Description
This Black Pepper Chicken recipe features tender slices of chicken marinated in a savory blend of soy sauce and Shaoxing wine, then stir-fried with aromatic ginger, garlic, bell peppers, and a generous amount of coarsely ground black pepper for a deliciously peppery kick.
Ingredients
Units
Scale
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
Stir fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Marinate the chicken: Combine chicken slices with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 30 minutes.
- Make the sauce: Mix chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt in a bowl.
- Stir-fry: Heat oil in a wok, add ginger, garlic, and onion. Stir fry until fragrant. Add marinated chicken and bell peppers. Pour in the sauce and stir fry until chicken is cooked through.
Notes
- Adjust the amount of black pepper to suit your spice preference.
- You can add other vegetables like broccoli or snow peas for extra crunch and color.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg