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Black Pepper Chicken Recipe

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3.9 from 56 reviews

This Black Pepper Chicken is a quick and flavorful stir-fry dish featuring tender chicken pieces marinated and cooked with a vibrant sauce of soy, Shaoxing wine, dark soy sauce, and freshly ground black pepper. Combined with aromatic ginger, garlic, onions, and colorful bell peppers, this recipe delivers a perfect balance of savory, spicy, and slightly sweet notes in just 25 minutes.

Ingredients

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 and 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 recommended)

Instructions

  1. Marinate the Chicken: In a medium-sized bowl, combine sliced chicken 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. Let it rest for 10 to 15 minutes to absorb the flavors.
  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, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Stir well until the cornstarch dissolves completely, then set aside.
  3. Sear the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the marinated chicken pieces, spreading them immediately into a single layer with minimal overlap. Sear for about 1 minute until the bottom side is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally until both sides are browned but the chicken remains slightly pink inside. Transfer the chicken to a plate and set aside.
  4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir in minced ginger and garlic, cooking briefly until fragrant. Add chopped white onion and bell peppers, stirring continuously and cooking for about 20 seconds to slightly soften and combine flavors.
  5. Thicken the Sauce and Combine: Pour the prepared sauce mixture into the skillet with the vegetables. Stir immediately with a spatula as the sauce thickens quickly, just enough to coat the back of a spoon, a few seconds. Return the cooked chicken to the skillet, stirring a few times to coat all ingredients evenly in the sauce. Turn off the heat and remove the skillet from the stove to stop further cooking.
  6. Serve: Transfer the Black Pepper Chicken to a large serving plate and serve hot as a main dish, perfect alongside steamed rice or noodles.

Notes

  • For best texture, slice chicken against the grain into thin pieces.
  • Adjust black pepper quantity according to preferred spice level.
  • ShaoXing wine can be substituted with dry sherry if unavailable.
  • Use dark soy sauce sparingly to add color and depth without overpowering saltiness.
  • Serve immediately to enjoy the tender chicken and crispy vegetables at their best.
  • You can substitute chicken broth with water for a lighter sauce.

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