Description
Black Pepper Chicken is a quick and flavorful Chinese stir-fry featuring tender chicken, crisp vegetables, and a bold black pepper sauce. This easy homemade version is healthier than takeout, packed with lean protein, and customizable to your spice level. Perfect for a delicious weeknight meal!
Ingredients
For the Chicken Marinade:
- 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
For the Sauce:
- 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
For the Stir-Fry:
- 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)
Instructions
- Marinate the Chicken: In a medium bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 10–15 minutes.
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients until well combined. Set aside.
- Sear the Chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Spread the chicken in a single layer and cook for about 30 seconds until lightly browned. Flip and cook for another 15–20 seconds. Remove and set aside.
- Sauté Aromatics: Add the remaining 1 tbsp oil to the skillet. Sauté ginger and garlic until fragrant.
- Cook Vegetables: Add onion and bell peppers. Stir-fry for 1–2 minutes until crisp-tender.
- Combine Everything: Stir the sauce, then pour it into the skillet. Cook until thickened. Return the chicken, toss to coat, and cook for 1 more minute.
- Serve: Enjoy hot over steamed rice.
Notes
- Adjust black pepper to your spice preference.
- Swap chicken for beef, pork, shrimp, or tofu.
- Add broccoli, snow peas, or carrots for more veggies.
- Store leftovers in the fridge for up to 4 days.
