Description
A flavorful and quick Black Pepper Chicken recipe that features tender chicken pieces marinated in soy sauce and Shaoxing wine, stir-fried with colorful bell peppers and onions, then coated in a rich, peppery sauce perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 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 Ingredients
- 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)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well and let it marinate for 10-15 minutes to tenderize and enhance flavor.
- Prepare the sauce: In a separate small 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 the cornstarch and sugar are dissolved.
- Stir-fry the chicken: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and sear them until they turn golden brown and are nearly cooked through, about 3-4 minutes. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon peanut oil. Add minced ginger and garlic first, stir-frying briefly until fragrant. Then add the chopped onion and bell peppers, stir-frying for 2-3 minutes until they are tender but still crisp.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Stir constantly as the sauce thickens and becomes glossy. Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables evenly with the sauce. Cook for another 1-2 minutes until everything is heated through. Serve hot.
Notes
- Use chicken thighs for juicier, more flavorful results, or chicken breasts for a leaner option.
- Adjust the amount of black pepper to your taste preference if you prefer it less or more spicy.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers store well in the refrigerator for up to 2 days.
