Black Pepper Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/black-pepper-chicken-recipe-2/
