Black Pepper Chicken
Black Pepper Chicken
Ingredients
For Velveting the Chicken
- 4 boneless, skinless chicken thighs, cut into thin strips
- 1 tablespoon soy sauce
- 1/2 tablespoon chili oil
- 2 teaspoons Chinese cooking wine
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons black pepper
- 1 pinch salt
Other Ingredients
- 1 tablespoon ginger and garlic, minced
- 1/2 onion, sliced
- 1 green pepper, sliced
- 3 green onions, cut into 3 pieces
- 2 red spicy chilies, sliced
- 2 tablespoons neutral oil, plus more as needed
- 4 cups white rice, cooked, for serving
Instructions
- 1
Prepare the Chicken: Cut the boneless, skinless chicken thighs into thin strips. In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1/2 tablespoon chili oil, 2 teaspoons Chinese cooking wine, 1 teaspoon ground black pepper, and 2 tablespoons cornstarch. Mix thoroughly by hand to marinate the chicken, ensuring all pieces are evenly coated. Set aside.
⏱️ 5 min
- 2
Prepare the Sauce: In a small bowl, combine 2 tablespoons dark soy sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 2 teaspoons black pepper, and a pinch of salt. Mix well with a spoon until all ingredients are combined and the sugar is dissolved. Set aside.
⏱️ 3 min
- 3
Cook the Chicken: Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat until shimmering. Add the marinated chicken strips to the hot pan, spreading them out in a single layer. Cook undisturbed for 3-4 minutes to allow a nice char to develop on one side. Then, stir and continue to cook for another 4-5 minutes, or until the chicken is cooked through and has a golden-brown, slightly charred appearance. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 8 min
- 4
Sauté Aromatics and Vegetables: If needed, add a little more oil (about 1 teaspoon) to the same pan. Add the minced ginger and garlic, sliced onion, and sliced green pepper. Sauté for about 1 minute until the vegetables are slightly softened and fragrant. Add the sliced red spicy chilies and continue to stir-fry briefly for another 30 seconds.
⏱️ 2 min
- 5
Combine and Serve: Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Add the green onion pieces. Toss everything together vigorously for 1-2 minutes to coat evenly and heat through. Serve immediately with hot white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Chicken
For Velveting the Chicken
- 4 boneless, skinless chicken thighs, cut into thin strips
- 1 tablespoon soy sauce
- 1/2 tablespoon chili oil
- 2 teaspoons Chinese cooking wine
- 1 teaspoon ground black pepper
- 2 tablespoons cornstarch
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 teaspoons black pepper
- 1 pinch salt
Other Ingredients
- 1 tablespoon ginger and garlic, minced
- 1/2 onion, sliced
- 1 green pepper, sliced
- 3 green onions, cut into 3 pieces
- 2 red spicy chilies, sliced
- 2 tablespoons neutral oil, plus more as needed
- 4 cups white rice, cooked, for serving
Instructions
- 1
Prepare the Chicken: Cut the boneless, skinless chicken thighs into thin strips. In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1/2 tablespoon chili oil, 2 teaspoons Chinese cooking wine, 1 teaspoon ground black pepper, and 2 tablespoons cornstarch. Mix thoroughly by hand to marinate the chicken, ensuring all pieces are evenly coated. Set aside.
⏱️ 5 min - 2
Prepare the Sauce: In a small bowl, combine 2 tablespoons dark soy sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 2 teaspoons black pepper, and a pinch of salt. Mix well with a spoon until all ingredients are combined and the sugar is dissolved. Set aside.
⏱️ 3 min - 3
Cook the Chicken: Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat until shimmering. Add the marinated chicken strips to the hot pan, spreading them out in a single layer. Cook undisturbed for 3-4 minutes to allow a nice char to develop on one side. Then, stir and continue to cook for another 4-5 minutes, or until the chicken is cooked through and has a golden-brown, slightly charred appearance. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 8 min - 4
Sauté Aromatics and Vegetables: If needed, add a little more oil (about 1 teaspoon) to the same pan. Add the minced ginger and garlic, sliced onion, and sliced green pepper. Sauté for about 1 minute until the vegetables are slightly softened and fragrant. Add the sliced red spicy chilies and continue to stir-fry briefly for another 30 seconds.
⏱️ 2 min - 5
Combine and Serve: Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Add the green onion pieces. Toss everything together vigorously for 1-2 minutes to coat evenly and heat through. Serve immediately with hot white rice.
⏱️ 2 min