Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts (sliced into 1/4-inch thick pieces).; 1 tbsp light soy sauce (for marinating chicken).; 1 tbsp Shaoxing wine (or dry sherry, for marinating chicken).; 1 tbsp cornstarch (for marinating chicken).; 1/2 cup chicken broth.; 2 tbsp light soy sauce (for sauce).; 2 tbsp Shaoxing wine (or dry sherry, for sauce).; 2 tsp dark soy sauce.; 1 tbsp cornstarch (for sauce).; 1 1/2 tbsp sugar.; 2 tsp coarsely ground black pepper.; 1/8 tsp salt.; 2 tbsp peanut oil (or vegetable oil).; 1 tbsp minced ginger.; 2 garlic cloves (minced).; 1/2 white onion (chopped).; 2 bell peppers (chopped, mixed colors).

Black Pepper Chicken is a quick and flavorful stir-fry that brings the essence of Chinese takeout to your home kitchen. Juicy chicken slices are marinated for tenderness, then stir-fried with vibrant bell peppers, onions, and a bold black pepper sauce. This dish is perfect for weeknight dinners, combining savory, slightly spicy flavors with a satisfying crunch of vegetables. Serve over steamed rice or noodles for a hearty, homemade meal in under 30 minutes.

Black Pepper Chicken is a delightful homemade takeout dish that combines tender chicken with crisp vegetables and a bold black pepper sauce. This recipe is quick to prepare, making it an ideal choice for busy weeknights or when craving Chinese cuisine at home.

INGREDIENTS

Chicken breasts: 1 lb, sliced into 1/4-inch thick pieces for easy cooking.
Light soy sauce: 1 tbsp, for marinating the chicken.
Shaoxing wine: 1 tbsp (or dry sherry), to enhance the chicken's flavor.
Cornstarch: 1 tbsp, for tenderizing the chicken.
Chicken broth: 1/2 cup, for the sauce base.
Light soy sauce: 2 tbsp, for the sauce.
Dark soy sauce: 2 tsp, to deepen the sauce's flavor.
Sugar: 1 1/2 tbsp, to balance the savory and peppery notes.
Black pepper: 2 tsp coarsely ground, for bold, spicy flavor.
Salt: 1/8 tsp, to enhance the overall taste.
Peanut oil: 2 tbsp (or vegetable oil), for stir-frying.
Ginger: 1 tbsp minced, for aromatic depth.
Garlic: 2 cloves, minced for savory flavor.
White onion: 1/2, chopped for sweetness.
Bell peppers: 2, mixed colors, chopped for a vibrant touch.

INSTRUCTIONS

Step 1:: Mix chicken with soy sauce, Shaoxing wine, and cornstarch. Marinate for 10-15 minutes while preparing the other ingredients.
Step 2:: In a bowl, combine all sauce ingredients (chicken broth, soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt). Mix well and set aside.
Step 3:: Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 30 seconds. Flip and cook until lightly browned. Transfer to a plate.
Step 4:: Add the remaining oil to the skillet. Sauté minced ginger and garlic until fragrant (about 30 seconds). Stir in onions and bell peppers, and stir-fry for 20 seconds.
Step 5:: Stir the prepared sauce mixture and pour it into the skillet. Cook until the sauce thickens.
Step 6:: Return the chicken to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until heated through.
Step 7:: Serve hot over steamed rice or noodles. Garnish with additional black pepper if desired.

Serving and Storage Tips

Serve immediately for the best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if needed.

Helpful Notes

For a spicier kick, add more coarsely ground black pepper or a pinch of chili flakes.
Substitute chicken with shrimp or tofu for a different protein option.

Tips from Well-Known Chefs

Toast freshly ground black pepper in the skillet for a more robust and aromatic flavor.
Cook the chicken in batches if necessary to avoid overcrowding the pan and ensure even browning.