Description
A quick and flavorful Black Pepper Chicken recipe that features tender chicken pieces marinated and stir-fried with bold black pepper and savory soy-based sauce, complemented by crisp bell peppers and onions. Perfect for a delicious weeknight dinner ready in just 25 minutes.
Ingredients
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
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
Other Ingredients
- 2 tablespoons peanut oil, divided
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl, gently mixing to coat the chicken evenly.
- Rest the Marinade: Let the chicken marinate for 10 to 15 minutes to absorb the flavors and tenderize.
- Prepare the Sauce: In a separate 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 smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Spread the chicken in a single layer and sear for 30 seconds, then flip and cook for an additional 15 to 20 seconds until browned but not fully cooked through.
- Remove Chicken: Transfer the browned chicken to a plate and set aside.
- Stir-Fry Aromatics and Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add the minced ginger and garlic and stir until fragrant, about 20 seconds.
- Add Vegetables: Incorporate the chopped onion and bell peppers, cooking for about 20 seconds until slightly softened but still crisp.
- Add Sauce: Stir the sauce mixture to ensure cornstarch is fully dissolved, then pour it into the skillet with the vegetables.
- Thicken Sauce: Stir continuously and cook until the sauce thickens, coating the vegetables nicely.
- Combine Chicken and Sauce: Return the chicken to the skillet and toss to coat all pieces evenly with the sauce and vegetables.
- Serve: Turn off the heat and serve the Black Pepper Chicken hot with your choice of steamed rice or noodles.
Notes
- For extra heat, increase the coarsely ground black pepper or add a pinch of chili flakes.
- Slicing chicken against the grain ensures tenderness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Peanut oil is preferred for its high smoke point, but vegetable oil can be used as a substitute.
- Serve immediately to enjoy the best texture and flavor of the sauce and vegetables.
