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–+ servings
Black Pepper Chicken

Savory Black Pepper Chicken: A Quick One-Pot Delight

A quick and easy Black Pepper Chicken recipe perfect for busy weeknights, combining juicy chicken, vibrant veggies, and a rich black pepper sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken breasts or thighs Slice against the grain for maximum tenderness.
  • 1 tbsp Light Soy Sauce Tamari works for a gluten-free alternative.
  • 2 tbsp Cornstarch Helps thicken the sauce and tenderize the chicken.
  • 1/8 tsp Salt Enhances the overall flavor profile of the dish.
For the Sauce
  • 1 tbsp Shaoxing Wine Substitute with dry sherry if unavailable.
  • 1/2 cup Chicken Broth Provides moisture and flavor in the sauce.
  • 2 tbsp Dark Soy Sauce Use regular soy sauce if needed.
  • 1 1/2 tbsp Sugar Balances savory and sweet flavors in the sauce.
  • 2 tsp Coarsely Ground Black Pepper The star ingredient.
For the Stir-Fry
  • 2 tbsp Peanut Oil Vegetable oil is a suitable substitute.
  • 1 tbsp Minced Ginger Adds warmth and zing to the stir-fry.
  • 2 cloves Garlic, minced Infuses depth of flavor.
  • 1/2 White Onion, chopped Contributes sweetness and crunch.
  • 2 Bell Peppers, chopped Any color for vibrant texture.

Equipment

  • Skillet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. In a medium mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10 to 15 minutes.
  2. In a separate bowl, whisk together chicken broth, dark soy sauce, sugar, and black pepper. Set aside.
  3. Warm peanut oil in a large skillet over medium-high heat until shimmering.
  4. Add marinated chicken to the hot skillet in a single layer. Cook until lightly browned on one side, then flip and cook until slightly pink in the center. Remove and set aside.
  5. Add remaining oil and stir-fry ginger and garlic for about 30 seconds until fragrant. Then add onion and bell peppers, cooking until slightly tender.
  6. Pour sauce mixture into the skillet with the vegetables. Cook until sauce thickens and bubbles gently.
  7. Return the chicken to the skillet, stirring quickly to coat in the sauce.
  8. Serve immediately over steamed rice or brown rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are prepped ahead for a smooth cooking experience. Adjust black pepper for desired spice level and avoid overcrowding the skillet for perfect searing.

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