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Black Pepper Chicken

A quick and delicious dish combining tender chicken, colorful bell peppers, and a savory black pepper sauce, perfect for weeknight meals or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Combine chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is evenly coated. Marinate for 10 to 15 minutes.
  2. In a small bowl, mix all the sauce ingredients well and set aside.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and spread it into a single layer with minimal overlap. Sear for about 1 minute until lightly browned.
  2. Flip 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.
  3. Add the remaining oil to the skillet. Add the ginger and garlic, stirring until fragrant. Then add the white onion and peppers. Cook for 20 seconds while stirring.
  4. Stir the sauce mixture until the cornstarch is dissolved, then pour it into the skillet. Cook until the sauce thickens enough to coat the back of a spoon, which takes just a few seconds.
  5. Add the cooked chicken back into the skillet, stirring quickly to coat everything with the sauce.
  6. Remove the skillet from heat and transfer everything to a large plate immediately so the ingredients won’t continue to cook in the hot skillet.

Notes

Serve Black Pepper Chicken hot as a main dish alongside steamed rice or noodles. It pairs beautifully with a simple side of steamed vegetables or a fresh salad. You can also add chili flakes or fresh herbs on top for an extra kick. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.