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Black Pepper Chicken

A quick and flavorful dish combining succulent chicken and vibrant bell peppers in a savory black pepper sauce, perfect for a family-friendly dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces Use either chicken breasts or thighs.
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
Sauce
  • 1/2 cup chicken broth
  • 2 tablespoons light soy sauce (or soy sauce)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons dark soy sauce (or soy sauce)
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt
Cooking Ingredients
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1/2 white onion chopped
  • 2 bell peppers chopped (mixed colors)

Method
 

Marinating the Chicken
  1. In a medium-sized bowl, combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix until the chicken is covered. Marinate for 10 to 15 minutes.
Preparing the Sauce
  1. Combine all the sauce ingredients in a small bowl and mix well. Set aside.
Cooking the Chicken
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and sear for about 1 minute.
  2. Flip and cook for another 30 seconds to 1 minute until browned but slightly pink inside, then set aside.
Stir-Frying the Vegetables
  1. Add the remaining oil to the skillet, followed by ginger and garlic, stirring until fragrant.
  2. Toss in the onion and bell peppers, cooking for about 20 seconds.
Finishing the Dish
  1. Stir the sauce mixture until the cornstarch dissolves, then pour into the skillet. Cook until the sauce thickens.
  2. Return the cooked chicken to the pan, tossing quickly to coat in the sauce. Turn off the heat and serve hot.

Notes

For serving, pair with fluffy jasmine rice and sprinkle sesame seeds on top for crunch. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. Reheat in the microwave or on the stovetop.