Black Pepper Chicken
User Reviews
4.7
Black Pepper Chicken
Description
This Black Pepper Chicken recipe begins by marinating chicken cubes in soy sauce and garlic, then tossing with cornstarch to create a crispy texture when stir-fried. The chicken is cooked in high heat in batches until golden. Onions and red bell peppers are quickly sautéed to maintain some crispness before returning the chicken to the pan. A sauce blending Sichuan peppercorn powder, freshly ground black pepper, oyster sauce, light and dark soy sauces, and Shaoxing wine is poured over the ingredients and tossed until coated evenly.
Finishing with a drizzle of sesame oil adds a nutty fragrance that complements the spicy, pepper-forward heat from the sauce. The contrast between the crispy chicken coating and tender interior along with the crisp vegetables creates texture balance. This dish is commonly served at once over steamed rice to absorb the flavorful sauce.
Preparation tips include having all ingredients ready for quick cooking and alternative seasoning options if Sichuan peppercorn is unavailable. The dish stores well refrigerated and freezes successfully for longer preservation.
Ingredients
- 2 pounds chicken thighs boneless and skinless cut into 1 inch cubes
- 2 tablespoons soy sauce low sodium
- 6 cloves garlic minced
- 1 cup cornstarch
- ⅓ cup vegetable oil
- 2 large onion chopped
- 1 large red bell pepper cut into 1 small ½ inch pieces
- 2 teaspoons sesame oil
Black Pepper Sauce
- 2 teaspoons Sichuan peppercorn powder
- 2 teaspoons black pepper freshly ground
- ⅓ cup oyster sauce
- ¼ cup soy sauce low sodium
- 1 teaspoon dark soy sauce
- ¼ cup Shaoxing wine
Instructions
- Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
- Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
- Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
- Serve: Serve immediately over rice.
Notes
- Prepare all ingredients in advance as cooking proceeds quickly to avoid overcooking.
- If Sichuan peppercorn powder is unavailable, substitute with freshly ground black pepper mixed with ground coriander seeds.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat in a microwave or covered pan.
- For longer storage, freeze leftovers in airtight containers; they remain good for 3–4 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 811mg | 34% |
| Potassium | 437mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 679IU | 14% |
| Vitamin C | 30mg | 33% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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