Craving a flavorful and satisfying dinner that's ready in minutes? Look no further than this quick and easy Chinese Black Pepper Chicken stir-fry! This recipe delivers a delicious explosion of savory black pepper, tender chicken, and vibrant vegetables all tossed in a rich, glossy sauce. It's the perfect weeknight meal, balancing speed and sophistication without sacrificing flavor. Forget takeout; this recipe is surprisingly simple to execute, even for beginner cooks. The beautiful dark sauce, glistening with peppercorns, is incredibly addictive and pairs perfectly with fluffy rice.
Forget complicated techniques and lengthy prep times. This recipe simplifies the classic Chinese Black Pepper Chicken, focusing on achieving maximum flavor with minimal effort. Get ready to tantalize your taste buds with a restaurant-quality dish you can easily make at home. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Pan or wok
- Measuring cup
Ingredients
- Black fungus: 0.5 cup
- Boneless chicken: 500 grams
- Soy sauce (light sodium): 1 tablespoon
- Oyster sauce: 1 tablespoon
- Dark soy sauce: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Corn starch: 1 tablespoon
- Sugar (brown or white): 1 teaspoon
- Chicken stock: 1 cup
- White pepper: 0.5 teaspoon
- Freshly crushed black pepper: 1 teaspoon
- Sesame seed oil: 1 teaspoon
- Garlic: 1 teaspoon (finely chopped)
- Ginger: 1 teaspoon (grated)
- Onion: 0.5 (sliced)
- Green capsicum: 0.5 (sliced)
- Red capsicum: 0.5 (sliced)
- Cooking oil: null
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Soak black fungus in hot water for 20 minutes until soft. Then chop into strips.
- Cut boneless chicken into strips. Marinate with soy sauce (light sodium), oyster sauce, dark soy sauce, rice vinegar, cornstarch, and sugar for 20 minutes.
- Mix chicken stock, soy sauce, oyster sauce, white pepper, freshly crushed black pepper, sesame oil, and cornstarch in a measuring cup.
Step 2. Stir-fry Chicken and Vegetables
- Heat a wok or pan with oil over medium heat. Stir-fry the marinated chicken for 7-8 minutes until cooked.
- Remove chicken. Add more oil to the pan, sauté garlic and ginger for 1-2 minutes until fragrant.
- Add sliced onion and sauté for 2 minutes. Then add sliced green and red capsicum and stir-fry for 2-3 minutes.
- Add the chopped black fungus and stir-fry for 2 minutes.
Step 3. Combine and Simmer in Sauce
- Add the cooked chicken and mix well. Pour in the prepared sauce and cook for another 2 minutes until thickened.
Step 4. Serve
- Turn off the heat. Serve immediately.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- You can use brown or white sugar for the marinade.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs will stay more moist during cooking, resulting in a juicier dish.
2. What can I substitute for the black peppercorns if I don't have them?
While black peppercorns give the dish its signature flavor, you can use a generous amount of freshly ground black pepper as a substitute.
This Chinese Black Pepper Chicken recipe is a guaranteed crowd-pleaser, offering a delightful balance of sweet, savory, and spicy flavors. Enjoy this quick and easy meal any night of the week, impressing your family and friends with minimal effort. So go ahead, give it a try and experience the deliciousness for yourself!