Black Pepper Chicken Snack On Meat

A Little Story About Pepper

My grandpa loved black pepper. He put it on everything, even his eggs. I thought that was so strange when I was small. Now I understand. That little bit of spice makes your mouth happy.

It wakes up the other flavors. That’s why it’s the star of this chicken. This dish is not too spicy. It is just warm and cozy. It feels like a hug from the inside.

Getting Your Chicken Ready

First, we give the chicken a nice bath. We mix soy sauce, a little wine, and cornstarch. The cornstarch is a magic powder. It makes the chicken tender and helps the sauce stick later.

Let it sit for about 15 minutes. This is a good time to chop your veggies. I like to use red and yellow peppers. They make the dish so cheerful and bright.

The Secret is in the Sauce

Now, let’s make the sauce. You just whisk everything together. You’ll see the sugar, the soy sauces, and all that lovely black pepper. Doesn’t that smell amazing already?

Fun fact: The Shaoxing wine is a special Chinese cooking wine. It adds a deep, rich flavor that is hard to beat. If you don’t have it, dry sherry works just fine. I’ve used both.

Cooking it All Together

Get your pan nice and hot. We cook the chicken first until it’s not pink anymore. Don’t crowd the pan. We want little brown bits, not steamed chicken. I still laugh at the time I put too much in at once. What a steamy mess that was!

Then we cook the ginger and garlic. Oh, the smell is the best part of cooking! It means love is happening in the kitchen. This matters because cooking for people is a way to show you care.

Why This Dish is Special

This isn’t just about filling your belly. It’s about trying new things. It’s about the joy of making something delicious with your own two hands.

That feeling is so important. It connects us to our food and to each other. What is a new food you have tried and loved recently? Tell me about it.

Your Turn in the Kitchen

Now you bring it all together. Pour the sauce in and watch it get thick and shiny. Toss the chicken and veggies back in. Everything gets coated in that peppery, savory sauce.

Serve it hot over some fluffy rice. Do you prefer chicken breasts or thighs for stir-fries? I’d love to know. And what color bell pepper is your favorite? Mine is definitely red.

Ingredients:

Ingredient	Amount	Notes
Chicken Breast or Thighs	1 lb (450 g)
Light Soy Sauce	3 tablespoons total	1 for marinade, 2 for sauce
Shaoxing Wine (or dry sherry)	3 tablespoons total	1 for marinade, 2 for sauce
Cornstarch	2 tablespoons total	1 for marinade, 1 for sauce
Chicken Broth	1/2 cup
Dark Soy Sauce	2 teaspoons
Sugar	1 1/2 tablespoons
Coarsely Ground Black Pepper	2 teaspoons
Salt	1/8 teaspoon
Peanut Oil (or vegetable oil)	2 tablespoons
Minced Ginger	1 tablespoon
Garlic	2 cloves, minced
White Onion	1/2, chopped
Bell Peppers	2, chopped	mixed colors

My Zippy Black Pepper Chicken

This recipe always makes me think of my grandson, Leo. He calls it my “famous pepper chicken.” I love how fast it cooks. The smell fills the whole house with a warm, spicy hug. It’s perfect for a busy weeknight. You’ll have a hot, delicious meal in no time. Let’s get cooking together.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1/4 cup chicken broth
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tbsp coarsely ground black pepper
• 2 tbsp cooking oil, divided
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped

Instructions

Step 1: First, let’s get our chicken ready. Slice it into little bite-sized pieces. Put them in a bowl. Add one tablespoon each of soy sauce and Shaoxing wine. Sprinkle one tablespoon of cornstarch over it. Mix it all up with your hands. I still laugh at how messy my fingers get. Let it sit for about 10 minutes. This makes the chicken so tender.

Step 2: Now, we make the magic sauce. Grab a small bowl. Put in two more tablespoons of soy sauce and Shaoxing wine. Add the chicken broth, dark soy sauce, and sugar. Don’t forget the star, the black pepper! Whisk it all together. (A hard-learned tip: whisk your cornstarch into the cold broth first. This stops yucky lumps in your sauce later!). Doesn’t that smell amazing already?

Step 3: Time to cook the chicken. Heat one tablespoon of oil in a big pan. Carefully add the chicken in one layer. Let it cook for about 30 seconds until the bottom turns golden. Then flip and stir it around for another 20 seconds. You don’t need to cook it all the way through yet. Take the chicken out and put it on a clean plate.

Step 4: Using the same pan, add the last bit of oil. Toss in the ginger and garlic. Oh, that sizzle is the best sound! Stir for just a few seconds until it smells wonderful. Then add your chopped onion and colorful bell peppers. Stir-fry them for about 20 seconds. We want them to stay a little crunchy. What’s your favorite colorful veggie to add? Share below!

Step 5: Give your sauce one last stir. Pour it right into the pan with the veggies. It will start to bubble and get thick. This is the exciting part! Now, put the chicken back in. Toss everything together until it’s all coated in that glossy, peppery sauce. And just like that, you’re done. Serve it up hot and watch it disappear.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Chicken

Let’s Shake It Up!

This recipe is like a good friend. It’s always great, but it’s fun to dress it up differently sometimes. Here are a few ways to play with your food. I do this all the time. It keeps dinner interesting.

Veggie Lover’s Dream: Skip the chicken. Use big chunks of zucchini and mushrooms instead. They soak up the sauce so nicely.

Extra Spicy Kick: Add a spoonful of chili garlic sauce with the black pepper. It will make your nose tingle in the best way.

Sweet and Tangy: Throw in some pineapple chunks with the bell peppers. It adds a little tropical vacation to your plate.

Which one would you try first? Comment below!

Serving It Right

This chicken is wonderful all on its own. But I love making a whole cozy meal out of it. A bed of fluffy white rice is my go-to. It’s perfect for soaking up every last drop of that delicious sauce. Sometimes I add a simple cucumber salad on the side. It’s cool and crisp, a nice break from the pepper.

For a drink, a cup of hot green tea is lovely. It feels very soothing. If you’re having a special night, a cold lager beer pairs nicely with the spice. It cleanses your palate between bites. Which would you choose tonight?

Keeping Your Chicken Tasty for Later

Let’s talk about keeping your pepper chicken for another day. Cool it down completely first. Then, pop it in a sealed container in the fridge. It will be happy there for up to three days. You can also freeze it for a month. I remember my first time freezing this dish. I was so pleased to find a ready-made meal on a busy day.

To reheat, use a skillet on the stove with a tiny bit of water. This keeps the chicken from drying out. The microwave works too, but stir it halfway. Batch cooking like this saves you time and money. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Sometimes, our cooking hits a little snag. Do not worry. Here are some easy fixes. If your sauce is too thin, mix a teaspoon of cornstarch with cold water. Stir this into the hot sauce. It will thicken right up. I once added the cornstarch directly to the hot pan. We had little white lumps everywhere.

If the chicken sticks, your pan was not hot enough. Let the oil get nice and hot first. If the black pepper is too strong, use a little less next time. Getting these steps right builds your confidence in the kitchen. It also makes the flavors just perfect for your taste. Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use tamari instead of regular soy sauce.

Q: Can I make it ahead?
A: You can chop the veggies and make the sauce a day early.

Q: What if I do not have Shaoxing wine?
A: Dry sherry or even a little apple juice will work fine.

Q: Can I double the recipe?
A: Absolutely. Just use a very big pan so everything cooks evenly.

Q: Any optional add-ins?
A: A handful of cashews or some broccoli florets are lovely in this. *Fun fact: Black pepper was so valuable long ago, it was used as money!* Which tip will you try first?

Sharing Your Kitchen Success

I hope you love making this black pepper chicken. It is a recipe full of good, simple flavors. Cooking is about sharing and creating memories. I would be so thrilled to see what you create in your own kitchen. If you give this recipe a try, please share a picture of your dish. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Fiona Brooks.