Black Pepper Chicken Recipe
A quick and flavorful Black Pepper Chicken stir-fry featuring tender chicken pieces marinated in soy and Shaoxing wine, cooked with vibrant bell peppers, onions, and a rich, peppery sauce. Perfect for a hearty and spicy weeknight dinner, this dish combines savory, sweet, and bold black pepper notes for an irresistible meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Vegetables and Aromatics
- 2 tablespoons peanut oil (or vegetable oil), divided
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors preferred)
Instructions
- Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Gently mix by hand until the chicken is coated with a thin layer of the marinade. Let it rest for 10 to 15 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a small bowl, mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Stir well until the cornstarch is completely dissolved. Set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer with minimal overlap. Sear for about 1 minute or until the bottom is lightly browned, then flip and cook for another 30 seconds to 1 minute. Stir occasionally, cooking until both sides are browned but the chicken is still slightly pink inside. Remove chicken from skillet and set aside on a plate.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add minced ginger and garlic, stirring quickly until fragrant, about 10-15 seconds. Add chopped onion and bell peppers. Stir and cook for about 20 seconds to soften slightly.
- Combine and Thicken Sauce: Stir the prepared sauce again to ensure cornstarch is dissolved. Pour the sauce into the skillet with the vegetables, stirring constantly with a spatula. Cook for a few seconds until the sauce thickens enough to coat the back of a spoon.
- Finish the Dish: Return the cooked chicken to the skillet. Quickly stir to coat all ingredients with the sauce. Turn off the heat and immediately transfer the contents to a large plate to prevent overcooking.
- Serve: Serve hot as a delicious main dish, ideally over steamed rice or noodles.
Notes
- For best flavor, use fresh coarsely ground black pepper instead of pre-ground pepper.
- Chicken breasts can be substituted with thighs for a juicier result.
- If Shaoxing wine is unavailable, dry sherry is a good substitute.
- You can adjust the sweetness by modifying the sugar quantity to your preference.
- Serve immediately after cooking to maintain the texture and flavor.
- Vegetables can be customized; adding sliced scallions or mushrooms works well.
Keywords: black pepper chicken, Chinese chicken recipe, stir-fry chicken, quick chicken dinner, peppery chicken, chicken with bell peppers
Find it online: https://epicrecipebox.com/black-pepper-chicken-recipe/