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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

4.8 from 3 reviews

This Black Pepper Chicken recipe offers a flavorful and quick stir-fry dish featuring tender chicken breasts, vibrant bell peppers, and a savory black pepper sauce. Perfect for a weeknight dinner, it combines aromatic ginger and garlic with a balanced blend of soy sauce and Shaoxing wine, resulting in a spicy, slightly sweet, and deeply satisfying meal.

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 Cooking

  • 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, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Gently mix by hand to coat the chicken evenly. Let it marinate for 10 to 15 minutes to tenderize and absorb flavor.
  2. Prepare the Sauce: In a small bowl, thoroughly mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Set aside.
  3. Cook the Chicken: Heat 1 tablespoon of peanut 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 browns lightly, then flip and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned but chicken remains slightly pink inside. Transfer the chicken to a plate and set aside.
  4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon oil to the skillet. Stir in minced ginger and garlic, cooking briefly until fragrant. Add chopped onion and bell peppers, stir-frying for about 20 seconds until they begin to soften.
  5. Add Sauce and Combine: Stir the prepared sauce mixture to dissolve cornstarch fully, then pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds. Return the cooked chicken to the skillet and stir quickly to coat everything evenly with the sauce. Remove from heat and transfer to a serving plate promptly to prevent overcooking.
  6. Serve: Serve the Black Pepper Chicken hot as a satisfying main dish, perfect with steamed rice or noodles.

Notes

  • You can substitute chicken thighs if you prefer darker meat with more flavor and juiciness.
  • Adjust black pepper quantity to your spice preference; for more heat, increase the amount slightly.
  • Shoaxing wine can be substituted with dry sherry in equal amounts for similar flavor.
  • For gluten-free option, use tamari or gluten-free soy sauce and verify the chicken broth is gluten free.
  • Ensure the skillet is hot before adding the chicken to get a good sear and avoid steaming.
  • Serve immediately after cooking for best texture and flavor.

Nutrition

Keywords: black pepper chicken, chinese black pepper chicken, stir-fry chicken recipe, asian chicken recipe, spicy chicken stir fry

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