Description
Savor the bold and savory flavors of Black Pepper Chicken, a classic Chinese stir-fry featuring tender chicken, crisp vegetables, and a rich black pepper sauce. This easy, 25-minute recipe is healthier than takeout and perfect for a quick weeknight dinner!
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
For the Sauce:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp freshly ground black pepper
- 1 tsp dark soy sauce
- ΒΌ cup (60ml) chicken broth
- 1 tsp sugar
For the Stir-Fry:
- 2 tbsp vegetable oil, divided
- 1 small onion, sliced
- 1 bell pepper (red or green), sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Instructions
-
Marinate the Chicken:
- In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch.
- Mix well and let sit for 10-15 minutes.
-
Prepare the Sauce:
- In a small bowl, whisk together soy sauces, oyster sauce, black pepper, chicken broth, and sugar.
- Set aside.
-
Stir-Fry the Chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer; sear for 30 seconds undisturbed. Stir-fry until 80% cooked. Remove from skillet.
-
Cook the Vegetables:
- Add remaining 1 tbsp oil to the skillet.
- Stir-fry onion and bell pepper for 1-2 minutes until slightly tender.
- Add garlic and ginger; stir-fry for 30 seconds until fragrant.
-
Combine & Finish:
- Return chicken to the skillet.
- Pour in the sauce, stirring to coat.
- Cook for 1-2 minutes until sauce thickens and chicken is fully cooked.
-
Serve:
- Enjoy hot over steamed rice or noodles!
Notes
- Want More Heat? Add red pepper flakes or extra black pepper.
- Gluten-Free Option: Use tamari instead of soy sauce and a gluten-free oyster sauce.
- Extra Veggies: Try adding snow peas, broccoli, or carrots.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
