Description
Black Pepper Chicken is a flavorful Chinese-inspired stir-fry featuring tender chicken pieces in a savory sauce with bold black pepper and vibrant bell peppers. This quick and easy dish combines marinated chicken with a thickened soy-based sauce infused with fresh ginger, garlic, and coarsely ground black pepper for a perfect balance of heat and umami.
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 & Aromatics
- 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 preferred)
Instructions
- Marinate the Chicken: Combine the chicken, 1 tablespoon of soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Mix gently by hand until chicken pieces are evenly coated. Let marinate for 10 to 15 minutes to tenderize and flavor the chicken.
- Prepare the Sauce: In a small bowl, mix 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. Stir well to dissolve the cornstarch completely and set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer with minimal overlap. Let it sear without stirring for about 1 minute until the bottom develops a light brown crust. Flip and cook the other side for 30 seconds to 1 minute until browned but still slightly pink inside. Transfer chicken to a plate and set aside.
- Sauté Aromatics and Vegetables: Add remaining 1 tablespoon oil to the skillet. Stir in minced ginger and garlic, cooking briefly until fragrant, about 10 seconds. Add chopped onions and bell peppers, stirring continuously for about 20 seconds until they begin to soften.
- Add Sauce and Combine: Stir the prepared sauce mixture again to ensure cornstarch is dissolved. Pour it into the skillet with vegetables and stir immediately. Cook the sauce until thickened enough to coat the back of a spoon, just a few seconds. Return the cooked chicken to the skillet, tossing quickly to coat everything evenly with the sauce. Turn off the heat and promptly transfer the dish to a serving plate to prevent overcooking.
- Serve: Serve the Black Pepper Chicken hot as a main dish, perfect alongside steamed rice or noodles.
Notes
- You can use chicken thighs instead of breasts for juicier, more flavorful meat.
- Adjust the amount of black pepper to your spice preference.
- Use peanut or vegetable oil for a neutral flavor; sesame oil can be added at the end for extra aroma.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Do not overcrowd the pan when cooking chicken to ensure proper searing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
Keywords: black pepper chicken, Chinese chicken recipe, stir-fry chicken, spicy chicken dish, quick chicken dinner
