Sizzling Black Pepper Chicken – The Wok Is Calling.

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Introduction:

Bold, aromatic, and sizzling hot, Black Pepper Chicken is a stir-fry dish that delivers restaurant-quality flavor in under 30 minutes. This version, made in a wok, features juicy chicken pieces tossed in a savory, peppery sauce with bell peppers and onions. If you love the smoky, sizzling taste of Asian stir-fry, then “The Wok Is Calling” — and you’ll want to answer.

Origin:

Black Pepper Chicken is inspired by Chinese stir-fry cuisine, particularly from the Sichuan and Cantonese traditions, where the wok is central to cooking. While not strictly traditional, this dish is popular in Chinese-American takeout menus and across Southeast Asia, appreciated for its quick cooking and deep, spicy flavor thanks to the black pepper.

Ingredients:

For the Chicken & Marinade:

  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1/2 tsp white pepper

For the Stir-Fry:

  • 1 tbsp vegetable oil (or peanut oil for higher smoke point)
  • 1 medium onion, sliced
  • 1 bell pepper (red or green), sliced
  • 2–3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1–2 tsp freshly ground black pepper (adjust to taste)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine (or dry sherry, optional)
  • 1 tsp rice vinegar or black vinegar
  • 1 tsp sugar (optional for balance)
  • 1–2 tbsp water or chicken broth (to loosen sauce if needed)
  • Green onions, chopped (for garnish)

Optional Ingredients/Substitutions:

  • Replace Shaoxing wine with dry white wine or skip entirely
  • Add sliced mushrooms, baby corn, or snap peas for more veggies
  • Use tofu or seitan for a vegetarian version
  • Substitute coconut aminos for soy sauce for gluten-free option
  • Add chili flakes or chili oil if you prefer heat with your pepper

Instructions:

  1. Marinate the chicken:
    In a bowl, combine the chicken with soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Mix well and let sit for 15–30 minutes.
  2. Heat the wok:
    Place the wok over high heat until it’s just starting to smoke. Add oil and swirl to coat.
  3. Cook the chicken:
    Add the marinated chicken to the hot wok in a single layer. Let it sear undisturbed for 1–2 minutes, then stir-fry until browned and cooked through. Remove and set aside.
  4. Stir-fry vegetables:
    In the same wok, add a bit more oil if needed. Toss in onions, bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until slightly tender but still crisp.
  5. Make the sauce:
    Return the chicken to the wok. Add black pepper, soy sauce, oyster sauce, vinegar, sugar, and Shaoxing wine. Stir everything together to coat evenly. Add a splash of water or broth to create a glossy sauce.
  6. Final stir & serve:
    Stir-fry another 1–2 minutes until sauce thickens slightly and everything is sizzling. Garnish with green onions.
  7. Serve hot with steamed rice, cauliflower rice, or noodles.

Tips for Success:

  • Prep everything before you start. Stir-fry moves quickly!
  • Use freshly cracked black pepper for maximum flavor and aroma.
  • Don’t overcrowd the wok—cook in batches if necessary to keep the heat high.
  • Velveting the chicken (with cornstarch and marinade) makes it tender and juicy.
  • A carbon steel wok gives authentic smoky flavor, but a large nonstick skillet also works.

Recommendations:

  • Pair with jasmine rice, stir-fried greens, or egg fried rice.
  • For a low-carb meal, serve with shirataki noodles or zucchini noodles.
  • Add a fried egg on top for a luxurious touch.
  • Serve alongside a light Asian cucumber salad or miso soup.

Nutrition (Approximate per serving – 1 of 4 servings):

  • Calories: 290
  • Protein: 27g
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 900mg

(Nutrition values can vary based on ingredient brands and substitutions.)

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