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Black Pepper Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/black-pepper-chicken-recipe-2/