Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with a savory sauce and vibrant bell peppers, finished with a bold black pepper kick. Perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Other Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Gently mix until the chicken pieces are evenly coated.
- Let it Rest: Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, whisk together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt until fully combined. Set aside.
- Cook the Chicken: Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Spread the chicken in a single layer and sear for 30 seconds on one side, then flip and cook an additional 15 to 20 seconds until lightly browned.
- Remove Chicken: Transfer the seared chicken to a plate to keep warm.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced ginger and garlic and stir until fragrant, about 30 seconds.
- Cook Onions and Peppers: Add chopped white onion and bell peppers and stir fry for about 20 seconds until slightly softened.
- Add Sauce: Stir the prepared sauce to ensure the cornstarch is dissolved, then pour it into the skillet with vegetables.
- Thicken Sauce: Stir continuously as the sauce heats and thickens, coating the vegetables.
- Combine Chicken: Return the chicken to the skillet and stir well to coat all ingredients evenly with the thickened sauce.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideally with steamed rice or noodles.
Notes
- Using chicken thighs instead of breasts will yield a juicier result.
- Coarsely ground black pepper is essential to achieve the signature texture and flavor.
- Adjust sugar and soy sauce according to your taste preference for saltiness and sweetness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Serve immediately after cooking to enjoy the best texture and flavor.
