Description
This bold and flavorful Black Pepper Chicken features tender, marinated chicken stir-fried with vibrant bell peppers and onions in a savory, peppery sauce. It’s a simple yet satisfying dish with a perfect balance of spice and umami.
Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce:
- 1/2 cup 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
- 1/8 teaspoon salt
Stir Fry:
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
-
Marinate the Chicken
- Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a bowl. Gently mix until the chicken is coated.
- Marinate for 10 to 15 minutes.
-
Prepare the Sauce
- Combine all the sauce ingredients in a bowl and mix well. Set aside.
-
Cook the Chicken
- Heat 1 tablespoon of peanut oil in a skillet over medium-high heat.
- Add the chicken and spread it into a single layer. Sear for 30 seconds, flip, and cook for an additional 15 to 20 seconds until browned.
- Transfer the chicken to a plate.
-
Stir Fry Vegetables
- Add the remaining oil to the skillet.
- Add the minced ginger and garlic and stir until fragrant.
- Add the chopped onion and bell peppers and cook for 20 seconds.
-
Combine Sauce and Chicken
- Stir the sauce until the cornstarch is dissolved, then pour it into the skillet.
- Stir and cook until the sauce thickens.
- Add the chicken back to the skillet and stir to coat.
-
Serve
- Turn off the heat and serve hot.
Notes
- For added heat, you can increase the amount of black pepper or add a pinch of chili flakes.
- If you prefer a richer sauce, you can use regular soy sauce instead of light soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese