Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb (454 g) chicken breasts or thighs, sliced into 1/4” (5-mm) thick pieces; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tbsp cornstarch; 1/2 cup chicken broth; 2 tbsp light soy sauce; 2 tbsp Shaoxing wine or dry sherry; 2 tsp dark soy sauce; 1 tbsp cornstarch; 1 1/2 tbsp sugar; 2 tsp coarsely ground black pepper; 1/8 tsp salt; 2 tbsp peanut oil or vegetable oil; 1 tbsp minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors)

Jump to Recipe·Leave a Review

Black Pepper Chicken is a delightful stir-fry dish that combines tender, juicy chicken pieces with crisp vegetables, all enveloped in a rich, savory black pepper sauce. This homemade version not only rivals your favorite Chinese takeout but also offers a healthier alternative with less oil, sugar, and sodium.

Why You’ll Love This Recipe

Quick and Easy: With minimal preparation and a short cooking time, this dish is perfect for busy weeknights.
Flavorful: The combination of freshly ground black pepper and savory sauce creates a bold and satisfying taste.
Healthy: Loaded with lean protein and colorful vegetables, it makes for a balanced one-pot meal.
Customizable: Easily adaptable to your preferred level of spiciness and choice of vegetables.

Ingredients

1 lb (454 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces

For the Marinade:

1 tablespoon light 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
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons dark soy sauce
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt

For the 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken: In a medium-sized bowl, combine the chicken slices with light soy sauce, Shaoxing wine, and cornstarch. Mix gently until the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the marinated chicken in a single layer in the skillet. Let it sear without moving for about 30 seconds until the bottom is lightly browned. Flip the chicken pieces and cook for another 15 to 20 seconds until both sides are browned but the centers are still slightly pink. Transfer the chicken to a plate and set aside.
Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add minced ginger and garlic; sauté briefly until fragrant.
Cook Vegetables: Add the chopped onion and bell peppers to the skillet. Stir-fry for 1 to 2 minutes until the vegetables are crisp-tender.
Combine Everything: Stir the prepared sauce to ensure the cornstarch is fully dissolved, then pour it into the skillet. Cook, stirring, until the sauce thickens. Return the seared chicken to the skillet and toss to coat everything evenly with the sauce. Cook for another minute until the chicken is cooked through.
Serve: Transfer the black pepper chicken to a serving plate and enjoy it hot over steamed rice.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes

Variations

Protein Alternatives: Substitute chicken with beef, pork, shrimp, or tofu for a different take.
Vegetable Additions: Incorporate other vegetables like broccoli, snow peas, or carrots to enhance the dish’s nutritional value and texture.
Spice Level: Adjust the amount of black pepper or add red pepper flakes to increase the heat according to your preference.

Storage and Reheating

Storage: Place any leftovers in an airtight container and refrigerate for up to 3 to 4 days.
Reheating: To reheat, warm the black pepper chicken in a skillet over medium heat until heated through. Alternatively, microwave it in a microwave-safe dish for 1 to 2 minutes, stirring halfway through.

FAQs

What is the best cut of chicken to use for black pepper chicken?

Both chicken breasts and thighs work well. Thighs offer a juicier texture, while breasts are leaner.

Can I make this dish gluten-free?

Yes, substitute soy sauce with tamari and ensure that all other ingredients are gluten-free.

How can I make the chicken more tender?

Marinating the chicken with cornstarch and Shaoxing wine helps tenderize it, resulting in a velvety texture.

Is it necessary to remove the chicken from the skillet during cooking?

Yes, removing the chicken prevents it from overcooking and ensures that the vegetables are properly seared.

Can I prepare this dish in advance?

While it’s best enjoyed fresh, you can prepare the components ahead of time and stir-fry them just before serving.

What type of oil is best for stir-frying?