Description
Spicing up your weeknight dinner, black pepper chicken delivers a punch of flavor that’ll have everyone asking for seconds. Tender chicken pieces dance with bold black pepper, creating a quick and satisfying meal that comes together faster than you can order takeout.
Ingredients
Scale
Main Ingredients:
- 1 lb chicken breasts or thighs, sliced into ¼” thick pieces
- 2 bell peppers, chopped (mixed colors recommended)
- ½ white onion, chopped
Supporting Flavor Enhancers:
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
Liquid and Seasoning Components:
- ½ cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch
- 1½ tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- ⅛ teaspoon salt
Instructions
- Marinate 1 pound of chicken slices in 1 tablespoon each of light soy sauce and Shaoxing wine, plus 1 tablespoon cornstarch for 10-15 minutes at room temperature.
- Whisk chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1½ tablespoons sugar, 2 teaspoons black pepper, and ⅛ teaspoon salt in a separate bowl until fully combined.
- Heat 1 tablespoon peanut oil in a large skillet at 400°F. Spread chicken pieces in a single layer and sear for exactly 1 minute, then flip and cook an additional 30-60 seconds until golden brown.
- Remove chicken and add remaining oil to the same skillet. Quickly sauté 1 tablespoon minced ginger and 2 minced garlic cloves for 10 seconds.
- Toss ½ chopped white onion and 2 chopped bell peppers into the skillet. Stir-fry for 20 seconds over high heat.
- Pour prepared sauce into the skillet and stir continuously for 30 seconds until sauce thickens and becomes glossy.
- Return chicken to the pan, gently coat with sauce for 15 seconds, then immediately transfer to serving plate.
Notes
- Marinate chicken at room temperature to help even cooking and better flavor absorption.
- Toast black pepper in a dry pan before adding to the sauce for a deeper, more complex taste.
- Cut vegetables into similar-sized pieces to ensure uniform cooking and consistent texture.
- For a low-carb version, replace cornstarch with arrowroot powder or use cauliflower rice instead of regular rice.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg