Description
This Black Pepper Chicken recipe is a savory and spicy stir-fry inspired by Chinese takeout, featuring tender chicken, crisp bell peppers, and a bold black pepper sauce.
Ingredients
- 1 lb chicken breasts or thighs, sliced against the grain
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tbsp coarsely ground black pepper
- 1/4 tsp salt
- 2 tbsp peanut or vegetable oil, divided
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the chicken with light soy sauce, Shaoxing wine, and cornstarch for 10–15 minutes.
- Mix chicken broth, dark soy sauce, sugar, black pepper, and salt in a bowl to make the sauce.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and sear until browned and slightly pink inside. Remove and set aside.
- Add remaining oil to the skillet, sauté the ginger and garlic until fragrant.
- Add onion and bell peppers, stir-frying until slightly tender.
- Stir the sauce mixture again, pour into the skillet, and cook until thickened.
- Return the chicken to the skillet, mix well to coat with the sauce, and cook for another minute.
- Remove from heat and serve hot.
Notes
- Substitute Shaoxing wine with dry sherry or chicken broth with rice vinegar for a non-alcoholic version.
- Use chicken thighs for a juicier result.
- For a spicier flavor, add chili flakes or sliced chili peppers.
- To make it gluten-free, use tamari or certified gluten-free soy sauce and ingredients.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
