Black Pepper Chicken Stirfry

This black pepper chicken is my go-to when I want something fast bold and utterly satisfying It features juicy morsels of chicken crisp colorful peppers and onions tossed in a glossy sauce that packs a peppery punch It comes together so quickly that I often whip it up on busy weeknights but it tastes just like the kind you get at a great Chinese spot

My family first tried this when we were all craving takeout but did not want to wait for delivery Now it is part of our regular dinner rotation and everyone polishes their plate every single time

Ingredients

• Chicken breast or thighs: sliced thinly for maximum tenderness Look for firm plump chicken for best texture
• Light soy sauce: brings classic umami and saltiness Choose naturally brewed if you can
• Shaoxing wine or dry sherry: gives a depth found in authentic stir fries Shaoxing wine has a distinct aroma so try to find it in Asian markets
• Cornstarch: helps keep the chicken juicy and thickens the sauce Make sure it is lump free
• Chicken broth: deepens the savory notes Opt for low sodium to control flavor
• Dark soy sauce: lends color and a richer sweetness Adds the characteristic dark glaze
• Sugar: balances the heat of the pepper and rounds out flavors Use regular granulated sugar for best results
• Coarsely ground black pepper: is the star for bold but not overwhelming spice Go for freshly cracked if possible for fragrance
• Salt: heightens all the flavors Go easy as the sauciness adds saltiness too
• Peanut oil or vegetable oil: High smoke point and neutral flavor makes it perfect for quick stir frys
• Fresh ginger and garlic: inject sharpness and depth Never use jarred for this touch
• White onion and bell peppers: provide crunch and natural sweetness Choose firm peppers and onions without blemishes For color use multiple bell pepper varieties

Step-by-Step Instructions

Marinate the Chicken:

In a medium bowl combine sliced chicken with soy sauce Shaoxing wine and cornstarch Use your hands to gently mix until all pieces have a sticky even coating Let the chicken rest so it absorbs flavor about ten to fifteen minutes This will help the pieces stay extra tender and juicy when cooked

Mix the Sauce:

In a small bowl stir together chicken broth both soy sauces Shaoxing wine cornstarch sugar black pepper and salt Stir very well so cornstarch dissolves fully This helps prevent clumps later on

Sear the Chicken:

Heat one tablespoon of oil in a large skillet over medium high until shimmering Spread the marinated chicken in as close to a single layer as possible Let it sear undisturbed for about one minute until you see a golden crust developing Flip all the pieces and cook until just cooked through but still a little pink It should be fragrant and juicy not dry Move chicken to a plate so it does not overcook

Cook the Vegetables:

Return the pan to heat add the rest of the oil and drop in the minced ginger and garlic Stir them quickly until aromatic but do not let them brown Add onion and bell peppers Stir fry energetically for about twenty seconds so they stay crisp and bright

Combine and Finish:

Give the sauce a last stir to lift any settled cornstarch then pour it into the hot pan The sauce will bubble and thicken instantly as you stir with a spatula Once silky and clinging to veggies add back the chicken Keep tossing everything together so all pieces get glossy and fully coated Remove from heat immediately and scoop onto a serving platter To prevent everything from overcooking transfer out of the pan straight away

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The black pepper is what makes this dish so memorable Each time I cook with freshly cracked pepper I am reminded of my grandfather who sprinkled pepper on everything He would have loved this meal so much and we always think of him around the dinner table

Storage Tips

Leftovers keep beautifully in the fridge for up to three days To keep everything crisp store the chicken and veggies separate from any rice or noodles When reheating use a skillet over medium heat for the best flavor and texture instead of a microwave That way the vegetables keep their bite

Ingredient substitutions

If you want a vegetarian option swap the chicken for extra firm tofu sliced and dried thoroughly Use vegetable broth in place of chicken broth Red or yellow onions work if you do not have white Shaoxing wine can be swapped with dry sherry or even a splash of apple juice in a pinch

Serving suggestions

This dish is at its best served steaming hot over fluffy jasmine or long grain rice You can also pair it with simple stir fried noodles or scoop it atop rice noodles for a lighter feel If you want an extra veggie boost add steamed broccoli on the side

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Cultural context

Black pepper chicken is inspired by Chinese American stir fry classics It gets its punchy warmth from coarsely ground pepper a loved spice in both Cantonese and Szechuan cuisine Making it at home means you can tailor the spice and sweetness level to exactly how you want

Frequently Asked Questions

→ What kind of chicken cuts work best?

Both chicken breasts and thighs are great options. Thighs offer more juiciness, while breasts cook quickly and stay tender when properly marinated.

→ Can this dish be made gluten-free?

Absolutely. Swap tamari for soy sauce and use dry sherry in place of Shaoxing wine for a gluten-free result.

→ How to ensure tender chicken pieces?

Slice chicken against the grain and marinate with cornstarch and soy sauce to enhance tenderness and moisture retention during stir-frying.

→ Are other vegetables suitable for this stir fry?

Bell peppers and onion shine here, but snap peas, broccoli, or carrots can be excellent substitutions or additions.

→ What is the flavor profile of the black pepper sauce?

This sauce is savory, robust, and aromatic, with bold black pepper heat and a balance of soy sauce, wine, and a touch of sweetness.

→ What’s the best way to serve this?

Serve hot over steamed rice for a complete and comforting meal. The sauce is perfect for soaking into grains.