Chinese Black Pepper Chicken

A Chinese Fusion Recipe Starting from Late 1980s; Low-Carb and Family-Friendly

Chinese black pepper chicken is another great homemade Chinese dish you are going to repeat over and over again.

Total Time: 27-32 Minutes
Prep Time: 15-20 Minutes
Active Cook Time: 12 Minutes
Serving: 4

Chinese black pepper sauce started to be popular in late 1980s. Back then, we were not big in spicy food, other than my father. But my mom is always willing to try something new and make us to try. It took me a while back then to get used to it because of its heat and spiciness.

You may love spicy sauce, so do I as a grownup. But I must share with you this personal experience. One time I made this dish and thought that I could add more black pepper and it would be ok. My, oh my, that was HOT. My tongue was on fire and the more I ate it, the hotter it got. At the end, I just couldn’t take it anymore and threw the rest away. Many of you may have already learned about me from this website that throwing food away is always the last thing I do. So, you can imagine how unbearably hot the dish was.

You will find this chicken recipe is a toned down version to make it family-friendly.

CHEF NOTES

If you plan on serving with steamed white rice, get it start cooking first before doing anything with the Chinese black pepper chicken.

I highly recommend to stick to the amount of black pepper used in this recipe. If someone in your household doesn’t like hot food, decrease the amount to 1/2 tsp of black pepper. You can always add more later.

If you are a big fan of hot and spicy, you can add red pepper flakes or Chinese chili oil on top of the black pepper sauce. Always go easy first. You can always add more heat later.

You and I most likely always look for great deals. When pork loin is on sale, the price can be just half of what you pay for boneless and skinless chicken. So, the alternative is to use boneless pork loin. It may take some time to cut it to bite size. But it is totally worthy of it.

Depending on the package size of the pork loin, you can split half of it for another dinner. I sometimes would marinate all my cut up meat in the same flavor and transfer half of it to a freezer bag and store it in the freezer. Make sure you will label and date it. Then, it is just the matter of thawing it next time and cook another delicious dinner.

Recipe Ingredients and Tools

Oyster Sauce

Chinese Light Soy Sauce

Chinese Dark Soy Sauce

Splatter Screen with Folding Handle

12" Skillet

Chinese Black Pepper Chicken Recipe and Directions

Ingredients
2 Green Bell Peppers (discard seeds and membrane; cut into bite size)
1 Small Yellow Onion (cut into bite size)
2-3 Skinless boneless chicken breasts (about a little bit over 1 1/4lbs / 567g in total; cut into bite size)
1 tbsp Minced Garlic
1 tbsp Extra Virgin Olive Oil

Marinade
1 tsp Salt
1/2 tsp White Pepper
1/2 tsp Ginger Powder
2 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tbsp Extra Virgin Olive Oil

Sauce
3/4 tsp Black Pepper
1/2 tsp Salt
1/4 tsp Sugar
2 tbsp Oyster Sauce
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tsp Water

Directions

Combine chicken and marinade seasonings in a mixing bowl; put meat aside.
In a separate bowl, mix all sauce ingredients together and put it aside as well.
Cut up peppers and onions in bite size.
Preheat a big skillet at high heat with 1 tbsp extra virgin olive oil.
Single layer chicken on skillet and cook about 2-3 minutes to sear the first side.
Turn it over and cook another 3 minutes.
Stir in garlic, onions and peppers.
Cover with lid and let it cook at medium high heat for another 6 minutes; stir it once in between.
Stir in black pepper sauce and enjoy immediately with steamed white rice.

This ebook will teach you to cook authentic Chinese food in a healthy way. It will also show you how to get the beautiful colors, texture and taste you get from your favorite Chinese restaurants.