Black Pepper Chicken

Black Pepper Chicken: A Simple Stir-Fry with a Kick

Craving a quick and flavorful meal? Look no further than Black Pepper Chicken! This classic stir-fry is packed with tender chicken pieces in a rich, black pepper sauce. It’s easy to make, requires minimal ingredients, and comes together in under 30 minutes.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon ground white pepper
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, minced (optional)
• ½ cup chicken broth
• 2 tablespoons dark soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 ½ tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• ¼ teaspoon salt (optional)
• Steamed white rice or noodles, for serving (optional)

Cooking Guide:

1. Marinate the chicken: In a bowl, combine chicken pieces with cornstarch, soy sauce, sesame oil, and white pepper. Toss to coat and marinate for 15 minutes.
2. Cook the chicken: Heat vegetable oil in a wok or large skillet over high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Make the sauce: Add garlic and ginger (if using) to the pan and saute for 30 seconds, or until fragrant. Pour in the chicken broth, dark soy sauce, Shaoxing wine, sugar, black pepper, and salt (if using). Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until slightly thickened.
4. Assemble and serve: Return the cooked chicken to the pan with the sauce and toss to coat. Serve immediately over steamed white rice or noodles, if desired.

Tips:

• For a spicier dish, add a pinch of red pepper flakes to the sauce.
• You can substitute chicken breasts for thighs, but be sure to adjust the cooking time to avoid overcooking.
• Don’t overcrowd the pan when cooking the chicken. This will lower the cooking temperature and result in soggy chicken. Cook the chicken in batches if necessary.
• To make the sauce ahead of time, simply combine all sauce ingredients in a bowl and whisk together. Store in the refrigerator for up to 2 days.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.