Black Pepper Chicken
A flavorful stir-fry dish featuring tender chicken, vibrant bell peppers, and a silky black pepper sauce that delivers a delightful kick.
Ingredients
For the Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs.
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
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 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper Add more for extra heat.
- 1/8 teaspoon salt
For Cooking
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion chopped
- 2 bell peppers chopped (I used mixed colors) Feel free to use any color of bell pepper.
Instructions
Marinate the Chicken
- In a medium-sized bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is coated with a thin layer of this flavorful marinade. Allow it to marinate for 10 to 15 minutes.
Prepare the Sauce
- While the chicken marinates, whisk together all the sauce ingredients in a small bowl and set aside.
Cook the Chicken
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, ensuring minimal overlap. Sear for about a minute, or until the bottom is lightly browned.
- Carefully flip the chicken and cook for an additional 30 seconds to 1 minute, until both sides are browned but still slightly pink inside. Transfer the seared chicken to a plate and set aside.
Sauté the Vegetables
- Add the remaining tablespoon of oil to the skillet, then toss in the minced ginger and garlic. Stir quickly, releasing their fragrant oils.
- After about 20 seconds, add the chopped white onion and bell peppers. Cook for just 20 seconds to keep them vibrant and crisp.
Finish the Dish
- Stir the sauce mixture to re-combine it, ensuring the cornstarch is fully dissolved. Pour it into the skillet, stirring immediately. Cook until the sauce thickens and is glossy, about 2 minutes.
- Return the chicken to the skillet and give everything a vigorous toss to coat the ingredients in the sauce.
- Remove from heat immediately and transfer everything to a large plate, preventing further cooking in the residual heat. Serve while hot!
Notes
For serving, plate the dish artistically and consider garnishing with fresh herbs like cilantro or scallions. Pairs beautifully with white rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days.