Easy Black Pepper Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Side Dish, Main Course, Appetizer, Dinner
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Cuisine
Chinese
Easy Black Pepper Chicken Recipe
Description
The recipe begins by preparing a black pepper sauce from freshly ground black pepper combined with soy sauces, rice vinegar, brown sugar, toasted sesame oil, cornstarch, and water. The chicken breast cubes are marinated with part of this sauce, cornstarch, and salt to tenderize and flavor them. The chicken is then cooked in a hot pan with oil, browned in batches to prevent overcrowding, ensuring a crispy outside and moist inside.
After the chicken, ginger, garlic, and chopped fresh chili peppers are briefly sautéed to release fragrance, followed by adding diced onions and green bell peppers, stir-frying until tender-crisp. The reserved black pepper sauce is whisked again to ensure even texture before being added to the pan, coating all ingredients and thickening to a glossy finish. This dish serves well with rice or noodles, balancing spicy, savory, and aromatic elements. The recipe requires some prep work before cooking and optimal use of freshly ground pepper for full flavor impact.
Following tips including preparing ingredients before cooking, using freshly cracked peppercorns, and marinating the chicken briefly improve the dish's texture and taste. Stirring the sauce well before use prevents lumps from the cornstarch. These details contribute to achieving the intended flavors and presentation of the dish.
Ingredients
- 500 gram chicken breast cut into bite size cubes, skinless, or 1.1 lbs
- 2 tablespoon peanut oil
- salt as required
- 2 onion cut into 1 inch cubes, medium size
- 1 green bell pepper cut into 1 inch cubes, large size
- ½ teaspoon garlic minced
- ½ teaspoon ginger minced
- 1 Chili pepper chopped, fresh, red or green
- 2 tablespoon cornstarch
- ¼ teaspoon black pepper freshly ground
For the sauce
- ¾ teaspoon black pepper freshly ground
- 3 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon sesame oil toasted
- 1 teaspoon cornstarch
- 2 tablespoon water or chicken broth
Instructions
Make the sauce
- Make the black pepper sauce by whisking together the crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until there are no lumps.
Marinate the chicken
- Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.
Brown the chicken
- Heat a large frying pan until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Then transfer the chicken to a plate. Make sure not to overcrowd the pan; cook the chicken in batches if needed.
Stir fry vegetables
- Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Saute for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender.
Combine
- Reduce the flame to the lowest. Whisk the sauce to recombine and pour the sauce. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through.
Serve
- Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.
Notes
- Prepare all ingredients ahead of time to streamline cooking, as stir-fries require quick execution once started.
- Use freshly ground black peppercorns for stronger, more vibrant pepper flavor; crush using mortar and pestle or a peppermill.
- Do not skip marinating the chicken briefly with the sauce and cornstarch to ensure tender and well-flavored meat.
- Whisk the black pepper sauce thoroughly before adding to the pan to prevent cornstarch lumps and ensure even thickening.
User Reviews
Overall Rating
4.9
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