If you’re craving a dish that delivers a punch of flavor with every bite, you’ve found it with the Best Black Pepper Chicken Recipe. This vibrant, savory stir-fry balances tender chicken pieces with the bold warmth of freshly cracked black pepper and a medley of crunchy vegetables. Every element of this recipe works together to create a satisfying dish that’s both simple to prepare and irresistibly delicious, making it a perfect weeknight dinner or a special treat for guests. Once you try this recipe, it will quickly become a staple in your cooking rotation!
Ingredients You’ll Need
The magic of the Best Black Pepper Chicken Recipe lies in its straightforward yet thoughtfully selected ingredients. Each one adds a distinct layer of flavor, aroma, or texture that elevates the dish to new heights.
- Boneless chicken breasts or thighs: Choose thighs for juiciness or breasts for a leaner option, both soak up the marinade beautifully.
- Fresh ginger and garlic: These aromatics bring warmth and a fresh kick that wake up the palate instantly.
- Bell pepper, celery, onion: A colorful trio that adds crunch and sweetness to balance the peppery heat.
- Soy sauces (regular and dark): The salty, savory backbone of the sauce, with dark soy adding a deeper color and richness.
- Oyster sauce and sugar: Sweet umami that rounds out the flavors perfectly.
- Cornstarch and Shaoxing wine: Cornstarch thickens the sauce to a glossy finish while Shaoxing wine adds subtle complexity.
- Chicken broth and freshly cracked black pepper: Broth keeps the sauce saucy and comforting, and the black pepper is the star, providing all that signature bold heat.
How to Make Best Black Pepper Chicken Recipe
Step 1: Prepare and Marinate the Chicken
Begin by slicing the chicken into bite-sized pieces and marinating them with regular soy sauce, cornstarch, sugar, and Shaoxing wine. This step tenderizes the chicken and builds a foundation of savory-sweet flavor that enhances every bite.
Step 2: Mix the Sauce Ingredients
In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, sugar, and plenty of freshly cracked black pepper. This sauce is where the dish gets its signature punch and glossy, mouthwatering finish.
Step 3: Sear the Chicken
Heat a wok or large skillet until very hot and sear the marinated chicken pieces until golden brown and cooked through. This high-heat cooking locks in juices and adds a delightful caramelized crust before removing the chicken to rest.
Step 4: Stir-Fry Aromatics
Next, stir-fry the fresh ginger and garlic until they release their intoxicating aroma—this is a crucial flavor moment that sets the stage for the rest of the dish.
Step 5: Sauté the Vegetables
Add the bell pepper, celery, and onion to the wok, tossing them until they’re just tender but still retain that essential crispness, contributing texture and a subtle sweetness.
Step 6: Thicken the Sauce
Pour your prepared sauce over the vegetables and simmer it until it thickens into a luscious glaze that clings to every piece of veggie and chicken.
Step 7: Combine Chicken and Sauce
Return the seared chicken to the pan, stirring everything together so the pieces are evenly coated in that flavorful, glossy black pepper sauce. This final toss ensures each bite sings with balanced spice and savory goodness.
How to Serve Best Black Pepper Chicken Recipe
Garnishes
To elevate your dish visually and flavor-wise, sprinkle freshly chopped scallions or cilantro over the top for a pop of color and freshness. A light sprinkle of extra cracked black pepper can add an appealing boldness that complements the sauce beautifully.
Side Dishes
The Best Black Pepper Chicken Recipe pairs wonderfully with steamed jasmine rice or fragrant basmati to soak up that divine sauce. For a lighter option, try it alongside simple stir-fried greens or even a crisp cucumber salad to balance the peppery heat.
Creative Ways to Present
If you want to impress your guests or simply enjoy a restaurant-style experience at home, serve the chicken in a sizzling hot plate or cast iron skillet. Alternatively, try scooping the saucy chicken over a bed of garlic butter noodles or even wrapping it in warm lettuce cups for a fresh, hands-on meal.
Make Ahead and Storage
Storing Leftovers
Leftover black pepper chicken keeps nicely in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making it even tastier when reheated gently.
Freezing
This dish freezes well, too! Place cooled portions in freezer-safe bags or containers, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture retention.
Reheating
Reheat your leftovers over medium heat in a skillet or wok with a splash of water or broth to loosen the sauce. This method keeps the chicken tender and prevents drying, maintaining the delicious texture you love.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! Chicken breasts work just as well and offer a leaner alternative. Just be careful not to overcook to keep the meat tender and juicy.
How much black pepper should I add?
The magic of this recipe is in the freshly cracked black pepper. We recommend starting with about 1 to 2 teaspoons and adjusting based on your heat preference. It should have a noticeable peppery kick without overpowering the dish.
Can I make this recipe gluten-free?
Yes! Simply swap out regular soy sauce for tamari or a gluten-free soy sauce, and confirm that your oyster sauce is also gluten-free or substitute with a gluten-free alternative.
Is Shaoxing wine necessary?
Shaoxing wine adds depth and authenticity but if you don’t have it on hand, dry sherry or a splash of white wine can be a good substitute.
What vegetables work best if I want to vary the recipe?
Feel free to experiment with snap peas, carrots, or mushrooms. They add different textures and flavors but keep the colorful, crisp vibe that complements the chicken perfectly.
Final Thoughts
Once you embrace the flavorful, comforting layers of the Best Black Pepper Chicken Recipe, you’ll wonder why you didn’t make it sooner. It’s a dish that’s incredibly satisfying and versatile, perfect for any occasion that calls for a quick, bold, and delicious meal. So grab your ingredients, get cooking, and enjoy this timeless favorite that’s sure to delight everyone at your table!
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Best Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Best Black Pepper Chicken recipe features tender pieces of boneless chicken breasts or thighs marinated in a savory soy-based mixture, then stir-fried with fresh ginger, garlic, and a colorful mix of bell pepper, celery, and onion. The sauce is a perfect balance of dark and regular soy sauce, oyster sauce, Shaoxing wine, and freshly cracked black pepper, creating a flavorful and aromatic dish that comes together quickly on the stovetop. Ideal for a hearty weeknight dinner, this dish delivers bold flavors with a slight kick from the black pepper.
Ingredients
Chicken Marinade
- 500 grams boneless chicken breasts or thighs, sliced
- 1 tablespoon soy sauce (regular)
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine
Vegetables & Aromatics
- 1 medium bell pepper, sliced
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon soy sauce (regular)
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 to 1.5 teaspoons freshly cracked black pepper
Instructions
- Marinate the Chicken: In a medium bowl, combine sliced chicken with soy sauce, cornstarch, sugar, and Shaoxing wine. Mix well to coat evenly and set aside to marinate for at least 10 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a small bowl, mix together regular soy sauce, dark soy sauce, oyster sauce, chicken broth, and freshly cracked black pepper. Stir until well combined and set aside.
- Sear the Chicken: Heat a wok or large skillet over high heat until very hot. Add a small amount of oil and stir-fry the marinated chicken in batches if needed, until the pieces turn golden and are partially cooked through, about 3-4 minutes. Remove chicken from the pan and set aside.
- Stir-Fry Aromatics: In the same wok, add a bit more oil if necessary. Add minced ginger and garlic, and stir-fry for about 30 seconds until fragrant but not burnt.
- Add Vegetables: Toss in the sliced bell pepper, celery, and onion. Stir-fry for 3-4 minutes until the vegetables become slightly tender but still crisp.
- Cook with Sauce: Pour the prepared sauce into the wok with the vegetables. Stir well and cook for 2-3 minutes or until the sauce thickens slightly and coats the vegetables.
- Combine Chicken and Serve: Return the seared chicken to the wok. Toss everything together thoroughly to ensure the chicken is evenly coated in the sauce and heated through. Cook for another 1-2 minutes then remove from heat. Serve hot, garnished with extra cracked black pepper if desired.
Notes
- Use chicken thighs for more tender and juicy meat; chicken breasts work well for a leaner option.
- Adjust the amount of black pepper based on your preferred spice level.
- If Shaoxing wine is unavailable, dry sherry or a mild cooking wine can be used as a substitute.
- For added texture, you can sprinkle some toasted sesame seeds over the finished dish.
- This dish pairs well with steamed jasmine rice or fried rice.
