Black Pepper Chicken is a quick and easy stir-fry that’s perfect for busy weeknights. Prepared with yummy spices and crisp bell peppers, it’s a delicious meal the whole family will enjoy!
- Ingredient notes
- Secret to moist and tender meat
- How to make Black Pepper Chicken
- Cooking tip
- How to serve and store
- More Asian recipes
- Black Pepper Chicken
Stir-fries are a quick way to whip up a delicious meal for the family. You can pull them together in no time and with virtually whatever ingredients you have around.
But one problem I often encounter in this type of high-temp cooking is that the protein ends up dry and lacking in flavor. I’ve always wondered why the meat in stir-fried dishes from Chinese restaurants is moist and succulent with an almost silk-like texture. The answer behind the velvety texture, I found out, is called velveting.
Ingredient notes
- Chicken– I like to use boneless, skinless thigh or leg meat, but the breast part will work as well.
- Marinade– egg white, cornstarch, Chinese rice wine, oil, and salt velvet the meat while layering flavor
- Vegetables- the recipe calls for bell peppers and onions. You can also use celery, spring onions, mushrooms, baby corn, or carrots.
- Sauce– a combination of oyster sauce, soy sauce, honey, and sesame oil for a delicious medley of sweet and savory tastes. You can use brown sugar if honey is not available.
- Seasoning- for best results, use freshly ground black pepper and season the dish generously.
Secret to moist and tender meat
Velveting meat is a Chinese cooking method wherein chicken, pork, beef, or fish is marinated in a mixture of egg white, cornstarch, and rice wine and then briefly blanched in oil or water. The velveted meat is finished off with other ingredients in quick stir-fry applications, such as in beef broccoli, ampalaya con carne, and this black pepper chicken.
The simple process creates a protective coat that seals moisture and protects the meat from overcooking, keeping it super moist and tender.
How to make Black Pepper Chicken
Velvet the meat and proceed with the steps below. Stir-frying is a quick process; make sure to have all the ingredients prepped and ready to go.
- Combine oyster sauce, soy sauce, honey, rice wine, black pepper, and sesame oil in a bowl. Stir until well-blended and set aside.
- Heat oil in a wide pan or wok. Saute onions, garlic, and bell peppers until softened.
- Add sauce mixture and bring to a boil. Add chicken and stir to fully coat with sauce.
- Season with salt and freshly cracked pepper as needed.
Cooking tip
Slice the meat across the grain and into uniform thickness to ensure a tender chew and even cooking. Freeze it for a few minutes or until slightly firm to make slicing easier.
How to serve and store
- Serve this delicious chicken stir-fry with steamed or house special fried rice and Panda Express copycat chow mein for an Asian-themed lunch or dinner.
- Keep leftovers in a container with a tight-fitting lid and store in the fridge for up to 3 days or in the freezer for up to 2 months.
- Warm up in the microwave at 2 to 3-minute intervals until heated through, stirring well after each interval.
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