Description
Discover a mouthwatering recipe for Black Pepper Chicken that will satisfy your cravings. Try it today and enjoy a flavorful meal!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (for color)
- 2 teaspoons sugar
- 1 tablespoon freshly ground black pepper (coarse grind)
- 2 tablespoons water
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1-inch piece ginger, finely minced
- 1 green bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 1 medium onion, cut into wedges
- 2 green onions, thinly sliced
- Extra black pepper for sprinkling
Instructions
- Step 1: Marinate the Chicken Combine the chicken pieces, soy sauce, Shaoxing wine, cornstarch, and baking soda in a medium bowl. Mix well to ensure each piece is coated evenly. Let this sit for 20 minutes at room temperature while you prepare the other ingredients. This marination process is crucial for developing that signature tender texture in your Black Pepper Chicken.
- Step 2: Prepare the Sauce In a small bowl, whisk together all sauce ingredients: oyster sauce, both soy sauces, sugar, freshly ground black pepper, water, and cornstarch. Make sure the cornstarch is fully dissolved with no lumps. The dark soy sauce gives the dish its characteristic color, while the fresh black pepper provides that essential aromatic punch.
- Step 3: Cook the Chicken Heat a wok or large skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of oil and swirl to coat. Add the marinated chicken pieces in a single layer, being careful not to crowd the pan (cook in batches if necessary). Let the chicken sear undisturbed for 1-2 minutes until golden brown on the bottom, then stir-fry for another 2-3 minutes until nearly cooked through. Remove chicken to a clean plate.
- Step 4: Stir-Fry Aromatics and Vegetables Return the wok to high heat and add the remaining tablespoon of oil. Add garlic and ginger, stir-frying for just 15-20 seconds until fragrant but not browned. Toss in the bell peppers and onion wedges, stir-frying for 2-3 minutes until the vegetables are bright and slightly softened but still crisp.
- Step 5: Combine and Finish Return the chicken to the wok, along with any accumulated juices. Give the sauce mixture a quick re-stir (as cornstarch settles) and pour it over everything in the wok. Toss continuously for about 1 minute until the sauce thickens, becomes glossy, and coats everything evenly. Your Black Pepper Chicken should look shiny with a rich, dark sauce clinging to every piece.
- Step 6: Serve Transfer to a serving plate, sprinkle with sliced green onions and an extra crack of fresh black pepper for both presentation and an additional flavor boost. Serve your Black Pepper Chicken immediately with steamed rice to catch all that delicious sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg