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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

5.1 from 11 reviews

A flavorful and spicy Black Pepper Chicken recipe featuring tender slices of chicken cooked with aromatic black pepper and a savory soy-based sauce, combined with crisp bell peppers and onions. This dish is quick to prepare, making it perfect for a delicious weeknight dinner.

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 Aromatics

  • 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 recommended)

Instructions

  1. Marinate the Chicken: Combine chicken slices, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is evenly coated with the marinade. Let it rest for 10 to 15 minutes to enhance the flavor and tenderize the meat.
  2. Prepare the Sauce: In a small bowl, mix together 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 completely dissolved. Set this sauce mixture aside.
  3. Cook the Chicken: Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, avoiding overlap as much as possible. Sear the chicken for about 1 minute until the bottom side is lightly browned. Flip and cook the other side for 30 seconds to 1 minute. Stir occasionally; the chicken should be browned but still slightly pink inside. Remove the chicken from the skillet and set aside on a plate.
  4. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic, stirring quickly until fragrant, about 20 seconds. Then add the chopped white onion and bell peppers. Stir and cook for another 20 seconds until vegetables start to soften but remain crisp.
  5. Combine Sauce and Chicken: Stir the prepared sauce mixture one more time to ensure the cornstarch is fully dissolved, then pour it into the skillet with the vegetables. Stir immediately to prevent lumps and cook for a few seconds until the sauce thickens enough to coat the back of a spoon. Return the cooked chicken to the skillet and toss quickly to coat all pieces evenly with the sauce. Turn off heat and immediately transfer the contents to a large serving plate to prevent overcooking.
  6. Serve: Serve the black pepper chicken hot as a main dish with steamed rice or noodles for a complete satisfying meal.

Notes

  • For best results, slice the chicken against the grain to ensure tenderness.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Adjust black pepper quantity based on your spice preference.
  • You can use chicken thighs instead of breasts for a juicier texture.
  • This dish pairs wonderfully with steamed jasmine rice or fried rice.
  • Using fresh coarsely ground black pepper yields the best flavor intensity.
  • To keep vegetables crisp yet cooked, avoid over-stirring during the sauté step.

Nutrition

Keywords: Black Pepper Chicken, Chinese Chicken Recipe, Spicy Chicken Stir-Fry, Easy Chicken Dinner, Sautéed Chicken with Bell Peppers

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