Easy Quick Black Pepper Chicken
While a leisurely Sunday dinner can be a joy, I often find myself relying on quick recipes during hectic weekdays. One dish that never fails to impress in both flavor and speed is Easy Quick Black Pepper Chicken. With its vibrant colors and savory aroma, this one-pan meal is not only simple to prepare but also adaptable to whatever I have on hand. If you’re curious about how a few basic ingredients can transform into a satisfying dinner in no time, you might want to stick around for the details.
Why You’ll Love This Recipe
You’re going to love this recipe for Black Pepper Chicken because it combines vibrant flavors and quick preparation, making it perfect for busy weeknights.
This dish features tender chicken and crisp vegetables, all cooked in one pan for easy cleanup. The sauce, which includes black pepper and garlic, adds a rich taste that’s healthier than typical takeout options.
Plus, it’s versatile; you can easily swap in shrimp, tofu, or your favorite veggies. If you have leftovers, they can be turned into wraps or salads for lunch the next day.
The quick marination process guarantees the chicken stays juicy, while the cooking method keeps the veggies crunchy, making each bite satisfying and delicious.
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History
Although Black Pepper Chicken is a contemporary favorite in many kitchens today, its roots can be traced back to various Asian culinary traditions that emphasize bold flavors and quick cooking techniques.
This dish likely originated in China, where black pepper has been used for centuries. Over time, it spread to other Asian countries, incorporating local ingredients and cooking methods.
The combination of spices and quick stir-frying made it a popular choice for busy families seeking flavorful meals. Additionally, the influence of Chinese cuisine on Western dining has led to its adaptation in various forms.
Today, it’s not just a staple in Asian households but also a beloved dish in many cultures around the world, showcasing its versatility and widespread appeal.
Recipe
Easy Quick Black Pepper Chicken
Black Pepper Chicken is a delightful and simple dish that offers a burst of flavors with every bite. Combining tender pieces of chicken with vibrant vegetables, this meal isn’t only quick to prepare but also a healthier alternative to your favorite takeout. The combination of soy sauce, oyster sauce, and freshly ground black pepper creates a deliciously rich sauce that complements the chicken beautifully.
In just one pan, you can have a satisfying meal ready in no time, making it perfect for busy weeknights. This versatile recipe allows you to customize it to your liking. Feel free to swap out chicken for shrimp, tofu, or your favorite vegetables. It’s also a great way to use up any leftover veggies you have in your fridge.
Serve it over a bed of jasmine rice or noodles for a complete meal, and enjoy the leftovers as wraps or salads the next day.
Ingredients:
– 1 lb chicken (thighs or breasts), sliced thin against the grain
– Bell peppers, sliced
– Onions, sliced
– Celery, chopped
– Fresh ginger, minced
– Garlic, minced
– 3 tbsp light soy sauce
– 2 tbsp Shaoxing wine or dry sherry
– 1/2 cup chicken broth
– Black pepper, to taste
– Cornstarch, for thickening
– Sugar, for marination
– Cooking oil (e.g., peanut oil or vegetable oil)
Cooking Instructions:
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Begin by marinating the sliced chicken in a bowl, mixing it with 1 tablespoon of light soy sauce, a teaspoon of sugar, and 1 tablespoon of cornstarch. Let it sit for 10-15 minutes to absorb the flavors and tenderize the meat.
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While the chicken is marinating, prepare the vegetables by slicing the bell peppers and onions and chopping the celery. Also, mix together the sauce by combining the remaining 2 tablespoons of soy sauce, Shaoxing wine, chicken broth, and a generous amount of black pepper in a separate bowl.
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Heat a large skillet over medium-high heat and add a drizzle of cooking oil. Once the oil is hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken without stirring for about 30 seconds on each side, until lightly browned.
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After the chicken is seared, add the minced ginger and garlic to the pan, stirring quickly for about 20 seconds until fragrant. Then, add the sliced onions, bell peppers, and celery, stir-frying for an additional 1-2 minutes until the vegetables are slightly tender but still crisp.
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Pour the prepared sauce over the chicken and vegetables, bringing it to a simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken. If needed, you can mix a small amount of cornstarch with water and add it to the pan for extra thickness.
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Once the sauce has thickened and everything is well-coated, remove the pan from heat. Serve the Black Pepper Chicken over jasmine rice or noodles, garnished with toasted sesame seeds and chopped green onions if desired.
Extra Tips:
To guarantee your Black Pepper Chicken turns out perfectly, remember to marinate your chicken well for enhanced flavor and tenderness. Avoid stirring too much while searing to achieve a nice golden crust.
Prepping all your ingredients before starting to cook will help streamline the process and keep everything organized. For a gluten-free version, substitute soy sauce with tamari and guarantee your cooking wine is gluten-free. Enjoy your delicious and quick meal!
Final Thoughts
This Black Pepper Chicken recipe not only showcases vibrant flavors but also emphasizes the joy of cooking a quick and satisfying meal.
I’ve found that this dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of tender chicken and crisp vegetables, all coated in a savory sauce, makes it a favorite in my home.
Plus, it’s versatile—feel free to swap in shrimp or tofu based on your preferences. I love that leftovers can easily be transformed into wraps or salads.
I encourage you to give this recipe a try; you’ll appreciate how simple yet flavorful it is. Enjoy cooking, and make it your own!
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FAQ
If you’re curious about any aspect of making Black Pepper Chicken, you’re not alone—many home cooks have similar questions. A common one is about the best type of chicken to use. I usually prefer thighs for their juiciness, but breasts work well too.
Another question is about the sauce; balancing the soy and oyster sauce can enhance the flavor. Don’t forget to marinate the chicken briefly—it makes a big difference!
You might wonder how to keep the veggies crisp; simply add them toward the end of cooking.
Finally, if you have leftovers, they store well in the fridge for a few days. Just reheat gently, and they’ll taste great!
