Description
A flavorful and quick Black Pepper Chicken recipe featuring tender chicken thighs marinated and stir-fried with vibrant bell peppers, onions, and a savory black pepper sauce. Perfect for a delicious and easy weeknight dinner served with rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken thighs, skinless and boneless, chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1/3 cup dry sherry, divided (2 tablespoons remaining after marinade)
- 1/3 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
Vegetables and Aromatics
- 3 large green bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
Cooking Oil
- 2 tablespoons oil (for frying)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chopped chicken thighs with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Let it marinate at room temperature for 30 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce and cornstarch to form a smooth slurry. Add the remaining dry sherry, chicken broth, sesame oil, sugar, and ground black pepper. Mix well and set aside.
- Prepare the Vegetables: Slice the bell peppers and onions and set them aside in a bowl. In a separate small bowl, combine the minced garlic and ginger for easy access during cooking.
- Cook the Chicken: Heat 2 tablespoons of oil in a non-stick pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the sliced bell peppers and onions. Stir-fry for a few minutes until the vegetables are tender and slightly caramelized.
- Combine Everything: Return the cooked chicken to the pan along with the garlic and ginger. Cook for about 30 seconds to release their aromas. Pour in the prepared sauce and stir everything together. Let it cook for an additional 2 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve and Enjoy: Remove from heat and serve the black pepper chicken hot, ideally with steamed rice or noodles.
Notes
- For best flavor, ensure the chicken is marinated at least 30 minutes before cooking.
- You can substitute dry sherry with mirin or a mild white wine if preferred.
- Adjust the amount of black pepper to suit your spice tolerance.
- Use a non-stick pan or well-seasoned skillet to prevent sticking during stir-frying.
- This dish pairs well with steamed jasmine rice or egg noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
