Black Pepper Chicken
Black Pepper Chicken is a delicious and savory dish. This is an easy dish that is made pretty quickly. So it does not have a long marinade time and the flavors are blended well. Feel free to use different types of soy sauce and colorful bell peppers. I also like that you can make this in one pot and serve over rice or noodles or eat without any additional starch.
Another great thing about this recipe is that this heats up really well for lunch the next day as the flavors deepen. So, give this recipe a try and adjust additional pepper to taste.
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Ingredients For Black Pepper Chicken
- 4-5 lbs of chicken breasts sliced against the grain into 1/4” thick pieces
- 5 Tablespoons of light soy sauce (or soy sauce)
- 5 Tablespoons of dry sherry
- 3 Tablespoons of cornstarch
- 2 Tablespoons of vegetable oil
- 2 Tablespoons of minced ginger
- 4 cloves garlic or 4 teaspoons of minced garlic
- 1-2 large white or yellow onion, chopped
- 3-4 bell peppers, sliced (can use mixed colors)
Sauce
- 1 can of chicken broth – 14.5 ounce (411g)
- 6 Tablespoons of light soy sauce (or soy sauce)
- 6 Tablespoons of dry sherry or Shaoxing wine
- 4 teaspoons of mushroom soy sauce (or dark soy sauce)
- 3 Tablespoons of cornstarch
- 4 Tablespoons of sugar
- 4 teaspoons of coarse ground black pepper
- 1/8 teaspoon of salt
Supplies
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Instructions For Black Pepper Chicken
- Start by rinsing chicken in cold water and placing in a large container.
- Next, slice the chicken into thin strips about 1/4″ thick.
- Then slice the bell peppers and largely chop the onions and set to the side.
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Next, combine chicken, soy sauce, dry sherry, and cornstarch in a medium-sized bowl. Then, gently mix by hand until the chicken is coated with a thin layer of the mixture. Then marinate for 10 to 15 minutes.
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Now, combine all the sauce ingredients in a small bowl. Mix well and set aside.
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Heat 2 Tablespoons of oil in a large skillet (or enough to cover the bottom of the skillet) over medium-high heat until hot. Then add the chicken and immediately spread the chicken into a single layer using tongs or a spatula, with as little overlap as possible. Then, sear for 1-2 minutes or until the bottom is lightly browned. So cook in batches until all the chicken is browned.
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Then flip the chicken and cook for 30 seconds to 1 minute. Stir occasionally, until both sides are just browned but may still be a bit pink inside. Then transfer the chicken to a plate and set aside.
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Next, add another Tablespoon or two of oil to the skillet and add the ginger and garlic. So give it a quick stir until fragrant. Then add the chopped onion and sliced peppers. Stir and cook for 20 seconds.
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Now stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Then stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds.
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Next, add back the cooked chicken. Then quickly stir a few times to coat everything with the sauce and cook for another 2-3 minutes or until the sauce starts to boil.
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Last, turn off the heat and remove the skillet from the stove. Then, immediately transfer everything to a big plate or storage container so the ingredients won’t keep cooking in the hot skillet. Enjoy!
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Serve hot over rice or noodles.
- Store leftovers in an airtight container and store for up to 3 days in the fridge. So this recipe is great lunch option during the week.
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