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Black Pepper Chicken

Black Pepper Chicken

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 269
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch thick pieces
  • 1 tablespoon light soy sauce or regular soy sauce, for marinade
  • 1 tablespoon Shaoxing wine or dry sherry, for marinade
  • 1 tablespoon cornstarch for marinade
  • 1/2 cup chicken broth for sauce
  • 2 tablespoons light soy sauce or regular soy sauce, for sauce
  • 2 tablespoons Shaoxing wine or dry sherry, for sauce
  • 2 teaspoons dark soy sauce or regular soy sauce
  • 1 tablespoon cornstarch for sauce
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper freshly cracked preferred
  • 1/8 teaspoon salt
  • 2 tablespoons peanut oil or vegetable oil, divided
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1/2 white onion chopped
  • 2 bell peppers chopped, mixed colors preferred

Equipment

  • Large skillet or wok
  • Medium-sized bowl for marinating
  • Small bowl for sauce
  • Spatula
  • Serving platter

Method
 

  1. 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.
  2. Combine all sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt) in a small bowl. Mix well and set aside.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat (375-400°F) until shimmering. Add the chicken and immediately spread it into a single layer using a spatula. Sear undisturbed for 1 minute until the bottom is lightly browned. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but chicken is still slightly pink in the center. Transfer the chicken to a plate and set aside.
  4. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic and stir constantly for about 10 seconds until fragrant. Add the white onion and peppers. Stir and cook for 30-45 seconds until vegetables just begin to soften.
  5. Stir the sauce mixture until the cornstarch is completely dissolved, then pour it into the skillet. Stir immediately with a spatula and cook for 10-15 seconds until the sauce thickens enough to coat the back of a spoon. Add back the cooked chicken and quickly toss for 15-20 seconds to coat everything with the sauce. Turn off heat and immediately transfer everything to a serving platter to prevent overcooking.
  6. Serve hot over steamed rice or as desired.

Notes

Always cut the meat against the grain and maintain the same thickness for each slice. For gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Use freshly cracked black pepper for best flavor. Store leftovers in airtight container in refrigerator for 3-4 days or freeze for 1-2 months.