Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken pieces marinated and stir-fried with a savory, peppery sauce and crisp vegetables for a deliciously satisfying meal.
Ingredients
Scale
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
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
Vegetables and 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)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly and let it marinate for 10-15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, mix together the 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 until the cornstarch is dissolved and the sauce is smooth.
- Stir-fry the chicken: Heat 2 tablespoons peanut oil in a skillet or wok over medium-high heat. Add the marinated chicken and sear it until it is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add a bit more oil if needed, then add the minced ginger, minced garlic, chopped white onion, and chopped bell peppers. Stir-fry the vegetables briefly until they are fragrant and just tender but still crisp.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Stir continuously as the sauce thickens and becomes glossy. Return the cooked chicken to the skillet and toss everything together to evenly coat the chicken and vegetables with the sauce. Serve hot immediately for best taste.
Notes
- For more heat, increase the amount of coarsely ground black pepper to your preference.
- You can substitute Shaoxing wine with dry sherry or omit it entirely if unavailable.
- Slicing the chicken thinly against the grain ensures tenderness.
- Use a high heat and quick stir-frying to keep the vegetables crisp and vibrant.
- This recipe is ideal to pair with steamed rice or noodles for a full meal.
