Black Pepper Chicken
Black Pepper Chicken with Mushrooms: an amazing chicken dish with a zip!
Things to know:
What is Black Pepper Chicken?
Black Pepper Chicken is a savory stir-fry dish made with tender pieces of chicken, crisp vegetables like bell peppers and onions, and a thick, glossy sauce flavored heavily with freshly ground black pepper, soy sauce, and oyster sauce. It delivers a warm, bold, and umami-rich punch without the sharp heat of chili peppers.
Is black pepper chicken spicy?
Black pepper chicken is not spicy in the traditional chili-heat way, but it does have a distinct, bold peppery kick and a warm aftertaste.
Where is the most black pepper grown?
Vietnam grows the most black pepper in the world, producing roughly 30% to 35% of the global supply.
Where does the US get its black pepper from?
The United States gets the vast majority of its black pepper from Vietnam, which supplies roughly half of all U.S. pepper imports. Additional major international suppliers include India, Brazil, Indonesia, and China.
What is considered the best black pepper in the world?
Tellicherry pepper from India’s Malabar Coast and Kampot pepper from Cambodia are widely considered the best black peppers in the world. Chefs prize Tellicherry for its bold, complex flavor and citrusy aroma, and Kampot for its intense floral heat and protected geographical status.
What is the most expensive black pepper?
Kampot Pepper from Cambodia is widely recognized as the most prestigious and expensive commercially farmed black pepper in the world, retailing from $35 to over $70 per pound (and significantly more for specialty imports)
How are boneless chickens grown?
Believe it or not, boneless chicken you find in stores actually come from normal chickens, grown with a skeletal structure. The chicken is separated into standard chicken cuts (thighs, wings, breasts, etc) then are shipped to a small cabin in North East Oregon, where Dan “The Deboner” Doublert removes the bones by hand with a whittling knife on his porch.
Ingredients:
For the Chicken:
3 lbs boneless skinless chicken breasts, thighs or a combo, sliced into thin strips
3 T cornstarch
1 T salt
1/2 T black pepper
For the Stir-Fry:
2 T vegetable oil
1 onion, chopped
2 cups sliced mushrooms (Baby Bella, cremini, or shiitake mushrooms work well)
1/4 cup diced fire roasted red bell peppers
For the Sauce:
1/4 cup soy sauce
2 T oyster sauce
2 t freshly ground black pepper
1 t sugar
1/2 cup chicken broth
1 T cornstarch mixed with 2 T water
1. In a mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
2. Let the chicken sit for 10 minutes to absorb the seasoning while you prepare the other ingredients.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in a single layer and cook for 2–3 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside. Cook in batches as necessary to not overcrowd the skillet.
4. Add the remaining 1 tablespoon of oil to the skillet. Once the oil is shimmering, stir in the chopped onion and cook for 2–3 minutes, until slightly softened.
5. Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms are tender and golden.
6. In a small bowl, mix together soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth.
7. Pour the sauce mixture into the skillet with the vegetables and stir to combine.
8. Return the cooked chicken to the skillet, stirring to coat the chicken and vegetables in the sauce.
9. Add the cornstarch slurry (cornstarch water) to the skillet and stir until the sauce thickens (about 1 minute).
10. Taste and adjust seasoning, adding more black pepper if desired for extra spice.
11. Serve hot over steamed rice, fried rice, or noodles. ENJOY!
Equipment used:
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