Better-Than-Takeout Black Pepper Chicken
This recipe focuses on crafting a savory, aromatic black pepper sauce that transforms simple chicken into a "better-than-takeout" experience. It's designed for quick preparation, yielding a dish with a bold, peppery flavor profile that’s perfect for a weeknight meal, emphasizing fresh ingredients and proper stir-frying technique.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying.
- 1 Small Mixing Bowl For whisking together the sauce ingredients.
- 1 Whisk To ensure the sauce ingredients are well combined.
- 1 Cutting Board For preparing chicken and any vegetables.
- 1 Chef's knife For precise cutting and dicing.
Ingredients
Main
- 1/4 cup chicken broth
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce I use Red Boat
- 1 teaspoon freshly ground black pepper see Note
- 1/4 teaspoon ground ginger
Instructions
- In a small bowl, whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, freshly ground black pepper, and ground ginger; set aside.
- Prepare your chicken (not listed in ingredients, but typical for this dish) by cutting it into bite-sized pieces and patting it dry.
- Heat your wok or large skillet over high heat until it just begins to smoke.
- Add a tablespoon of high-smoke point oil (e.g., avocado or peanut oil) to the hot pan and swirl to coat.
- Add the chicken pieces to the hot pan in a single layer, ensuring not to overcrowd, and sear until browned and cooked through, about 3-5 minutes.
- Remove cooked chicken from the pan and set aside.
- If desired, quickly stir-fry any aromatics or vegetables (e.g., garlic, bell peppers, onions) for 1-2 minutes.
- Return the cooked chicken to the pan.
- Give the reserved sauce mixture a quick re-whisk, then pour it over the chicken and vegetables in the pan.
- Stir constantly until the sauce thickens and coats the chicken evenly, about 1-2 minutes, then serve immediately.
Notes
The key to exceptional Black Pepper Chicken lies in the quality of your black pepper; always grind fresh for maximum aroma and pungency. When stir-frying, ensure your wok or skillet is screaming hot before adding chicken to achieve a beautiful sear and prevent steaming. Cook the chicken in batches if necessary to avoid overcrowding, which drops the pan temperature. The sauce should be added last and cooked just until it thickens slightly, coating the chicken evenly. Taste and adjust seasoning; the coconut aminos provide sweetness, but a touch more fish sauce can deepen the umami if desired. Serve immediately over steamed rice to fully enjoy the peppery kick.