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Black Pepper Chicken recipe

Black Pepper Chicken
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An easy black pepper chicken with juicy tender chicken, crisp vegetables, and a rich savory black pepper sauce. It takes no time to put together and tastes better than your usual Chinese restaurant takeout!

To make the dish gluten-free, use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.

  • Author: Satur Romero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese
  • Diet: Gluten Free

Ingredients

Scale

Chicken:

1 lb (454 g) 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:

 

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.

 

Prepare the Sauce:

 

Combine all the sauce ingredients in a small bowl. Mix well and set aside.

 

Cook the Chicken:

 

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot.

 

Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible.

 

Sear for 30 seconds or until the bottom is lightly browned. Flip the chicken and cook for another 15 to 20 seconds, stirring occasionally, until both sides are browned but still slightly pink inside.

 

Transfer the chicken to a plate and set aside.

 

Stir Fry the Vegetables:

 

Add the remaining 1 tablespoon of oil to the skillet.

 

Add the ginger and garlic. Stir quickly until fragrant.

 

Add the white onion and bell peppers. Stir and cook for 20 seconds.

 

Combine Everything:

 

Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet.

 

Stir immediately and cook until the sauce thickens enough to coat the back of a spoon, about a few seconds.

 

Add the cooked chicken back to the skillet and stir a few times to coat everything evenly with the sauce.

 

Serve:

 

Turn off the heat and remove the skillet from the stove.

 

Immediately transfer everything to a serving plate to prevent overcooking.

 

Serve hot as a main dish.

Notes

Gluten-Free Option: Use tamari instead of soy sauce (both light and dark), and use dry sherry instead of Shaoxing wine.

Vegetables: Feel free to substitute or add other vegetables, such as broccoli or snap peas.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.

Nutrition

Find it online: https://recipesfish.com/black-pepper-chicken-recipe/