Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken slices marinated and stir-fried with a savory black pepper sauce, colorful bell peppers, and aromatic ginger and garlic. Perfect for a delicious homemade Asian-inspired meal in under 30 minutes.
Ingredients
Scale
For the 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
For the 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
For Stir-Frying
- 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)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon of light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for 10-15 minutes to tenderize and flavor the meat.
- Prepare the sauce: In a small bowl, whisk together 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, and 1/8 teaspoon salt until smooth. This will be the savory and peppery sauce for the dish.
- Stir-fry the chicken: Heat 1 tablespoon peanut oil in a skillet or wok over medium-high heat. Add the marinated chicken pieces and sear them, stirring occasionally, until they are browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon peanut oil. Add the minced ginger, garlic, chopped onion, and chopped bell peppers. Stir-fry for 2-3 minutes until the vegetables soften slightly and become fragrant.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Stir constantly as the sauce thickens and becomes glossy. Return the cooked chicken to the skillet and toss to coat well with the sauce and vegetables. Cook for another 1-2 minutes to meld the flavors and ensure everything is heated through. Serve hot immediately.
Notes
- Use chicken thighs instead of breasts for juicier and more flavorful results.
- Adjust black pepper quantity to taste for a milder or spicier dish.
- If Shaoxing wine is unavailable, dry sherry is a good substitute.
- Serve with steamed rice or noodles for a complete meal.
- Ensure to slice the chicken thinly against the grain for tenderness.
