This Black Pepper Chicken is a flavorful, savory stir-fry made with tender chicken breast, colorful vegetables, and a bold black pepper sauce. It’s quick to prepare, making it a perfect meal for busy weeknights. Serve it over rice or noodles for a delicious and satisfying dinner.
Ingredients:
For the Chicken Stir-Fry:
- ½ pound chicken breast, cut into thin small pieces
- 1 diced yellow onion
- 2 thinly sliced green onions
- 1 tablespoon grated ginger
- 3 minced garlic cloves
- 1 finely diced bell pepper
- 1½ tablespoons cornstarch
- 2 tablespoons low-sodium soy sauce
- Vegetable oil, as needed
For the Sauce:
- ⅓ cup low-sodium soy sauce
- ⅓ cup low-sodium chicken broth
- 2 tablespoons mirin or 1½ tablespoons brown sugar
- ¼ cup Shaoxing wine or dry sherry
- 2 teaspoons black pepper
- 1 tablespoon cornstarch
Step 1: Marinate the Chicken
In a bowl, toss the chicken breast pieces with 1½ tablespoons cornstarch and 2 tablespoons low-sodium soy sauce. Let the chicken marinate for at least 10-15 minutes while you prepare the rest of the ingredients. This will help the chicken become more tender and give it a nice coating when stir-fried.
Step 2: Prepare the Sauce
In a separate bowl, whisk together the low-sodium soy sauce, chicken broth, mirin (or brown sugar), Shaoxing wine (or dry sherry), black pepper, and cornstarch. Stir until the cornstarch is dissolved and set the sauce aside. The black pepper in the sauce will add a bold, spicy flavor to the dish.
Step 3: Cook the Chicken
Heat a large skillet or wok over medium-high heat and add a tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken pieces in a single layer. Stir-fry the chicken for 3-4 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Sauté the Vegetables
In the same skillet, add a little more oil if necessary, then sauté the diced yellow onion, green onions, ginger, minced garlic, and diced bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly softened and fragrant.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together to coat evenly and bring the mixture to a simmer. Let the sauce thicken for about 2-3 minutes, stirring occasionally, until the chicken and vegetables are well coated and the sauce is glossy.
Step 6: Serve and Garnish
Once the sauce has thickened, remove the skillet from the heat. Serve the Black Pepper Chicken hot over steamed rice or noodles, and garnish with additional sliced green onions if desired.
Cooking Notes:
- Chicken: For extra tenderness, you can marinate the chicken longer, up to 30 minutes. This allows the cornstarch to better coat the chicken and keeps it moist during cooking.
- Black Pepper: Freshly ground black pepper will give the dish the best flavor, but you can adjust the amount depending on your heat preference.
- Vegetables: Feel free to add other vegetables like broccoli, snow peas, or carrots to make the dish more colorful and nutritious.
Variations:
1. Spicy Black Pepper Chicken:
For an extra kick, add a teaspoon of crushed red pepper flakes or diced chili peppers to the stir-fry while cooking the vegetables.
2. Vegetarian Black Pepper Stir-Fry:
Substitute the chicken with firm tofu or mushrooms and use vegetable broth in the sauce to make a vegetarian version of this dish.
3. Honey Black Pepper Chicken:
Add 1 tablespoon of honey to the sauce for a sweet and spicy balance that pairs well with the peppery flavors.
Frequently Asked Questions (FAQs):
Q: Can I use another protein instead of chicken?
Yes, you can substitute the chicken with beef, pork, or even shrimp. Just adjust the cooking times accordingly based on the protein you choose.
Q: Can I make this dish ahead of time?
Yes, you can prepare the sauce and marinate the chicken ahead of time. When ready to cook, simply stir-fry the chicken and vegetables, and add the sauce. Leftovers can be stored in the refrigerator for up to 3 days.
Q: Can I use regular soy sauce instead of low-sodium?
Yes, but keep in mind that regular soy sauce is saltier, so you may want to reduce the amount or adjust the seasoning by adding a little more chicken broth or water.
Black Pepper Chicken is a quick and flavorful stir-fry that delivers bold peppery notes paired with tender chicken and colorful vegetables. The homemade sauce, with its blend of soy sauce, mirin, and Shaoxing wine, creates a delicious balance of savory, slightly sweet, and spicy flavors. It’s an easy meal that can be customized with different vegetables or proteins to suit your preferences. Whether served over rice or noodles, this dish is sure to become a favorite for weeknight dinners or when you’re craving takeout-style food at home. Try this recipe today and enjoy a restaurant-quality meal in the comfort of your own kitchen
