4.9 from 168 votes
Black Pepper Chicken
Black Pepper Chicken features thinly sliced chicken marinated with soy sauce, Shaoxing wine, and cornstarch to enhance tenderness and flavor. The chicken is seared quickly to develop a light browning before stir-frying with aromatic garlic, ginger, white onion, and colorful bell peppers. A savory sauce made with soy sauces, chicken broth, sugar, and coarsely ground black pepper is added to coat the ingredients, creating a balanced combination of savory and spicy notes with a slightly thickened finish.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
4
Calories:
269 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 269
% 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.