Description
Black Pepper Chicken sizzles with bold, spicy personality straight from my kitchen to your plate. Tender chicken pieces dance with cracked pepper and aromatic spices, creating a quick meal that delivers serious flavor in minutes.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless skinless chicken breasts
- 1 large egg
Seasonings and Spices:
- 2 teaspoons (10 milliliters) black pepper
- 1 tablespoon (15 milliliters) soy sauce
- 1 teaspoon (5 milliliters) sesame oil
- ½ teaspoon (2.5 milliliters) salt
- ¼ teaspoon (1.25 milliliters) white pepper
Base and Complementary Ingredients:
- 2 tablespoons (30 milliliters) vegetable oil
- 2 cloves garlic
- 2 green onions
- ¼ cup (60 milliliters) cornstarch
Instructions
- Gather 1.5 pounds boneless, skinless chicken breasts and slice them into thin, bite-sized strips for quick, even cooking.
- Mix 2 tablespoons cornstarch, 1 teaspoon salt, and ½ teaspoon ground black pepper in a medium bowl to create a seasoning blend.
- Coat chicken strips thoroughly in the seasoning mixture, ensuring each piece is evenly dusted for maximum flavor absorption.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat (375°F) until oil shimmers and appears slightly rippled.
- Carefully place seasoned chicken strips into hot skillet, arranging them in a single layer without overcrowding to achieve golden-brown edges.
- Cook chicken for 3-4 minutes per side, turning once, until internal temperature reaches 165°F and exterior develops a crispy, caramelized surface.
- Remove chicken from skillet and set aside on a clean plate lined with paper towels to absorb excess oil.
- In the same skillet, add 3 minced garlic cloves and 1 tablespoon fresh ginger, sautéing for 30 seconds until fragrant.
- Pour ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon honey into skillet, stirring to combine with garlic and ginger.
- Return chicken to skillet, tossing gently to coat with sauce and reheat for an additional 1-2 minutes.
- Sprinkle 2 teaspoons additional freshly ground black pepper over the chicken for an extra zesty kick.
- Transfer to serving plate and garnish with chopped green onions for a fresh, bright finish.
Notes
- Swap chicken thighs for breasts if you prefer leaner meat, but keep an eye on cooking time to prevent drying out.
- For a gluten-free version, replace soy sauce with tamari and ensure your cornstarch is certified gluten-free.
- Toast whole black peppercorns before grinding them to enhance the deep, rich flavor of the spice.
- Add extra vegetables like bell peppers or broccoli to boost the nutritional value and make the dish more colorful and filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg