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Black Pepper Chicken: A Bold and Comforting Classic

Savor the bold flavors of this quick and delicious Black Pepper Chicken! Juicy chicken pieces are stir-fried with colorful bell peppers and onions in a rich, peppery sauce. Perfect for a satisfying weeknight meal served over steamed rice!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 1 lb 454 g chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 teaspoons dark soy sauce
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • 1/2 white onion chopped
  • 2 bell peppers chopped (mixed colors)

Method
 

Prep the Chicken:
  1. In a bowl, combine the chicken slices with soy sauce, Shaoxing wine, and cornstarch.
  2. Mix well and let marinate for 10-15 minutes.
Prepare the Sauce:
  1. In a small bowl, mix all sauce ingredients together until smooth.
  2. Set aside for later use.
Sear the Chicken:
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add the marinated chicken in a single layer and let it sear for 30 seconds without moving it.
  3. Flip and cook for another 15-20 seconds, stirring occasionally.
  4. Once lightly browned but still pink inside, transfer the chicken to a plate.
Stir-Fry the Vegetables:
  1. Add the remaining 1 tablespoon of oil to the skillet.
  2. Toss in the minced ginger and garlic, stirring quickly until fragrant.
  3. Add the chopped onion and bell peppers, stir-frying for about 20 seconds.
Bring it All Together:
  1. Stir the sauce mixture once more to ensure the cornstarch is fully dissolved.
  2. Pour it into the skillet, stirring constantly until the sauce thickens.
  3. Add the partially cooked chicken back into the skillet and mix well to coat everything with the sauce.
  4. Turn off the heat and immediately transfer everything to a serving plate.
Serve and Enjoy:
  1. Serve hot on its own or over steamed rice.
  2. For a healthier option, try brown rice or quinoa

Notes

  • Using fresh cracked black pepper enhances the dish’s bold flavor.
  • Adjust the amount of black pepper according to your spice preference.
  • Cornstarch in the marinade keeps the chicken tender and juicy.
  • Leftovers can be refrigerated for up to 3 days and reheated in a skillet.

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