After sharing my favorite black pepper sauce, I found myself constantly looking for new ways to incorporate it into my meals. This tender and perfectly balanced chicken stir-fry has completely changed my takeout game. Join me in making a delicious chicken stir-fry that is juicy, savory, and bursting with the robust flavor of black pepper. The best part? It can be ready in just 20 minutes!
In this recipe, I use butter in addition to the black pepper sauce, which enhances the chicken’s flavor significantly.
Step by Step Instructions
The first step in preparing this stir-fry is marinating the chicken. Proper marination is crucial for ensuring that the chicken is tender and juicy.
Begin by adding salt, pepper, and soy sauce to the chicken. Mix thoroughly. Next, combine cornstarch with water and coat the chicken pieces with this mixture. Initially, the starch may not adhere well, so keep mixing until it is fully absorbed.
The final step in marinating is equally important: add a bit of cooking oil and ensure each piece of chicken is coated. This helps prevent the chicken from sticking together or to the wok.
Now, let’s prepare the black pepper sauce. Heat about 1 tablespoon of vegetable oil in a pot, then add minced garlic and onion. Sauté over low heat until softened. Next, add freshly ground black pepper, followed by butter and either stock or water. Allow it to simmer for about a minute to meld the flavors.
Stir in the cornstarch mixture and continue heating until the sauce thickens.
Cooking the Chicken: Add oil to a pan and sauté the garlic until fragrant. Push the chicken to the sides of the pan and add the onion and chili peppers. Then, pour in the black pepper sauce and mix everything well. Serve hot.
This black pepper chicken is best enjoyed with steamed rice, though it pairs wonderfully with noodles as well.
