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+ servings
Black Pepper Chicken

Savory Black Pepper Chicken: A Quick & Healthy Delight

This Black Pepper Chicken recipe is quick, healthy, and packed with flavor, making it a perfect weeknight dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300

Ingredients
  

For the Chicken
  • 1 lb Chicken Breasts (or Thighs) Slice against the grain for tenderness.
  • 2 Tbsp Cornstarch Essential for marinating and thickening the sauce.
For the Sauce
  • 4 Tbsp Light Soy Sauce Add tamari for gluten-free option.
  • 2 Tbsp Shaoxing Wine (or Dry Sherry) Can be omitted for non-alcoholic version.
  • 1 cup Chicken Broth Homemade or store-bought.
  • 2 Tbsp Dark Soy Sauce Regular soy sauce can replace it.
  • 1 Tbsp Sugar Balances the flavor.
  • 1 Tbsp Coarsely Ground Black Pepper Adjust to taste.
  • 1 tsp Salt Enhances overall flavor.
For the Cooking
  • 2 Tbsp Peanut Oil (or Vegetable Oil) Ideal for stir-frying.
  • 1 Tbsp Minced Ginger Fresh is best.
  • 1 Tbsp Minced Garlic Fresh is best.
For the Vegetables
  • 1 Medium White Onion Slice thinly.
  • 2 Medium Bell Peppers Use a mix for color.

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the sliced chicken breasts or thighs with light soy sauce, Shaoxing wine, and cornstarch. Let sit for about 10-15 minutes.
  2. Whisk together chicken broth, dark soy sauce, remaining cornstarch, sugar, black pepper, and a pinch of salt in a separate bowl.
  3. Heat peanut or vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear for 1 minute until lightly browned. Flip and cook for another 2-3 minutes until just pink inside. Transfer to a plate.
  4. In the same skillet, add more oil if necessary, then toss in minced ginger and garlic. Sauté for 20 seconds until fragrant, then add the sliced onion and bell peppers. Stir-fry for 2-3 minutes.
  5. Stir the sauce mixture to ensure the cornstarch has dissolved, then pour into the skillet with the sautéed vegetables. Cook for 2 minutes until the sauce thickens.
  6. Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Serve hot over steamed rice.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 4mgIron: 15mg

Notes

Prep all ingredients in advance to streamline the cooking process. Adjust black pepper according to spice preference. Leftovers can be stored for up to 4 days.

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