Description
A flavorful and spicy Black Pepper Chicken stir-fry featuring tender slices of chicken breast marinated and cooked with a bold black pepper sauce, accented by colorful bell peppers and aromatics for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
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 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Stir Fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors recommended)
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. Mix well to coat, and let it sit for about 10-15 minutes to tenderize and absorb flavors.
- Prepare the Sauce: In a separate bowl, whisk together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt until smooth. Set aside.
- Heat the Oil: Warm the peanut or vegetable oil in a large wok or skillet over medium-high heat until hot but not smoking.
- Sauté Aromatics: Add minced ginger and garlic to the hot oil and stir-fry for about 30 seconds until fragrant but not browned.
- Cook the Onions and Peppers: Toss in the chopped onion and bell peppers, stir-frying for 2-3 minutes until they begin to soften but remain crisp and vibrant.
- Cook the Chicken: Increase heat to high and add the marinated chicken pieces to the wok. Stir-fry swiftly, spreading them out and flipping frequently, until the chicken is cooked through and no longer pink, about 4-5 minutes.
- Add the Sauce: Give the prepared sauce a quick stir and pour it over the cooked chicken and vegetables. Stir continuously as the sauce thickens and coats all ingredients evenly, about 1-2 minutes.
- Finish and Serve: Once the sauce has thickened to a glossy consistency and the pepper flavor is pronounced, remove from heat. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Use fresh, coarsely ground black pepper to maximize flavor and aroma.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of black pepper to suit your preferred spice level.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Chicken thighs provide a juicier texture, while breasts yield leaner results.
- Serve immediately to enjoy the crispness of the vegetables.
Keywords: black pepper chicken, Chinese chicken recipe, stir-fry chicken, spicy chicken, quick dinner, Chinese cuisine