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Black Pepper Chicken Recipe

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★★★★★

4.6 from 110 reviews

A flavorful and quick Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, onions, and colorful bell peppers, all coated in a savory black pepper sauce. Perfect for a weeknight dinner.

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 preferred)

Instructions

  1. Marinate the Chicken: Combine the chicken slices with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is evenly coated with the marinade. Let it rest for 10 to 15 minutes to absorb the flavors.
  2. Prepare the Sauce: In a small bowl, mix together the 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 aside.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken and immediately spread it into a single layer with as little overlap as possible. Sear the chicken for about 1 minute until the bottom is lightly browned. Flip the pieces and cook for an additional 30 seconds to 1 minute, stirring occasionally, until both sides are browned but the chicken is still slightly pink inside. Transfer the chicken to a plate and set aside.
  4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic and stir quickly until fragrant, about 10 seconds. Then add the chopped white onion and chopped bell peppers. Stir and cook for 20 seconds to slightly soften the vegetables while retaining their crunch.
  5. Combine Sauce and Chicken: Stir the prepared sauce mixture to ensure the cornstarch is fully dissolved and pour it into the skillet with the vegetables. Stir immediately and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Return the chicken to the skillet and quickly stir a few times to coat all ingredients evenly with the sauce.
  6. Serve: Turn off the heat and remove the skillet from the stove to prevent overcooking. Transfer the Black Pepper Chicken immediately onto a large plate. Serve hot as a main dish, ideally with steamed rice or noodles.

Notes

  • Use chicken breasts for a leaner dish or thighs for more juiciness and flavor.
  • Slicing the chicken against the grain ensures tender pieces.
  • The Shaoxing wine adds authentic depth but can be substituted with dry sherry.
  • Adjust the amount of black pepper to taste for more or less heat.
  • Serve immediately after cooking to enjoy the best texture and flavor.
  • This dish pairs perfectly with steamed jasmine rice or fried rice.

Keywords: Black Pepper Chicken, Chinese Chicken Recipe, Stir Fry Chicken, Easy Dinner, Pepper Sauce Chicken, Quick Chicken Recipe

Find it online: https://thehungrymason.com/black-pepper-chicken-recipe/