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Black Pepper Chicken Recipe

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★★★★★

4.7 from 71 reviews

A flavorful and quick-cooking Black Pepper Chicken recipe featuring tender chicken breasts sautéed with fresh ginger, garlic, and colorful bell peppers, all coated in a rich, savory black pepper sauce. Perfect for a delicious weeknight dinner packed with vibrant Asian-inspired flavors.

Ingredients

Scale

Chicken Marinade

  • 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

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

Vegetables and Aromatics

  • 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: In a medium-sized bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Gently mix by hand until the chicken is evenly coated with the marinade. Let it rest for 10 to 15 minutes to absorb the flavors.
  2. Prepare the Sauce: While the chicken marinates, mix together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt in a small bowl. Stir well and set aside.
  3. Sear the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer, avoiding overlap, and sear for about 1 minute until the bottoms are lightly browned. Flip the pieces and cook for another 30 seconds to 1 minute. Stir occasionally until the chicken is browned on both sides but still slightly pink inside. Remove the chicken and place it on a plate.
  4. Cook Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Sauté minced ginger and garlic with quick stirring until fragrant, about 10 seconds. Then add chopped white onion and bell peppers. Stir and cook for about 20 seconds until vegetables start to soften.
  5. Combine Sauce and Chicken: Stir the pre-mixed sauce until the cornstarch fully dissolves. Pour the sauce into the skillet and stir immediately. Cook the sauce until it thickens enough to coat the back of a spoon, just a few seconds. Return the cooked chicken to the skillet and quickly toss to coat all ingredients evenly with the sauce. Remove the skillet from heat and promptly transfer everything to a serving plate to prevent overcooking.
  6. Serve: Serve the Black Pepper Chicken hot as a main course alongside steamed rice or noodles.

Notes

  • Use chicken thighs if you prefer juicier meat, but breasts work well if sliced thinly.
  • Adjust the amount of black pepper based on your spice preference for either more heat or milder flavor.
  • Slicing chicken against the grain helps keep it tender after cooking.
  • Use Shaoxing wine for authentic flavor, or substitute with dry sherry if unavailable.
  • Serve immediately to enjoy the dish at its freshest and to avoid overcooking the chicken in residual heat.
  • For a gluten-free version, substitute soy sauce with tamari.

Keywords: Black Pepper Chicken, Chinese Chicken Recipe, Stir-Fry Chicken, Quick Chicken Dinner, Asian Chicken Dish

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