Description
This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken slices marinated with soy sauce and Shaoxing wine, cooked with vibrant bell peppers and a tangy black pepper sauce. Perfect for a weeknight dinner, it balances savory, spicy, and slightly sweet flavors in just 25 minutes.
Ingredients
Scale
For the 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
For the 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
For Cooking
- 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: Combine the chicken slices with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch in a bowl. Mix well to coat evenly and let it marinate for 10-15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, mix together 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, and 1/8 teaspoon salt until the cornstarch and sugar dissolve completely.
- Stir-fry the chicken: Heat 2 tablespoons of peanut or vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken pieces and sear until they turn golden brown on all sides, about 3-4 minutes. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add a little more oil if needed, then stir-fry the minced ginger, garlic, chopped onion, and mixed bell peppers for 2-3 minutes until fragrant and slightly softened but still crisp.
- Combine and finish: Pour the prepared sauce into the skillet with the vegetables. Cook and stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes. Return the cooked chicken to the skillet and toss everything together to coat the chicken evenly with the sauce. Serve hot immediately.
Notes
- For a spicier kick, increase the amount of coarsely ground black pepper or add sliced fresh chili peppers.
- Chicken thighs can be used instead of breasts for juicier meat.
- Shaoxing wine can be substituted with dry sherry or a mix of rice vinegar and a little sugar if unavailable.
- Serve with steamed rice or noodles for a complete meal.
- Adjust soy sauce quantities based on salt preference or use low-sodium versions.
