Why You’ll Love This Recipe

If you’re a fan of bold flavors and crave a dish with a bit of spice, this Black Pepper Chicken is for you. The marinade keeps the chicken tender and flavorful, while the sauce adds a savory depth with a touch of sweetness and the perfect amount of black pepper kick. Stir-frying the chicken with ginger, garlic, and bell peppers brings everything together into a mouthwatering meal that’s easy to prepare and full of flavor. Plus, it’s versatile enough to pair with rice or noodles for a complete meal.

Ingredients

For the Chicken and Marinade:

1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces

For the Marinade:

1 tablespoon light soy sauce (or 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 (or soy sauce)
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 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 (mixed colors recommended)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken: In a medium bowl, combine the chicken slices, light soy sauce, Shaoxing wine, and cornstarch. Toss well to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the sauce and vegetables.
Prepare the Sauce: In a separate bowl, mix together the chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Stir until the sugar is dissolved and everything is well combined. Set the sauce aside.
Stir-fry the Aromatics: Heat the peanut oil in a large skillet or wok over medium-high heat. Once hot, add the minced ginger and garlic. Stir-fry for about 30 seconds, or until fragrant.
Cook the Chicken: Add the marinated chicken to the skillet and stir-fry for 3-4 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the chopped onion and bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender but still slightly crisp.
Combine and Simmer: Return the chicken to the skillet with the vegetables. Pour in the prepared sauce and stir to combine. Let everything simmer for another 2-3 minutes, or until the sauce has thickened and the chicken is well-coated.
Serve: Once the sauce has thickened, remove the skillet from the heat. Serve the Black Pepper Chicken over steamed rice or noodles for a complete meal. Enjoy!

Servings and Timing

Servings: 4
Prep time: 20 minutes (including marinating)
Cook time: 10-12 minutes
Total time: 30 minutes

Variations

Add Vegetables: Feel free to add more vegetables such as carrots, snap peas, or broccoli to the stir-fry for extra color and nutrition.
Spicy Version: If you like more heat, add some sliced fresh chilies or a splash of chili paste to the sauce.
Gluten-Free: Use gluten-free soy sauce and ensure that the Shaoxing wine and other sauces you use are also gluten-free.
Noodle Dish: Toss the Black Pepper Chicken with cooked noodles for a satisfying noodle dish.

Storage/Reheating

Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce. Alternatively, you can reheat it in the microwave for 1-2 minutes.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great option and will result in a juicier, more flavorful dish. Just ensure they are sliced thinly.

2. Can I make this dish spicier?

Yes! To make it spicier, add some fresh chopped chilies, chili flakes, or chili paste to the sauce, depending on your spice preference.

3. Can I use a different type of wine?

If you don’t have Shaoxing wine, dry sherry is a great substitute. Alternatively, you can use rice wine or even a little white wine in a pinch.

4. Can I use a different type of oil for stir-frying?

Yes, you can use vegetable oil, canola oil, or even sesame oil if you prefer. Peanut oil adds a nice flavor, but any neutral oil will work well.

5. Can I add more sauce?

Yes, you can easily double the sauce ingredients if you prefer more sauce for your chicken and vegetables. Just ensure to adjust the seasoning accordingly.

6. How do I make this recipe healthier?

You can reduce the sugar content in the sauce and opt for a lower-sodium soy sauce. You could also serve it with brown rice or another whole grain for added health benefits.

7. How do I prevent the sauce from being too thin?

Make sure to cook the sauce until it thickens after adding the cornstarch. If it’s still too thin, you can simmer it for a few more minutes to reduce it further.

8. Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a skillet or microwave.

9. Can I use pre-cooked chicken for this recipe?

While fresh chicken is recommended, you can use pre-cooked chicken. Just skip the marinating and cooking steps for the chicken, and stir-fry it with the vegetables, adding the sauce later.

10. Can I make this vegetarian?

Yes, you can substitute the chicken with tofu or a plant-based protein for a vegetarian version. You may need to adjust the cooking time for tofu, so it crisps up nicely before adding the sauce.

Conclusion

The Best Black Pepper Chicken is a savory and flavorful dish that brings together tender chicken, aromatic vegetables, and a rich, peppery sauce. The combination of soy sauces, Shaoxing wine, and freshly ground black pepper creates a mouthwatering meal that’s perfect for any night of the week. Simple yet full of flavor, this dish is sure to become a new favorite in your dinner rotation!