Description
This Black Pepper Chicken recipe is a quick and flavorful dish, perfect for weeknight meals. It’s easy to make and offers a delicious balance of savory and spicy notes.
Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- Marinade:
- 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
- Stir fry:
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Combine sliced chicken, light soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix until evenly coated and marinate for 10 to 15 minutes.
- In a separate bowl, mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Set aside.
- Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add marinated chicken and sear for about 1 minute until lightly browned. Flip and cook for another 30 seconds. Remove chicken from skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Add minced ginger and garlic, stir until fragrant. Add chopped onion and bell peppers, stir-fry for about 20 seconds until slightly softened.
- Pour the prepared sauce into the skillet and stir until it thickens.
- Add the cooked chicken back to the skillet, stirring to coat everything evenly. Turn off the heat and remove from the stove.
- Transfer the Black Pepper Chicken to a serving plate and serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers on the stove over low heat to maintain juiciness.
- Feel free to add other vegetables like carrots or snap peas.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Adjust the amount of black pepper to control the spice level.
- Can be served with steamed jasmine rice, fried rice, or lo mein noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 calories (estimate)
- Sugar: Approximately 8-12g (estimate)
- Sodium: Varies based on soy sauce used
- Fat: Approximately 15-20g (estimate)
- Saturated Fat: Approximately 3-5g (estimate)
- Unsaturated Fat: Approximately 10-15g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g (estimate)
- Fiber: Approximately 2-3g (estimate)
- Protein: Approximately 30-35g (estimate)
- Cholesterol: Varies based on chicken part used