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Szechuan cuisine, hailing from the southwestern region of China, is renowned for its bold flavors, vibrant colors, and tantalizing heat. This culinary tradition is characterized by the use of a variety of spices and ingredients that combine to create unforgettable dishes. Among the myriad of offerings within Szechuan cooking, Spicy Szechuan Black Pepper Chicken stands out as a particularly popular choice, captivating food lovers with its richly layered flavors and satisfying heat.

Black Pepper Chicken

Spice up your dinner with this delicious Spicy Szechuan Black Pepper Chicken! Tender chicken thighs marinated in soy sauce, rice vinegar, and black peppercorns are stir-fried with vibrant bell peppers and aromatic garlic and ginger. It's quick to prepare, making it perfect for busy weeknights. Serve it over fluffy rice or noodles for a satisfying meal. Enjoy the bold flavors and adjust the chili sauce to match your spice preference!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons black peppercorns, coarsely crushed

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

3 tablespoons vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

4 cloves garlic, minced

1-inch piece of ginger, minced

2 green onions, chopped

1 tablespoon chili sauce (adjust according to spice preference)

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, rice vinegar, cornstarch, and half of the crushed black peppercorns. Mix well and let it marinate for at least 30 minutes to absorb the flavors.

    Prepare the Vegetables: While the chicken marinates, slice the red and green bell peppers and prepare the minces of garlic and ginger.

      Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken, ensuring not to overcrowd the pan. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove from the skillet and set aside.

        Stir-fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Then add the sliced bell peppers and stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.

          Combine and Season: Return the chicken to the skillet, sprinkle with remaining crushed black pepper, add chili sauce, and season with salt to taste. Toss everything together and stir-fry for an additional 2-3 minutes to allow the flavors to meld.

            Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve hot over a bed of steamed rice or with noodles.

              Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4 servings