Description
Black Pepper Chicken is a quick and flavorful Chinese stir-fry made with tender chicken, crisp vegetables, and a rich, peppery sauce. This homemade version is healthier than takeout, requires only a few ingredients, and comes together in just 25 minutes—perfect for a fast and satisfying meal.
Ingredients
Scale
Chicken and Marinade:
- 1 lb (454 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 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 (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (use mixed colors for variety)
Instructions
- Marinate the Chicken: In a bowl, mix the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10-15 minutes to tenderize and absorb flavor.
- Heat the Pan: Place a large skillet over medium-high heat and add a tablespoon of oil. Once hot, spread the chicken in a single layer. Let it sear for about 30 seconds before flipping. Cook until both sides are lightly browned but not fully cooked. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the remaining oil. Stir in the minced garlic and ginger, cooking for a few seconds until fragrant.
- Cook the Vegetables: Add the chopped onion and bell peppers, stirring quickly to keep them crisp. Let them cook for about 30 seconds to retain their color and texture.
- Prepare the Sauce: Stir the sauce mixture well to ensure the cornstarch is fully dissolved. Pour it into the pan, stirring constantly until it thickens enough to coat the back of a spoon.
- Combine Everything: Return the seared chicken to the pan and toss everything together, making sure the chicken is fully coated in the sauce. Let it cook for another minute until the chicken is cooked through. Remove from heat immediately to avoid overcooking.
Notes
- Use freshly ground black pepper for the best flavor.
- For extra heat, add red pepper flakes or fresh chopped chilies.
- If you prefer a thicker sauce, add a teaspoon more cornstarch mixed with a little water.
- Serve with steamed rice, noodles, or a side of stir-fried greens.
- For meal prep, store in an airtight container for up to 4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 269 kcal
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg