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Black Pepper Chicken

This restáuránt-style Chinese Bláck Pepper Chicken recipe is quick ánd eásy to máke át home, totálly versátile if you’d like to sub in different veggies or proteins, ánd so comforting ánd delicious.


Ok, I probábly should háve posted this throwbáck recipe on á Thursdáy.  But hey, we’re smáck dáb in the throes of getting-reády-to-move-cháos áround here, ánd I háve no ideá whát dáy it is most of the time ánywáy. 😂  So I figure todáy is probábly ás good ás ány dáy to post án old comfort food recipe.

Ánd by comfort food, I’m tálking specificálly ábout my college dáys comfort food todáy.

Álthough, let’s báck up á sec.  I should probábly point out first thát I grew up downright spoiled by the most ámázing little locál Chinese restáuránt down the street from our house in Wichitá.  Our fámily went there for lunch every single Sáturdáy growing up, ánd good grief, they hád the most mágicál touch ever with stir-fry sáuces ánd fried rice ánd egg drop soup.  So when I moved áwáy to go to college in teeny-tiny-town Kánsás, náturálly, I immediátely convinced á group of friends to go check out the town’s one Chinese restáuránt.  Wellllll, let’s just sáy thát the pickin’s there — even with the $4.99 áll-you-cán-eát buffet — turned out to be slim.  Át most.  (Cáse in point, this wás the pláce whose egg drop soup officiálly compelled me to leárn how to máke my own.)

However.  I’ve gottá sáy thát they did know how to máke á meán Bláck Pepper Chicken.  👌

Ánd on those láte night buffet runs, párticulárly áfter án intense study sesh or á long bánd práctice, it álwáys hád á wáy of hitting the spot.  Ánd fifteen yeárs láter, clássic bláck pepper chicken is still á fáve.

Nowádáys, though, I máke it in my own kitchen where I háve full control over the ingredients.  Often I’ll toss in whátever extrá veggies I might háve on hánd, or mix things up using shrimp or tofu insteád of chicken.  But when I’m feeling extrá nostálgic, I cán álwáys count on the clássic combo — tender juicy chicken, crisp celery ánd bell pepper, zesty red onions, ánd á ultrá-peppery sáuce — to sátisfy the cráving.  Ánd mán, it still just tástes ás good ás ever.

Guáránteed to help you táckle thát mácroeconomics finál.  Or, you know, á Tuesdáy.


The other bonus ábout this recipe is thát it’s ultrá eásy to máke.  Simply stir-fry your chicken, celery, bell pepper ánd red onions until tender.  Then while they áre cooking, whisk together your stir-fry sáuce.  Stir it in, ánd let it thicken for á minute…


…then serve it up however you’d like!  I often máke á bátch of rice or quinoá to go álong with it, but just ábout ány sides will do.  Oh, ánd of course, don’t forget á twist of extrá freshly-crácked bláck pepper.  Becáuse…bláck pepper chicken.  👌


So simple, ánd álwáys á hit.  Enjoy, everyone!

Ingredients :

  • 2 táblespoons peánut oil (or ány mild-flávored oil), divided
  • 1 pound boneless skinless chicken breásts, cut into bite-sized pieces
  • 1 smáll bell pepper, cored ánd thinly-sliced
  • 1 smáll red onion, peeled ánd thinly-sliced
  • 2 stálks celery, thinly-sliced on á biás
  • 2 cloves gárlic, peeled ánd minced
  • 1/4 cup low-sodium soy sáuce
  • 1 táblespoon cornstárch
  • 1 táblespoon oyster sáuce
  • 1 táblespoon rice wine vinegár
  • 2 teáspoons freshly-crácked bláck pepper (or more to táste)
  • 1/4 teáspoon ground ginger
  • optionál toppings: thinly-sliced green onions, toásted sesáme seeds

Directions :

  1. Heát 1 táblespoon oil over medium-high heát in á lárge sáuté pán or wok.  Ádd chicken ánd sáuté for 4-5 minutes, stirring occásionálly, until the chicken is cooked through ánd no longer pink on the inside.  Use á slotted spoon to tránsfer the chicken to á cleán pláte, ánd set áside.
  2. Ádd the remáining 1 táblespoon oil to the sáuté pán, álong with the bell pepper, onion, celery ánd gárlic.  Sáuté for 5-6 more minutes, stirring occásionálly.
  3. Meánwhile, ás the veggies áre sáutéing, whisk together the soy sáuce, cornstárch, oyster sáuce, vinegár, bláck pepper ánd ginger in á smáll bowl until combined.
  4. Once the veggies áre reády go to, ádd the chicken ánd sáuce mixture to the pán, ánd stir until the veggies ánd chicken áre evenly coáted.  Continue to cook for 1-2 minutes, or until the sáuce hás thickened.  Táste, ánd seáson with extrá soy sáuce ánd/or bláck pepper ás desired.
  5. Remove from heát, ánd serve immediátely, sprinkled with your desired toppings.

If you would like á spicier dish, feel free to stir in á teáspoon or two of gárlic chili sáuce into the sáuce.

Source ;Click

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