Description
A quick and flavorful Black Pepper Chicken recipe featuring tender chicken strips, crisp bell peppers, and onions tossed in a rich, savory black pepper sauce. Perfect for an easy weeknight meal that rivals your favorite Chinese takeout! This recipe is easily adaptable to be gluten-free by swapping soy sauce and Shaoxing wine with tamari and dry sherry respectively.
Ingredients
Chicken and 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
- 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 recommended)
Instructions
- Marinate the Chicken: Combine the sliced chicken, soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently mix by hand until the chicken pieces are evenly coated with the marinade. Allow to rest for 10 to 15 minutes to tenderize the chicken and infuse flavor.
- Prepare the Sauce: In a small bowl, whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt until the cornstarch is completely dissolved. Set aside.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer without overcrowding. Let it sear undisturbed for about 1 minute until the bottom turns lightly brown. Flip the pieces and cook for an additional 30 seconds to 1 minute, stirring occasionally, until both sides are browned but the chicken remains slightly pink inside. Remove from skillet and set aside.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir in minced ginger and garlic, cooking briefly until fragrant. Add chopped onion and bell peppers, stirring constantly for about 20 seconds to soften slightly.
- Cook the Sauce and Combine: Stir the sauce once more and pour it into the skillet. Immediately stir with a spatula as the sauce thickens, cooking for a few seconds until it coats the back of a spoon. Return the chicken to the skillet and quickly toss to coat evenly with the sauce. Remove the skillet from heat promptly to prevent overcooking.
- Serve: Transfer the black pepper chicken to a serving plate and serve hot as a satisfying main dish alongside steamed rice or noodles.
Notes
- For a gluten-free version, substitute soy sauce with tamari and Shaoxing wine with dry sherry.
- Use chicken thighs instead of breasts for a juicier, more flavorful result.
- Adjust the amount of black pepper to your preference for more or less spice.
- Ensure the skillet is hot before adding the chicken to get a good sear and caramelization.
- Serve immediately to enjoy the vegetables crispy and the chicken tender.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
