Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful and quick stir-fry dish that combines tender chicken with a bold, peppery sauce. It’s perfect for a weeknight dinner when you want something satisfying and packed with savory notes.

Ingredients

• 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 recommended)

Instructions

1. Step 1: Combine the chicken, soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently mix by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
2. Step 2: In a small bowl, mix together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
3. Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it into a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned. Flip and cook the other side for 30 seconds to 1 minute. Stir occasionally until browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
4. Step 4: Add the remaining 1 tablespoon of oil to the skillet. Stir in the ginger and garlic until fragrant, then add the chopped onion and bell peppers. Stir-fry for about 20 seconds.
5. Step 5: Pour the sauce mixture into the skillet, stirring immediately. Cook until the sauce thickens enough to coat the back of a spoon, just a few seconds. Return the chicken to the skillet and stir quickly to coat everything in the sauce.
6. Step 6: Turn off the heat and remove the skillet from the stove. Transfer the chicken and vegetables to a large plate promptly to stop further cooking. Serve hot as a main dish.

Tips & Variations

• For a deeper flavor, marinate the chicken for up to 30 minutes if time allows.
• Use chicken thighs for juicier meat, or breasts for leaner protein.
• Try adding sliced mushrooms or snap peas to the stir-fry for extra texture.
• If you prefer less heat, reduce the amount of black pepper slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to prevent the chicken from drying out. Avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, you can substitute beef or pork sliced thinly. Adjust cooking times accordingly to avoid overcooking.

What can I use if I don’t have Shaoxing wine?

Dry sherry is a great substitute, or you can use a splash of rice vinegar mixed with a little sugar as an alternative.

Black Pepper Chicken Recipe

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4.9 from 101 reviews

Black Pepper Chicken is a flavorful stir-fried dish featuring tender chicken pieces marinated with soy sauce and Shaoxing wine, cooked with aromatic garlic, ginger, onions, and colorful bell peppers. The dish is finished with a savory black pepper sauce that perfectly balances heat and umami, making it an ideal main course served hot with steamed rice.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

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 Ingredients

• 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 chicken slices with soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes to absorb the flavors.
2. Prepare the Sauce: In a small bowl, mix together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt until the cornstarch is fully dissolved. Set aside.
3. Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it out into a single layer with minimal overlap. Sear for about 1 minute until the bottoms are lightly browned. Flip the pieces and cook for another 30 seconds to 1 minute until both sides are browned but the chicken is still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
4. Cook Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Sauté the minced ginger and garlic briefly until fragrant, about a few seconds. Add the chopped onion and bell peppers, stirring and cooking for about 20 seconds to slightly soften.
5. Add Sauce and Combine: Stir the sauce mixture to ensure the cornstarch is completely dissolved, then pour it into the skillet with the vegetables. Stir continuously until the sauce thickens enough to coat the back of a spoon, which takes only a few seconds. Return the cooked chicken to the skillet and stir quickly to coat the chicken and vegetables in the sauce.
6. Serve: Turn off the heat and immediately transfer the mixture to a large serving plate to stop further cooking in the hot skillet. Serve hot as a delicious main dish with rice or noodles.

Notes

• For best texture, slice chicken thinly and against the grain.
• Using Shaoxing wine adds authentic flavor, but dry sherry is a good substitute.
• Adjust black pepper quantity to your spice preference.
• Serve immediately to prevent overcooking and preserve the crispness of the bell peppers.
• Peanut oil is preferred for stir-frying due to its high smoke point and subtle flavor, but vegetable oil works fine.
• To make it gluten-free, use tamari or gluten-free soy sauce alternatives.

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