Description
This Black Pepper Chicken recipe features tender, marinated chicken stir-fried with colorful bell peppers and onions, coated in a savory, slightly spicy black pepper sauce. With a balance of fragrant Shao Xing wine, soy sauces, and oyster sauce, this quick and flavorful dish is perfect served over steamed rice or noodles for a satisfying meal in just 30 minutes.
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
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 2 teaspoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons Shao Xing wine, 1 tablespoon regular soy sauce, and 1/2 teaspoon freshly ground or coarse 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 1 teaspoon cornstarch or potato starch, 3 tablespoons water or low sodium chicken broth, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 3 tablespoons oyster sauce, 1 tablespoon Shao Xing wine, 1 teaspoon black pepper, and 2 teaspoons sesame oil until the cornstarch is fully dissolved. Set this sauce aside.
- Cook the Chicken: Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry, stirring frequently, until they are cooked through and lightly browned on the edges, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if necessary. Add the minced garlic, thinly sliced onions, and bell peppers. Stir-fry the vegetables until they are tender-crisp, which should take about 3 to 4 minutes, allowing them to retain slight crunch and vibrant color.
- Combine and Thicken the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the pre-mixed stir fry sauce over the chicken and veggies. Stir continuously to evenly coat all ingredients until the sauce thickens and becomes glossy, which will take about 2 to 3 minutes.
- Serve: Remove from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken enhances its tenderness and flavor. You can marinate longer than 15 minutes for deeper flavor.
- Adjust the amount of black pepper depending on your spice preference; freshly ground black pepper works best.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian stir fry sauce instead of oyster sauce.
- Use a wok or large skillet to ensure even cooking and proper stir-frying technique.
- Shao Xing wine can be replaced with Japanese mirin as a non-alcoholic alternative with a hint of sweetness.
