Black Pepper Chicken

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If you’re craving a savory, bold, and mouthwatering dish that can be whipped up in just 25 minutes, this Black Pepper Chicken recipe is the perfect choice. It’s a satisfying, flavorful dish that takes the classic takeout favorite to the next level, with tender pieces of chicken, crisp vegetables, and a rich, black pepper sauce that brings everything together in harmony. Not only is it incredibly easy to prepare, but it’s also customizable to fit gluten-free diets, making it an all-around winner for busy weeknights and family dinners.

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Black Pepper Chicken combines tender chicken with fresh vegetables like bell peppers and onions, all coated in a savory sauce that’s both sweet and peppery. The best part? It’s better than your usual takeout, yet just as delicious! If you’re someone who loves to recreate your favorite Chinese restaurant dishes at home, this recipe will quickly become a go-to in your culinary repertoire.

Why You’ll Love This Recipe:

• Quick and Easy: Ready in just 25 minutes, making it a perfect weeknight dinner.
• Restaurant-Quality Flavor: A savory black pepper sauce with a delightful mix of sweet and spicy notes that will have your taste buds dancing.
• Customizable: You can make it gluten-free by swapping in tamari and dry sherry.
• Healthy: Packed with protein and vegetables, it’s a nutritious meal that’s also satisfying.

Ingredients:

This recipe calls for simple yet flavorful ingredients, many of which are staples in Chinese cooking. Whether you’re preparing a quick dinner or impressing guests, the flavors will transport you to your favorite Chinese restaurant.

For the Chicken and Marinade:

• 1 lb (450 g) chicken breasts or thighs – Sliced against the grain into 1/4” thick pieces (chicken breasts are leaner, while thighs are juicier and more flavorful)
• 1 tablespoon light soy sauce (or regular soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry) – This provides an authentic depth of flavor; dry sherry is an excellent substitute if Shaoxing wine is unavailable.
• 1 tablespoon cornstarch – To tenderize the chicken and give it a silky texture once cooked.

For the Sauce:

• 1/2 cup chicken broth – Acts as the base of the sauce, providing a savory and rich flavor.
• 2 tablespoons light soy sauce (or soy sauce) – The saltiness in the soy sauce enhances the overall flavor profile of the dish.
• 2 tablespoons Shaoxing wine (or dry sherry) – Adds complexity and depth to the sauce.
• 2 teaspoons dark soy sauce (or regular soy sauce) – Adds a touch of sweetness and a deeper color to the sauce.
• 1 tablespoon cornstarch – Used to thicken the sauce and give it a glossy finish.
• 1 1/2 tablespoons sugar – Balances the savory flavors with a slight sweetness.
• 2 teaspoons coarsely ground black pepper – The star ingredient, providing that signature heat and kick.
• 1/8 teaspoon salt – Enhances the flavors and brings everything together.

For the Stir-Fry:

• 2 tablespoons peanut oil (or vegetable oil) – Used to stir-fry the chicken and vegetables; peanut oil adds a subtle nutty flavor.
• 1 tablespoon minced ginger – Fresh ginger imparts a warm, zesty flavor.
• 2 cloves garlic, minced – Garlic adds an aromatic, savory layer to the dish.
• 1/2 white onion, chopped – Sweet and savory, onions contribute to the dish’s base flavors.
• 2 bell peppers, chopped – For color, crunch, and a slightly sweet taste. Feel free to use a mix of red, yellow, and green peppers for variety.

Step-by-Step Instructions:

1. Marinate the Chicken: Begin by preparing the chicken. Slice the chicken breasts or thighs against the grain into 1/4-inch thick pieces to ensure the chicken remains tender. In a medium-sized bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Gently mix the ingredients by hand, making sure each piece of chicken is coated with the marinade. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
2. Prepare the Sauce: While the chicken is marinating, prepare the sauce. In a small bowl, whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Mix well to ensure the cornstarch dissolves completely. Set the sauce aside for later use.
3. Cook the Chicken: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Spread the chicken out into a single layer using a spatula, ensuring that the pieces don’t overlap too much. Sear the chicken for about 30 seconds until the bottom is lightly browned, then flip the pieces and cook for an additional 15 to 20 seconds, stirring occasionally. The chicken should be browned on both sides but still a little pink in the center. Transfer the chicken to a plate and set it aside.
4. Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Toss in the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant. Add the chopped onion and bell peppers to the skillet, stir-frying for about 20 seconds until the vegetables are slightly tender but still crisp.
5. Make the Sauce: Stir the prepared sauce mixture to ensure the cornstarch is fully dissolved. Pour it into the skillet with the vegetables. Stir immediately to coat the vegetables and cook the sauce for just a few seconds until it thickens and coats the back of a spoon.
6. Combine and Finish Cooking: Add the cooked chicken back into the skillet. Stir everything together until the chicken and vegetables are well-coated with the sauce. The sauce should be thick and glossy, sticking to the chicken and vegetables. Once everything is well combined and heated through, turn off the heat and remove the skillet from the stove. Transfer everything to a large plate to prevent overcooking in the hot skillet.
7. Serve and Enjoy: Serve the Black Pepper Chicken hot, either on its own or over a bed of steamed rice or noodles. The dish pairs perfectly with simple sides like sautéed greens or a fresh cucumber salad.

Flavors, Textures, and Aromas:

As you take a bite of Black Pepper Chicken, you’ll immediately be hit with the satisfying heat from the coarsely ground black pepper, complemented by the rich umami of the soy sauce and the slight sweetness from the sugar. The tender chicken is coated in a silky, glossy sauce that clings to every bite, making each mouthful burst with flavor. The vegetables, with their crunchy texture, offer a delightful contrast to the smooth chicken, while the fresh ginger and garlic infuse the dish with warmth and aromatic richness. It’s a perfect balance of savory, sweet, and spicy, with just the right amount of heat to keep your taste buds excited.

Tips and Variations:

• Ingredient Substitutions:
  • If you’re looking to make this dish gluten-free, simply substitute tamari for the soy sauce and use dry sherry in place of Shaoxing wine.
  • You can swap chicken thighs for chicken breasts for a juicier result.
  • Vegetarian Option: Use tofu or tempeh instead of chicken for a plant-based twist.
• Variations:
  • Add more vegetables like carrots, snow peas, or mushrooms for extra texture and flavor.
  • For an extra kick, throw in some sliced chili peppers or a dash of chili flakes.
• Serving Suggestions:
  • Serve the dish over steamed jasmine rice for an authentic touch, or opt for fried rice to enhance the Asian flavors.
  • Pair it with a side of steamed dumplings or a light soup like hot and sour soup for a complete meal.

Conclusion: With its savory black pepper sauce and tender chicken, this Black Pepper Chicken recipe is an unbeatable homemade alternative to your typical takeout. It’s simple to prepare, customizable, and perfect for a busy weeknight or when you’re entertaining guests. The bold flavors and satisfying textures will have everyone asking for seconds. So, gather your ingredients and give this delicious dish a try – you’ll be amazed at how quickly it becomes a family favorite!