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Black Pepper Chicken: The Ultimate Guide to a Flavorful Dish

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Savory and flavorful Black Pepper Chicken stir-fry with tender chicken, crisp vegetables, and a bold, peppery sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp cornstarch
  • 1/2 tsp ground white pepper
  • 1/4 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey (or brown sugar)
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp chicken broth (or water)
  • 1 tsp cornstarch
  • 2 tbsp freshly ground black pepper, coarsely ground
  • 1/2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 medium onion, sliced
  • 2–3 green onions, chopped, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1/2 tsp ground white pepper, and 1/4 tsp salt. Mix well, ensuring that all the chicken pieces are coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Prepare the Black Pepper Sauce: In a small bowl, whisk together the 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey (or brown sugar), 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp chicken broth (or water), and 1 tsp cornstarch. Add the 2 tbsp of freshly ground black pepper and 1/2 tsp of sesame oil to the sauce mixture. Stir well to combine. Set the sauce aside.
  3. Stir-Fry the Black Pepper Chicken: Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken to the wok in a single layer. Stir-fry the chicken for 3-4 minutes, or until it is browned on all sides and cooked through. Remove the chicken from the wok and set aside.
  4. Add the remaining 1 tbsp of vegetable oil to the wok. Heat the oil over high heat. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant.
  5. Add the sliced red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened but still crisp-tender.
  6. Return the cooked chicken to the wok.
  7. Pour the black pepper sauce over the chicken and vegetables.
  8. Stir-fry for 1-2 minutes, or until the sauce has thickened and coats the chicken and vegetables evenly.
  9. Remove the wok from the heat. Garnish with chopped green onions.
  10. Serve immediately over steamed rice.

Notes

  • Use high heat for stir-frying.
  • Don’t overcrowd the wok; cook in batches if needed.
  • Prepare all ingredients in advance.
  • Adjust the amount of black pepper to your liking.
  • Serve immediately for the best flavor and texture.
  • Variations: Add other vegetables (broccoli, carrots, snap peas, mushrooms), use different protein (beef, pork, shrimp, tofu), make it vegetarian (tofu and vegetable broth), add more sweetness (honey or brown sugar), or make it spicier (red pepper flakes or chili oil).
  • Serving Suggestions: Serve over steamed rice, with stir-fried vegetables, egg rolls, spring rolls, or hot and sour soup.

Find it online: https://anasrecipes.com/black-pepper-chicken/