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Black Pepper Chicken

A restaurant-quality stir fry featuring tender velveted chicken, crisp bell peppers, and onions tossed in a savory, bold black pepper garlic sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb chicken breast or thighs cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 0.5 tsp baking soda optional, for tenderness
Sauce
  • 0.5 cup chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tbsp black peppercorns freshly crushed/coarse
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Stir Fry
  • 2 tbsp vegetable oil divided
  • 1 green bell pepper cubed
  • 1 onion cubed
  • 3 cloves garlic minced
  • 1 inch ginger minced

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Sharp Knife
  • Cutting Board

Method
 

  1. Combine chicken, soy sauce, wine, cornstarch, and baking soda in a bowl. Mix well and let sit for 15-20 minutes.
  2. Whisk together all sauce ingredients in a small jar or bowl and set aside.
  3. Heat 1 tablespoon oil in a wok over medium-high heat. Add chicken in a single layer.
  4. Sear chicken for 3-4 minutes until golden brown and cooked through. Remove to a plate.
  5. Add remaining oil to the pan. Sauté onions and peppers for 2-3 minutes until crisp-tender.
  6. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  7. Return chicken to the pan and pour in the sauce.
  8. Toss everything together for 1-2 minutes until the sauce thickens and coats the dish.

Notes

Serve immediately with steamed rice.