Black Pepper Chicken

snackonmeat

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This quick and easy Black Pepper Chicken recipe features tender, juicy chicken, crisp vegetables, and a rich, savory black pepper sauce that beats any takeout! With simple ingredients and a fast cook time, it’s perfect for busy weeknights. Plus, it’s Gluten-Free Adaptable—just swap out the soy sauce for tamari and use dry sherry in place of Shaoxing wine.

Ingredients:

Chicken & Marinade:

  • 1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4″ (5 mm) thick pieces
  • 1 tablespoon light soy sauce (or tamari for gluten-free)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch

Sauce:

  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce (or tamari)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons dark soy sauce (or tamari)
  • 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 (use a mix of colors)

Instructions:

  1. Marinate the Chicken:
    In a medium bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Gently mix until the chicken is evenly coated. Let marinate for 10-15 minutes.
  2. Prepare the Sauce:
    In a small bowl, mix all the sauce ingredients until the cornstarch dissolves completely. Set aside.
  3. Cook the Chicken:
    Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, making sure there’s minimal overlap. Sear for about 30 seconds or until the bottom is lightly browned. Flip the chicken and cook for another 15-20 seconds, stirring occasionally. Once both sides are browned but the chicken is still slightly pink inside, remove from the skillet and set aside.
  4. Cook the Vegetables:
    In the same skillet, heat the remaining tablespoon of oil. Add the ginger and garlic and stir until fragrant. Add the onions and bell peppers, cooking for about 20 seconds.
  5. Finish with the Sauce:
    Stir the sauce mixture again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir continuously until the sauce thickens, which should take a few seconds. Return the cooked chicken to the skillet and quickly stir to coat everything in the sauce.
  6. Serve:
    Remove the skillet from the heat to prevent overcooking. Transfer the chicken and vegetables to a serving plate and enjoy while hot.

Tips:

  • To keep the dish gluten-free, be sure to use tamari instead of soy sauce and dry sherry in place of Shaoxing wine.
  • Serve with steamed rice or noodles for a complete meal.

This savory black pepper chicken is a fantastic way to satisfy your takeout cravings at home!