Black Pepper Chicken
A vibrant and savory stir-fry dish that combines tender chicken with a rich sauce, fresh vegetables, and a kick of black pepper, perfect for weeknight dinners or impressing guests.
Ingredients
For the Base
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Boneless skinless thighs can be used for more flavor.
- 1 tablespoon light soy sauce (or soy sauce) For a sodium-reduced version, use low-sodium soy sauce.
- 1 tablespoon Shaoxing wine (or dry sherry) Can substitute with rice vinegar or apple cider vinegar.
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil (or vegetable oil)
For the 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
To Serve
- 1 tablespoon minced ginger Use fresh for better flavor.
- 2 cloves garlic, minced Fresh garlic will provide better flavor.
- 1/2 white onion chopped
- 2 bell peppers chopped (mixed colors are great) Feel free to use other vegetables.
Instructions
Marinate the Chicken
- In a medium-sized bowl, combine the chicken with light soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
Prepare the Sauce
- In a small bowl, whisk together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, 1 tablespoon of cornstarch, sugar, black pepper, and salt. Mix well and set aside.
Cook the Chicken
- Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it into a single layer. Cook for about 1 minute until the bottom is lightly browned. Flip and cook for another 30 seconds to 1 minute, ensuring both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
Cook the Veggies
- Add the remaining 1 tablespoon of oil to the skillet. Add minced ginger and minced garlic, stirring until fragrant. Then, add the chopped white onion and bell peppers. Stir and cook for about 20 seconds.
Combine and Thicken the Sauce
- Stir the sauce mixture to ensure the cornstarch is dissolved completely, then pour it into the skillet with the vegetables. Stir rapidly with a spatula and cook until the sauce thickens, enough to coat the back of a spoon, just a few seconds.
Finish the Dish
- Add the cooked chicken back into the skillet, stirring quickly to coat the chicken and vegetables with the sauce. Turn off the heat and remove the skillet from the stove immediately. Transfer everything to a big plate to prevent overcooking. Serve hot as a main dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for even warming without drying out the dish. For more flavor, marinate the chicken longer than 15 minutes.