Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, and bell peppers in a savory black pepper sauce. Perfect for a delicious weeknight dinner that comes together in just 25 minutes.
Ingredients
Scale
For the 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
For the 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
For Cooking
- 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: Combine sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until all chicken pieces are evenly coated.
- Rest the Marinade: Let the chicken marinade sit for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, combine chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Mix well and set aside.
- Heat the Pan: Place a skillet on medium-high heat and add 1 tablespoon peanut oil to warm up.
- Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Sear for 30 seconds, then flip and cook for another 15 to 20 seconds until chicken is browned but not fully cooked through.
- Remove Chicken: Transfer the partially cooked chicken to a plate and set aside.
- Stir Fry Aromatics and Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced ginger and garlic and stir until fragrant, about 20 seconds. Then add chopped onion and bell peppers and cook for an additional 20 seconds.
- Add the Sauce: Stir the prepared sauce mixture to ensure the cornstarch is fully dissolved, then pour it into the skillet with vegetables.
- Thicken the Sauce: Stir continuously and cook until the sauce thickens, coating the vegetables nicely.
- Combine Chicken and Sauce: Return the chicken to the skillet and stir well to coat the pieces evenly with the thickened sauce.
- Serve: Turn off the heat and serve the black pepper chicken hot, ideally over steamed rice or noodles.
Notes
- Use chicken thighs for juicier results or chicken breasts for leaner meat.
- Adjust the amount of black pepper to your taste preference for more or less heat.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- To make it gluten free, use tamari instead of soy sauce and verify the broth is gluten free.
- Serve immediately for best texture; the vegetables are meant to be crisp-tender.
