Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: Boneless, skinless chicken thighs or breasts, sliced; 2–3 cloves garlic, minced; 1 tablespoon ginger, minced; 1–2 bell peppers, sliced; 1 small onion, sliced; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sugar; 1–1½ teaspoons freshly ground black pepper (adjust to taste); 1 tablespoon cornstarch (for marinade); 2 tablespoons vegetable oil

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 25 minutes, making it perfect for busy weeknights.
Flavorful: The rich black pepper sauce adds depth and a slight kick to the dish.
Healthy: Packed with lean protein and fresh vegetables, it’s a nutritious choice.
Versatile: Easily adaptable to suit your taste preferences or dietary needs.

Ingredients

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

Boneless, skinless chicken thighs or breasts
Garlic
Ginger
Bell peppers
Onion
Soy sauce
Oyster sauce
Shaoxing wine or dry sherry
Sugar
Freshly ground black pepper
Cornstarch
Vegetable oil

Directions

Marinate the Chicken: Combine sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 10 minutes.
Prepare the Sauce: In a bowl, mix soy sauce, oyster sauce, Shaoxing wine, sugar, and freshly ground black pepper. Set aside.
Cook the Chicken: Heat oil in a wok or skillet over medium-high heat. Add the marinated chicken and sear until browned. Remove and set aside.
Sauté Aromatics and Vegetables: In the same pan, add more oil if needed. Sauté garlic and ginger until fragrant, then add bell peppers and onion. Cook until vegetables are slightly tender.
Combine and Finish: Return the chicken to the pan, pour in the prepared sauce, and stir-fry until everything is well-coated and the sauce has thickened.
Serve: Serve hot over steamed rice.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Variations

Protein Options: Substitute chicken with beef, shrimp, or tofu for a different twist.
Vegetable Additions: Include broccoli, snow peas, or mushrooms to enhance the dish.
Spice Level: Adjust the amount of black pepper or add chili flakes to increase heat.
Gluten-Free: Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between.

FAQs

How can I make this dish spicier?

To increase the heat, add more freshly ground black pepper or include sliced chili peppers during cooking.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used; just be cautious not to overcook to maintain tenderness.

What can I serve with Black Pepper Chicken?

This dish pairs well with steamed rice, fried rice, or noodles.

Is it necessary to marinate the chicken?

Marinating enhances flavor and tenderness, but if short on time, a brief marination or skipping it is acceptable.

Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and marinate the chicken in advance, storing them separately until ready to cook.

How do I prevent the chicken from sticking to the pan?

Ensure the pan is hot before adding the chicken and avoid moving it too soon to allow a sear to form.

Can I use a different type of oil?

Yes, any neutral oil with a high smoke point, like canola or peanut oil, works well.

Is this recipe suitable for a low-sodium diet?

To reduce sodium, use low-sodium soy sauce and limit added salt.

How can I make the sauce thicker?

If the sauce is too thin, mix a small amount of cornstarch with water and add it to the pan, stirring until thickened.

Can I freeze Black Pepper Chicken?

Freezing is not recommended as it may affect the texture of the vegetables and sauce.

Conclusion

Black Pepper Chicken is a flavorful and satisfying dish that’s simple to prepare at home. With its rich sauce and tender chicken, it’s sure to become a favorite in your meal rotation. Enjoy the convenience and taste of takeout in your own kitchen.

Black Pepper Chicken

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Author: Julia
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Black Pepper Chicken stir-fry brings bold, takeout-style flavor to your kitchen in just 25 minutes. Tender chicken, crisp vegetables, and a savory black pepper sauce come together for a quick and satisfying meal that’s perfect for weeknights.

Instructions

Marinate the Chicken: Toss sliced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and cornstarch. Let marinate for 10–15 minutes.
Make the Sauce: In a small bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, sugar, and black pepper. Set aside.
Cook Chicken: Heat oil in a wok or skillet over medium-high heat. Add marinated chicken and stir-fry until browned and nearly cooked through. Remove and set aside.
Sauté Vegetables: Add a little more oil if needed. Stir-fry garlic and ginger until fragrant, then add bell peppers and onion. Cook for 2–3 minutes until slightly tender.
Combine and Finish: Return chicken to the pan. Add sauce and stir to coat evenly. Cook until sauce thickens and chicken is fully cooked.
Serve: Enjoy hot over steamed rice or noodles.

Notes

Use chicken breast for a leaner option, but avoid overcooking.

Add mushrooms, broccoli, or snow peas for extra veggies.

For a thicker sauce, add a cornstarch slurry (½ tsp cornstarch mixed with 1 tbsp water).

Adjust black pepper to your heat preference.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese