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- Want to whip up black pepper chicken that's better than takeout? I've cracked the code with this simple chicken dish that'll blow restaurant versions away! Through tons of kitchen experiments, our family can't get enough of this creation. You'll love how the chicken turns out moist, the vegetables stay perfectly crunchy, and that spicy black pepper sauce? It's absolute kitchen wizardry!
What Makes This Special
- This black pepper chicken brings authentic Chinese flavors straight to your dinner table. My quick method only needs half an hour—just right for those evenings when you're tempted to order in. And since you're making it yourself, this tasty dish cuts down on the extra salt, sugar and fat you'd get from delivery options!
Gather Your Supplies
- Tender Chicken: Thigh meat works best as it won't dry out and keeps everything juicy.
- Crunchy Vegetables: Grab some onions, celery stalks, and colorful bell peppers.
- Flavor Base: You'll need oyster sauce, soy sauce, and plenty of freshly ground pepper.
- Zingy Additions: Don't mess around with powders—use fresh ginger and garlic cloves!
- Cooking Fat: Any standard vegetable oil will do the trick for this dish.
How To Make Black Pepper Chicken
- Marinate First
- Begin by combining your chicken pieces with oil, cornstarch and soy sauce, then let them hang out for about 15 minutes.
- Blend The Flavors
- While waiting, stir together your sauce ingredients and don't be shy with the black pepper!
- Sear Your Protein
- Make sure your wok or pan is super hot! The high temperature gives you that amazing restaurant-style sear.
- Cook The Vegetables
- Toss in your ginger and garlic followed by vegetables, stirring constantly so they stay crisp-tender.
- Bring It Together
- Add the peppery mixture and let it bubble until slightly thick, then return chicken to the pan and coat everything thoroughly!
Pro Secrets
- Always cut your chicken into same-sized pieces and don't rush the marinating step! Get all ingredients chopped and ready before turning on the stove. Taking the chicken out while you cook the veggies stops it from becoming rubbery and keeps everything perfectly tender.
Storage Tips
- This fantastic dish will stay good in your fridge for up to 4 days. You can also freeze portions for around 2 months if needed! When you want to enjoy leftovers, skip the microwave—tossing everything in a hot pan will maintain that wonderful texture much better.
Put Your Spin On It
- Throw in some sliced chilies for extra kick or swap in whatever veggies you've got on hand. This tasty creation tastes amazing whether served over steamy rice, light noodles, or low-carb cauliflower rice. Just remember, the secret to mind-blowing flavor comes down to using lots of freshly cracked black pepper!
Recipe FAQs
- → Can I make it gluten-free?
Use tamari for soy sauce, dry sherry for wine.
- → Why cook chicken in batches?
Ensures proper browning without steaming.
- → Can I use different vegetables?
Yes, customize based on preference.
- → Why remove from pan immediately?
Prevents overcooking from residual heat.
- → What rice works best?
Jasmine or long-grain white rice.