Black Pepper Chicken

Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 tsp Black Pepper; 1 lb Boneless Chicken Thigh; 0.25 cup Cornstarch; 1 cup Diced Bell Pepper; 1 cup Diced Onion; 1 tsp Ginger-Garlic Paste; 1 tbsp Minced Garlic; 0.25 cup Oyster Sauce; 1 tbsp Reduced-Sodium Beef Broth; 0.25 cup Reduced-Sodium Chicken Broth; 1 tbsp Shaoxing Wine; 3 tbsp Vegetable Oil; 1 tbsp Water; 2 cups White Rice

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Comfort-Food

Black Pepper Chicken features tender, lightly fried thigh pieces tossed with bell peppers and onions in a pepper-forward soy and Shaoxing wine sauce. The savory, garlicky glaze is balanced by a touch of oyster sauce and warmth from ginger, making it bold yet comforting. Serve it hot over steamed white rice for a quick weeknight stir-fry with takeout-style flavor.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Gather the ingredients.
2

For the chicken coating, whisk the cornstarch, soy sauce, Shaoxing wine, and pepper together in a large bowl. The mixture will be quite thick. Add the chicken pieces to the bowl and stir to coat the chicken. Let stand at room temperature for 15 minutes.
3

Meanwhile, for the Black Pepper Sauce, whisk the chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper together in a medium bowl.
4

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken. Remove the chicken from the skillet.
5

Add the remaining 1 tablespoon vegetable oil to the skillet. Stir in the minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in the bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.
6

Pour in the Black Pepper Sauce and cook until the sauce has thickened, 2 to 3 minutes. Return the cooked chicken to the skillet. Cook and stir until all ingredients are coated with the sauce. Serve immediately over cooked white rice.