Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with aromatic ginger, garlic, onions, and bell peppers in a rich black pepper soy-based sauce. Perfect for a weeknight dinner, this dish balances savory, sweet, and spicy notes with bold black pepper heat.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 1/2 cup 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
- 1/8 teaspoon salt
Vegetables & Cooking
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until the chicken is completely coated.
- Rest the Marinade: Let the chicken marinate for 10 to 15 minutes to absorb the flavors and tenderize.
- Prepare the Sauce: In a separate bowl, combine 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. Mix well until fully combined and set aside.
- Heat Oil and Cook Chicken: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the chicken spreading it into a single layer. Sear the chicken for 30 seconds on one side, then flip and cook an additional 15 to 20 seconds until browned but not fully cooked through.
- Remove Chicken: Transfer the partially cooked chicken to a plate and set aside.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Sauté minced ginger and garlic until fragrant, about 20 seconds. Add chopped onion and bell peppers and stir fry for another 20 seconds, maintaining crispness.
- Add Sauce and Thicken: Stir the sauce mixture to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables. Stir continuously until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Add the chicken back into the skillet and toss to coat well with the sauce and vegetables. Cook for an additional 1-2 minutes until the chicken is fully cooked and the flavors meld together.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideally over steamed rice or noodles.
Notes
- Using both light and dark soy sauces balances saltiness and color depth.
- Coarsely ground black pepper provides a strong aroma and slight crunch; adjust amount for preferred spiciness.
- Marinating the chicken helps tenderize and infuse flavor, do not skip.
- For a gluten-free option, substitute soy sauce with tamari and ensure Shaoxing wine is gluten-free.
- Use peanut oil or another oil with a high smoke point for best stir-fry results.
- Chicken thighs offer more tenderness compared to breasts but either works well.
