Black Pepper Chicken

snackonmeat

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This easy Black Pepper Chicken recipe features juicy, tender chicken, crisp vegetables, and a rich, savory black pepper sauce. It comes together quickly and tastes even better than your favorite Chinese takeout! {Gluten-Free Adaptable}

Ingredients

  • Chicken: 1 lb (450 g) chicken breasts or thighs, sliced into 1/4” (5-mm) thick pieces
  • Marinade:
    • 1 tablespoon light soy sauce
    • 1 tablespoon Shaoxing wine (or dry sherry)
    • 1 tablespoon cornstarch
  • Sauce:
    • 1/2 cup chicken broth
    • 2 tablespoons light soy sauce
    • 2 tablespoons Shaoxing wine
    • 2 teaspoons dark 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)

Instructions

  1. Marinate the Chicken:
    In a medium bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Mix gently by hand until the chicken is evenly coated. Marinate for 10-15 minutes.
  2. Prepare the Sauce:
    In a small bowl, combine all sauce ingredients and mix well. Set aside.
  3. Cook the Chicken:
    Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it into a single layer. Sear for about 30 seconds until the bottom is lightly browned. Flip and cook for another 15-20 seconds, stirring occasionally. Transfer the chicken to a plate and set aside.
  4. Stir Fry the Vegetables:
    Add the remaining tablespoon of oil to the skillet. Add ginger and garlic, stirring until fragrant. Then, add the onion and bell peppers. Stir and cook for 20 seconds.
  5. Finish the Dish:
    Stir the sauce mixture to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately until the sauce thickens and can coat the back of a spoon. Add the cooked chicken back into the skillet and stir to coat everything with the sauce.
  6. Serve:
    Remove from heat and immediately transfer to a plate to prevent overcooking. Serve hot as a main dish. Enjoy!