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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

5 from 5 reviews

A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with a vibrant sauce of soy, Shaoxing wine, and coarsely ground black pepper. Enhanced with ginger, garlic, onions, and colorful bell peppers, this dish delivers a perfect balance of savory, spicy, and slightly sweet flavors, ideal for a comforting yet easy weeknight meal.

Ingredients

Scale

Chicken 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

Vegetables & Aromatics

  • 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 sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until all the chicken pieces are evenly coated with the marinade. Let it rest and marinate for 10 to 15 minutes to enhance flavor and tenderness.
  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, sugar, coarsely ground black pepper, and salt. Stir well until the cornstarch is fully dissolved and set aside.
  3. Sear the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the marinated chicken in a single layer with minimal overlapping. Let it sear without stirring for about 1 minute until the bottom is lightly browned. Flip the pieces and cook an additional 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
  4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring quickly until fragrant, about 20 seconds. Add chopped white onion and bell peppers, stirring continuously for 20 seconds to slightly soften and infuse aroma.
  5. Cook with Sauce: Stir the sauce mixture again to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables. Stir immediately and continuously until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds. Return the cooked chicken to the skillet and quickly toss everything together so the sauce coats the chicken and vegetables evenly.
  6. Serve: Turn off the heat and remove the skillet from the stove to prevent overcooking. Transfer the Black Pepper Chicken promptly to a large serving plate. Serve hot as a main dish with steamed rice or noodles for a complete meal.

Notes

  • Use chicken thighs for more tender and juicy results; breasts can be leaner.
  • Shaoxing wine can be substituted with dry sherry or sake if unavailable.
  • Adjust the amount of black pepper to your preferred spice level.
  • Make sure to slice chicken against the grain for a more tender bite.
  • Serve immediately after cooking to prevent the ingredients from overcooking in residual heat.
  • If you want a gluten-free option, use gluten-free soy sauce.
  • The dish pairs well with steamed jasmine rice or fried rice for a balanced meal.

Nutrition

Keywords: Black Pepper Chicken, Chinese Chicken Recipe, Stir-fry Chicken, Easy Chicken Stir-fry, Quick Dinner Recipes, Chinese Black Pepper Sauce

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