Are you craving a savory yet simple dish to whip up for dinner tonight? Look no further than this delectable Black Pepper Chicken recipe! Packed with succulent chicken slices, vibrant bell peppers, and a mouthwatering black pepper sauce, this dish is sure to tantalize your taste buds and become a favorite in your weekly meal rotation. Let’s dive into the details of this irresistible recipe.
Ingredients:
- 1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
- Marinade:
- 1 tablespoon light soy sauce or tamari (for gluten-free option)
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce or tamari (for gluten-free option)
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce or tamari (for gluten-free option)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- Stir-fry:
- 2 tablespoons peanut oil or vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Directions:
- Marinate the chicken: In a medium-sized bowl, combine the chicken slices with soy sauce, Shaoxing wine, and cornstarch. Gently mix until the chicken is evenly coated. Allow it to marinate for 10-15 minutes, allowing the flavors to meld.
- Prepare the sauce: While the chicken is marinating, whisk together all the sauce ingredients in a small bowl until well combined. Set aside for later use.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for about 30 seconds, or until lightly browned. Flip the chicken slices and cook for an additional 15-20 seconds. Once cooked, transfer the chicken to a plate and set aside.
- Stir-fry veggies: In the same skillet, add the remaining oil. Stir in the minced ginger and garlic, cooking until fragrant. Add the chopped onion and bell peppers, stir-frying for about 20 seconds until they begin to soften slightly.
- Combine: Dissolve the cornstarch in the prepared sauce mixture, then pour it into the skillet with the vegetables. Stir immediately and continuously until the sauce thickens to your desired consistency. Once thickened, add the cooked chicken back into the skillet, stirring to coat it evenly with the flavorful sauce.
- Serve: Turn off the heat and transfer the Black Pepper Chicken to a serving plate. Garnish with additional freshly ground black pepper if desired, and serve hot as a main dish alongside steamed rice or noodles.
Nutritional Information:
- Prep Time: 20 mins | Cooking Time: 5 mins | Total Time: 25 mins
- Calories: 269 kcal | Servings: 4 servings
With its quick preparation and explosion of flavors, this Black Pepper Chicken recipe is perfect for busy weeknights when you want something delicious and satisfying on the table in no time. Give it a try, and watch it become a family favorite! Enjoy!
Black Pepper Chicken
Ingredients:
1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
Marinade:
1 tablespoon light soy sauce or tamari (for gluten-free option)
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/2 cup chicken broth
2 tablespoons light soy sauce or tamari (for gluten-free option)
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons dark soy sauce or tamari (for gluten-free option)
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt
Stir-fry:
2 tablespoons peanut oil or vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped (mixed colors)
Directions:
Marinate the chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix until the chicken is coated. Marinate for 10-15 minutes.
Prepare the sauce: Mix all sauce ingredients in a small bowl until well combined. Set aside.
Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 30 seconds or until lightly browned. Flip and cook for another 15-20 seconds. Transfer to a plate.
Stir-fry veggies: Add remaining oil to the skillet. Stir in ginger and garlic until fragrant. Add onion and bell peppers; cook for 20 seconds.
Combine: Dissolve cornstarch in the sauce mixture, then pour into the skillet. Stir immediately until the sauce thickens. Add back the chicken, stirring to coat with the sauce.
Serve: Turn off the heat and transfer to a plate. Serve hot as a main dish.
Prep Time: 20 mins | Cooking Time: 5 mins | Total Time: 25 mins
Kcal: 269 kcal | Servings: 4 servings