Description
Black Pepper Chicken is a quick and flavorful stir-fry featuring tender chicken pieces, crisp bell peppers, and onions enveloped in a savory, aromatic black pepper sauce. This classic Chinese-style dish brings together a delicate balance of soy sauce, Shaoxing wine, and coarsely ground black pepper, delivering bold yet nuanced flavors in under 30 minutes. Perfect for busy weeknights, it’s a satisfying main-course that pairs beautifully with steamed rice.
Ingredients
Chicken
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
- 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 preferred)
Instructions
- Marinate the Chicken: In a medium-sized bowl, combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients until the cornstarch is completely dissolved. Set aside until ready to use.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it into a single layer. Sear without stirring for about 1 minute until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still slightly pink in the center. Remove the chicken from the skillet and set aside.
- Stir Fry Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add minced ginger and garlic, stirring quickly until fragrant. Toss in the chopped onion and bell peppers, and stir-fry for about 20 seconds to lightly soften and infuse flavor.
- Add the Sauce and Combine: Stir the sauce mixture again and pour it into the skillet with the vegetables. Immediately mix with a spatula and cook until the sauce thickens enough to coat the back of a spoon, which should take just a few seconds.
- Combine Chicken and Finish: Return the cooked chicken to the skillet. Quickly toss to coat the chicken and vegetables in the thickened sauce. Turn off the heat and promptly transfer everything to a large plate to prevent overcooking.
- Serve: Serve the black pepper chicken hot as a main dish with steamed rice or your preferred side.
Notes
- For extra depth, use a mix of red, yellow, and green bell peppers.
- Shaoxing wine adds an authentic touch, but dry sherry is a great substitute.
- Don’t overcook the chicken; it should remain juicy and tender.
- This dish can be prepped ahead by marinating the chicken and pre-chopping vegetables.
- Swap chicken for tofu to make a vegetarian version—just skip the marinade wine for a vegan-friendly result.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 7g
- Sodium: 1060mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
