Black Pepper Chicken

Black Pepper Chicken Recipe

This homemade Black Pepper Chicken is an easy, flavorful stir-fry that rivals your favorite Chinese restaurant takeout. It features juicy tender chicken, crisp vegetables, and a savory black pepper sauce. The recipe comes together quickly and can be easily adapted for a gluten-free diet. Here’s how to make it!

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

For the Chicken Marinade:

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tbsp light soy sauce (or soy sauce)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch

For the Sauce:

• 1/2 cup chicken broth
• 2 tbsp light soy sauce (or soy sauce)
• 2 tbsp Shaoxing wine (or dry sherry)
• 2 tsp dark soy sauce (or soy sauce)
• 1 tbsp cornstarch
• 1 1/2 tbsp sugar
• 2 tsp coarsely ground black pepper
• 1/8 tsp salt

For Stir-Frying:

• 2 tbsp peanut oil (or vegetable oil)
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (mixed colors work great)

Instructions

1. Marinate the Chicken:

• In a medium bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix until the chicken is coated with a thin layer of the mixture. Let it marinate for 10-15 minutes.

1. Prepare the Sauce:

• In a small bowl, combine all the sauce ingredients (chicken broth, soy sauces, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt). Stir well to dissolve the cornstarch and set it aside.

1. Cook the Chicken:

• Heat 1 tbsp of oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, spreading it out in a single layer. Sear for 1 minute or until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.

1. Stir-Fry the Aromatics and Veggies:

• In the same skillet, add the remaining 1 tbsp of oil. Add the minced ginger and garlic, stirring for a few seconds until fragrant. Add the chopped onion and bell peppers, cooking for 20 seconds while stirring.

1. Add the Sauce:

• Stir the sauce mixture again (to ensure the cornstarch has dissolved) and pour it into the skillet. Stir immediately, cooking until the sauce thickens enough to coat the back of a spoon, which should take a few seconds.

1. Combine the Chicken and Sauce:

• Return the cooked chicken to the skillet. Quickly stir everything together to coat the chicken and vegetables in the sauce. Turn off the heat and transfer the mixture to a large plate to prevent further cooking.

Serving Suggestions

• Serve the Black Pepper Chicken hot as a main dish. It pairs beautifully with steamed rice (try brown rice for a healthier option) or noodles.

Storage Tips

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• You can freeze the dish for 1-2 months for longer storage.

Customization Options

• Gluten-Free: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to make this recipe gluten-free.
• Vegetarian: Substitute the chicken with tofu or tempeh for a plant-based version of this dish.
• Veggies: Feel free to add other vegetables like mushrooms, broccoli, or snap peas for variety.

Enjoy this quick and delicious Black Pepper Chicken for a satisfying homemade meal!