Description
A flavorful and spicy Black Pepper Chicken recipe that features tender chicken pieces marinated and stir-fried with vibrant bell peppers, onions, and a bold black pepper sauce. Ready in just 25 minutes, this dish offers a perfect balance of savory, sweet, and spicy flavors that’s perfect for a quick weeknight dinner.
Ingredients
Scale
For the 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
For the 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
For Stir Frying
- 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 the chicken slices with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until all the chicken pieces are evenly coated.
- Rest the Marinade: Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, mix together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Stir well until combined and set aside.
- Cook the Chicken: Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 30 seconds. Flip and cook for another 15 to 20 seconds until the chicken is browned but not fully cooked through. Remove and transfer the chicken to a plate.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Sauté minced ginger and garlic until fragrant, about 15 seconds. Add the chopped onion and bell peppers, stirring and cooking for 20 seconds until slightly softened.
- Combine Sauce and Chicken: Stir the prepared sauce to ensure the cornstarch is fully dissolved, then pour it into the skillet with the vegetables. Stir continuously and cook until the sauce thickens, which should take about 1 to 2 minutes.
- Finish the Dish: Add the seared chicken back into the skillet. Stir well to coat the chicken evenly with the thickened sauce and vegetables. Cook for another minute to ensure the chicken is fully cooked and heated through.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot, ideal over steamed rice or noodles.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well for a leaner option.
- Coarsely ground black pepper is key to achieving the signature spicy kick in this dish.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of black pepper to suit your heat preference.
- Serve immediately after cooking to enjoy the best texture and flavor.
