Description
Discover the ultimate homemade Black Pepper Chicken, a quick and flavorful dish that brings the essence of Chinese cuisine right to your table. This easy recipe features tender chicken marinated in a savory black pepper sauce, combined with crisp bell peppers and fragrant ginger and garlic. In just 25 minutes, you can serve a delicious meal that rivals your favorite takeout, making it perfect for busy weeknights or impressing guests. It’s versatile too—feel free to customize with your favorite vegetables or make it gluten-free. Enjoy a satisfying dinner that is both healthier and packed with protein!
Ingredients
Scale
- 1 lb chicken breasts (or thighs)
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
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 marinated chicken. Immediately spread it into a single layer using a spatula with as little overlap as possible. Sear for about 1 minute until lightly browned. Flip and cook for an additional 30 seconds to 1 minute until both sides are browned but still slightly pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet. Add minced ginger and garlic; stir quickly until fragrant. Then add chopped onion and bell peppers. Stir-fry for about 20 seconds.
- Stir the prepared sauce mixture until cornstarch is fully dissolved, then pour it into the skillet. Stir immediately with a spatula until it thickens enough to coat the back of a spoon—this takes just a few seconds. Add back in the cooked chicken and quickly stir everything together to coat well with sauce.
- Turn off heat and remove from stove immediately. Transfer everything onto a large plate so cooking stops from residual heat. Serve hot as a main dish alongside rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg