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Black Pepper Chicken with crisp bell peppers and onions in a glossy black pepper sauce served over steamed white rice

Black Pepper Chicken

Tender chicken strips coated in a rich, bold, savory black pepper sauce with crisp bell peppers and onions. A Chinese takeout-style dinner made in one skillet in 25 minutes, served over steamed white rice.
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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: 327
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts cut against the grain into 1/4 to 1/2 inch strips, thighs recommended for juicier results
  • 1 tbsp cornstarch for the marinade
  • 1 tbsp light soy sauce for the marinade
  • 1 tbsp Shaoxing wine for the marinade, substitute dry sherry if needed
  • 1 tsp freshly ground black pepper for the marinade
  • 0.5 cup low-sodium chicken broth for the sauce
  • 2 tbsp oyster sauce for the sauce
  • 2 tbsp Shaoxing wine for the sauce
  • 2 tbsp light soy sauce for the sauce
  • 1 tbsp cornstarch for the sauce, whisk until fully dissolved
  • 1 tsp freshly ground black pepper for the sauce
  • 3 tbsp vegetable oil divided, 2 tbsp for chicken and 1 tbsp for vegetables
  • 4 cloves garlic minced
  • 1 1-inch piece fresh ginger minced
  • 0.5 large white onion cut into strips
  • 2 medium bell peppers cut into strips

Equipment

  • Large skillet or wok
  • 2 mixing bowls
  • Whisk

Method
 

  1. Cut the chicken against the grain into 1/4 to 1/2 inch strips and pat dry with paper towels. In a medium bowl, mix the cornstarch, light soy sauce, Shaoxing wine, and black pepper until smooth. Add the chicken, toss to coat well, and marinate for 10 to 15 minutes at room temperature or 30 to 60 minutes covered in the refrigerator.
  2. In a separate bowl, whisk together the chicken broth, oyster sauce, Shaoxing wine, light soy sauce, cornstarch, and black pepper until completely smooth with no lumps. Set aside near the stove.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and sear for 30 to 60 seconds without moving. Flip and cook for another 30 seconds. Work in batches to avoid crowding the pan. Transfer cooked chicken to a plate.
  4. Add the remaining 1 tablespoon of oil to the same skillet. Add the garlic and ginger and stir constantly for 30 to 60 seconds until fragrant. Add the bell peppers and onion and stir-fry for 2 to 3 minutes until crisp-tender.
  5. Pour the prepared black pepper sauce into the skillet. Stir and simmer for 2 to 3 minutes until the sauce thickens and turns glossy. Return the cooked chicken to the skillet and toss until well coated and heated through. Serve immediately over steamed white rice.

Notes

Always use freshly ground black pepper for the best flavor. Sear the chicken in batches to avoid steaming. Whisk the sauce until completely smooth before adding to the pan. If the sauce is too thick, add a splash of chicken broth. If too thin, mix a small amount of cornstarch with cold water and stir into the pan. Substitute dry sherry for Shaoxing wine if needed. Best served immediately.