{"id":7771,"date":"2020-01-30T23:46:56","date_gmt":"2020-01-30T23:46:56","guid":{"rendered":"https:\/\/redhousespice.com\/?p=7771"},"modified":"2022-06-07T17:13:35","modified_gmt":"2022-06-07T17:13:35","slug":"black-pepper-chicken","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/black-pepper-chicken\/","title":{"rendered":"Black pepper chicken stir-fry (\u9ed1\u6912\u9e21\u4e01)"},"content":{"rendered":"\n

Moist chicken cubes seasoned with a tasty, tangy sauce, black pepper chicken (黑椒鸡丁) is an easy Chinese stir-fry dish not to miss.<\/em><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n
\n

I’ve been publishing quite a few dough-based recipes recently and some of my readers have asked if I can share some Chinese stir-fry dishes for a change. Of course! Today’s recipe Black Pepper Chicken (黑椒鸡丁) is one of the favourites in our Red House<\/em>. Simple yet delicious, it makes a great dish both for everyday meals and festive occasions.<\/p>\n\n\n\n

Which cut of chicken to use<\/span><\/h2>\n\n\n\n

I like using skinless & boneless chicken thighs<\/strong> for this stir-fry dish as they’re moist and flavoursome (It’s my favorite cut for Chicken with Black Bean Sauce<\/a>). Chicken drums are good too if you remove their skin and bones. That said, please feel free to use chicken breast if you prefer. <\/span><\/p>\n\n\n\n

Cut the chicken into cubes, about 1.5 cm (1\/2 inch) each side. For a prettier finished look, dice the vegetables (bell pepper, onion & celery) into similar size to match the chicken.<\/p>\n<\/div>\n\n\n\n

\n

How to make the chicken moist<\/span><\/h2>\n\n\n\n

\"Ingredients<\/h2>\n\n\n\n

I guess no one likes their chicken dry & tough. To keep it moist & tender, I always briefly marinate chicken pieces before stir-frying<\/strong> (especially when I use chicken breast). This is how I do it:<\/p>\n\n\n\n