Black Pepper Chicken Stir-Fry
The rich aroma of freshly cracked black pepper mingles with tender pieces of marinated chicken to create an unforgettable stir-fry dish that bursts with flavor in every bite. Paired with crisp bell peppers and onions, this Black Pepper Chicken is the perfect combination of savory, spicy, and slightly sweet, making it a guaranteed family favorite.
Equipment
- Wok - Traditional Optional
- Wok - Modern Optional
Ingredients
- 1 lb 450 g chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
Stir-fry:
- 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)
Instructions
- Combine chicken with the marinade ingredients in a medium-sized bowl. Mix gently by hand to coat the chicken evenly. Marinate for 10 to 15 minutes.
- Mix all sauce ingredients in a small bowl until smooth. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for about 30 seconds on each side or until browned but still slightly pink inside. Remove chicken and set aside.
- In the same skillet, add the remaining oil, ginger, and garlic. Sauté until fragrant. Add the onion and bell peppers, cooking for about 20 seconds.
- Re-stir the sauce to ensure cornstarch is well mixed, then pour into the skillet. Stir immediately and cook until the sauce thickens. Return the chicken to the skillet, stir to coat with the sauce, and cook for a few seconds more. Remove from heat.
- Serve immediately.
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