Delectable Black Pepper Chicken Recipe

This recipe for Black Pepper Chicken is delicious and easy to make. It's a dish that is guaranteed to please everyone at the table. The chicken is marinated in a savoury soy sauce mixture, then stir-fried with vegetables and coated in a rich black pepper sauce. The black pepper sauce adds a delicious depth of flavour to the dish, and the chicken is cooked to be tender and juicy.

Black Pepper Chicken Recipe

Ingredients

For the marinade:

• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine (or sherry)
• ½ teaspoon grated ginger
• ½ teaspoon garlic powder
• ¼ teaspoon white pepper

Chicken:

• 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
• 2 tablespoons vegetable oil

For the stir-fry:

• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• ½ cup chicken broth
• ¼ cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 1 teaspoon black pepper
• ½ teaspoon sriracha (or to taste)
• Cooked rice for serving

Instructions

1. Marinate the chicken: In a bowl, whisk together the soy sauce, cornstarch, Shaoxing wine (or sherry), ginger, garlic powder, and white pepper. Add the chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes or overnight for extra flavour.

2. Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Add the chicken pieces (discarding the marinade) and cook for 3-4 minutes or until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. Stir-fry the vegetables: Add the onion to the pan and cook for 1-2 minutes or until softened. Add the red and green bell peppers and cook for 2-3 minutes or until tender-crisp.

4. Make the black pepper sauce: In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, honey, black pepper, and sriracha. Pour the sauce into the wok with the vegetables and simmer.

5. Return the chicken to the pan and toss to coat in the sauce. Cook for an additional minute until the sauce is thickened and bubbly.

6. Serve the black pepper chicken over cooked rice, and enjoy!

Tips

• You can use chicken thighs instead of chicken breasts for a richer flavour.
• You can substitute shaved wine with dry sherry or rice vinegar if you don't have shaved wine.
• The amount of sriracha can be adjusted to your desired level of spice.
• Serve this dish with a side of steamed broccoli or other green vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days.