Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken thighs marinated and stir-fried with vibrant green bell peppers, onions, and a savory black pepper sauce. Perfectly balanced with a hint of sweetness and a punch of ground black pepper, this dish is ideal for a satisfying weeknight meal.
Ingredients
Scale
Chicken Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce
- 3 tablespoons soy sauce (remaining after marinade)
- 2 tablespoons cornstarch
- 1/4 cup dry sherry (remaining after marinade)
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
Cooking Oil
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon of soy sauce and 1 tablespoon of dry sherry. Let the chicken marinate for 30 minutes at room temperature to absorb the flavors fully.
- Prepare the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce and 2 tablespoons cornstarch until smooth. Add 1/4 cup dry sherry, 1/3 cup chicken broth, 1 tablespoon sesame oil, 1 tablespoon sugar, and 1 tablespoon ground black pepper. Mix thoroughly and set aside.
- Prepare the Vegetables: Place the sliced green bell peppers and onion in one bowl. Separately, combine minced garlic and ginger in another small bowl for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. When hot, add the marinated chicken. Stir occasionally and cook for 4-5 minutes until the chicken is cooked through and no longer pink inside. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the sliced bell peppers and onions. Stir-fry them for several minutes until they become tender and slightly caramelized, developing a deeper flavor.
- Combine Everything: Return the cooked chicken to the pan along with the minced garlic and ginger. Cook for about 30 seconds to release their aromas. Pour in the prepared sauce mixture and stir everything together. Let it cook for another 2 minutes, allowing the sauce to thicken slightly and the flavors to meld perfectly.
- Serve and Enjoy: Remove the skillet from heat. Serve the hot black pepper chicken immediately, ideally paired with steamed rice or noodles for a complete meal.
Notes
- For best flavor, marinate the chicken for at least 30 minutes but no more than 1 hour.
- If dry sherry is unavailable, a dry white wine or rice wine vinegar can be substituted in equal amounts.
- Adjust the ground black pepper quantity based on your preferred spice level.
- Use a non-stick skillet to prevent sticking and ease cleanup.
- This dish pairs wonderfully with steamed jasmine rice or lo mein noodles.
