Description
Black Pepper Chicken is a flavorful stir-fry dish featuring tender chicken pieces marinated in soy sauce and Shaoxing wine, then cooked with aromatic ginger, garlic, onions, and bell peppers. Finished with a bold black pepper sauce that thickens beautifully, this Chinese-inspired recipe delivers a perfect balance of spicy and savory notes, ideal for a quick and delicious dinner.
Ingredients
Scale
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
Vegetables & Aromatics
- 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 sliced chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix everything together until the chicken pieces are evenly coated with the marinade.
- Let it Rest: Allow the chicken to 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. Stir until well combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken in a single layer, searing each side—30 seconds on one side, then 15 to 20 seconds after flipping—until the chicken is browned but not fully cooked through. Transfer the chicken to a plate.
- Stir Fry the Vegetables: Add the remaining tablespoon of peanut oil to the skillet. Add the minced ginger and garlic, stirring until fragrant, about 30 seconds. Then add the chopped onion and bell peppers, cooking for another 20 seconds to slightly soften.
- Combine Sauce and Chicken: Stir the sauce mixture again to make sure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables, stirring constantly until the sauce thickens and becomes glossy.
- Add Chicken Back: Return the seared chicken to the skillet. Stir everything together well to coat the chicken pieces in the thickened sauce and heat through evenly.
- Serve: Turn off the heat and serve the hot Black Pepper Chicken immediately with steamed rice or your favorite side.
Notes
- Use chicken thighs for a juicier, more flavorful dish, or chicken breast for a leaner option.
- Coarsely ground black pepper gives a bold, spicy touch—adjust the amount to taste.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Serve with steamed rice or noodles to complement the savory sauce.
- To make gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
