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)

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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!

Add extra vegetables like carrots, snap peas, or broccoli for more nutrition and color.

If you want more spice, add fresh chilies or chili paste to the sauce.

Use gluten-free soy sauce to make this recipe gluten-free.

Serve with rice or noodles for a complete meal.