Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, onions, and bell peppers in a savory, peppery sauce. Perfect for a satisfying weeknight dinner that balances spice and sweetness.
Ingredients
Scale
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
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
Vegetables and Aromatics
- 2 tablespoons peanut oil, divided
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine the sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until the chicken pieces are evenly coated with the marinade.
- Rest the Marinade: Let the chicken marinate for 10 to 15 minutes to absorb the flavors and tenderize.
- Prepare the Sauce: In a separate bowl, combine the 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 until the cornstarch is fully dissolved. Set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer, searing for 30 seconds on one side. Flip and cook for an additional 15 to 20 seconds until the chicken is browned but not fully cooked through.
- Remove Chicken: Transfer the browned chicken pieces to a plate to prevent overcooking and set aside.
- Stir-Fry Aromatics and Vegetables: Add the remaining 1 tablespoon of peanut oil to the skillet. Add the minced ginger and garlic, stirring quickly until fragrant, about 20 seconds. Then add the chopped onion and bell peppers and cook for another 20 seconds, allowing them to slightly soften but retain crunch.
- Combine Sauce and Chicken: Stir the prepared sauce again to ensure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables, stirring continuously as it thickens to a glossy consistency.
- Finish Cooking: Return the browned chicken to the skillet. Stir well to coat all pieces in the thickened sauce and cook together for 1-2 minutes to ensure the chicken is fully cooked and flavors meld.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideally with steamed rice or noodles.
Notes
- Use boneless chicken thighs for juicier meat or breasts for leaner pieces.
- Coarsely ground black pepper adds robust flavor and texture.
- ShaoXing wine can be substituted with dry sherry or mirin if unavailable.
- Adjust black pepper quantity to taste for more or less heat.
- For gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Do not overcook chicken during searing to keep it tender.
