
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon freshly ground black pepper
For the Sauce:
- 1/2 cup low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, cornstarch, and freshly ground black pepper. Mix well to ensure each piece is coated. Let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, whisk together the chicken broth, oyster sauce, light soy sauce, sugar, sesame oil, and cornstarch until smooth. This will be the flavorful base of our stir-fry.
- Stir-Fry the Chicken: Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking until it’s browned and cooked through, about 5-6 minutes. Once done, remove the chicken from the pan and set it aside.
- Cook the Vegetables: In the same pan, add another tablespoon of oil if necessary. Toss in the onion wedges, bell pepper pieces, and sliced celery. Stir-fry for 2-3 minutes until they begin to soften. Add the minced garlic and continue to stir-fry for an additional minute until fragrant.
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture, stirring to combine. If using Shaoxing wine or dry sherry, drizzle it around the edge of the pan now. Let the sauce come to a simmer and thicken, coating the chicken and vegetables evenly.
- Finish with Black Pepper: Sprinkle the dish with an extra teaspoon of freshly ground black pepper, tossing to distribute it evenly. This final touch enhances the peppery aroma and flavor.
- Serve: Transfer the Black Pepper Chicken to a serving dish. It’s best enjoyed hot, paired with steamed jasmine rice or your choice of noodles.
Related Post: Bell Peppers with Rice & Veggies
This Black Pepper Chicken recipe is a testament to how simple ingredients can come together to create a dish bursting with flavor. The interplay between the tender chicken and the spicy, aromatic black pepper sauce makes it a standout on any dining table. Whether you’re cooking for family or friends, this dish is sure to impress and become a regular in your culinary repertoire.