Black Pepper Chicken

If you’re craving some Asian food that no longer means you have to make a trip to your local Chinese restaurant, not when there are such delicious copycat recipes available that you can whip up quickly and easily in the comfort of your own kitchen. 

The dish includes juicy chicken breasts, bell pepper, onion, ginger, and garlic, and then you also have an incredibly tasty black pepper sauce. It pairs wonderfully with your choice of rice or egg noodles. Enjoy it as a weeknight supper or serve it up when you have company.

You can use chicken breasts for this or, if you prefer, chicken thighs which offer a richer flavor. You can also use any color of bell pepper you want, along with any other vegetables you feel like adding. Carrots, broccoli, baby corn, snap peas, mushrooms, and bamboo shoots would all work.

Why You’ll Love the Recipe:

This wonderful Chinese recipe is so easy to make and it’s just as good as the restaurant version (or even better!)  

How to Serve It:

Pair this with your choice of steamed or boiled white rice, egg fried rice or egg noodles, perhaps also serving egg rolls on the side. 

Can You Make It Ahead?

It’s best cooked and served immediately.

Variations and Substitutions:

Use chicken thighs in place of breasts if you prefer. You can also use ginger paste instead of fresh ginger. It comes in a jar and keeps for several weeks in the refrigerator after opening. 

Ingredients needed:

• Chicken breast, cut into thin small pieces
• Yellow onion
• Green onions
• Grated ginger
• Minced garlic cloves
• Bell pepper
• Cornstarch
• Low-sodium soy sauce
• Vegetable oil, as needed

FOR THE SAUCE:

• Low-sodium soy sauce
• Low-sodium chicken broth
• Mirin or brown sugar
• Shaoxing wine or dry sherry
• Black pepper
• Cornstarch

How to make Black Pepper Chicken:

Mix the chicken pieces with the cornstarch and 2 tablespoons of soy sauce.

Let it marinate for 20 minutes.

Mix all the sauce ingredients together and set to one side.

Heat some oil in a wok or large skillet and add the chicken, using tongs to transfer each piece from the marinade into the hot oil.

When the chicken is browned all over and cooked through, remove it to a plate.

Add more oil to the wok and add the bell pepper and onion, cooking until crisp-tender.

Turn down the heat, add the ginger and garlic, and cook for a minute, stirring all the time.

Transfer the vegetables to a plate.

Pour the sauce into the pan and cook until thick, stirring often.

Add the vegetables and chicken back in there to warm through.

Serve immediately, garnish with the green onions.

If you enjoy Chinese flavors, you’re going to love this easy black pepper chicken recipe. It boasts some incredible flavors and is really satisfying.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Reheat in a pan on the stove or in the microwave.

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