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Black Pepper Chicken

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Fast, flavorful Chinese-style stir-fry of juicy marinated chicken tossed with bell peppers and onions in a bold black-pepper gravy—better than takeout in under 30 minutes.

Ingredients

  • 1 lb (450 g) boneless chicken breasts or thighs, thinly sliced
  • 1 Tbsp light soy sauce (for marinade)
  • 1 Tbsp Shaoxing wine or dry sherry (for marinade)
  • 1 tsp cornstarch (for marinade)
  • 2 Tbsp chicken broth (for sauce)
  • 1 Tbsp dark soy sauce (for sauce)
  • 1 tsp sugar (for sauce)
  • 1 tsp coarsely ground black pepper (plus more to taste)
  • Pinch of salt
  • 2 Tbsp peanut or vegetable oil
  • 1 Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ medium white onion, chopped
  • 1 large bell pepper (any color), chopped into ¾-inch pieces

Instructions

  1. In a bowl, combine sliced chicken with 1 Tbsp light soy sauce, 1 Tbsp Shaoxing wine and 1 tsp cornstarch; marinate 10–15 minutes.
  2. Whisk together 2 Tbsp chicken broth, 1 Tbsp dark soy sauce, 1 tsp sugar, 1 tsp coarse black pepper and a pinch of salt; set sauce aside.
  3. Heat a wok or large skillet over high heat; add 1 Tbsp oil. Stir-fry marinated chicken 2–3 minutes until just browned; transfer to a plate.
  4. Add remaining 1 Tbsp oil, then ginger and garlic; stir 15 seconds until fragrant.
  5. Add onion and bell pepper; stir-fry 1–2 minutes for crisp-tender veggies.
  6. Return chicken to the pan, pour in prepared sauce and cook 1 minute, tossing, until sauce bubbles and lightly thickens to coat.
  7. Taste; add extra black pepper for more heat. Serve immediately over hot jasmine rice or noodles.

Notes

  • Swap chicken thighs for richer flavor and juicier texture.
  • Use tamari in place of soy sauces for a gluten-free version.
  • Add sliced chilies or chili flakes for extra heat.
  • Stir in a handful of roasted cashews or peanuts for crunch.
  • Frozen mixed stir-fry vegetables work—thaw and pat dry before cooking.

Nutrition

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