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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

5.2 from 18 reviews

Black Pepper Chicken is a flavorful stir-fry dish featuring tender chicken pieces marinated and cooked with a rich, peppery sauce, vibrant bell peppers, and aromatic ginger and garlic. This quick and easy recipe offers a perfect blend of spicy, savory, and slightly sweet flavors, ideal for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Marinade

  • 1 lb chicken breasts or thighs, sliced 1/4″ (5 mm) thick, against the grain
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

Sauce

  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons dark 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), divided
  • 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: In a medium bowl, combine the chicken slices with light soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand until the chicken pieces are coated evenly. Let the mixture marinate for 10 to 15 minutes to tenderize and infuse the flavors.
  2. Prepare the Sauce: In a small bowl, mix together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir well until all ingredients are fully combined and set aside.
  3. Sear the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the marinated chicken slices, spreading them out in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for an additional 30 seconds to 1 minute until browned on both sides but still slightly pink inside. Remove chicken from the skillet and set aside on a plate.
  4. Cook Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir in the minced ginger and garlic, cooking briefly until fragrant (about 15–20 seconds). Add the chopped white onion and bell peppers, stirring and cooking for 20 seconds to soften slightly.
  5. Add Sauce and Combine: Stir the prepared sauce mixture to ensure cornstarch is fully dissolved, then pour it into the skillet. Stir immediately and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Return the cooked chicken to the skillet and toss quickly to coat all ingredients evenly with the sauce.
  6. Finish and Serve: Turn off the heat and remove the skillet from the stove. Transfer the chicken and vegetables to a large serving plate promptly to prevent overcooking. Serve hot as a delicious main dish with steamed rice or noodles.

Notes

  • Use chicken thighs for juicier, more flavorful meat; breasts work well for a leaner option.
  • Adjust the amount of black pepper to your preferred spice level.
  • Shaoxing wine can be substituted with dry sherry if not available.
  • Ensure the chicken is sliced against the grain for maximum tenderness.
  • Cooking the chicken until just slightly pink inside keeps it tender and juicy.
  • Serve immediately after cooking to enjoy the best texture and flavor.
  • Peanut oil is recommended for its high smoke point and subtle flavor, but vegetable oil is a good alternative.

Nutrition

Keywords: black pepper chicken, stir fry chicken, Chinese chicken recipe, peppery chicken, easy chicken stir fry

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