Description
This Black Pepper Chicken recipe delivers a flavorful fusion of tender chicken thighs stir-fried with aromatic garlic, ginger, and vegetables, all coated in a rich, spicy black pepper sauce. Perfect for a quick and satisfying weeknight dinner, it combines savory soy and oyster sauces with a touch of honey for balance, creating a dish that’s both comforting and vibrant.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1/2 tsp ground white pepper
- 1/4 tsp salt
Cooking
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2–3 green onions, chopped, for garnish
Black Pepper Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp freshly ground black pepper (adjust to taste)
- 1 tsp sesame oil
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp cornstarch, 1/2 tsp ground white pepper, and 1/4 tsp salt. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to penetrate.
- Prepare the Black Pepper Sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey or brown sugar, 1 tbsp Shaoxing wine or dry sherry, 1 tbsp cornstarch, 1/2 cup chicken broth, 2 tbsp freshly ground black pepper, and 1 tsp sesame oil. Blend until smooth and free of lumps. Set aside.
- Cook the Chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken pieces in a single layer; cook in batches if necessary to avoid overcrowding. Stir-fry for 3 to 4 minutes until the chicken is browned on the outside and cooked through. Remove chicken from the wok and set aside.
- Cook the Vegetables: Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic and ginger, stir-frying for 30 seconds or until fragrant. Then add the sliced onion and bell pepper, stir-frying for 2 to 3 minutes until the vegetables are slightly softened but still crisp.
- Combine and Simmer: Pour the prepared black pepper sauce into the wok with the cooked vegetables. Stir constantly and bring the mixture to a simmer. Allow the sauce to thicken slightly over 1 to 2 minutes, coating the vegetables with a glossy finish.
- Finish and Serve: Return the cooked chicken to the wok. Stir well to coat all chicken and vegetables evenly in the thickened sauce. Cook for an additional 1 to 2 minutes to meld flavors. Serve hot over steamed rice or noodles and garnish with chopped green onions for a fresh finish.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat more effectively.
- You can adjust the amount of black pepper to suit your preferred spice level.
- For a lower-sodium version, reduce soy sauce and oyster sauce quantities or use low-sodium alternatives.
- Substitute Shaoxing wine with dry sherry or omit it if unavailable; add a splash of rice vinegar for acidity.
- Use chicken breast instead of thighs for a leaner option, but be careful not to overcook to keep the meat tender.
- This dish pairs excellently with steamed jasmine rice or egg noodles.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Keywords: black pepper chicken, Chinese chicken recipes, stir-fry chicken, spicy chicken dish, easy dinner recipes
