Description
A quick and flavorful Black Pepper Chicken stir-fry with juicy chicken, crisp vegetables, and a bold, savory black pepper sauce. Perfect for weeknights and easily adaptable to dietary preferences.
Ingredients
1 lb chicken breasts or thighs, sliced against the grain into 1/4″ (5 mm) pieces
Marinade:
1 tbsp light soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp cornstarch
Sauce:
1/2 cup chicken broth
2 tbsp light soy sauce
2 tbsp Shaoxing wine (or dry sherry)
2 tsp dark soy sauce
1 tbsp cornstarch
1 1/2 tbsp sugar
2 tsp coarsely ground black pepper
1/8 tsp salt
Stir Fry:
2 tbsp peanut oil or vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers (mixed colors), chopped
Instructions
- In a medium bowl, combine chicken, light soy sauce, Shaoxing wine, and cornstarch. Mix to coat and marinate for 10–15 minutes.
- In a small bowl, whisk all sauce ingredients until cornstarch dissolves. Set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer, sear for 1 minute without stirring, flip, and cook another 30 seconds to 1 minute. Transfer to a plate.
- Add remaining 1 tbsp oil to the pan. Stir in ginger and garlic until fragrant, then add onion and peppers. Stir-fry for about 20 seconds.
- Stir the sauce again and pour it into the skillet. Stir immediately until it thickens, about a few seconds.
- Return chicken to the skillet and toss to coat evenly. Remove from heat and transfer to a serving plate.
Notes
Use tamari and dry sherry for a gluten-free version.
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
Reheat gently in a skillet with a splash of water or broth.
Prep chicken and sauce ahead of time for faster cooking.
Adjust black pepper or add chili flakes for more heat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg