Description
Black Pepper Chicken is a flavorful and easy-to-make stir-fry dish featuring tender chicken pieces marinated in a savory blend of soy sauce, Shao Xing wine, and black pepper. Stir-fried with crisp bell peppers and onions, then coated in a rich, aromatic black pepper sauce, this dish is perfect for a quick weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together all the stir fry sauce ingredients — cornstarch or potato starch, water or chicken broth, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, black pepper, and sesame oil — until the starch is fully dissolved. Set this sauce mixture aside.
- Cook the Chicken: Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it, moving constantly, until the chicken is fully cooked through and slightly browned, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Stir-fry the Vegetables: In the same skillet, add a little more oil if needed, then add the minced garlic, sliced onions, and bell peppers. Stir-fry the vegetables until they are tender-crisp and fragrant, about 3 to 4 minutes.
- Combine and Thicken the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over all the ingredients. Stir continuously to allow the sauce to thicken and evenly coat the chicken and vegetables, approximately 2 to 3 minutes.
- Serve: Once the sauce has thickened and everything is well combined, remove the skillet from heat. Serve the black pepper chicken immediately with steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken for longer (up to 30 minutes) can help develop deeper flavors.
- For a vegetarian version, substitute the chicken with firm tofu and use vegetarian stir fry sauce instead of oyster sauce.
- You can adjust the amount of black pepper according to your spice preference.
- Ensure the skillet or wok is hot before stir-frying for the best texture and flavor.
- Use low sodium soy sauce and chicken broth to control salt levels in the dish.
