Black Pepper Chicken Recipe

Black Pepper Chicken is a bold, flavorful dish that combines juicy chicken pieces, vibrant vegetables, and a rich, peppery sauce. Popular in many Asian cuisines, it’s a perfect option for a quick weeknight dinner or an impressive dish to serve for friends and family. This recipe is straightforward and uses simple pantry staples to deliver a dish bursting with flavor and spice.

Ingredients You’ll Need

For the Chicken:

• 1 lb chicken breast or thighs (cut into bite-sized pieces)
• 2 tbsp cornstarch (for coating)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil (for frying)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (for color, optional)
• 1 tbsp rice vinegar or white vinegar
• 1 tsp sugar
• 1 tbsp freshly ground black pepper (adjust to taste)
• ½ cup chicken stock or water
• 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)

For the Stir-Fry:

• 1 medium onion (cut into chunks)
• 1 green bell pepper (cut into squares)
• 1 red bell pepper (cut into squares)
• 2–3 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 2 green onions (cut into 1-inch pieces)

Step-by-Step Directions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix until the chicken is evenly coated.
2. Let it marinate for 15–20 minutes while you prepare the other ingredients.

Step 2: Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, sugar, black pepper, and chicken stock.
2. Set aside. Keep the cornstarch slurry ready for thickening the sauce later.

Step 3: Cook the Chicken

1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the marinated chicken in a single layer and sear until golden brown on all sides (about 4–5 minutes). Cook in batches if necessary to avoid overcrowding.
3. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

1. In the same pan, add another tablespoon of oil.
2. Add garlic, ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
3. Toss in the onion chunks and bell peppers. Stir-fry for 2–3 minutes, keeping the vegetables crisp and colorful.

Step 5: Combine and Finish

1. Return the cooked chicken to the pan with the vegetables.
2. Pour the prepared sauce over the chicken and stir to coat evenly.
3. Add the cornstarch slurry to the pan, stirring until the sauce thickens and clings to the chicken and vegetables.
4. Sprinkle in the green onion tops and give everything a final toss.

Serving & Storage Tips

Serving:

• Serve immediately over steamed rice or noodles for a complete meal.
• Garnish with a sprinkle of freshly cracked black pepper or sesame seeds for extra flair.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently in a skillet or microwave to avoid overcooking the chicken.
• Freeze: Freeze the cooked chicken and sauce (without the vegetables) for up to 2 months. Add fresh vegetables when reheating.

Helpful Notes

1. Adjust Spice Levels: The key flavor comes from black pepper, but you can adjust the quantity to your heat preference. Use coarsely ground black pepper for a more pronounced kick.
2. Vegetable Variations: Add mushrooms, broccoli, or snap peas for more variety and color.
3. Protein Swap: Substitute chicken with beef, shrimp, or tofu for a delicious variation.
4. Low-Sodium Option: Use low-sodium soy sauce and chicken stock to control salt levels.

Tips from Well-Known Chefs

1. Jet Tila: “For authentic wok flavor, cook on high heat and keep everything moving to prevent burning.”
2. Ching-He Huang: “Always slice chicken against the grain for tender, juicy bites.”
3. Ken Hom: “Freshly cracked black pepper is crucial—pre-ground pepper lacks the same vibrant aroma.”

Frequently Asked Questions

1. Can I use pre-ground black pepper?

Yes, but freshly cracked black pepper will deliver a more robust flavor.

2. What can I use instead of oyster sauce?

You can substitute oyster sauce with hoisin sauce or soy sauce with a touch of sugar for a similar effect.

3. Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients, like oyster sauce, are gluten-free.

4. Can I make this dish spicier?

Add a dash of chili flakes or sliced fresh chilies during the stir-fry process for extra heat.

5. What’s the best oil for stir-frying?

Use neutral oils like vegetable oil, canola oil, or peanut oil, which can withstand high heat.

6. Can I skip the marination step?

Marination enhances the flavor and texture of the chicken, but if you’re in a hurry, you can skip it. The dish will still be tasty!

7. How do I prevent the chicken from drying out?

Cook the chicken just until it’s done and remove it from the pan immediately to avoid overcooking.

8. Can I cook this without a wok?

Yes! A large skillet or sauté pan works just as well.

9. What can I serve with Black Pepper Chicken?

Steamed jasmine rice, fried rice, or even quinoa make great accompaniments.

10. Can I make this vegetarian?

Yes! Use tofu or tempeh as a protein substitute and vegetable stock in the sauce.