Name: Black Pepper Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced against the grain; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tbsp cornstarch; 1/2 cup chicken broth; 1 tbsp dark soy sauce; 1 tsp sugar; 1 tbsp coarsely ground black pepper; 1/4 tsp salt; 2 tbsp peanut or vegetable oil, divided; 1 tbsp minced ginger; 1 tbsp minced garlic; 1 white onion, chopped; 2 bell peppers, chopped

This Black Pepper Chicken recipe brings the bold, savory flavors of Chinese takeout right into my kitchen. With tender slices of chicken, crisp bell peppers, and a rich, peppery sauce, it’s a dish that satisfies my cravings without the need for takeout.

Why I Love This Recipe

I appreciate how this recipe combines simplicity with flavor. The marinade ensures the chicken is juicy and tender, while the sauce delivers a perfect balance of savory and spicy notes. It’s a quick meal that doesn’t compromise on taste, making it a go-to for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs, sliced against the grain
Light soy sauce
Shaoxing wine or dry sherry
Cornstarch
Chicken broth
Dark soy sauce
Sugar
Coarsely ground black pepper
Salt
Peanut or vegetable oil
Minced ginger
Minced garlic
White onion, chopped
Bell peppers, chopped

Directions

I start by marinating the chicken with soy sauce, Shaoxing wine, and cornstarch, letting it sit for about 10 to 15 minutes.
While the chicken marinates, I mix the sauce ingredients in a small bowl and set it aside.
I heat oil in a large skillet over medium-high heat, add the chicken, and sear until both sides are browned but still slightly pink inside. Then, I transfer the chicken to a plate.
In the same skillet, I add more oil, sauté the ginger and garlic until fragrant, then add the onion and bell peppers, cooking briefly.
I stir the sauce mixture to ensure the cornstarch is fully dissolved, pour it into the skillet, and cook until it thickens.
Finally, I return the chicken to the skillet, stirring to coat everything evenly with the sauce, then remove from heat and serve.

Servings and Timing

This recipe serves 4 and takes about 25 minutes to prepare and cook, making it an excellent choice for a quick and satisfying meal.

Variations

I sometimes switch up the vegetables, using whatever I have on hand, like broccoli or snap peas. For a spicier kick, I add a dash of chili flakes or a sliced chili pepper to the sauce.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat until heated through, adding a splash of water if needed to loosen the sauce.

FAQs

What can I use instead of Shaoxing wine?

If I don’t have Shaoxing wine, I substitute it with dry sherry or even a bit of white wine. For a non-alcoholic option, I use chicken broth with a splash of rice vinegar.

Can I use chicken thighs instead of breasts?

Absolutely. I find that chicken thighs add more flavor and remain juicy, making them a great alternative to breasts.

How do I make this dish gluten-free?

To make it gluten-free, I use tamari or a gluten-free soy sauce and ensure that all other ingredients, like the chicken broth and cornstarch, are certified gluten-free.

Can I prepare this dish ahead of time?

Yes, I often marinate the chicken and prepare the sauce ahead of time. When ready to eat, I just cook everything as directed, which makes for a quick meal.

What sides go well with Black Pepper Chicken?

I usually serve this dish with steamed rice or noodles. A side of stir-fried vegetables or a simple cucumber salad complements it well.

Conclusion

This Black Pepper Chicken recipe is a delightful blend of savory and spicy flavors, offering a homemade alternative to takeout that’s both quick and delicious. It’s a versatile dish that I can adapt to my taste, making it a staple in my meal rotation.