Black Pepper Chicken
This Black Pepper Chicken recipe effortlessly combines tender chicken with an aromatic blend of spices for a delightful and quick meal.
Ingredients
For the chicken marinade
- 1 pound chicken breasts or thighs, sliced against the grain Thin pieces will absorb the flavors.
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the sauce
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1.5 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
For cooking
- 2 tablespoons peanut oil For cooking chicken.
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 1/2 white onion chopped
- 2 bell peppers chopped
Instructions
Preparation
- In a medium-sized bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix gently until the chicken is coated and let it rest for 10-15 minutes.
- In a small bowl, mix chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, sugar, black pepper, and salt until fully combined.
Cooking
- Heat peanut oil in a large skillet over medium-high heat until shimmering.
- Add the marinated chicken to the skillet, searing it undisturbed for about one minute, then flip to form a golden crust and remove when slightly pink inside.
- In the same skillet, add another tablespoon of oil, ginger, and garlic, stirring until fragrant.
- Add the chopped onion and bell peppers, cooking for about 20 seconds before stirring in the sauce mixture until it thickens.
- Return the chicken to the skillet, tossing to coat with the sauce and remove from heat.
Serving
- Serve Black Pepper Chicken with fluffy steamed jasmine rice and garnish with fresh scallions or sesame seeds.
Notes
Use freshly cracked black pepper for better flavor. Cook on high heat for a crisp texture and serve with crunchy vegetables.