There is nothing quite like the bold, aromatic punch you get from a Black Pepper Chicken Recipe. This dish masterfully balances the sharp heat of freshly ground black pepper with the rich savoriness of soy sauce and the subtle sweetness that ties it all together. Perfectly tender chicken thighs meet vibrant bell peppers and onions, all embraced in a luscious sauce that’s both comforting and exciting to the palate. Whether you’re cooking a quick weeknight meal or impressing guests, this recipe brings a satisfying flavor punch that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, contributing to the depth, texture, and eye-catching colors of the dish. The combination may be simple, but it’s these very elements that create the magic of a true Black Pepper Chicken Recipe.
- Chicken thighs, skinless and boneless: Juicy and tender, they soak up marinades beautifully and stay moist during cooking.
- Soy sauce: Adds the unmistakable salty umami backbone to the sauce and marinade.
- Dry sherry: Brings a subtle sweetness and depth to both the marinade and sauce.
- Cornstarch: Key for thickening the sauce to that perfect glossy consistency.
- Chicken broth: Provides a savory base that enriches the overall flavor without overpowering it.
- Sesame oil: A little goes a long way to impart a nutty aroma and flavor that’s hard to resist.
- Sugar: Balances the saltiness and peppery heat with a touch of sweetness.
- Ground black pepper: The star of the show, delivering a fragrant, invigorating spice that wakes up every bite.
- Green bell peppers: Their crisp texture and fresh, slightly sweet flavor complement the rich chicken perfectly.
- Onion: Adds a subtle sweetness and enhances the savory notes as it caramelizes.
- Garlic: Brings pungent warmth and heightens the overall aroma.
- Ginger: Fresh and zesty, it adds a bright undertone that cuts through the richness.
- Oil for frying: Needed to achieve that perfect sear on the chicken and to stir-fry the vegetables with a luscious finish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the chopped chicken thighs with soy sauce and dry sherry in a bowl. This not only tenderizes the meat but infuses it with a foundation of savory flavors. Allow the chicken to marinate at room temperature for 30 minutes—this step is crucial for juicy, well-seasoned chicken.
Step 2: Prepare the Sauce
While the chicken marinates, mix the remaining soy sauce with cornstarch until smooth. Then whisk in dry sherry, chicken broth, sesame oil, sugar, and the generous ground black pepper. This sauce will bring all the flavors together, wrapping the dish in a luxurious, peppery glaze.
Step 3: Get Your Vegetables Ready
Slice the green bell peppers and onion, placing them together for easy access. Mince garlic and ginger and keep them in a separate bowl. This prep keeps the cooking process smooth and ensures that each ingredient is added at the perfect moment.
Step 4: Cook the Chicken
Heat oil in a pan over medium-high heat. Once it’s hot, add the marinated chicken. Stir and cook for about 4-5 minutes until the chicken pieces are fully cooked and beautifully seared. Then, set the chicken aside so you can build the remaining flavors in the same pan.
Step 5: Stir-Fry the Vegetables
In the same pan, toss in the bell peppers and onions. Stir-fry them until they soften and edges start to caramelize, adding natural sweetness and crunch that perfectly contrasts with the tender chicken.
Step 6: Combine Everything
Return the cooked chicken to the pan along with the garlic and ginger. Stir for about 30 seconds to release their fragrant oils. Pour in the prepared sauce, stirring everything together. Let it cook for a couple more minutes so the sauce can thicken up and cling to every piece, bringing all those wonderful flavors into harmonious balance.
How to Serve Black Pepper Chicken Recipe
Garnishes
To take this dish to the next level visually and flavor-wise, sprinkle freshly chopped green onions or cilantro over the top. You can also add a few extra cracks of black pepper for an appealing pepper-coated finish. A wedge of lime on the side adds a bright contrast that highlights the pepper’s sharpness beautifully.
Side Dishes
Serve this Black Pepper Chicken Recipe alongside steamed jasmine rice or fluffy white rice to soak up the rich sauce. For a low-carb option, cauliflower rice works wonderfully. Simple stir-fried noodles or a fresh cucumber salad can add refreshing elements to round out your meal.
Creative Ways to Present
For a fun twist, tuck the Black Pepper Chicken into lettuce wraps for a hand-held delight. Serve it over a bed of noodles with a drizzle of extra sauce for a heartier presentation, or plate it on a large platter garnished with colorful bell pepper rings for a party-style dish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before sealing to preserve the flavors and textures.
Freezing
If you want to keep it longer, freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge for best results, allowing the sauce and chicken to reabsorb moisture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat to prevent the chicken from drying out. Adding a splash of chicken broth or water keeps the sauce from thickening too much and maintains that inviting glaze.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but since they are leaner, be careful not to overcook them to avoid dryness. Marinating well and cooking quickly over high heat will help retain moisture.
Is it okay to substitute dry sherry?
Yes, you can substitute dry sherry with Shaoxing wine, mirin, or even a mild white wine. Each brings a slightly different flavor, but they all work well to add depth to the dish.
How spicy is this Black Pepper Chicken Recipe?
The heat comes mainly from ground black pepper, which offers a warm, sharp spice rather than intense chili heat. If you like it spicier, you can always add a pinch of cayenne or crushed red pepper flakes.
Can I prepare this recipe vegan or vegetarian?
To make a vegetarian version, substitute the chicken with tofu or seitan and use vegetable broth instead of chicken broth. The bold flavors of black pepper and the sauce still shine beautifully with these alternatives.
What type of black pepper is best for this recipe?
Freshly ground black pepper is best as it releases the most aromatic oils and flavor. Avoid pre-ground pepper if possible, as it tends to lose potency over time.
Final Thoughts
This Black Pepper Chicken Recipe is a delightful, flavorful dish that deserves a spot in your regular dinner rotation. It’s straightforward to prepare yet rich enough to feel special, making it a winner for busy weeknights or casual gatherings alike. Trust me, once you taste how the peppery sauce perfectly accents the tender chicken and crisp veggies, you’ll wonder how you ever lived without this recipe in your culinary repertoire.
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Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs cooked in a fragrant, savory sauce with bell peppers and onions, finished with bold black pepper seasoning. The dish is stir-fried on the stovetop for a quick, flavorful meal perfect to enjoy with steamed rice.
Ingredients
Chicken Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry, divided
Sauce
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup dry sherry (remaining amount)
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
For Cooking
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Allow to marinate at room temperature for 30 minutes so the chicken absorbs the flavors.
- Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce and cornstarch until smooth. Add the remaining dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Stir well and set aside.
- Prepare the Vegetables: Slice the bell peppers and onion, placing them together in a bowl. In a separate small bowl, combine the minced garlic and ginger for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. When hot, add the marinated chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Using the same pan, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aroma. Pour in the prepared sauce mixture and stir everything together. Let it cook for another 2 minutes to meld flavors and thicken the sauce slightly.
- Serve and Enjoy: Remove the skillet from heat and serve the black pepper chicken hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Marinating the chicken enhances flavor but can be done for at least 15 minutes if pressed for time.
- Adjust the amount of black pepper according to your preferred spice level.
- This dish pairs well with steamed jasmine or basmati rice.
- For a gluten-free version, substitute soy sauce with tamari.
- Use skinless, boneless chicken thighs for a tender and juicy texture.
