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Black Pepper Chicken: A Flavorful and Easy Recipe You’ll Love

Black Pepper Chicken
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This Black Pepper Chicken recipe is a quick and flavorful dish that combines juicy, tender chicken with crisp vegetables and a rich, savory black pepper sauce. It’s a healthier and tastier alternative to your usual Chinese takeout, and it comes together in just 25 minutes! Perfect for busy weeknights, this dish is also gluten-free adaptable. Serve it with steamed rice or noodles for a complete meal.

Ingredients

Scale

For the Chicken:

  • 1 lb (454 g) chicken breasts or thighs, sliced against the grain into ¼” (5 mm) thick pieces

Marinade:

  • 1 tablespoon light soy sauce (or regular soy sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

Sauce:

  • ½ cup chicken broth
  • 2 tablespoons light soy sauce (or regular soy sauce)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons dark soy sauce (or regular soy sauce)
  • 1 tablespoon cornstarch
  • 1½ tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • ⅛ teaspoon salt

Stir-Fry:

  • 2 tablespoons peanut oil (or vegetable oil), divided
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • ½ white onion, chopped
  • 2 bell peppers, chopped (use mixed colors for visual appeal)

Instructions

  1. Marinate the Chicken:
    In a medium-sized bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand until the chicken is evenly coated. Let it marinate for 10–15 minutes.
  2. Prepare the Sauce:
    In a small bowl, combine all the sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt). Mix well and set aside.
  3. Cook the Chicken:
    Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer, spreading it out with a spatula to minimize overlap. Sear for 30 seconds until lightly browned, then flip and cook for another 15–20 seconds. Stir occasionally until the chicken is browned but still slightly pink inside. Transfer to a plate and set aside.
  4. Stir-Fry the Vegetables:
    Add the remaining 1 tablespoon of oil to the skillet. Stir in the ginger and garlic until fragrant, about 10 seconds. Add the onion and bell peppers, and cook for 20 seconds.
  5. Combine and Thicken the Sauce:
    Stir the sauce mixture to dissolve the cornstarch, then pour it into the skillet. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 10–15 seconds.
  6. Finish the Dish:
    Add the cooked chicken back to the skillet. Stir quickly to coat everything with the sauce. Remove from heat and transfer to a serving plate immediately to prevent overcooking.
  7. Serve:
    Serve hot as a main dish with steamed rice or noodles.

Notes

  1. For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
  2. Slice the chicken against the grain for maximum tenderness.
  3. Don’t overcook the chicken during the searing process—it should still be slightly pink inside before adding it back to the sauce.
  4. Use freshly ground black pepper for the best flavor.

Nutrition

Find it online: https://recipes.gernarb.com/black-pepper-chicken-a-flavorful-and-easy-recipe-youll-love/