Description
A flavorful and quick Black Pepper Chicken stir-fry featuring tender chicken pieces marinated in aromatic spices, sautéed with bell peppers and onions, and coated in a savory black pepper sauce. Perfect for a delicious weeknight meal ready in just 30 minutes.
Ingredients
Scale
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon black pepper
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and freshly ground black pepper. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together all the stir fry sauce ingredients—black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch or potato starch, water or chicken broth, and sesame oil—until the cornstarch is fully dissolved. Set the sauce mixture aside.
- Cook the Chicken: Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry, stirring frequently, until the chicken is cooked through and slightly browned, about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables: In the same skillet, add a little more cooking oil if necessary. Stir-fry the minced garlic, sliced onions, and bell peppers until the vegetables become tender-crisp, which should take about 3 to 4 minutes.
- Combine and Thicken: Return the cooked chicken to the skillet along with the vegetables. Pour the prepared stir fry sauce over the chicken and vegetables. Stir continuously to evenly coat the ingredients while the sauce thickens, about 2 to 3 minutes.
- Serve Immediately: Remove the skillet from heat and serve the Black Pepper Chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- For extra heat, add a pinch of chili flakes or fresh sliced chili with the garlic and onions.
- Shao Xing wine can be substituted with Japanese mirin if not available.
- Use boneless chicken thighs for juicier meat or breast for leaner protein.
- This recipe can be easily made gluten-free by using tamari instead of soy sauce and gluten-free oyster sauce.
- Adjust the amount of black pepper to taste for a milder or stronger pepper flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
