Description
Black Pepper Chicken is a quick and flavorful dish that brings the essence of Chinese takeout right to your kitchen. This easy recipe combines succulent chicken with vibrant vegetables, all coated in a rich black pepper sauce that delivers a satisfying kick. Perfect for busy weeknights or casual gatherings, you’ll love how this dish comes together in just 25 minutes. Customize it with your favorite veggies or make it gluten-free by swapping out key ingredients. The result is a delicious, home-cooked meal that rivals restaurant fare and keeps you coming back for more.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons peanut oil
- 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
- 1 tablespoon cornstarch
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (I used mixed colors)
Instructions
- Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the marinated chicken. Spread it into a single layer with minimal overlap. Sear for about 1 minute until lightly browned. 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 cooked chicken to a plate and set aside.
- Add another tablespoon of oil to the skillet. Add minced ginger and garlic; stir quickly until fragrant. Then add chopped onion and bell peppers. Stir-fry for about 20 seconds.
- Stir the prepared sauce mixture until cornstarch is fully dissolved, then pour it into the skillet. Stir immediately until the sauce thickens enough to coat the back of a spoon—this should only take a few seconds. Return the cooked chicken back to the skillet and quickly stir everything together so that it's evenly coated with sauce. Turn off heat and remove from stove.
- Transfer everything onto a large plate immediately to avoid overcooking in the hot skillet. Serve this delicious black pepper chicken hot as a main dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg