Black Pepper Chicken

Make this better than takeout tasty Black Pepper Chicken with onions, red pepper, garlic, and ginger in a sweet and savory black pepper sauce. Serve over white rice, brown rice, or Chinese noodles,

Course main meal chicken

Cuisine Chinese

Keyword black pepper chicken recipe, how to make black pepper chicken, what is black pepper chicken

Prep Time 15

Cook Time 15

Servings serving

Calories 170kcal

Author Beth Pierce

Ingredients

Black Pepper Sauce

1/3 cup low sodium chicken broth
⅓ cup low sodium soy sauce
¼ cup Shaoxing Wine or sherry
1 ½ tablespoons brown sugar or 2 tablespoons Mirin
1 tablespoon cornstarch
2 teaspoons fresh ground black pepper

Black Pepper Chicken Stir Fry

½ lbs chicken breast cut into thin bite-sized pieces
2 tablespoons low sodium soy sauce
1 ½ tablespoons cornstarch
Vegetable oil
1 medium onion diced
1 red pepper or green pepper bell pepper finely diced
3 cloves garlic minced
1 tablespoon grated ginger or ginger paste
2 green onions sliced thin

Instructions

In a small bowl, whisk together the chicken broth, 1/3 cup low sodium soy sauce, Shaoxing Wine, brown sugar, cornstarch, and fresh ground black pepper. Set the bowl aside.
In a medium bowl, combine the chicken, 2 tablespoons low sodium soy sauce, and cornstarch. Let the chicken rest and marinate for 15-20 minutes.
Heat a little vegetable oil in a large skillet over medium-high heat. Using tongs remove the chicken from the marinade and add it to the skillet in a single layer, cooking until golden brown and cooked through. Flip once to brown the other side. Work in batches removing the chicken to a plate as it is cooked.
Add a little more vegetable oil to the skillet over medium-high heat. Add the onion and red bell pepper cooking for several minutes until crisp-tender. Reduce the heat to low and add the minced garlic and grated ginger cooking for 1 minute while stirring continuously. Remove the cooked vegetables to a plate.
Reduce the heat to medium. Whisk the sauce ingredients in the bowl that you set aside. Pour the sauce into the skillet and cook until slightly thickened. Stir several times. Add the chicken and the veggies back to the skillet for a couple of minutes to warm the dish. Garnish with sliced green onions and serve.

Notes

Cut the chicken breast into small thin bite-sized uniform pieces, so they cook quickly and evenly.
Boneless skinless chicken thighs can be substituted for the chicken breasts.
Use any colored bell peppers you like. Green peppers, red peppers, orange peppers, and yellow peppers all work well with great flavor and texture.
Ginger paste works just as well as fresh ginger, and once opened, it lasts about 1 month stored in the fridge.
Try adding a variety of veggies like broccoli, carrots, mushrooms, snap peas, and baby corn.
This dish is best served immediately while the vegetables are still crisp-tender and the chicken is warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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