Description
Tender stir-fried chicken and colorful bell peppers coated in a bold, peppery sauce—this Black Pepper Chicken is a quick and flavorful dish perfect for weeknights.
Ingredients
Chicken & Marinade:
1 lb chicken breasts or thighs, sliced 1/4″ thick
1 Tbsp light soy sauce
1 Tbsp Shaoxing wine
1 Tbsp cornstarch
Sauce:
1/2 cup chicken broth
2 Tbsp light soy sauce
2 Tbsp Shaoxing wine
2 tsp dark soy sauce
1 Tbsp cornstarch
1 ½ Tbsp sugar
2 tsp coarsely ground black pepper
1/8 tsp salt
Stir-fry:
2 Tbsp peanut or vegetable oil, divided
1 Tbsp minced ginger
2 garlic cloves, minced
½ white onion, chopped
2 bell peppers (any color), chopped
Instructions
- Mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate 10–15 minutes.
- Whisk all sauce ingredients in a bowl until cornstarch dissolves. Set aside.
- Heat 1 Tbsp oil in a large skillet or wok over medium-high. Sear chicken in a single layer, flipping once until browned but slightly pink. Remove and set aside.
- In the same skillet, heat remaining oil. Stir-fry ginger and garlic until fragrant. Add onion and bell peppers; cook about 20 seconds.
- Stir sauce again, pour into skillet, and stir until thickened.
- Return chicken to skillet, stir to coat, and immediately remove from heat.
- Serve hot with steamed rice or noodles.
Notes
- Use chicken thighs for extra juiciness.
- Adjust black pepper to taste for preferred spice level.
- Use mirin instead of Shaoxing wine for a milder sweetness.
- For meal prep, store chicken and vegetables separately and combine when reheating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 6g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
