Black Pepper Chicken
A flavor-packed dish featuring tender chicken in a spicy-sweet sauce, perfect for quick weeknight dinners.
Ingredients
For the Chicken Marinade
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- 1 tbsp light soy sauce (or soy sauce)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
For the Sauce
- 1/2 cup chicken broth
- 2 tbsp light soy sauce (or soy sauce)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce (or soy sauce)
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
For Cooking
- 2 tbsp peanut oil (or vegetable oil)
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 cup white onion, chopped
- 2 cups bell peppers, chopped (mixed colors)
Instructions
Marinating Chicken
- Combine chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated. Marinate for 10 to 15 minutes.
Making the Sauce
- In a small bowl, combine all the sauce ingredients and mix well. Set aside.
Cooking Chicken
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it in a single layer to sear. Cook for about 1 minute.
- Flip the chicken and cook for another 30 seconds to 1 minute until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
Cooking Vegetables and Sauce
- Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic, stirring until fragrant.
- Toss in the white onion and bell peppers, cooking for about 20 seconds.
- Stir the sauce mixture until the cornstarch dissolves and pour into the skillet. Cook until the sauce thickens enough to coat the back of a spoon.
Combining
- Add the cooked chicken back into the pan, tossing quickly to coat everything in the sauce. Turn off the heat and transfer to a big plate to prevent overcooking.
- Serve hot as your main dish. Enjoy!
Notes
Timing is key: Don't marinate for too long; 15 minutes is just right to avoid mushy chicken. Adding cornstarch helps create that perfect coating. Consider tofu or tempeh for a plant-based twist.