Black Pepper Chicken

Chinese-inspired Black Pepper Chicken with amazing aromas of bell pepper, soy, and ginger with a sticky Asian flare. A must-try recipe for busy weeknights that’s healthier than takeout!

Most weeknights, my family and I are in a rush, but we love Chinese takeout. Rather than order out a bunch, I whip up this simple skillet chicken dinner, serve with some rice and voila! Dinner is served.

ingredients

For the best pepper chicken skillet, the following ingredients are recommended.

• chicken breasts- if you do not have chicken breasts, thighs will do (after removing fat)
• sriracha- for extra heat (optional)
• garlic- fresh minced or garlic from the jar is best
• onion- diced onion, red or yellow is recommended
• rice vinegar- perfect for the sauce to accompany this chicken
• soy- adds Asian flare to the dish
• bell peppers- red and green bell peppers
• ginger- fresh or ground ginger may be used for this recipe
• cornstarch-don’t skip the cornstarch, it gives chicken a crunchy, sticky texture

The great thing about the ingredients in this recipe is you can customize according to your taste preferences. If you prefer less heat, omit the Sriracha. If you like more sweet, add a bit of honey to this dish.

how to make black pepper chicken

1. In a bowl mix the chicken, salt, black pepper powder, soy sauce, rice vinegar, and 1⁄2 teaspoon garlic; set aside. Next, add cornstarch and mix everything so that the chicken pieces are well coated.
2. In a pan heat oil and fry the chicken pieces on medium flame until crisp, golden, and evenly cooked from inside. Once done transfer the chicken onto a plate and remove the oil from the pan.
3. Heat 1 tablespoon of oil in a pan, add 1 tbsp garlic, ginger, and onion, and sauté on high flame for a few seconds until onion is soft and garlic is fragrant.
4. Add red and green bell peppers and sauté for a few seconds on high flame. (The Bell peppers must remain crunchy)
5. Next add all the ingredients given under sauce into the pan, mix. Add the fried chicken pieces, mix well and sauté the chicken on high flame for 1 minute.
6. Serve hot with rice garnished with chopped spring onion.

tips

• You can use any oil of your choice in the recipe. However, I recommend using peanut oil.
• Don’t skip using the oyster sauce.
• Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.
• You can use boneless skinless chicken thighs in place of breasts if you like.

leftovers

• You can store this dish in an airtight container for 3 days in the refrigerator or for around 2 months in the freezer.
• You can use the microwave or add the leftovers back to the pan and flash fry to reheat.

recipe substitutions

• Add vegetables like broccoli, celery, cabbage, zucchini, etc. along with peppers for extra color and flavors. Just make sure you don’t overcook your veggies, they should have a crunchy and fresh texture.