Description
A flavorful and quick Black Pepper Chicken stir-fry featuring tender boneless chicken pieces, crisp bell peppers, and onions in a rich, savory black pepper sauce. Perfect for a weeknight dinner, this dish combines the pungent aroma of black pepper with a balanced blend of soy sauces and Shao Xing wine, delivering a vibrant and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon black pepper
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
Instructions
- Prepare the Marinade: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes to enhance flavor and tenderize.
- Make the Stir Fry Sauce: In a separate bowl, whisk together the black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch (or potato starch), and water (or broth). Stir until the cornstarch is completely dissolved. Set this sauce aside.
- Cook the Chicken: Heat neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for about 5-7 minutes until the chicken is cooked through and slightly browned. Once done, remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same skillet, add a bit more oil if necessary, then stir-fry the minced garlic, sliced onions, and bell peppers for 3-4 minutes until the vegetables are tender yet crisp.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the mixture. Stir continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Remove from heat and serve the Black Pepper Chicken immediately. It pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- Marinate the chicken for longer if time permits to deepen flavor.
- You can substitute Shao Xing wine with Japanese mirin if needed.
- Use low sodium soy sauce and chicken broth to reduce salt content.
- Add more black pepper if you prefer a spicier dish.
- Vegetarian options can use tofu and vegetarian stir fry sauce instead of oyster sauce.
- Ensure to stir sauce continuously when adding to prevent lumps due to cornstarch.
