Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful and quick stir-fry dish that combines tender chicken pieces with a bold black pepper sauce. It’s a perfect weeknight dinner with a spicy kick and savory depth, inspired by classic Chinese cooking.

Ingredients

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 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 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced

Instructions

1. Step 1: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well and let it marinate for 10-15 minutes.
2. Step 2: In a separate bowl, mix together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, dark soy sauce, 1 tablespoon cornstarch, sugar, coarsely ground black pepper, and salt. Stir until smooth and set aside.
3. Step 3: Heat the peanut oil in a wok or large skillet over medium-high heat. Add the minced ginger and garlic and stir-fry until fragrant, about 30 seconds.
4. Step 4: Add the marinated chicken to the wok and stir-fry until the chicken is cooked through and starting to brown, about 5-7 minutes.
5. Step 5: Pour the prepared sauce mixture into the wok. Stir continuously as the sauce thickens and coats the chicken evenly, about 2-3 minutes.
6. Step 6: Taste and adjust seasoning if needed. Serve hot with steamed rice or your favorite side dish.

Tips & Variations

• For extra heat, add a sliced chili or a pinch of chili flakes when stir-frying the ginger and garlic.
• Use chicken thighs for juicier and more flavorful meat.
• Substitute Shaoxing wine with dry sherry or omit it for a non-alcoholic version.
• Make the black pepper coarser or finer according to your preferred spice intensity.

Storage

Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of chicken?

Yes, you can substitute chicken with beef, pork, or tofu. Adjust the cooking time accordingly to ensure the protein is cooked through.

What can I use if I don’t have Shaoxing wine?

Dry sherry is a good substitute for Shaoxing wine. If you prefer a non-alcoholic option, use a combination of chicken broth and a splash of rice vinegar or omit it altogether.

Black Pepper Chicken Recipe

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★★★★★

4.7 from 86 reviews

This Black Pepper Chicken recipe offers a flavorful and slightly spicy stir-fried chicken dish, combining tender chicken pieces with a rich and aromatic sauce featuring black pepper, soy sauces, Shaoxing wine, and garlic. Perfect for a quick and satisfying Asian-inspired meal served over rice or noodles.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
• 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 tablespoon cornstarch
• 1 1/2 tablespoons sugar
• 2 teaspoons coarsely ground black pepper
• 1/8 teaspoon salt

For Cooking

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon minced ginger
• 2 cloves garlic, minced

Instructions

1. Marinate the Chicken: In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix thoroughly and let it sit for at least 10 minutes to allow the chicken to absorb the flavors and tenderize.
2. Prepare the Sauce: In a separate bowl, whisk together 1/2 cup chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt until smooth. Set aside.
3. Heat the Oil and Aromatics: In a large skillet or wok, heat 2 tablespoons peanut oil over medium-high heat. Once hot, add 1 tablespoon minced ginger and 2 cloves minced garlic and stir-fry for about 30 seconds until fragrant but not browned.
4. Cook the Chicken: Add the marinated chicken pieces to the skillet in a single layer. Cook for about 3-5 minutes, stirring occasionally, until the chicken is mostly cooked through and starting to brown on edges.
5. Add the Sauce and Simmer: Give the prepared sauce a quick stir and pour it over the chicken in the skillet. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken perfectly.
6. Adjust and Serve: Taste the dish and adjust seasoning if needed. Remove from heat and serve immediately over steamed rice or noodles for a delicious and hearty meal.

Notes

• For extra heat, consider adding a chopped chili or increasing the black pepper quantity.
• Chicken thighs can be used instead of breasts for more tender and juicy results.
• Shaoxing wine can be substituted with dry sherry if unavailable.
• Make sure not to overcook the ginger and garlic to avoid bitterness.
• Use freshly ground black pepper for best flavor and aroma.

Keywords: black pepper chicken, Chinese chicken recipe, stir-fry chicken, Asian chicken dish, quick chicken recipe