Black Pepper Chicken Recipe

This Black Pepper Chicken is a flavorful stir-fry with tender chicken, vegetables, and a rich, peppery sauce. The combination of soy sauce, Shaoxing wine, and freshly ground black pepper creates a savory and slightly sweet dish that’s sure to impress. Ready in under 30 minutes, it’s perfect for a quick and delicious weeknight meal!

Why You’ll Love This Recipe

• Bold Flavors: The rich combination of soy sauce, Shaoxing wine, and black pepper gives this dish a robust flavor profile.
• Tender Chicken: Marinating the chicken helps keep it juicy and tender while adding depth to the dish.
• Quick & Easy: This stir-fry comes together in just 30 minutes, making it perfect for busy nights.
• Vegetables: Bell peppers and onions provide a great crunch and fresh flavor to balance the dish.

Ingredients

For the Chicken Marinade:

• 1 lb chicken breasts or thighs, sliced against the grain into 1/4-inch thick pieces
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

For the 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

For Stir-Frying:

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 white onion, chopped
• 2 bell peppers, chopped (red, yellow, or green)

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Instructions

1. Marinate the Chicken:
   • In a bowl, combine the chicken slices with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch.
   • Gently mix until the chicken is well-coated.
   • Marinate for 10-15 minutes.
2. Prepare the Sauce:
   • In a separate bowl, mix together the chicken broth, 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 2 teaspoons of dark soy sauce, 1 tablespoon of cornstarch, 1 1/2 tablespoons of sugar, 2 teaspoons of coarsely ground black pepper, and 1/8 teaspoon of salt.
   • Stir well and set aside.
3. Cook the Chicken:
   • Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat.
   • Add the marinated chicken in a single layer.
   • Let it sear for 30 seconds, then flip the chicken and cook for another 15-20 seconds until lightly browned.
   • Transfer the chicken to a plate and set aside.
4. Stir-Fry the Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of peanut oil.
   • Add the minced ginger and garlic, stirring until fragrant (about 30 seconds).
   • Add the chopped onion and bell peppers. Stir-fry for about 20 seconds until slightly tender.
5. Add the Sauce:
   • Stir the prepared sauce again to ensure the cornstarch is dissolved, then pour it into the skillet with the vegetables.
   • Stir and cook until the sauce thickens (about 1-2 minutes).
6. Combine and Finish:
   • Return the cooked chicken to the skillet and stir well to coat the chicken with the sauce.
   • Turn off the heat and let the dish sit for a minute to allow the flavors to meld.
7. Serve:
   • Serve the Black Pepper Chicken hot over steamed rice or noodles. Garnish with additional black pepper or sliced green onions, if desired.

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Tips & Variations

• Add More Heat: If you like a bit of spice, you can add some chili flakes or sliced fresh chili peppers to the stir-fry.
• Vegetable Options: You can substitute bell peppers with other vegetables like broccoli, carrots, or snow peas.
• Use Chicken Thighs: Chicken thighs are juicier and will add a richer flavor to the dish.
• Thicken the Sauce: If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture by 1/2 tablespoon.

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Serving Suggestions

• Steamed Rice: Serve the Black Pepper Chicken over a bowl of fluffy white or brown rice to soak up the savory sauce.
• Noodles: This dish also pairs wonderfully with noodles—try it with rice noodles, egg noodles, or even lo mein.
• Stir-Fried Vegetables: You can serve this dish alongside other stir-fried veggies, such as bok choy or spinach, for a balanced meal.

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Storage & Reheating

• Storing Leftovers: Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if needed.

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Conclusion

This Black Pepper Chicken recipe is packed with bold flavors, tender chicken, and crunchy vegetables, making it a satisfying and delicious meal. With a simple marinade and quick stir-fry process, it’s perfect for busy weeknights or meal prep. Enjoy this savory dish with rice or noodles for a complete meal that everyone will love!

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