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A wok of black pepper chicken with bell peppers and onions.

Black Pepper Chicken

A quick and flavorful stir-fry featuring tender chicken coated in a savory black pepper sauce, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb chicken breasts (or thighs) sliced against the grain into 1/4” (5-mm) thick pieces
  • 2 tablespoons light soy sauce
  • 2 tablespoons shaoxing grape juice + 1 tbsp vinegar or dry sherry
  • 2 teaspoons dark soy sauce or soy sauce
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons sugar
  • 2 teaspoons coarsely ground black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • 1/2 white onion white onion chopped
  • 2 bell peppers bell peppers chopped (mixed colors)

Method
 

  1. Combine chicken, soy sauce, Shaoxing wine, and cornstarch. Marinate for 10-15 minutes.
  2. Mix all sauce ingredients in a small bowl and set aside.
  3. Heat 1 tbsp oil in a skillet, sear chicken until lightly browned, then set aside.
  4. Add remaining oil, ginger, garlic, onion, and peppers; cook for 20 seconds.
  5. Pour sauce into skillet, cook until thickened, then add chicken and coat with sauce. Serve immediately.

Notes

Adjust black pepper to taste for more or less heat.