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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

4.9 from 30 reviews

Black Pepper Chicken is a flavorful and easy-to-make stir fry featuring tender sliced chicken breast marinated in soy sauce and Shaoxing wine, cooked with vibrant bell peppers and a fragrant black pepper sauce. This dish combines a savory sauce with a perfect balance of spice and sweetness, perfect for a quick weeknight dinner or an impressive meal for guests.

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 recommended)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the chicken slices with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Gently mix by hand until the chicken is evenly coated with a thin layer of the marinade. Cover and let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
  2. 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 until the cornstarch is dissolved completely. Set aside.
  3. Sear the Chicken: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer with minimal overlap. Let it sear undisturbed for about 1 minute until the underside browns lightly. Flip the chicken pieces and cook for another 30 seconds to 1 minute, stirring occasionally, until both sides are browned but the chicken is still slightly pink inside. Remove the chicken from the skillet and place it on a plate.
  4. Cook Aromatics and Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Stir in minced ginger and garlic, cooking briefly until fragrant, about 20 seconds. Then add the chopped onion and bell peppers, stirring and cooking for another 20 seconds to soften slightly.
  5. Combine with Sauce and Finish: Give the sauce mixture another good stir and pour it into the skillet with the aromatics and vegetables. Stir quickly with a spatula as the sauce thickens, which will take just a few seconds. Add the cooked chicken back into the skillet and toss everything together until the chicken is fully coated in the glossy sauce. Turn off the heat and promptly transfer the dish to a serving plate to prevent overcooking.
  6. Serve: Serve the black pepper chicken hot as a main dish alongside steamed rice or your favorite side for a delicious, satisfying meal.

Notes

  • Using chicken thighs instead of breasts will result in a juicier, more flavorful dish.
  • You can adjust the amount of black pepper depending on your preference for spiciness.
  • Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
  • For a gluten-free version, use tamari soy sauce and ensure the chicken broth is gluten-free.
  • Prepare all ingredients before starting to cook as stir-frying requires quick, continuous movement.

Nutrition

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

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