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Black Pepper Chicken

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A quick, restaurant-style Black Pepper Chicken dish with tender chicken, crisp vegetables, and a rich, savory black pepper sauce—perfect for a flavorful weeknight dinner.

Ingredients

  • 1 lb chicken breasts or thighs, sliced against the grain into ~¼″ strips
  • Marinade:
    • 1 Tbsp light soy sauce
    • 1 Tbsp Shaoxing wine or dry sherry
    • 1 Tbsp cornstarch
  • Sauce:
    • ½ cup chicken broth
    • 2 Tbsp light soy sauce
    • 2 Tbsp Shaoxing wine or dry sherry
    • 2 tsp dark soy sauce
    • 1 Tbsp cornstarch
    • 1½ Tbsp sugar
    • 2 tsp coarsely ground black pepper
    • ⅛ tsp salt
  • Stir‑fry:
    • 2 Tbsp peanut or vegetable oil
    • 1 Tbsp minced ginger
    • 2 cloves garlic, minced
    • ½ white onion, chopped
    • 2 bell peppers (mixed colors), chopped

Instructions

  1. Mix chicken strips with soy sauce, Shaoxing wine, and cornstarch; marinate 10–15 minutes.
  2. Stir together sauce ingredients until smooth; set aside.
  3. Heat 1 Tbsp oil in a large skillet over medium-high. Add chicken in one layer; sear ~1 minute per side until browned but still pink inside. Remove and set aside.
  4. Add remaining oil, then ginger and garlic; sauté until fragrant. Toss in onion and bell peppers; stir-fry ~20 seconds.
  5. Stir sauce mixture again, pour into skillet; cook until thick enough to coat a spoon.
  6. Return chicken to the pan; stir to coat everything. Remove immediately to prevent overcooking and serve hot.

Notes

  • Swap chicken thighs for extra juiciness.
  • Use dry sherry if Shaoxing wine is unavailable.
  • Use tamari and gluten-free broth for a gluten-free version.
  • Add cashews or hot peppers for extra flavor and crunch.

Nutrition

Find it online: https://cookedbysarah.com/black-pepper-chicken/