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Black Pepper Chicken Recipe

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4.7 from 87 reviews

Black Pepper Chicken is a savory and flavorful stir-fry dish featuring tender slices of chicken breast marinated and cooked with a robust black pepper sauce. This Chinese-inspired recipe combines aromatic ginger, garlic, and colorful bell peppers, delivering a perfect balance of spicy, sweet, and umami flavors. Quick to make and ideal for a satisfying weeknight dinner, it pairs well with steamed rice or noodles.

Ingredients

Scale

Chicken

  • 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces

Marinade

  • 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

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 preferred)

Instructions

  1. Prepare the Chicken: Begin by slicing the chicken breasts or thighs against the grain into thin 1/4 inch (5-mm) pieces to ensure tenderness during cooking.
  2. Marinate the Chicken: In a bowl, combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Add the chicken pieces and mix well to coat. Let this marinate for about 15 minutes to enhance flavor and improve texture.
  3. Mix the Sauce: While the chicken marinates, in a separate bowl, whisk together 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, and 1/8 teaspoon salt until smooth. Set aside.
  4. Heat the Oil and Aromatics: In a wok or large skillet over medium-high heat, add 2 tablespoons of peanut oil. Once hot, stir-fry 1 tablespoon minced ginger and 2 cloves minced garlic until fragrant but not burnt, about 30 seconds.
  5. Cook the Onions and Bell Peppers: Add the chopped 1/2 white onion and 2 chopped bell peppers to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still crisp, retaining their vibrant color.
  6. Cook the Chicken: Push the vegetables to one side of the pan. Add the marinated chicken into the pan and stir-fry until the chicken pieces are cooked through and opaque, approximately 4-5 minutes, stirring frequently.
  7. Add the Sauce and Combine: Pour the prepared sauce mixture over the chicken and vegetables. Stir continuously as the sauce thickens and becomes glossy, coating all ingredients evenly. This will take about 1-2 minutes.
  8. Final Seasoning and Serve: Taste and adjust black pepper or salt if needed. Remove from heat and serve the Black Pepper Chicken hot over steamed rice or your favorite side dish.

Notes

  • You can substitute chicken breast with thighs for a juicier texture.
  • If Shaoxing wine is unavailable, use dry sherry as an alternative for authentic flavor.
  • Coarsely ground black pepper is essential for the bold peppery kick, but adjust the amount to suit your spice tolerance.
  • Use peanut oil or other high smoke point oils to prevent burning during stir-frying.
  • For a gluten-free version, ensure to use gluten-free soy sauce and cornstarch.
  • Marinating the chicken helps tenderize it and infuse the flavors deeply.

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