Description
This Black Pepper Chicken recipe features tender chicken pieces marinated to perfection and tossed with a bold, peppery sauce. Stir-fried with aromatic ginger, garlic, onions, and colorful bell peppers, this dish delivers a perfect balance of savory, spicy, and slightly sweet flavors. Quick and easy to prepare, it’s an ideal weeknight meal that pairs wonderfully with steamed rice.
Ingredients
Scale
Chicken and 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
Stir Fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors recommended)
Instructions
- Prepare the marinade: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to tenderize and flavor the meat.
- Mix the sauce: In a separate bowl, whisk together 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, and 1/8 teaspoon salt until smooth. Set this sauce mixture aside.
- Sauté aromatics: Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat. Add 1 tablespoon minced ginger and 2 cloves minced garlic to the hot oil. Stir-fry for about 30 seconds or until fragrant but not browned.
- Add vegetables: Toss in the chopped 1/2 white onion and 2 chopped bell peppers. Stir-fry for 3-4 minutes until vegetables are slightly softened but still crisp.
- Cook the chicken: Push the vegetables to the side of the skillet, add the marinated chicken in a single layer, and cook for 3-5 minutes, stirring frequently until the chicken turns white and is nearly cooked through.
- Combine and thicken sauce: Pour the prepared sauce over the chicken and vegetables. Stir to combine thoroughly and cook for an additional 2-3 minutes, stirring constantly until the sauce thickens and coats the ingredients well.
- Serve: Remove from heat and serve the Black Pepper Chicken hot over steamed white or brown rice for a complete meal.
Notes
- For more heat, increase the amount of coarsely ground black pepper to taste.
- You can substitute chicken thighs for breasts for a juicier texture.
- Shoaxing wine can be replaced with dry sherry if unavailable.
- Adjust the sugar to balance the savory and spicy flavors according to preference.
- This dish is best eaten fresh but can be stored in the refrigerator for up to 2 days.
Keywords: black pepper chicken, stir fry chicken, Chinese chicken recipe, quick chicken dinner, peppery chicken