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Black Pepper Chicken

A savory dish that highlights the bold flavor of black pepper combined with tender chicken and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Combine chicken, soy sauce, Shaoxing wine, and 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 in a small bowl. Mix well and set aside.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spread it into a single layer to minimize overlap, and sear for about 1 minute until lightly browned.
  2. Flip the chicken and cook for another 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic and stir until fragrant. Add the onions and peppers, stirring and cooking for 20 seconds.
  4. Stir the sauce mixture until the cornstarch dissolves entirely and pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, just a few seconds.
  5. Add the cooked chicken back to the skillet, stirring quickly to coat everything in the sauce. Turn off the heat and transfer everything to a big plate to prevent further cooking.

Notes

Serve hot as a main dish, pairing it with steamed rice or noodles. Adding a side of stir-fried vegetables or a fresh salad can provide extra nutrition. Garnish with green onions or sesame seeds for flavor and presentation. Serve additional soy sauce or chili sauce on the side for those who prefer spicy.