Description
Black Pepper Chicken is a flavorful Chinese stir-fry dish featuring tender chicken pieces marinated in soy sauce and Shaoxing wine, cooked quickly with fresh vegetables and a bold black pepper sauce. This recipe delivers a perfect balance of savory, sweet, and spicy notes, making it an ideal weeknight dinner that is both satisfying and easy to prepare.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts or thighs, sliced against the grain into 1/4 inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Other Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl. Gently mix until all chicken pieces are evenly coated to help tenderize and flavor the meat.
- Rest the Marinade: Let the chicken marinade rest for 10 to 15 minutes. This allows the flavors to penetrate and the cornstarch to create a velvety texture after cooking.
- Prepare the Sauce: In a separate bowl, mix together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Stir well to dissolve the cornstarch and dissolve the sugar completely, then set aside.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken, spreading it out into a single layer. Sear the chicken for about 30 seconds on one side, then flip and cook for an additional 15 to 20 seconds until the chicken is lightly browned but not fully cooked through.
- Remove Chicken: Transfer the lightly seared chicken to a plate to rest while you cook the vegetables.
- Stir Fry Vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add the minced ginger and garlic, stirring them until fragrant, about 30 seconds. Then add the chopped onion and bell peppers, cooking for approximately 20 seconds until slightly softened.
- Add Sauce and Thicken: Stir the prepared sauce again to ensure the cornstarch is well dissolved, then pour it into the skillet with the vegetables. Stir frequently as the sauce begins to thicken and bubble, coating the vegetables evenly.
- Combine Chicken and Sauce: Return the browned chicken pieces to the skillet and stir well to coat the chicken with the thickened black pepper sauce. Cook for an additional 1-2 minutes to ensure the chicken is fully cooked and infused with the sauce.
- Serve: Turn off the heat and immediately serve the Black Pepper Chicken hot for best flavor and texture.
Notes
- For best results, use boneless, skinless chicken thighs for juicier meat, but breasts also work well.
- Slicing the chicken thinly against the grain ensures tenderness.
- ShaoXing wine can be substituted with dry sherry if unavailable.
- Coarse black pepper gives a robust flavor; freshly grind for best aroma.
- Adjust sugar and salt to taste depending on your preference for sweetness and seasoning.
- Use peanut oil or any high smoke point oil to allow quick searing at high heat.
- Cook vegetables briefly to retain crisp texture and vibrant color.
- This dish pairs well with steamed rice or noodles.
