Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful stir-fry dish featuring tender chicken pieces coated in a savory black pepper sauce. This quick and easy recipe balances bold spices with a hint of sweetness, making it perfect for a satisfying weeknight dinner.

Ingredients

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
• Marinade:
• 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

1. Step 1: In a medium bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand until chicken pieces are evenly coated. Let marinate for 10 to 15 minutes.
2. Step 2: In a small bowl, whisk together all sauce ingredients until cornstarch dissolves completely. Set aside.
3. Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add chicken in a single layer with minimal overlap. Sear for about 1 minute until lightly browned on the bottom, then flip and cook for 30 seconds to 1 minute. Stir occasionally until browned but still slightly pink inside. Remove chicken and set aside.
4. Step 4: Add remaining 1 tablespoon oil to the skillet. Stir in ginger and garlic and cook briefly until fragrant. Add onion and bell peppers, stirring and cooking for about 20 seconds.
5. Step 5: Stir the prepared sauce again, then pour into the skillet. Stir immediately and cook until sauce thickens enough to coat the back of a spoon, just a few seconds. Return chicken to the skillet and toss quickly to coat with the sauce.
6. Step 6: Turn off heat and transfer everything promptly to a serving plate to prevent overcooking. Serve hot as a main dish.

Tips & Variations

• For extra heat, add a small amount of chili flakes or fresh sliced chili along with the garlic and ginger.
• Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
• Substitute Shaoxing wine with dry sherry or omit it for an alcohol-free version.
• Add other vegetables like snap peas or mushrooms for more variety and texture.

Storage

Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marination. Using frozen chicken may lead to uneven texture and longer cooking times.

What can I substitute if I don’t have Shaoxing wine?

You can replace Shaoxing wine with dry sherry or use a combination of chicken broth and a splash of rice vinegar as a non-alcoholic alternative. The flavor will be slightly different but still delicious.

Black Pepper Chicken Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

Black Pepper Chicken is a flavorful and quick stir-fry dish featuring tender chicken pieces marinated and cooked with a savory blend of soy sauces, Shaoxing wine, and coarsely ground black pepper. Combined with fresh bell peppers, garlic, and ginger, this dish delivers a perfect balance of spicy, sweet, and umami flavors that’s ideal for a satisfying weeknight dinner.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces

Marinade

• 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 recommended)

Instructions

1. Marinate the chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes to absorb the flavors and tenderize.
2. Prepare the sauce: In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Mix well until the cornstarch is fully dissolved. Set aside.
3. Cook the chicken: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat until hot. Add the marinated chicken, spreading it out into a single layer with minimal overlap. Sear for about 1 minute until lightly browned on the bottom. Flip the chicken pieces and cook for another 30 seconds to 1 minute. Stir occasionally until both sides are browned and chicken is slightly pink inside. Remove chicken from skillet and set aside.
4. Sauté aromatics and vegetables: Add the remaining 1 tablespoon oil to the same skillet. Add minced ginger and garlic, stirring quickly until fragrant, about 15 seconds. Add chopped white onion and bell peppers, stir and cook for about 20 seconds to slightly soften while retaining crunch.
5. Combine sauce and chicken: Stir the prepared sauce again to ensure cornstarch is dissolved. Pour the sauce into the skillet with the vegetables. Stir immediately to mix and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds. Return the cooked chicken to the skillet and toss quickly to coat all ingredients thoroughly with the black pepper sauce.
6. Finish and serve: Turn off the heat and remove the skillet from the stove. Quickly transfer everything to a large plate to prevent overcooking. Serve the Black Pepper Chicken hot as a main dish, accompanied by steamed rice or noodles as preferred.

Notes

• Use both chicken breasts or thighs according to your preference; thighs yield juicier results.
• If you don’t have Shaoxing wine, dry sherry is a suitable substitute.
• Coarsely ground black pepper provides more texture and a bolder flavor than finely ground pepper.
• Cooking the chicken quickly over medium-high heat ensures it stays tender and juicy.
• Adjust the sugar level in the sauce if you prefer a less sweet profile.
• For a gluten-free version, use tamari instead of soy sauce and verify other ingredient labels.
• Serve immediately to maintain the best texture and flavor.

Keywords: black pepper chicken, Chinese stir fry, quick chicken recipe, spicy chicken dish, easy Chinese recipe