Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 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; 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)

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Introduction

Black Pepper Chicken is a flavorful and quick stir-fry dish that combines tender chicken pieces with a bold, peppery sauce. Perfect for a weeknight dinner, it’s packed with simple ingredients that come together for a satisfying, savory meal.

The dish shows a stir-fry in a black pan with three main layers: the bottom layer has sliced white onions with a soft texture, the middle layer features vibrant green bell pepper strips and red bell pepper strips with a fresh, slightly shiny look, and the top layer consists of browned chicken pieces coated in a glossy dark brown sauce. The ingredients are mixed evenly, and chopsticks rest on the right side of the pan, partially touching the food. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
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
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

Step 1: Combine the chicken, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Mix gently by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
Step 2: In a small bowl, mix together the chicken broth, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt until smooth. Set the sauce aside.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned, then flip and cook for 30 seconds to 1 minute more. Stir occasionally until browned but still slightly pink inside. Remove the chicken and set aside.
Step 4: Add the remaining 1 tablespoon oil to the skillet. Stir in the minced ginger and garlic and cook briefly until fragrant. Add the chopped onion and bell peppers, stirring and cooking for about 20 seconds.
Step 5: Stir the sauce mixture to ensure the cornstarch is dissolved, then pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Return the chicken to the skillet and stir quickly to coat everything in the sauce. Turn off the heat and transfer to a serving plate promptly to prevent overcooking.
Step 6: Serve hot as a main dish, ideally with steamed rice.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result.
Adjust the amount of black pepper according to your spice preference.
Swap bell peppers for other vegetables like snap peas or broccoli for variety.
If you do not have Shaoxing wine, dry sherry or a splash of white wine can be used as substitutes.
For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, stirring occasionally to warm through without overcooking the chicken. Avoid microwaving directly to maintain texture and flavor.

How to Serve

The image shows a black pan filled with a colorful stir-fry dish. There are three main layers: the first layer consists of red and green bell pepper pieces, the second layer is made of light brown, sliced cooked chicken with a glossy texture, and the third layer includes long, white, slightly translucent onion strips scattered evenly. The ingredients appear well mixed and coated with a shiny sauce. Two silver chopsticks rest on the edge of the pan near the bottom left. The background surface has a white marbled texture, and a small wooden bowl with coarse salt is seen near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great for this recipe and add a richer flavor and more tenderness compared to breasts.

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

If you don’t have Shaoxing wine, dry sherry or a dry white wine can be used as a good substitute to maintain the dish’s depth of flavor.