This Black Pepper Chicken is a quick and satisfying stir-fry that rivals your favorite takeout. Juicy, tender chicken is paired with crisp bell peppers and onions, all coated in a rich, savory black pepper sauce with a touch of sweetness and heat. It’s perfect for a weeknight dinner—ready in under 30 minutes and customizable to your preferences. The key lies in marinating the chicken and cooking it quickly over high heat to retain its moisture and texture. Pair it with steamed rice or brown rice for a complete meal that’s both wholesome and full of bold flavor.

Ingredients

Chicken & Marinade:

• 1 lb chicken breasts or thighs (sliced 1/4” thick against the grain)
  
  

• 1 tbsp light soy sauce
  
  

• 1 tbsp Shaoxing wine (or dry sherry)
  
  

• 1 tbsp cornstarch
  
  

Black Pepper Sauce:

• 1/2 cup chicken broth
  
  

• 2 tbsp light soy sauce
  
  

• 2 tbsp Shaoxing wine (or dry sherry)
  
  

• 2 tsp dark soy sauce
  
  

• 1 tbsp cornstarch
  
  

• 1 1/2 tbsp sugar
  
  

• 2 tsp coarsely ground black pepper
  
  

• 1/8 tsp salt
  
  

For Stir-Frying:

• 2 tbsp peanut oil (or vegetable oil)
  
  

• 1 tbsp ginger (minced)
  
  

• 2 garlic cloves (minced)
  
  

• 1/2 white onion (chopped)
  
  

• 2 bell peppers (chopped, mixed colors recommended)
  
  

Directions

1. Marinate the Chicken:
   In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10–15 minutes.
   
   

2. Prepare Sauce:
   Combine all sauce ingredients in a small bowl. Mix well and set aside.
   
   

3. Cook Chicken:
   Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and spread it in a single layer. Sear for about 1 minute until lightly browned on one side, flip, and cook another 30 seconds to 1 minute. The inside should still be a little pink. Remove from the pan and set aside.
   
   

4. Stir Fry Veggies:
   Add the remaining oil to the skillet. Sauté ginger and garlic until fragrant (a few seconds). Add onion and bell peppers. Stir-fry for 20 seconds.
   
   

5. Add Sauce:
   Stir the sauce again (to dissolve cornstarch), then pour it into the skillet. Stir immediately and cook until it thickens (a few seconds).
   
   

6. Combine Everything:
   Return chicken to the skillet. Toss everything together to coat in the sauce. Turn off heat and transfer to a serving plate.
   
   

7. Serve:
   Enjoy hot with steamed rice or noodles.
   
   

Nutritional Information (Per Serving – Approx. 4 servings)

• Calories: 269 kcal
  
  

• Protein: 26.1 g
  
  

• Carbohydrates: 17.8 g
  
  

• Fat: 10 g
  
  

  • Saturated Fat: 1.2 g
    
    

• Cholesterol: 73 mg
  
  

• Sodium: 674 mg
  
  

• Fiber: 1.3 g
  
  

• Sugar: 9.4 g
  
  

• Potassium: 607 mg
  
  

• Calcium: 20 mg
  
  

• Iron: 1 mg