If you’re craving a dish that combines bold flavors with a touch of spice, this Spicy Black Pepper Chicken is just what you need. This dish is a perfect harmony of tender chicken, crisp vegetables, and a robust black pepper sauce that gives it a distinctive kick. Inspired by both traditional Asian cuisine and popular restaurant flavors, this stir-fry is sure to satisfy your taste buds. Easy to prepare and packed with flavor, this Black Pepper Chicken will quickly become a favorite in your household.
Ingredients
For the Chicken:
- 1 lb boneless chicken thighs (approximately 3-4 thighs)
- 1/2 white onion (or any type of onion)
- 2 stalks green onions, cut into 2-inch pieces
- 1/2 red pepper (or substitute with celery for a Panda Express copycat)
- 4-5 slices ginger
- 2 cloves garlic, thinly sliced
For the Chicken Marinade:
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon Shaoxing cooking wine
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil (mix in right before stir-frying)
For the Black Pepper Sauce:
- 1 1/2 tablespoons soy sauce
- 2 teaspoons dark soy sauce (or standard soy sauce)
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon sugar
- 1 tablespoon oyster sauce
- 2 1/2 teaspoons freshly ground black pepper (adjust to taste)
- 1/2 teaspoon sesame oil
- 1/2 tablespoon Shaoxing cooking wine
- 1 cup water
Instructions
- Marinate the Chicken: Begin by cutting the chicken thighs into bite-sized pieces. In a mixing bowl, combine the soy sauce, oyster sauce, Shaoxing cooking wine, water, sesame oil, and cornstarch to create the marinade. Add the chicken pieces to the marinade, mixing thoroughly to ensure the chicken is well-coated. Cover the bowl and let the chicken marinate for at least 20 minutes, allowing the flavors to infuse.
- Prepare the Vegetables: While the chicken is marinating, slice the onion and red pepper (or celery) into thin strips. Cut the green onions into 2-inch pieces. Thinly slice the ginger and garlic, setting them aside for later use.
- Make the Black Pepper Sauce: In a separate bowl, mix together the soy sauce, dark soy sauce, cornstarch, sugar, oyster sauce, freshly ground black pepper, sesame oil, Shaoxing cooking wine, and water. Whisk until the cornstarch is fully dissolved, ensuring a smooth sauce. Set the sauce aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the marinated chicken to the pan, spreading it out into a single layer. Allow the chicken to sear undisturbed for a minute or two before stirring. Cook the chicken until it is browned and cooked through, about 5-7 minutes.
- Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed, then toss in the ginger and garlic slices. Sauté for approximately 30 seconds until aromatic, ensuring they don’t scorch. Add the sliced onions, red pepper (or celery), and green onions to the pan. Stir-fry the vegetables for 2-3 minutes until they are slightly softened but still crisp.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Give the prepared black pepper sauce a quick stir, then pour it over the chicken and vegetables. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
- Serve: Once the sauce has thickened and everything is well-coated, remove the skillet from heat. Serve the Spicy Black Pepper Chicken hot, over steamed rice or noodles for a complete meal.
Conclusion
This Spicy Black Pepper Chicken is a true feast for the senses, offering a delightful balance of tender chicken, crisp vegetables, and a peppery sauce that packs just the right amount of heat. Whether you’re looking to spice up your weeknight dinners or impress guests with a flavorful dish, this stir-fry is a versatile and satisfying choice. Easy to make and bursting with bold flavors, it’s sure to become a go-to recipe in your kitchen. Enjoy the savory taste of homemade Black Pepper Chicken that rivals any takeout!