Black Pepper Chicken
This easy black pepper chicken delivers juicy, tender chicken with bold peppery sauce and crisp vibrant bell peppers — a quick homemade dish better than takeout.
Equipment
- 1 Mixing bowl Medium for marinade
- 1 Skillet or wok, for stir frying
Ingredients
Main Ingredients
- 1 lb Chicken breasts or thighs sliced thin, ¼ inch against the grain
- 3 tablespoon Light soy sauce for marinade and sauce
- 3 tablespoon Shaoxing wine or dry sherry
- 2 tablespoon Cornstarch for thickening and marinade
- ½ cup Chicken broth for sauce
- 2 teaspoon Dark soy sauce for color and richness
- 1 ½ tablespoon Sugar granulated
- 2 teaspoon Black pepper coarsely ground
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced
- ½ White onion chopped
- 2 Bell peppers mixed colors, chopped
- 2 tablespoon Peanut oil or vegetable oil for stir-fry
- ⅛ teaspoon Salt
Instructions
Instructions
- In a bowl, combine sliced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Marinate 15 minutes.
- In another bowl, mix ½ cup chicken broth, 2 tablespoon soy sauce, 2 tablespoon Shaoxing wine, 2 teaspoon dark soy sauce, 1 tablespoon cornstarch, and 1 ½ tablespoon sugar until smooth. Set aside.
- Heat 2 tablespoon peanut oil in skillet over medium-high. Add marinated chicken and cook 4–5 minutes until done. Remove chicken.
- Add more oil if needed, then stir-fry garlic, ginger, and onion for 1–2 minutes until fragrant.
- Return chicken to skillet and pour sauce in. Stir to coat completely.
- Cook another 2–3 minutes until sauce thickens to desired consistency.
- Add 2 teaspoon coarsely ground black pepper and toss to combine thoroughly.
- Serve hot with rice or vegetables.
Notes
Feel free to adjust black pepper quantity to taste. Refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat with a splash of broth to maintain tenderness.