How is black pepper chicken Recipe made?

A classic black pepper chicken recipe starts by marinating sliced chicken in soy sauce, wine, and cornstarch. It’s then seared until golden, removed from the pan, and followed by stir-fried garlic, ginger, onions, and bell peppers. A bold peppery sauce is added and thickened before returning the chicken to finish cooking.

Where did pepper chicken come from?

Black pepper chicken has roots in Cantonese-style Chinese cooking and has become a popular feature in Chinese-American cuisine. It’s known for combining stir-fry techniques with a bold black pepper-forward sauce a perfect East-meets-West comfort food.

How to reduce black pepper taste in chicken?

To reduce the black pepper flavor, simply cut back the amount used to 1 teaspoon or less. You can also balance it with a touch more sugar or broth. If the pepper is still overpowering, adding a splash of lemon juice or coconut milk can help mellow it out.

What is black pepper sauce made of?

In this black pepper chicken recipe, the sauce combines chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, and coarsely ground black pepper. The sauce is thickened during cooking and coats the ingredients in bold, savory flavor.

Black Pepper Chicken Recipe – Easy 25-Minute Delicious Favorite

Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Chinese-American
Ingredients: 1 lb chicken breasts or thighs, sliced; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tbsp cornstarch; 1/2 cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine; 2 tsp dark soy sauce; 1 tbsp cornstarch; 1.5 tbsp sugar; 2 tsp coarsely ground black pepper; 1/8 tsp salt; 2 tbsp peanut or vegetable oil; 1 tbsp minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, mixed colors, chopped

Description

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout!

Ingredients

Scale

1 lb chicken breasts or thighs, sliced

— Marinade —

1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tbsp cornstarch

— Sauce —

1/2 cup chicken broth
2 tbsp light soy sauce
2 tbsp Shaoxing wine
2 tsp dark soy sauce
1 tbsp cornstarch
1.5 tbsp sugar
2 tsp coarsely ground black pepper
1/8 tsp salt

— Stir Fry —

2 tbsp peanut or vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, mixed colors, chopped

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Instructions

Marinate chicken in soy sauce, wine, and cornstarch for 10–15 mins.
Mix sauce ingredients in a bowl and stir until smooth.
Heat oil, sear chicken 1–2 mins, remove from pan.
Add oil, sauté garlic and ginger, then onions and bell peppers for 20 secs.
Stir sauce and pour in. Cook until thickened.
Return chicken, stir to coat, and remove from heat.
Serve hot over rice or noodles.

Notes

To make it gluten-free, use tamari and dry sherry.
Store leftovers in fridge for up to 4 days or freeze up to 2 months.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Main Dish
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 269kcal
Sugar: 9.4g
Sodium: 674mg
Fat: 10g
Saturated Fat: 1.2g
Unsaturated Fat: 7.8g
Carbohydrates: 17.8g
Fiber: 1.3g
Protein: 26.1g
Cholesterol: 73mg