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–+ servings

Black Pepper Chicken

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A quick and flavorful dish combining tender chicken, black pepper, and fresh vegetables, perfect for a weeknight dinner or cozy weekend feast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 355
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use boneless pieces for best results.
  • 1 tbsp light soy sauce (or soy sauce)
  • 1 tbsp Shaoxing wine (or dry sherry) For a non-alcoholic version, substitute with chicken broth.
  • 1 tbsp cornstarch
Sauce
  • 1/2 cup chicken broth
  • 2 tbsp light soy sauce (or soy sauce)
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tsp dark soy sauce (or soy sauce)
  • 1 1/2 tbsp sugar
  • 2 tsp coarsely ground black pepper Adjust according to taste.
  • 1/8 tsp salt
Vegetables & Cooking
  • 2 tbsp peanut oil (or vegetable oil) Divided into two tablespoons.
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup white onion, chopped
  • 2 bell peppers, chopped use mixed colors Can substitute with other seasonal vegetables.

Method
 

Preparation
  1. In a medium-sized bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. Gently mix by hand until the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
Prepare the Sauce
  1. In a small bowl, combine all the sauce ingredients. Whisk until smooth and set aside.
Cook the Chicken
  1. Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Sear for about 1 minute, then flip and cook for another 30 seconds to a minute until browned but slightly pink in the center. Transfer the chicken to a plate.
Sauté Aromatics
  1. In the same skillet, add the remaining tablespoon of oil. Toss in minced ginger and garlic, stirring until fragrant. Add the chopped onion and bell peppers, cooking for about 20 seconds.
Combine
  1. Stir the sauce mixture again, then pour it into the skillet. Stir while it cooks until the sauce thickens enough to coat the back of a spoon.
  2. Return the seared chicken to the skillet. Stir quickly to ensure everything is nicely coated with the sauce. Turn off the heat and transfer the dish to a large serving plate.
Serve Hot
  1. Dish up the Black Pepper Chicken and enjoy it while it’s warm!

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 16gProtein: 28gFat: 20gSaturated Fat: 3gSodium: 950mgFiber: 2gSugar: 6g

Notes

For extra tenderness, slice chicken against the grain. Marinating overnight will enhance the flavor. Add more pepper for extra heat if desired.
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