Stir Fry Black Pepper Chicken
There are many types of black pepper chicken, and this Stir Fry Black Pepper Chicken recipe is simpler than most. The tender chicken is stir-fried in homemade garlic oil before braising for 3 minutes over medium heat, and the capsicums are cooked for 2 minutes for that lovely crunchy texture.
It’s an easy dish that is ready for a family of 4 within 10 minutes of cooking and goes so well with fluffy white rice.
Ingredients
Chicken breast or any lean meat works very well for this black pepper recipe. It would also be more tender than if boneless chicken thighs were used.
Salt to season the chicken.
Coarse black pepper, for a strong peppery flavour, inviting fragrance and appetising appearance. The signature visual of black pepper sauce is the little black dots amongst the gravy, which ground pepper cannot provide. If using whole black peppers, crack them beforehand and use only 5-6 pieces as they are stronger and more potent.
A mix of red and green capsicums. Red capsicum adds additional spiciness to the black pepper chicken, while the green one gives a sweetness to the gravy.
Unscented cooking oil for frying the chicken and garlic. We will fry the garlic first to infuse its caramelised flavours into the oil; this makes the gravy tastier. I used Canola Oil for simple stir frys like this.
Minced garlic for its savoury, caramelised, garlicky bits. It is used to both infuse the oil and provide additional flavour to the Black Pepper Chicken.
Oyster sauce is used to deepen the flavour of the chicken while adding umami flavours to the sauce.
Light soy sauce adds a little more saltiness and umami to the chicken, capsicums and gravy.
Water to make the flour slurry and to braise the chicken. While water for the flour slurry cannot be substituted, the braising water can be replaced with any stock on hand.
Tapioca flour, which is used as a thickener, is similar to cornstarch. This makes the gravy thick and velvet-like, which easily coats the rice and wraps it with delicious Black Pepper Chicken flavours. Use 1/3 of the amount if substituting with cornstarch as it is thicker and has more starch.
Steps
Here are the brief steps to make Stir Fry Black Pepper Chicken:
- Marinate the chicken with salt.
- Make the flour slurry.
- Fry the garlic until crispy and golden brown; then remove 2/3 of it.
- Stir fry the chicken slices and seasonings, and braise in water for 3 minutes.
- Taste and adjust as preferred.
- Braise the capsicums for 2 minutes.
- Pour and stir in the flour slurry and coarse black pepper.
- Add and mix in the crispy fried garlic.
Tips
- For a thick and velvet-like gravy, a flour slurry is used. This helps coat the rice with lots of flavours.
- If tapioca flour is not available, use cornstarch, equivalent to 1/3 of the tapioca flour amount.
- For tender chicken pieces, use chicken breast.
- Crunchy capsicum only needs 2 minutes to cook, while soft ones only need 4 minutes.
- Make sure to watch the video to see exactly how I made it!
Storage Instructions
This Black Pepper Chicken is best enjoyed immediately once cooked.
Leftovers can be stored in an airtight container in the fridge overnight. Reheat over medium heat before consuming.
It is not recommended to freeze as the capsicum will be mushy after thawing.
Recipes You Might Like
- Stir Fry Black Pepper Fish Recipe
- Stir Fried Black Pepper Tofu Recipe
- Simple Stir Fry Black Pepper Pork
- Braised Chicken Wings in Soy Sauce
- Thai Stir Fry Turmeric Chicken
- Healthy Chicken Salad in 15 Minutes
Stir Fry Black Pepper Chicken
Equipment
- Non-Stick Frying Pan
- Silicone Turner
Ingredients
- 280 g boneless chicken breast, sliced
- 1/2 tsp salt
- 1/2 tbsp tapioca flour
- 25 ml water
- 2 tbsp cooking oil, unscented
- 30 g garlic, minced
- 1 tbsp oyster sauce
- 1/2 tsp light soy sauce
- 125 ml water
- 250 g capsicum, mix of red and green
- 1/2 tbsp coarse black pepper
Instructions
- Marinate the chicken slices with salt and set aside.
- Make the flour slurry by mixing the tapioca flour with 25ml of water until dissolved.
- Heat cooking oil in a non-stick pan over medium heat.
- Add all the minced garlic and stir fry for about 3 minutes, or until cooked, crispy and golden brown.
- Remove 2/3 of the minced garlic and set aside.
- Add the marinated chicken to the pan and stir fry for 10 to 15 seconds.
- Add oyster sauce and light soy sauce and stir until the seasonings are well-combined, and the chicken turns to a greyish colour.
- Add 125ml of water. Cover the pan and braise it for 3 minutes.
- Taste and adjust as preferred.
- Add all the capsicum and cook for 2 minutes for crunchy texture. Cook for another 2 minutes for a tender texture.
- Then, add the flour slurry and coarse black pepper. Stir quickly until well-combined.
- Add the crispy fried garlic and stir to mix.
- Serve with white rice.
Notes
- For a thick and velvet-like gravy, a flour slurry is used. This helps coat the rice with lots of flavours.
- If tapioca flour is not available, use cornstarch, equivalent to 1/3 of the tapioca flour amount.
- For tender chicken pieces, use chicken breast.
- Crunchy capsicum only needs 2 minutes to cook, while soft ones only need 4 minutes.
- Make sure to watch the video to see exactly how I made it!