Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 350 grams boneless, skinless chicken thighs or breast; 1 bell pepper (red or green), thinly sliced; 1 onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons neutral cooking oil; 2 teaspoons cornstarch; 1 teaspoon sesame oil; 2 teaspoons Shao Xing wine (or substitute with Japanese mirin); 1 tablespoon regular soy sauce; 1/2 teaspoon freshly ground or coarse black pepper; 1 teaspoon black pepper; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce); 1 tablespoon Shao Xing wine (or mirin); 1 teaspoon cornstarch or potato starch; 3 tablespoons water or low sodium chicken broth; 2 teaspoons sesame oil

Description

A flavorful stir-fry featuring tender chicken thighs marinated in aromatic spices and coated with a savory black pepper sauce. This quick and easy dish combines crisp bell peppers and onions for a perfect balance of heat and sweetness.

Ingredients

Scale

For the Chicken:

350 grams boneless, skinless chicken thighs or breast
1 bell pepper (red or green), thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons neutral cooking oil

For the Chicken Marinade:

2 teaspoons cornstarch
1 teaspoon sesame oil
2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
1 tablespoon regular soy sauce
1/2 teaspoon freshly ground or coarse black pepper

Stir Fry Sauce:

1 teaspoon black pepper
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
1 tablespoon Shao Xing wine (or mirin)
1 teaspoon cornstarch or potato starch
3 tablespoons water or low sodium chicken broth
2 teaspoons sesame oil

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Instructions

In a bowl, combine chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper for the marinade. Mix well and let marinate for at least 15 minutes.
In a separate bowl, whisk together all stir fry sauce ingredients until the cornstarch is fully dissolved. Set aside.
Heat cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add a bit more oil if needed, then stir-fry garlic, sliced onions, and bell peppers until vegetables are tender-crisp, about 3-4 minutes.
Return the chicken to the skillet. Pour the stir fry sauce over the chicken and vegetables. Stir continuously until sauce thickens and coats the ingredients evenly, about 2-3 minutes.
Remove from heat and serve immediately with steamed rice or noodles.

Notes

Shao Xing wine adds authentic flavor but can be replaced with mirin or dry sherry.
Adjust black pepper amounts to taste for desired heat level.
Using chicken thighs keeps the dish juicy and tender but breast meat can be substituted.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Chinese