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Black Pepper Chicken Recipe

Black Pepper Chicken Recipe
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★★★★★

4.7 from 24 reviews

Black Pepper Chicken is a flavorful and quick stir-fry dish featuring tender chicken pieces marinated and cooked in a savory sauce with a bold black pepper kick. This popular Chinese-inspired recipe combines aromatic ginger, garlic, and a balance of soy sauces to create a delicious meal perfect for weeknight dinners.

Ingredients

Scale

For the Chicken Marinade

  • 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch

For the Sauce

  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 teaspoons dark soy sauce
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt

For the Stir Fry

  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1/2 white onion, chopped

Instructions

  1. Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to tenderize and enhance the flavor.
  2. Prepare the sauce: In a separate bowl, whisk together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt until smooth and set aside.
  3. Cook aromatics: Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat. Add minced ginger and garlic, stir-frying until fragrant but not browned, about 30 seconds to 1 minute.
  4. Cook the chicken: Add the marinated chicken to the pan in a single layer. Stir-fry for about 3-4 minutes until the chicken is almost cooked through and starting to brown slightly.
  5. Add onion and sauce: Toss in the chopped white onion and continue stir-frying for another 1-2 minutes until the onion softens. Pour in the prepared sauce mixture and stir constantly as the sauce thickens and coats the chicken evenly.
  6. Finish and serve: Once the sauce is glossy and the chicken is fully cooked, remove from heat. Taste and adjust seasoning if needed. Serve hot over steamed rice or noodles for a satisfying meal.

Notes

  • You can substitute chicken thighs for a juicier, more flavorful dish.
  • If Shaoxing wine is unavailable, dry sherry is a good alternative.
  • Adjust the amount of black pepper according to your heat preference.
  • Use freshly ground black pepper rather than pre-ground for more aroma and impact.
  • Peanut oil can be replaced with vegetable or canola oil if preferred.
  • Make sure to slice the chicken thinly and against the grain for tenderness.

Nutrition

Keywords: black pepper chicken, Chinese chicken recipe, stir-fry chicken, spicy chicken dish, quick chicken dinner

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