Black Pepper Chicken is a flavorful and aromatic dish that combines tender chicken pieces with a rich black pepper sauce. Originating from Chinese cuisine, it has gained popularity worldwide due to its bold flavors and straightforward preparation. This dish stands out because of its perfect balance between the heat of the black pepper and the savory umami of the sauce. The recipe from Omnivore’s Cookbook elevates this classic by incorporating authentic ingredients and expert cooking techniques, making it a favorite for both home cooks and food enthusiasts.

Ingredients Overview

List of Main Ingredients:

• Chicken breast or thighs
• Black pepper
• Bell peppers (red and green)
• Onion
• Garlic
• Ginger
• Soy sauce
• Oyster sauce
• Shaoxing wine
• Cornstarch

Description of Unique Ingredients:

• Shaoxing Wine: A traditional Chinese rice wine that adds depth and complexity to the dish.
• Oyster Sauce: Provides a rich umami flavor and slight sweetness.

Substitutions and Alternatives for Dietary Needs:

• Chicken Alternatives: Use tofu or tempeh for a vegetarian option.
• Shaoxing Wine: Replace with dry sherry or omit for a non-alcoholic version.
• Oyster Sauce: Substitute with a vegetarian oyster sauce or a mix of soy sauce and a bit of sugar.
• Soy Sauce: For a gluten-free option, use tamari or coconut aminos.

Preparation Steps

Detailed Steps on How to Prepare Ingredients:

1. Chicken Preparation:
   • Cut chicken breast or thighs into bite-sized pieces.
   • Ensure uniform size for even cooking.
2. Vegetable Preparation:
   • Dice bell peppers (red and green) and onion into chunks.
   • Mince garlic and ginger.

Marinating the Chicken:

1. Marinade Ingredients:
   • Combine soy sauce, Shaoxing wine, and cornstarch in a bowl.
   • Add the chicken pieces to the marinade.
2. Marinating Process:
   • Mix thoroughly to coat the chicken evenly.
   • Let it marinate for at least 15-20 minutes to enhance flavor and tenderness.

Preparing the Black Pepper Sauce:

1. Sauce Ingredients:
   • Mix soy sauce, oyster sauce, and freshly ground black pepper in a small bowl.
   • Add a bit of water to achieve the desired consistency.
2. Combining the Sauce:
   • Ensure all ingredients are well incorporated.
   • Adjust seasoning based on taste preferences, adding more black pepper for extra heat.

Cooking Process

Step-by-Step Cooking Instructions:

1. Heat the Wok:
   • Add 1-2 tablespoons of oil to a wok or large skillet.
   • Heat on high until the oil is shimmering but not smoking.
2. Cook the Chicken:
   • Add the marinated chicken pieces in a single layer.
   • Stir-fry for 3-4 minutes until the chicken is browned and mostly cooked through.
   • Remove the chicken from the wok and set aside.
3. Cook the Vegetables:
   • Add a bit more oil if needed.
   • Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
   • Add the diced bell peppers and onion.
   • Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
4. Combine and Finish:
   • Return the chicken to the wok.
   • Pour in the prepared black pepper sauce.
   • Stir well to coat everything evenly.
   • Cook for an additional 2-3 minutes until the sauce thickens and the chicken is fully cooked.

Techniques for Achieving Tender Chicken:

• Velveting:
  • Marinate the chicken with cornstarch and a small amount of oil, which helps create a protective layer during cooking.
• High Heat Cooking:
  • Use high heat to quickly sear the chicken, locking in juices and preventing it from drying out.
• Minimal Stirring:
  • Avoid over-stirring the chicken to maintain its tenderness.

Tips for Stir-Frying:

• Preparation:
  • Ensure all ingredients are prepped and within reach before starting.
  • Stir-frying is a fast process, so having everything ready is crucial.
• Oil Management:
  • Use an oil with a high smoke point, like vegetable or peanut oil.
  • Don’t overload the wok; cook in batches if necessary to avoid steaming the ingredients.
• Timing:
  • Add ingredients in stages based on their cooking times, starting with those that take longer to cook.
  • Stir constantly but gently to ensure even cooking without breaking the ingredients.

Cooking Notes and Tips

Key Points for Best Results:

• Freshly Ground Black Pepper: Use freshly ground black pepper for the most intense flavor.
• High Heat: Maintain high heat throughout the cooking process to achieve the characteristic sear of stir-fried dishes.
• Even Cutting: Ensure all ingredients are cut to similar sizes for uniform cooking.

Common Mistakes to Avoid:

• Overcrowding the Wok: Overcrowding can lead to steaming rather than stir-frying, resulting in soggy ingredients.
• Undercooking or Overcooking Chicken: Monitor the chicken closely to avoid dryness or raw centers.
• Ignoring Ingredient Preparation: Having all ingredients prepped and ready is crucial for a smooth cooking process.

Variations and Customization Options:

• Vegetarian Version: Substitute chicken with tofu or a mix of mushrooms and other vegetables.
• Spicier Option: Add sliced fresh chilies or increase the amount of black pepper.
• Different Proteins: Try using beef, shrimp, or pork as alternatives to chicken.
• Gluten-Free: Use gluten-free soy sauce and ensure all other ingredients are gluten-free.

Serving Suggestions

Pairing with Rice or Noodles:

• Steamed Rice: Classic white or jasmine rice pairs perfectly, soaking up the savory sauce.
• Fried Rice: Add an extra layer of flavor by serving with vegetable or egg fried rice.
• Noodles: Try serving with lo mein or chow mein noodles for a different texture.

Suitable Side Dishes:

• Vegetable Stir-Fry: A mix of broccoli, snow peas, and carrots complements the dish well.
• Spring Rolls: Light and crispy, they make a great appetizer or side.
• Asian Slaw: A refreshing, crunchy salad balances the rich flavors of the chicken.

Presentation Tips:

• Garnishing: Sprinkle with chopped green onions or cilantro for a fresh, vibrant touch.
• Plating: Use a wide, shallow bowl to present the chicken over a bed of rice or noodles.
• Sauce Drizzle: Add an extra drizzle of the black pepper sauce on top for visual appeal and extra flavor.

Health Benefits

Nutritional Information:

• Calories: Approximately 250-300 per serving
• Protein: High due to the chicken content
• Fats and Carbohydrates: Moderate, depending on the amount of oil and sauces used

Health Benefits of the Ingredients Used:

• Chicken: A lean protein source that helps in muscle repair and growth.
• Bell Peppers: Rich in vitamins A and C, enhancing immune function.
• Garlic and Ginger: Known for their anti-inflammatory and antioxidant properties.
• Black Pepper: Improves digestion and has potential antioxidant benefits.

Tips for Making the Dish Healthier:

• Reduce Oil: Use a minimal amount of oil or opt for healthier oils like olive or avocado oil.
• Increase Vegetables: Add more bell peppers, broccoli, or snap peas for added fiber and nutrients.
• Lower Sodium: Use low-sodium soy sauce and oyster sauce, and reduce added salt.
• Lean Proteins: Use skinless chicken breast instead of thighs for lower fat content.

Frequently Asked Questions (FAQs)

How can I make the dish spicier?

• Add more freshly ground black pepper or incorporate sliced fresh chilies. A dash of chili oil or crushed red pepper flakes can also elevate the heat level.

Can I use other types of meat?

• Yes, you can substitute chicken with beef, pork, shrimp, or even tofu for different variations while maintaining similar cooking techniques.

How do I store leftovers?

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until thoroughly warmed.

Can I make this dish vegetarian?

• Absolutely. Substitute chicken with tofu, tempeh, or a mix of hearty vegetables like mushrooms and broccoli to create a satisfying vegetarian version.

What can I substitute for Shaoxing wine?

• Use dry sherry or mirin as substitutes. For a non-alcoholic option, use chicken or vegetable broth with a splash of vinegar or lemon juice.

Conclusion

Black Pepper Chicken is a delightful dish that combines tender chicken with a bold, peppery sauce, making it a favorite among Chinese cuisine enthusiasts. Its straightforward preparation and rich flavors make it accessible and enjoyable for home cooks of all levels. I encourage you to try this recipe and experience its delicious taste and satisfying textures. Feel free to experiment with variations and share your feedback and creations. Your unique twists and insights can inspire others to enjoy this versatile dish even more.

Black Pepper Chicken

---

• Author: Christine

Pin Recipe

Pin Recipe

Description

Black Pepper Chicken is a savory and aromatic dish featuring tender chicken pieces coated in a rich, spicy black pepper sauce. This recipe brings together the bold flavors of black pepper, garlic, ginger, and bell peppers to create a delightful meal that is both satisfying and easy to prepare. It’s perfect for a quick weeknight dinner or an impressive dish for guests.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) chicken breasts (or thighs) , sliced against the grain into 1/4” (5-mm) thick pieces

Marinade

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 1/2 cup chicken broth
• 2 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons dark soy sauce (or soy sauce)
• 1 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic , minced
• 1/2 white onion , chopped
• 2 bell peppers , chopped (I used mixed colors)

---

Instructions

• Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
• Combine all the sauce ingredients in a small bowl. Mix well and set aside.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
• Add the remaining 1 tablespoon 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 20 seconds.
• 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 heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
• Serve hot as a main dish.

Notes

For best results, use freshly ground black pepper and high-quality soy and oyster sauces. Adjust the spice level to your preference by adding more black pepper or incorporating fresh chilies. To ensure tender chicken, marinate it as instructed and avoid overcooking during stir-frying.