Black Pepper Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
269 kcal
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Course
Main Course
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Cuisine
Chinese
Black Pepper Chicken
Description
This Black Pepper Chicken recipe starts with marinating the chicken pieces to tenderize and flavor them. The use of Shaoxing wine and cornstarch helps create a delicate texture once cooked. The chicken is initially seared to achieve a slight golden color, then removed to make way for sautéing the aromatics and vegetables, which add freshness and depth.
The prepared sauce incorporates a mixture of soy sauces, chicken broth, sugar, and a generous amount of coarsely ground black pepper, delivering a bold peppery flavor with a balanced savory profile. The sauce is thickened by cornstarch, providing a glossy coating that clings to the chicken and vegetables.
Served warm, this dish highlights a mix of textures—from tender chicken to crisp vegetables—and flavors that suit a stir-fry entrée paired well with plain rice. The precise marinating and sauce proportions contribute to a consistent and flavorful outcome.
Ingredients
- 1 lb chicken breast sliced against the grain into 1/4” (5-mm) thick pieces, or thighs
Marinade
- 1 tablespoon soy sauce or soy sauce, light
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce or soy sauce, light
- 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 black pepper coarsely ground
- 1/8 teaspoon salt
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon ginger minced
- 2 cloves garlic , minced
- 1/2 white onion , chopped
- 2 bell pepper chopped (I used mixed colors
Instructions
- 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.
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 1 minute or so, until the bottom is lightly browned. Flip the chicken. Cook for 30 seconds to 1 minute. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
- Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
- Serve hot as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 17.8g | 6% |
| Protein | 26.1g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 73mg | 24% |
| Sodium | 674mg | 28% |
| Potassium | 607mg | 13% |
| Fiber | 1.3g | 5% |
| Sugar | 9.4g | 19% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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