Black pepper chicken is a Chinese American dish that combines a comforting Chinese takeout-style brown sauce with a good amount of black pepper. Black pepper chicken is a savory, peppery stir-fry dish featuring tender chicken, bell peppers, and onions in a rich dark sauce. While you mostly see Chinese cooks using white pepper, this dish highlights the floral aroma and heat of black pepper as its flavor comes from a generous amount of freshly cracked black pepper.
Ingredients
- 1 lb chicken or thighs sliced into pieces
Sauce
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 11/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
marinade
- 1 tbsp light sauce
- 1 tbsp cornstarch
Stir fry
- 2 tbsp peanut vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion chopped
- 2 bell peppers, chopped(you can use all varieties)
Procedure
To make this easy, juicy, crisp vegetables and rich savory black pepper chicken sauce, follow this step-by-step guide:
- Combine chicken, soy sauce and cornstarch in a medium bowl. Gently mix with hand until the chicken is coated with a thin layer of the mixture, marinate for 10-15 minutes.
- Combine all the sauce ingredients in a small bowl. mix well and set aside.
- Heat 1tbsp of oil in a large skillet over medium-high heat until hot, add the chicken and immediately spread it into a single layer using a spatula, with as littel overlap as possible.
- Sear the chicken for 1 minute or so, until the bottom is slightly browned. Flip the chicken, cook for 30seconds to 1 minute.
- Stir occasionally until both sides are browned but a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining 1tbsp of oil to the skillet. Add the ginger and garlic, give it a quick stir until fragrant. Add the white onion and peppers, stir and cook for 20seconds.
- Stir the sauce mixture until the cornstarch is dissolved completely and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken, quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove.
- Immediately transfar everything to a big plate so the ingredients won;t keep cooking in the skillet
- Garnish with spring onions and sesame seeds, then serve hot as a main dish with or over any kind of rice.
Enjoy!
