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Plate of black pepper chicken with colorful bell peppers and a sprinkle of green onions

Black Pepper Chicken

This black pepper chicken is a bold and flavorful dish that combines tender chicken, crunchy bell peppers, and a luscious sauce. Packed with protein and nutrition, it's perfect for busy weeknights and a great choice for meal prepping.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 1 lb chicken breasts (or thighs), sliced against the grain into 1/4" thick pieces
  • 1 tablespoon light soy sauce Marinade
  • 1 tablespoon Shaoxing wine (or dry sherry) Marinade
  • 1 tablespoon cornstarch Marinade
  • 1/2 cup chicken broth Sauce
  • 2 tablespoons light soy sauce Sauce
  • 2 tablespoons Shaoxing wine (or dry sherry) Sauce
  • 2 teaspoons dark soy sauce Sauce
  • 1 tablespoon cornstarch Sauce
  • 1 1/2 tablespoons sugar Sauce
  • 2 teaspoons coarsely ground black pepper Sauce
  • 1/8 teaspoon salt Sauce
  • 2 tablespoons peanut oil (or vegetable oil) Stir-Fry
  • 1 tablespoon minced ginger Stir-Fry
  • 2 cloves garlic, minced Stir-Fry
  • 1/2 white onion chopped Stir-Fry
  • 2 bell peppers chopped (mixed colors recommended) Stir-Fry

Instructions
 

  • In a medium bowl, combine the chicken, soy sauce, Shaoxing wine, and cornstarch. Mix gently until the chicken is evenly coated. Let it marinate for 10-15 minutes while you prepare the sauce.
  • In a small bowl, whisk together all sauce ingredients until the sugar and cornstarch are dissolved. Set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken, spreading it into a single layer. Sear undisturbed for about 1 minute, then flip and cook for another 30 seconds until lightly browned but not fully cooked through. Remove the chicken from the skillet and set it aside.
  • In the same skillet, heat the remaining oil. Add ginger and garlic, stirring until fragrant, about 15 seconds.
  • Add chopped onion and bell peppers. Stir-fry for 20 seconds until they begin to soften but still retain some crunch.
  • Give the sauce mixture a quick stir and pour it into the skillet. Stir constantly as the sauce thickens to coat the back of a spoon, about 10 seconds.
  • Return the seared chicken to the skillet and toss to coat everything evenly with the sauce. Cook for another 1-2 minutes until the chicken is fully cooked and the flavors have melded.
  • Turn off the heat and immediately transfer to a serving plate to prevent overcooking. Serve hot with rice or noodles of your choice.