Description
A flavorful and quick Black Pepper Chicken stir-fry featuring tender chicken pieces marinated in a savory blend and cooked with crisp bell peppers and onions in a rich, peppery sauce. Perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon black pepper
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, regular soy sauce, and freshly ground black pepper. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together all the stir fry sauce ingredients—black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch, and water or chicken broth—until the cornstarch is fully dissolved. Set this sauce mixture aside.
- Cook the Chicken: Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5 to 7 minutes until they are cooked through and develop a slight browning. Once done, remove the chicken from the skillet and set aside.
- Stir Fry the Vegetables: In the same skillet, add more oil if needed, then add the minced garlic, thinly sliced onions, and bell peppers. Stir-fry the vegetables for about 3 to 4 minutes, cooking them until they are tender-crisp but still vibrant in color.
- Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the chicken and vegetables. Stir continuously to evenly coat all ingredients with the sauce. Cook for another 2 to 3 minutes until the sauce thickens and becomes glossy.
- Serve: Remove the skillet from heat and serve the Black Pepper Chicken immediately. It pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- For a spicier version, you can add chili flakes or fresh sliced chili to the stir fry.
- You may substitute Shao Xing wine with dry sherry or mirin depending on availability.
- If preferred, chicken breasts can be used instead of thighs, but thighs tend to stay juicier.
- Adjust the amount of black pepper according to your taste preference for heat and pungency.
- This dish is best served fresh to enjoy the crispness of the vegetables and texture of the chicken.
