Description
A quick and flavorful Black Pepper Chicken stir-fry featuring tender marinated chicken pieces cooked with crisp bell peppers and onions in a savory black pepper sauce. Perfect for a weeknight dinner, this dish combines the boldness of freshly ground black pepper with the umami richness of soy and oyster sauces.
Ingredients
Scale
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 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
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
Vegetables and Cooking
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 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 (or mirin), regular soy sauce, and freshly ground black pepper. Mix thoroughly so the chicken is well coated. Let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Prepare the stir fry sauce: In a separate bowl, whisk together the black pepper, light soy sauce, dark soy sauce, oyster sauce (or its substitute), Shao Xing wine (or mirin), cornstarch, and water or chicken broth. Whisk until the cornstarch is fully dissolved and set aside.
- Cook the chicken: Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5 to 7 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside to keep warm.
- Stir-fry the vegetables: In the same skillet, add a little more oil if necessary. Add the minced garlic, sliced onion, and sliced bell pepper. Stir-fry the vegetables for 3 to 4 minutes until they become tender but still crisp, releasing their aroma and sweetness.
- Combine and thicken the sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over everything. Stir continuously for 2 to 3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly, creating a glossy finish.
- Serve: Remove the skillet from heat and serve the Black Pepper Chicken immediately. It pairs perfectly with steamed white rice or noodles for a complete and satisfying meal.
Notes
- For extra heat, you can add a pinch of chili flakes or fresh sliced chili during the vegetable stir-fry step.
- To keep the chicken juicy, avoid overcooking; remove it once it turns opaque and slightly browned.
- Substitute oyster sauce with hoisin or vegetarian stir fry sauce for a vegetarian-friendly alternative if desired.
- Use low sodium soy sauce and chicken broth to control salt levels in the dish.
- This recipe can be easily doubled to serve a larger group.
