Description
Succulent black pepper chicken delivers a spicy symphony of flavors that dance across your palate with bold Asian-inspired zest. Crispy, tender chicken pieces coated in robust pepper sauce promise a quick, satisfying meal that brings restaurant-quality excitement directly to your dinner table.
Ingredients
Scale
Protein:
- 1 lb (450 g) chicken breast or thigh, cut into bite-sized pieces
Marinade and Sauce Ingredients:
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- ½ cup chicken broth (or water)
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ teaspoon sesame oil (optional, for finishing)
- 1 tablespoon freshly cracked black pepper (adjust to taste)
Vegetables and Cooking Oils:
- 1 tablespoon vegetable oil (for frying)
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Instructions
- Infuse the chicken with a savory marinade by combining soy sauce and cornstarch, allowing the meat to absorb flavors for a quarter-hour.
- Craft a harmonious sauce by blending soy sauce, oyster sauce, dark soy sauce, sugar, and chicken broth in a separate vessel.
- Ignite a large skillet with vegetable oil over medium-high heat, then introduce the marinated chicken. Sear the pieces until they develop a golden exterior and reach complete doneness, approximately 5-6 minutes. Transfer the cooked chicken to a holding plate.
- Utilize the same skillet, adding additional oil if necessary. Toss in onions and bell peppers, sautéing them until they reach a delicate, crisp-tender state. Incorporate minced garlic and quickly stir to release its aromatic essence.
- Reunite the chicken with the vegetables in the skillet. Cascade the prepared sauce over the ensemble, ensuring comprehensive coverage. Generously sprinkle black pepper and thoroughly integrate all components.
- Introduce a cornstarch slurry to the mixture, allowing the sauce to transform and thicken. For an optional flourish, drizzle sesame oil and perform a final, gentle toss.
- Present the dish piping hot alongside steamed rice or noodles. For pepper enthusiasts, an additional sprinkle of black pepper provides a final flavor boost.
Notes
- Enhance the marinade by adding a splash of rice wine or Shaoxing wine for deeper flavor complexity.
- Ensure chicken pieces are uniformly cut to guarantee even cooking and consistent texture throughout the dish.
- Adjust black pepper quantity based on personal heat preference, using freshly ground pepper for maximum aromatic intensity.
- Create a gluten-free version by substituting regular soy sauce with tamari and using certified gluten-free cornstarch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg