Black Pepper Chicken
A delightful dish featuring tender chicken, vibrant vegetables, and a flavorful sauce, perfect for busy weeknights.
Ingredients
Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs, sliced for even cooking.
- 1 tablespoon light soy sauce (or soy sauce) Can use regular soy sauce as a substitute.
- 1 tablespoon Shaoxing wine (or dry sherry) Can substitute with dry sherry.
- 1 tablespoon cornstarch For marinating the chicken.
Sauce
- 1/2 cup chicken broth Can use low-sodium chicken broth.
- 2 tablespoons light soy sauce (or soy sauce) Follows up from the marinade.
- 2 tablespoons Shaoxing wine (or dry sherry) Additional for the sauce.
- 2 teaspoons dark soy sauce (or soy sauce) Adds color and flavor.
- 1 tablespoon cornstarch To thicken the sauce.
- 1.5 tablespoons sugar Balances the flavors in the sauce.
- 2 teaspoons coarsely ground black pepper Adjust according to spice preference.
- 1/8 teaspoon salt For seasoning.
Cooking Ingredients
- 2 tablespoons peanut oil (or vegetable oil) For frying.
- 1 tablespoon minced ginger Freshly minced for best flavor.
- 2 cloves garlic, minced Freshly minced for aromatic flavor.
- 2 bell peppers, chopped (mixed colors) Using mixed colors enhances visual appeal.
Instructions
Preparation
- Combine chicken, light 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.
Sauce Preparation
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and spread it into a single layer using a spatula.
- Sear for 1 minute until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute, stirring occasionally, until both sides are browned but still a bit pink inside.
- Transfer the chicken to a plate and set aside.
- Add the remaining oil to the skillet. Add ginger and garlic, stir until fragrant, then add onion and peppers. Cook for 20 seconds.
- Pour in the sauce mixture, stirring immediately. Cook until the sauce thickens enough to coat the back of a spoon.
- Add back the cooked chicken and quickly stir to coat everything with the sauce. Turn off the heat and remove from the stove.
- Transfer everything to a large plate immediately.
Notes
Serve Black Pepper Chicken over steamed rice or noodles. This dish pairs well with a simple side salad or stir-fried greens.