Description

This Black Pepper Chicken is a bold, spicy, and savory Chinese stir-fry packed with tender chicken, colorful bell peppers, and crisp onions in a rich black pepper sauce. Perfect for weeknight dinners, it’s fast, flavorful, and pairs beautifully with rice or noodles.

Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs or breasts, sliced
1 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp Shaoxing wine

For the Sauce:

1/2 cup low-sodium chicken broth
1 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tsp cornstarch
1 1/2 tsp freshly ground black pepper (or to taste)

For Stir-Frying:

2 tbsp vegetable oil
2-3 garlic cloves, minced
1 tsp ginger, minced
1 bell pepper (any color), sliced
1/2 white onion, sliced

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Instructions

Marinate Chicken:
Pat chicken dry and cut into strips. In a bowl, mix cornstarch, soy sauce, and Shaoxing wine. Coat chicken in the mixture and marinate for 10–15 minutes.
Prepare Sauce:
In a separate bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, cornstarch, and black pepper. Set aside.
Sear Chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear the chicken until browned and mostly cooked through. Remove and set aside.
Stir-Fry Vegetables:
Add another tbsp oil if needed. Sauté garlic and ginger until fragrant. Add bell peppers and onions. Stir-fry for 2–3 minutes until crisp-tender.
Simmer in Sauce:
Pour in the prepared sauce. Let simmer until slightly thickened (about 2–3 minutes). Return chicken to the pan and toss to coat evenly. Cook another minute or until chicken is cooked through.
Serve:
Serve hot over steamed rice or noodles.

Notes

Adjust the black pepper to your preferred spice level.
Add green beans, snow peas, or baby corn for extra veggies.
Shaoxing wine can be substituted with dry sherry if unavailable.