What’s the best way to get tender chicken in a stir-fry?

Marinate the chicken in soy sauce and cornstarch for at least 10 minutes before cooking. This technique, called “velveting,” helps the chicken stay juicy and tender.

How can I make this dish less spicy?

To reduce the spice level, use less black pepper and consider adding a touch of honey or brown sugar to mellow out the heat while maintaining flavor balance.

Can I use a different protein instead of chicken?

Yes! You can substitute chicken with shrimp, beef, tofu, or even mushrooms for a vegetarian version. Just adjust the cooking time accordingly shrimp and tofu cook faster than chicken.

Black Pepper Chicken - Superb Recipe

Description

Black Pepper Chicken is a quick and flavorful stir-fry that combines tender chicken, vibrant vegetables, and a bold, peppery sauce. This easy recipe is perfect for a homemade takeout alternative, delivering restaurant-quality flavors in under 30 minutes.

Ingredients

Scale

- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 ½ teaspoons freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- ½ cup chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 small onion, sliced
- 1 bell pepper, sliced
- ½ teaspoon sugar (optional, for balancing flavors)
- 1 teaspoon sesame oil (optional, for extra richness)

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Instructions

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, cornstarch, and a teaspoon of oil. Mix well and let it sit for 10 minutes to absorb the flavors and ensure tenderness.
Cook the Chicken: Heat a wok or large pan over medium-high heat. Add oil and cook the chicken in batches, stirring frequently until golden brown and cooked through. Remove and set aside.
Sauté the Aromatics: In the same pan, add a little more oil if needed. Sauté the garlic and ginger for about 30 seconds until fragrant, then add the sliced onions and bell peppers. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Prepare the Sauce: Pour in the chicken broth, oyster sauce, black pepper, and sugar. Stir everything together, allowing the sauce to slightly thicken.

Combine and Serve: Return the cooked chicken to the pan, tossing everything together to coat in the sauce. Let it simmer for a minute, then drizzle with sesame oil if desired. Serve hot over steamed rice or noodles.

Notes

For a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
Freshly ground black pepper is essential for bold flavor. Avoid pre-ground pepper for the best results.
To add extra heat, include a pinch of red pepper flakes or sliced chili peppers.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian, Chinese

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 680mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg