Go Back
Black Pepper Chicken

Black Pepper Chicken

An easy black pepper chicken with juicy tender chicken, crisp vegetables and a rich savory black pepper sauce that tastes better than restaurant takeout
Print Recipe Pin Recipe
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 tbsp light soy sauce for marinade
  • 1 tbsp Shaoxing wine or dry sherry, for marinade
  • 1 tbsp cornstarch for marinade
  • 0.5 cup chicken broth
  • 2 tbsp light soy sauce for sauce
  • 2 tbsp Shaoxing wine or dry sherry, for sauce
  • 2 tsp dark soy sauce
  • 1 tbsp cornstarch for sauce
  • 1.5 tbsp sugar
  • 2 tsp coarsely ground black pepper
  • 0.125 tsp salt
  • 2 tbsp peanut oil or vegetable oil divided
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 0.5 white onion chopped
  • 2 bell peppers chopped, mixed colors

Equipment

  • large skillet or wok
  • Medium-sized bowl for marinating
  • Small bowl for sauce
  • Spatula
  • Plate for cooked chicken

Method
 

  1. Combine chicken, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon 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 the sauce ingredients (chicken broth, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon 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 until hot. Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute until the bottom is lightly browned.
  4. Flip the chicken and cook for 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
  5. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic and stir quickly until fragrant.
  6. Add the white onion and bell peppers. Stir and cook for 20 seconds to keep them crisp.
  7. Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds.
  8. Add back the cooked chicken and quickly stir a few times to coat everything with the sauce.
  9. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a serving plate so the ingredients won't keep cooking in the hot skillet.
  10. Serve hot as a main dish over steamed rice or by itself.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Always cut the meat against the grain and maintain the same thickness and size for each slice. Let the chicken sear for 30 seconds before stirring to prevent sticking. Removing the chicken once is crucial to prevent overcooking and ensure proper searing of vegetables. For gluten-free version: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Prepare all ingredients before cooking as stir frying moves very fast.
QR Code linking back to recipe