Black pepper chicken is a quick and easy dish that’s perfect for busy weeknights. Prepared with yummy spices and crisp bell peppers, it’s a delicious meal the whole family will enjoy!
Stir-fries are a quick way to whip up a delicious meal for the family. You can pull them together in no time and with virtually whatever ingredients you have around.
But one problem I often encounter in this type of high-temp cooking is that the protein ends up dry and lacking in flavor. I’ve always wondered why the meat in stir-fry dishes from Chinese restaurants are moist and succulent with an almost velvet-like texture.
Well, folks, the answer behind the velvety texture, I found out, is called velveting.
Cooking technique for moist and tender meat
Velveting is a Chinese cooking method wherein chicken, pork, beef, or fish is marinated in a mixture of egg white, cornstarch, and rice wine and then briefly blanched in oil or water. The velveted meat is finished off with other ingredients in quick stir-fry applications such as in beef broccoli and this black pepper chicken.
The simple process creates a protective coat that seals moisture and protects the meat from overcooking, keeping it super moist and tender.
- I like to use boneless, skinless chicken thigh or leg meat in this recipe, but breast will work as well.
- Slice the meat across the grain and into uniform thickness to ensure a tender chew and even cooking.
- Stir-frying is a quick procedure; make sure to have all the ingredients prepped and ready to go.
- This version calls for bell peppers and onions; feel free to swap celery, spring onions, mushrooms, baby corn, or carrots.
- For best results, use freshly ground black pepper and season the dish generously.
How to serve
- Serve this delicious chicken stir-fry with steamed or fried rice and chow mein for an Asian-themed lunch or dinner.
- Keep leftovers in a container with tight-fitting lid and store in the fridge for up to 3 days or in the freezer for up to 2 months.
- Warm-up in the microwave at 2 to 3-minute intervals until heated through, stirring well after each interval.