Go Back
–+ servings
Bertha Jones

Black Pepper Chicken

A quick and savory dish featuring tender chicken pieces coated in a rich sauce with a kick of black pepper, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1 lb chicken breasts (or thighs, sliced against the grain into 1/4” (5-mm) thick pieces) Chicken thighs can be used for more flavor.
  • 1 tbsp light soy sauce (or soy sauce)
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp cornstarch
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
Cooking
  • 2 tbsp peanut oil (or vegetable oil)
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup white onion, chopped
  • 2 bell peppers chopped (preferably mixed colors)

Method
 

Preparation
  1. In a medium bowl, combine the chicken, light soy sauce, Shaoxing wine, and cornstarch. Mix gently until the chicken is well-coated. Let it marinate for 10 to 15 minutes.
  2. While the chicken marinates, prepare the sauce by mixing all the sauce ingredients in a small bowl. Set aside.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and spread it evenly in the pan. Allow it to sear for about a minute until lightly browned, then flip to cook for another 30 seconds to 1 minute. The chicken should still be slightly pink in the center. Remove the chicken from the skillet and set it aside.
  2. Add the remaining tablespoon of oil to the skillet. Stir in the minced ginger and garlic, cooking just until fragrant. Then, add the chopped onion and bell peppers, cooking for about 20 seconds.
  3. Give your sauce mixture a good stir to ensure the cornstarch is dissolved and pour it into the skillet. Cook while stirring until the sauce thickens, just a few seconds.
  4. Return the chicken to the skillet, quickly mixing it with the sauce to coat thoroughly. Turn off the heat right away to avoid overcooking.
  5. Transfer everything onto a large plate, and your savory Black Pepper Chicken is ready to be served!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 5g

Notes

For best results, serve over steamed white rice or fluffy jasmine rice. Garnish with green onions or sesame seeds. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.

Tried this recipe?

Let us know how it was!