Spicy Black Pepper Chicken

This black pepper chicken stir-fry brings authentic Chinese takeout flavors right to your home kitchen with tender chicken pieces and crisp vegetables coated in a glossy, peppery sauce. The balance of savory soy sauce, aromatic ginger, and that signature black pepper kick creates a dish that satisfies cravings without the delivery wait.

I discovered this recipe during my quest to recreate my favorite Chinese restaurant dishes at home. After experimenting with different pepper quantities, I found this version delivers that perfect restaurant quality heat that my family now requests weekly.

Ingredients

• Boneless chicken breasts or thighs: Choose thighs for more flavor and tenderness or breasts for a leaner option
• Light soy sauce: Provides the fundamental savory base without overwhelming saltiness
• Shaoxing wine: Authentic Chinese cooking wine that adds complexity similar to what restaurants use
• Dark soy sauce: Adds rich color and deeper flavor to the sauce
• Cornstarch: Creates that signature velvety sauce texture and tenderizes the chicken
• Coarsely ground black pepper: The star ingredient that should be freshly ground for the best flavor impact
• Bell peppers: Add sweetness and crunch providing perfect textural contrast
• White onion: Offers aromatic sweetness that mellows as it cooks
• Fresh ginger and garlic: Essential aromatics that form the flavor foundation of authentic Chinese cooking
• Chicken broth: Creates body in the sauce while adding umami depth

Step-by-Step Instructions

Marinate the Chicken:

Combine sliced chicken with light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix by hand until each piece is evenly coated with a thin layer of marinade. Allow to rest for 10 to 15 minutes which tenderizes the meat through a process called velveting giving it that authentic restaurant texture.

Prepare the Sauce:

Combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt in a small bowl. Mix thoroughly until the cornstarch is completely dissolved with no remaining lumps. This premixing ensures your sauce will thicken evenly without clumps when added to the hot pan.

Sear the Chicken:

Heat oil in a large skillet over medium high heat until shimmering. Add the marinated chicken spreading it into a single layer immediately. Allow it to sear undisturbed for about one minute until the bottom develops a light golden brown color. Flip and continue cooking for 30 seconds to 1 minute until just barely cooked through with a slight pinkness remaining. Remove to a clean plate.

Cook the Aromatics and Vegetables:

Add the remaining oil to the same skillet. Add ginger and garlic cooking just until fragrant about 10 seconds being careful not to burn them. Add onions and bell peppers to the pan and stir fry quickly for about 20 seconds until they just begin to soften but still maintain their crispness.

Create the Sauce:

Give your prepared sauce mixture one final stir and pour into the hot skillet with the vegetables. Stir immediately and continuously as the sauce will begin thickening within seconds. Cook until the sauce reaches a glossy consistency that coats the back of a spoon which happens surprisingly quickly.

Combine and Finish:

Return the seared chicken to the skillet with the sauce and vegetables. Stir quickly to coat everything evenly with the thickened sauce. Immediately remove from heat and transfer to a serving plate to prevent overcooking from residual heat in the pan.

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The coarsely ground black pepper truly makes this dish special. I discovered through many attempts that pre ground pepper simply doesnt deliver the same aromatic punch. My family knows dinner is almost ready when they smell that distinctive peppery scent filling the kitchen which always brings everyone to the table faster than any dinner bell could.

Customizing Your Black Pepper Chicken

This recipe welcomes adaptations based on what you have available in your pantry or refrigerator. Bell peppers provide the traditional experience but you can substitute or add broccoli snow peas carrots or mushrooms with excellent results. Just remember to add harder vegetables earlier and more delicate ones later in the cooking process to ensure everything cooks perfectly.

The Secret to Restaurant Quality Texture

The most crucial technique in this recipe is properly velveting the chicken which Chinese restaurants use to create that distinctive tender meat texture. The cornstarch in the marinade creates a protective coating that keeps the chicken juicy during the high heat cooking process. For best results slice your chicken against the grain into uniform pieces and avoid overcooking which will toughen the meat.

Serving Suggestions

Serve this vibrant dish over steamed white rice which provides the perfect neutral canvas for soaking up the flavorful sauce. For a lower carb option cauliflower rice works beautifully. Add a simple side of steamed broccoli or a fresh cucumber salad to complete the meal. This dish tastes even better when enjoyed family style from a central serving plate allowing everyone to help themselves to seconds which they inevitably will.

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With this recipe you can enjoy restaurant-quality black pepper chicken stir-fry in the comfort of your own home. Try it tonight and savor every bite!

Frequently Asked Questions

→ Can I use chicken thighs instead of breast meat?

Yes, chicken thighs work excellently in this dish and often result in juicier meat. Just make sure to slice them thinly against the grain as indicated in the instructions.

→ What can I substitute for Shaoxing wine?

Dry sherry is the best substitute for Shaoxing wine. In a pinch, you can also use mirin (reduce the sugar slightly) or even chicken broth with a splash of rice vinegar.

→ How spicy is this dish?

With 2 teaspoons of coarsely ground black pepper, this dish has a moderate heat level. You can adjust the amount according to your preference—use less for a milder version or more for extra spiciness.

→ Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time. Marinate the chicken and prepare the sauce and vegetables separately. Store refrigerated for up to a day, then stir-fry everything when ready to serve for the best texture and flavor.

→ What vegetables pair well with this dish?

While the recipe calls for bell peppers and onions, you can add other vegetables like broccoli, snow peas, carrots, or celery. Just adjust cooking times accordingly—harder vegetables should be added earlier than tender ones.

→ Is dark soy sauce necessary for this recipe?

Dark soy sauce primarily adds color and a hint of sweetness. If unavailable, you can substitute regular soy sauce and add a touch more sugar, though the final dish will be lighter in color.